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Media Ilmiah Kesehatan Indonesia
Published by Pakis Journal Institute
ISSN : 29875404     EISSN : 29874009     DOI : https://doi.org/10.58184/miki
Core Subject : Health,
Health Professions Medicine & Pharmacology Nursing Public Health Veterinary
Media Ilmiah Kesehatan Indonesia (MIKI) is a peer-reviewed and open-access triannually (January, Mei, and September) published by the PAKIS JOURNAL INSTITUTE. The aim of MIKI is to publish exciting, empirical research, recent science development, and high-quality science that addresses fundamental questions in nutrition, public health, midwifery, and nursing. Processes submitted original scripts related to scope nutrition, public health, midwifery, and nursing and not being published by other publishers. This journal gives readers the state of the art of the theory and its applications in all aspects of nutrition, public health, midwifery, and nursing.
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 48 Documents
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ANALISIS KANDUNGAN KADAR AIR PADA KOPI FERMENTASI MENGGUNAKAN METODE GRAVIMETRI Yani, Fitri; Miswandi, Miswandi; Trisni, Devi Nur; Fajar, Fajar; Yolanda, Evril; Nurya, Anis; Juanda, Juanda
Media Ilmiah Kesehatan Indonesia Vol. 3 No. 3 (2025): SEPTEMBER
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/miki.v3i3.538

Abstract

Kopi fermentasi adalah biji kopi yang telah mengalami proses fermentasi dengan bantuan mikroorganisme, seperti bakteri asam laktat. Penelitian ini bertujuan untuk menganalisis kadar air pada kopi fermentasi menggunakan metode gravimetri. Sampel yang digunakan adalah kopi fermentasi dengan perlakuan waktu 12, 24, dan 36 jam. Proses pengujian melibatkan alat seperti neraca analitik, oven, dan desikator. Hasil pengujian menunjukkan bahwa kadar air pada perlakuan 12 jam adalah 2,807%, pada 24 jam sebesar 4,315%, dan pada 36 jam mencapai 4,17%. Berdasarkan standar SNI 01-3542-2004, batas maksimum kadar air untuk kopi adalah 7%. Kopi dengan kadar air rendah memiliki daya simpan lebih lama, sedangkan kadar air tinggi dapat menyebabkan kopi mudah tengik dan meningkatkan risiko pertumbuhan mikroorganisme. Penelitian ini menunjukkan bahwa waktu fermentasi berpengaruh signifikan terhadap kadar air biji kopi. Perlakuan 12 jam menghasilkan kadar air terendah, yang menunjukkan penguapan air lebih optimal dalam waktu singkat. Sebaliknya, fermentasi 24 jam memiliki kadar air tertinggi, kemungkinan akibat penyerapan kelembapan selama fermentasi. Hasil ini memberikan wawasan penting tentang pengolahan kopi fermentasi yang dapat diterapkan untuk memperpanjang umur simpan dan meningkatkan kualitas produk. Dengan kadar air yang sesuai standar, kopi fermentasi dapat diolah menjadi produk dengan nilai tambah yang lebih tinggi. Studi lebih lanjut diperlukan untuk mengeksplorasi pengaruh proses fermentasi terhadap karakteristik lain, seperti rasa, aroma, dan kandungan antioksidan.
ANALISIS MANFAAT DAN TANTANGAN PENERAPAN PICTURE ARCHIVING AND COMMUNICATION SYSTEM (PACS) DI INSTALASI RADIOLOGI Darmawan, Zulkifli Tri; Angraeni, Dian; Mirfauddin, Mirfauddin; Rakhmansyah, A.AR.; Rusli, Muh; Wulandari, Andi Nur Intan; Syuhada, Firdha Adlia; Normawati, Sitti; Musdalifah, Indah
Media Ilmiah Kesehatan Indonesia Vol. 3 No. 3 (2025): SEPTEMBER
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/miki.v3i3.745

