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Medical Laboratory Technology Journal
Published by Poltekkes Kemenkes Banjarmasin
ISSN : -     EISSN : 24610879     DOI : https://doi.org/10.31964/mltj
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Nursing Public Health
The aim of this journal publication is to disseminate the conceptual thoughts or ideas and research results that have achieved in the area of medical laboratory sciences. This Journal particularly focuses on the main problems in the development of the sciences of medical laboratory areas. It covers the parasitology, bacteriology, virology, hematology, clinical chemistry, toxicology, food and drink chemistry, and any sciences that cover sciences of medical laboratory area.
Arjuna Subject : Imunologi dan Mikrobiologi (semua kategori) - Mikrobiologi dan Bioteknologi Terapan
Articles 7 Documents
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Search results for , issue "Vol. 3 No. 1 (2017): June" : 7 Documents clear
Angka Kuman pada Beberapa Metode Pencucian Peralatan Makan Brilian Rizky Ananda; Laily Khairiyati
Medical Laboratory Technology Journal Vol. 3 No. 1 (2017): June
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (825.774 KB) | DOI: 10.31964/mltj.v3i1.153

Abstract

One of the food hygiene and sanitation efforts that must be implemented by the Nutrition Installation is to maintain the hygiene quality of tableware consider the equipment as a source of food contaminants. The purpose of this research was to know the effectiveness of washing the tableware method to decrease the bacterial number. The research method uses true experimental design. The research design used was posttest only control group design and sampling technique was simple random. Instruments in the research is a set of tools for experiment, sampling, and examination. The independent variable in this research is washing method on the tableware using method A, B, and C while the dependent variable is the number of a bacteria of tableware. The results showed that the number of tableware bacteria in Sambang Lihum Psychiatric Hospital exceeded of the standard/not qualified, except on washing method A which fulfilled the requirement that is under 100 colony/cm2 of tool surface. The conclusion of this research is there is a significant difference to the three washing methods which is shown with the p-value of 0,027. Need to do further research on the washing process by adding sterilization process
Analisis Kadar Siklamat pada Es Krim di Kota Banjarbaru Nurlailah Nurlailah; Nurhayati Aslami Alma; Neni Oktiyani
Medical Laboratory Technology Journal Vol. 3 No. 1 (2017): June
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (886.806 KB) | DOI: 10.31964/mltj.v3i1.148

Abstract

Sweeteners are one of the components which are often added to foodstuffs. Synthetic sweeteners are widely circulated in the community is cyclamate. Consumption of cyclamate that exceeds the dose will lead to bladder cancer. It will also cause lung, liver, and lymph tumors. The purpose of this study was to determine the presence of cyclamate in ice cream that exceeded the required threshold. The type of this research is the descriptive survey. The sample of this research is ice cream that produced by household companies from all ice cream traders in North Banjarbaru with 11 ice cream sellers. The variables in this study were cyclamate content found in ice cream. The results showed that 11 samples of ice cream were examined, 9 samples containing cyclamate with the highest level of 7.37 g / kg as cyclamic acid. The conclusion of this study is ice cream containing cyclamate found as much as 82% (9 samples), while 18% (2 samples) others negative, from 9 samples containing cyclamate positive, 89% did not qualify the requirements of PERMENKES Number 208 in 1985 that exceeds 2 gr/Kg as cyclamate acid. More specific checks are required for the analysis of cyclamate levels by other methods such as High Performance Liquid Chromatography.
Kadar Vitamin C Jeruk Sunkist Peras dan Infused Water Haitami Haitami; Annisa Ulfa; Akhmad Muntaha
Medical Laboratory Technology Journal Vol. 3 No. 1 (2017): June
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (978.376 KB) | DOI: 10.31964/mltj.v3i1.149

Abstract

Orange is one of the fruits that are widely consumed by the society, besides to the sweet taste and attractive appearance orange also has various benefits for the body such as vitamins and minerals. The famous and much-favored orange is a beneficial Sunkist orange can treat fever, treat infections, improve body immunity and decreasing the number of cholesterol. There are several ways of processing oranges such as orange juice and infused the water. The purpose of this study is to know the ratio of vitamin C content in the juice of Sunkist with infused water orange Sunkist. Types of research is analytic survey with comparative study approach. The research sample used was orange Sunkist which made two treatment that is the juice of Sunkist orange and infused water by using Iodimetry titration method. The results of the average vitamin C content in 10 samples of citrus Sunkist for 348,82 ppm and the average vitamin C level in 10 samples infused water of orange Sunkist equal to 67,59 ppm. Based on statistical test result using Independent Sample T-Test test stated that there is the difference of vitamin C content on freshly squeezed orange Sunkist with infused water of orange Sunkist with the value of significance 0.000. Suggested for further researcher can do research of vitamin C Infused water level by combining with other fruit
Tinjauan Kualitas Bakteriologis dan Tingkat Risiko Pencemaran Air Sumur Gali di Kelurahan Sungai Ulin Kota Banjarbaru Erpan Roebiakto; Gunung Setiadi; Yohannes Joko Supriyadi
Medical Laboratory Technology Journal Vol. 3 No. 1 (2017): June
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (880.885 KB) | DOI: 10.31964/mltj.v3i1.150