Abstract

Penelitian ini bertujuan untuk menganalisis manfaat dan tantangan penerapan sistem Picture Archiving and Communication System (PACS) di Instalasi Radiologi Rumah Sakit Otak dan Jantung Pertamina Royal Biringkanaya. PACS merupakan sistem digital yang menggantikan metode penyimpanan berbasis film konvensional guna meningkatkan efisiensi pelayanan radiologi. Pendekatan yang digunakan adalah deskriptif kualitatif, dengan teknik pengumpulan data melalui kuesioner, wawancara, observasi langsung, dan dokumentasi. Partisipan dalam penelitian ini terdiri dari enam orang radiografer dan satu orang dokter radiologi. Hasil penelitian menunjukkan bahwa PACS memberikan kontribusi signifikan terhadap peningkatan pelayanan. Berdasarkan hasil kuesioner, 62% radiografer menyatakan sangat setuju dan 38% setuju terhadap manfaat PACS. Respons dokter menunjukkan 80% sangat setuju, 10% setuju, dan 10% tidak setuju. Hasil wawancara memperkuat data kuantitatif tersebut, terutama dalam hal kemudahan akses gambar, kecepatan pelaporan, dan efisiensi alur kerja. Meski demikian, tantangan seperti gangguan jaringan dan perlunya pelatihan berkelanjutan masih ditemui. Hasil observasi menunjukkan bahwa infrastruktur PACS seperti komputer dan monitor sudah memadai, serta pelatihan yang diberikan umumnya cukup. Namun, responden menyarankan adanya pembaruan sistem dan pemeliharaan berkala. Secara keseluruhan, PACS terbukti meningkatkan kualitas pelayanan radiologi tetapi optimalisasi sistem masih diperlukan melalui peningkatan infrastruktur dan kapasitas pengguna.
ANALISIS KADAR GULA DAN PROTEIN PADA MINUMAN FUNGSIONAL NABATI (KEDELAI DAN JAGUNG) DENGAN VARIASI PENAMBAHAN KACANG HIJAU, KACANG MERAH, DAN BERAS MERAH Sarah, May
Media Ilmiah Kesehatan Indonesia Vol. 3 No. 3 (2025): SEPTEMBER
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/miki.v3i3.753

Abstract

merupakan gabungan dari bahan kacang kedelai, jagung, kacang hijau, kacang merah, dan beras merah. Tujuan penelitian ini, yaitu menganalisis kadar gula dan protein pada minuman fungsional nabati berbahan dasar kedelai dan jagung dengan variasi penambahan bahan berupa kacang hijau, kacang merah, dan beras merah. Pendekatan yang dilakukan, yaitu secara eksperimental dengan menggunakan Rancangan Acak Kelompok dua faktor perlakuan, yakni jenis bahan tambahan dan waktu pemasakan (20, 25 dan 30 menit) pada suhu 70°C. Analisis kadar gula dengan metode refraktometer brix, sementara kadar protein metode kjeldahl. Hasil analisis kadar gula menunjukkan bahwa kombinasi bahan dan waktu pemasakan tidak memberikan perbedaan yang signifikan terhadap kadar gula. Perlakuan terbaik terdapat pada kombinasi kacang hijau, waktu 20 menit dengan kadar gula terendah 14,77%. Hasil analisis kadar protein menunjukkan adanya perbedaan signifikan, baik dari segi jenis bahan maupun waktu pemasakan. Perlakuan terbaik diperoleh pada kombinasi kacang hijau, waktu 25 menit dengan kadar protein tertinggi sebesar 7,32%. Kesimpulannya adalah kadar gula tidak memberikan pengaruh yang signifikan terhadap jenis bahan dan waktu pemasakan serta belum memenuhi standar Badan Pengawas Obat dan Makanan yang berkisar antara 5-7%. Kadar protein memberikan pengaruh yang signifikan terhadap jenis bahan dan waktu pemasakan serta telah memenuhi standar Badan Pengawas Obat dan Makanan karena minimal 2,5% kadar protein dalam minuman nabati.
ANALISIS KADAR KARBOHIDRAT DAN VISKOSITAS PADA MINUMAN FUNGSIONAL NABATI (KEDELAI DAN JAGUNG) DENGAN VARIASI PENAMBAHAN KACANG HIJAU, KACANG MERAH DAN BERAS MERAH Sa’diyah, Halimatus
Media Ilmiah Kesehatan Indonesia Vol. 3 No. 3 (2025): SEPTEMBER
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/miki.v3i3.754

Abstract

Minuman fungsional dengan bahan dasar nabati dari kombinasi biji-bijian dan kacang-kacangan menjadi salah satu alternatif yang menarik perhatian konsumen karena kandungan gizinya yang kompleks dan manfaat kesehatannya. Tujuan dari penelitian ini adalah menganalisis kadar karbohidrat dan viskositas pada minuman fungsional nabati berbahan dasar kedelai dan jagung dengan variasi penambahan kacang hijau, kacang merah dan beras merah. Metode yang digunakan kuantitatif dengan Rancangan Acak Kelompok faktorial 3x3 dengan dua faktor, yaitu jenis bahan tambahan kacang hijau, kacang merah, beras merah dan waktu pemasakan 20 menit, 25 menit, 30 menit pada suhu 70 ˚C. Analisis kadar karbohidrat dilakukan menggunakan metode Luff-Schoorl, sedangkan viskositas diukur menggunakan viskometer tipe NDJ-9S. Hasil analisis menunjukkan bahwa perlakuan (kacang hijau, 25 menit) menghasilkan kadar karbohidrat tertinggi sebesar 8,8380%. Sedangkan, viskositas terbaik diperoleh pada perlakuan (kacang merah, 25 menit) sebesar 205,33 cP, sesuai dengan standar ideal minuman fungsional (200-400 cP). Hasil uji Analysis of Variance menunjukkan bahwa faktor bahan tambahan, waktu pemasakan dan interaksinya berpengaruh sangat nyata terhadap kadar karbohidrat dan viskositas. Kedua faktor tersebut memengaruhi sifat fisik akhir minuman. Kesimpulannya, kombinasi optimal bahan dan waktu pemasakan sangat penting untuk mencapai kualitas nutrisi dan karakteristik fisik yang optimal dalam minuman fungsional nabati.
Reducing Academic Stress through Exercise: A Study of High School Students Budi, Yulifah Salistia; Sholihin, Sholihin; Salsabila, Shabrina Zhafira
Media Ilmiah Kesehatan Indonesia Vol. 4 No. 1 (2026): JANUARY
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/miki.v4i1.795

Abstract

Current technological advancements have led to teenagers spending more time sitting and playing with smartphones compared to engaging in physical activities. Physical exercise is a planned and organized activity aimed at improving physical condition. One of the benefits of physical exercise is its ability to reduce stress levels. Teenagers often engage in physical exercise as a strategy to manage stress. This study aims to explore the relationship between exercise habits and stress levels among students at SMAN 1 Giri Taruna Bangsa, Banyuwangi, in 2024. This research utilized a correlational study with a cross-sectional approach. A total of 66 grade XI students were selected through cluster random sampling. The instruments used were the Exercise Habit Questionnaire and the Academic Stress Scale (ASS) questionnaire. The collected data were analyzed using the Spearman Rank correlation in IBM SPSS Statistics v.25. Most respondents reported irregular exercise habits, with 40 respondents (61%) falling into this category. The majority of respondents experienced moderate stress, with 30 respondents (45%) reporting this level. The Sig. 2-tailed value of 0.000 (p < 0.05) indicates a significant relationship between exercise habits and stress levels. Regular exercise provides optimal benefits for the respondents, such as reducing stress. Regular physical activity can be incorporated into daily schedules to achieve these benefits.
Analysis of Sun Protection Factor (SPF) values of Shallot Leaf Extract using UV-Vis Spectroscopy Method Hajra, Hajra; Jumardin, Jumardin; Ihsan, Ihsan
Media Ilmiah Kesehatan Indonesia Vol. 4 No. 1 (2026): JANUARY
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/miki.v4i1.823