Abstract

Humans in meeting the needs of water should pay attention to aspects of quality and quantity. Particularly the aspect of bacteriological quality, because contaminated water can cause waterborne disease. One of the clean water facilities used by the community is the well. The community of Sungai Ulin Kota Banjarbaru uses wells for daily activities. The purpose of this research is to know the bacteriological quality and the level of risk of water pollution wells Sungai Ulin Kelurahan Kota Banjarbaru. The research type is descriptive and cross-sectional research design. The population of this study was all wells in three Rukun Tetangga (RT 19, RT 20 and RT 21) of 40 and samples of bacteriological quality of well good water. The result of the research is the characteristic of respondent from the level of education of most elementary school is 19 (47.5%), knowledge level 21 (52,5%), middle income category (1-3 million / month) 36 (90%) and length of stay Respondents old category (> 10 years) as many as 39 (78%). The conclusion of the study showed that the quality of bacteriologic (MPN Coli) of well water 3 (7.5%) was eligible and 37 (92.5%) were not eligible. The level of risk of contamination of wells to 40 wells, among others, for very high risk of 6 units (15%), high risk of 26 units (65%), medium risk 5 pieces (12.5%) and low risk 3 (7.5%). Need to do research about the relationship of good construction with bacteriological quality of good water.
Cemaran Bakteri Gram Negatif pada Jajanan Siomay di Kota Kendari Reni Yunus; Ruth Mongan; Rosnani Rosnani
Medical Laboratory Technology Journal Vol. 3 No. 1 (2017): June
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (763.524 KB) | DOI: 10.31964/mltj.v3i1.111

Abstract

Foodborne disease caused by food infection is one of health concern which cause of consumption of contaminated foods that containing living microorganisms. There are several kinds of microorganisms that can cause food infection, one of them is Salmonella sp, a negative Gram basil shaped-bacteria as the cause typhoid and paratyphoid diseases. The purpose of this study is isolate and identify negative Gram bacteria on snacks in the traditional market Anduonuhu Kendari. This research is a descriptive study with dumplings samples which sale on the traditional Market Anduonohu as population. Samples were taken as a total sampling with pour plate method was used for bacterial isolation. All 10 samples were shown positive result which growth in Brain Heart Infusion Broth media as 7 of them are positively grow in Salmonella Shigella Agar with negative Gram basil-shaped bacteria was found under the microscope after Gram staining, suspected as negative Gram baceria. It can be concluded that 7 (70%) out of of 10 dumplings samples were contaminated negative Gram bacteria. This research can be continued by identifying other pathogenic bacteria which are the bacteria that cause food borne disease.
Daya Bunuh Ekstrak Air Daun Salam (Syzygium polyanthum) terhadap Larva Aedes sp Ratih Dewi Dwiyanti; Rion Dediq; Anny Thuraidah
Medical Laboratory Technology Journal Vol. 3 No. 1 (2017): June
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (659.122 KB) | DOI: 10.31964/mltj.v3i1.151

Abstract

edes sp is known as a mosquito that transmits various diseases. In addition to spreading dengue fever and chikungunya, these mosquitoes also spread the virus zika is quite dangerous. One of the effort to controlling these diseases is to eradicate the vector by using materials that can be taken from plants one of them is bay leaf (Syzygium polyanthum). The purpose of this study is to determine the kills power of Syzygium polyanthum water extract against Aedes sp larvae. This research uses true experiment with Posttest Only With Control Group Design design. Data were obtained from the number of larval deaths in the Syzygium polyanthum extract in each control group and treatment group for 24 hours. The results showed that the percentage of bayleaf water extract which has the largest number of larval deaths was at 32% concentration with 55% death percentage. It was concluded that each concentration of aqueous bay leaf water extract given had a killing power against Aedes sp larvae with the lowest percentage of 2.5% and the highest 55%. Based on the result of Kruskal-Wallis test showed that water extract of the bay leaf was able to kill Aedes sp larvae at each treatment with the value of sig 0,001. Suggestion for the next researcher to test the power of killing the water extract of Syzygium polyanthum to Aedes sp larvae by increasing the concentration of salted bay water extract.
Pengaruh Variasi Suhu Awal Reagen terhadap Kadar Glukosa Darah Metode Enzimatik Yayuk Kustiningsih; Nastiti Megawati; Jasmadi Joko Kartiko; Leka Lutpiatina
Medical Laboratory Technology Journal Vol. 3 No. 1 (2017): June
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (875.733 KB) | DOI: 10.31964/mltj.v3i1.147

Abstract

Pre-analysis phase is the first step that determines the quality of the examination results, in this case, is the preparation of glucose work reagent. Glucose is one of the clinical examination clinical parameters that are often done in the laboratory. This glucose examination uses enzymatic methods. Enzyme activity is influenced by several factors, namely temperature, pH, substrate level, enzyme level, and inhibitor. Glucose examination performed at a temperature of 20-25oC or 37oC, but there are still laboratories in the field that is less attention to the initial temperature conditions of this reagent. This study aims to determine the effect of initial temperature variations of reagents on blood glucose levels of enzymatic methods. The research used Quasi Experimental research method with Posttest-Only Control Group Design design. The sample of this research used serum of a respondent who had no history of Diabetes Mellitus disease with 4 replication at each treatment. The results of the study with the initial temperature of 10oC, 13oC, 16oC, 19oC, 22oC and 25oC (control) respectively of 62.71 mg / dL; 65,74 mg / dL; 72.45 mg / dL; 76.91 mg / dL; 89.12 mg / dL and 97.19 mg / dL, the results of this study showed an increase in glucose levels in each treatment. Based on the results of linear regression analysis obtained a significance value of 0.000 with α = 0.05, which means Ho is rejected, so it can be concluded that there is an influence of initial temperature variation of reagent on blood glucose level. For the next researcher can do research about the effect of the initial temperature of reagent 22-38 oC on blood glucose enzymatic method. And the influence of incubation time on blood glucose level of enzymatic method.

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