Abstract

A study has been conducted on measuring the sun protection potential of red onion leaf extract with the percentage of pigmentation transmission (%Tp), erythema transmission (%Te), and Sun Protection Factor (SPF) using the UV-Vis Spectrophotometry method. The purpose of this study was to classify the sun protection potential categories of shallot leaf extract. The sunscreen ability test was determined by the calculation method of erythema transmission, pigmentation transmission, and SPF in the wavelength range of 290-320 nm with a distance of 5 nm. From the test, the concentrations of 400 ppm, 600 ppm, 800 ppm, and 1000 ppm were obtained which were included in the Extra Protection category for pigmentation based on the values ​​(%Tp) which were 63.70%, 60.15%, 46.15%, and 47.45%, respectively, all of which were in the Extra Protection category (42 – 86%). The erythema values ​​for each were 63.57%, 59.14%, 45.96%, and 47.31%, respectively. The SPF values ​​were categorized as Minimal Protection with values ​​at concentrations of 400 ppm (1.903), 600 ppm (2.219), 800 ppm (3.284), and 1000 ppm (3.161). The UV protection effectiveness of shallot leaf extract was highly sensitive to pH changes and reached optimum conditions at a pH close to neutral, around 7.07.
Identification of Carbohydrate and Glucose Content in Bread Produced by UMKM XYZ Lusiana, Lusiana; Munaya, Ilma; Andani, Nur Fitria; Azman, Muhammad; Risky, Risky
Media Ilmiah Kesehatan Indonesia Vol. 4 No. 1 (2026): JANUARY
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/miki.v4i1.870

Abstract

This study aimed to identify the carbohydrate content and glucose levels in breads produced by the small and medium-sized enterprise (SME) XYZ, which included five variants: cheese bun, chocolate bun, chocolate cheese, pizza, and coffee bun. The carbohydrate content was tested using the Luff-Schoorl method, which is commonly employed for determining moderate carbohydrate levels due to its low error margin of approximately 10%. The results of the carbohydrate tests for the different bread variants from SME XYZ were as follows: for chocolate cheese, the first and second tests yielded 52.739 and 53.389, respectively; for chocolate bun, 43.525 and 47.080; for cheese bun, 31.385 and 33.826; for pizza, 38.073 and 43.418; and for coffee bun, 47.191 and 47.029. Based on these results, it can be concluded that the highest carbohydrate content was found in the chocolate cheese sample from both test sessions, while the lowest content was observed in the cheese bun sample.
Analysis of Vitamin C in Sambal Orange and Passion Fruit Syrup Using Iodometric Titration Method Lusiana, Lusiana; Andani, Nur Fitria; Risky, Risky; Munaya, Ilma; Azman, Muhammad
Media Ilmiah Kesehatan Indonesia Vol. 4 No. 1 (2026): JANUARY
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/miki.v4i1.871

Abstract

Vitamin C, or ascorbic acid, is a water-soluble vitamin with acidic properties and strong reducing capabilities. The content of vitamin C plays a role in protecting cells and molecules such as proteins, lipids, and nucleic acids, and it serves as an antioxidant that can neutralize free radicals in the body. The aim of this study was to identify the vitamin C content in fresh fruit such as sambal oranges and processed fruit such as passion fruit syrup, as well as to understand the stages involved in vitamin C testing. The testing was conducted using the iodometric titration method with a quantitative approach. The results showed that the vitamin C content in sambal oranges ranged from 0.179% to 0.219%, which was higher compared to passion fruit syrup, which had values ranging from 0.032% to 0.084%. These differences could be attributed to variations in the vitamin content of the fruits, their physical and chemical properties, and the technical aspects of the sample testing. Based on these results, sambal oranges and passion fruit syrup have the potential to serve as good sources of vitamin C, whether consumed directly or processed.

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