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JURNAL KESEHATAN
Published by Universitas Muhammadiyah Semarang
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Core Subject : Health,
Health Professions
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Articles 28 Documents
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PERBEDAAN VARIASI LAMA SIMPAN TELUR AYAM PADA PENYIMPANAN SUHU ALMARI ES DENGAN SUHU KAMAR TERHADAP TOTAL MIKROBA Idayanti . .; Sri Darmawati; Ulfa Nurullita
JURNAL KESEHATAN Vol 2, No 1 (2009): Pengembangan Ilmu-Ilmu Kesehatan
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Abstract

Abstract Background; Chicken's Egg is one of animal producl coming from poultry livestock and well-known as food materials with high protein source and many people consume it. Chicken's egg quality can be in Influenced by keeping place, temperature, dampness, dirt at handling technique and eggshell. Egg can be hit by microbe pollution coming from pollution result both direct and indirect contamination. Habit of keeping chicken's egg forfew dalts al room temperature can cause the egg is easy lo be contaminated by microbe, so lhat the egg quality is easy to destroy or decay. Besides il is oflen done of keeping egg in refrigerator, expected the egg will be more durable.This research aim stok now the diffirence of keeping variation long that is0,6, l2, and l8 drys at refrigerator lemperature with room lemperature to total microbe. Method : This research is pure experiment using device of One Group Pretest - Postest. Research object counted 42 chicken's eggfor pretest is 0 day with restaling one egg so it needs 6 eggs, then as postest is 3 keeping treatment (6, 12, and l8 days), 2 measurement of lemperature (refrigerator temperature mean 40C with room temperature mean 290C) and 6 times restating. Independen variable is long save variation and temperature, dependent variable is total mikkrobe, Statistic calculation is done with SPSS l4/3 windows program Version 11 .0 using factorial test or Two Way Anova with d 0,05. Result : Mean total of microbe al refrigerator temperature with room temperature depend on keeping variation long to experience of significant dffirence to lolal microbe, P<0,05 depend on value of p seen there is significant difference al keeping variation long of chicken's egg at refrigerator temperature with room temperature to total microbe. Conclusion : Total microbe al keeping varialion long 0, 6, 12, and 18 days progressively increase signiftcantly both at refrigerator or room temperature
EFEK EKSTRAK BUAH PARE (Momardica charantia, L) TERHADAP ZONE HAMBATAN PERTUMBUHAN Salmonella typhi PENYEBAB SALMONELLOSIS Darmawati S; Dewi S.S.
JURNAL KESEHATAN Vol 1, No 1 (2008): Analis dan Ilmu Kesehatan
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Abstract

Salmonella typhi ditularkan melalui makanan dan minuman yang terkontaminasi oleh kotoran atau tinja dari seseorang penderita demam typoid Penyakit ini dianggap serius karena dapat disertai berbagai penyakit dan juga mempunyai angka kematian yang cukup tinggi yaitu 1-5% dari penderita Usaha penyembuhan penyakit ini adalah dengan pengobatan bagi penderitanya. Meningkatnya resistensi bakteri patogen menyebabkan pencarian akan antibiotik baru terus dilakukan termasuk dari tanaman. Buah pare merupakan salah satu bagian dari tanaman pare yang mengandung Ribosom lnactlating Protein (RIP), protein tersebut mampu menghambat siniesis protein dengan menghambat kerja ribosom. Oleh karena itu penelitian tentang efek ekstrak buahPare (Momordica charanti,.L.) terhadap zone hambatan pertumbuhan Salmonella typhi penyebab Salmonellosis perlu dilakukan. Yaitu dengan menentukan zone hambatan pertumbuhan Salmonella typhi oleh ekstrak buah Momordica charantia,L. Pada volume 100 pl, 150pl 20Opl 250p1 300p1 dan menganalisis perbedaan zone hambatan pertumbuhannya pada volume yang berbeda. Metode yang digunakan adalah metode sumuran.Rerata zone hambatan pertumbuhan Salmonella typhi oleh ekstrak buah pare pada volume 100 pl : 18,20 mrq l50pl :22,80mm:.200pl=23,4Orrm, 250p1:23,20mm 300p1:24,80mm serta terdapat perbedaan yang bermakna (w5%) pada zone hambatan pertumbuhan Salmonellatyphi oleh ekstrak buah Momordica ckarantia Lpada volume 100 pl, i50pt 200pl, 250p\300p1.Kata Kunci: Salmonella typhi, Momordica charanti,.L , Daya hambat
PENGARUH SINAR ULTRA VIOLET TERHADAP PERTUMBUHAN BAKTERI Bacillus sp. SEBAGAI BAKTERI KONTAMINAN T Ariyadi; S. Sinto Dewi
JURNAL KESEHATAN Vol 2, No 2 (2009): Ilmu-Ilmu Kesehatan
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Abstract

Abstract Microorganisms are in anywhere, as in soil, dust, air, water, food or surface of our body tissues. The existence of these microorganisms was that benefit human life, but many are also harmful as it may cause human diseases or may even cause damage from contamination. Control of microorganisms can be done w it h ultra-violet radiation. The purpose of this study was to determine the influence of duration of irradiation on the growth of bacteria nacillus sp. Type of research is to experiment. Research conducted at the Laboratory of Microbiology Faculty of Nursing and Health, University of Muhammadiah Semarang in May-July 2008.-The sample was Take one coloni of bacteria Bacillus sp. then make a suspension with a density of 2 mc Farmland. Observations were made by observing the number of colonies of Bacillus sp. That grows on long exposures compared to controls without irradiation. Based on our research has been done in the microbiology laboratory results obtained Fikkes unimus, ultra violet irradiation time 38 watts for I minute with a distance of 45 cm on NA medium containing the bacteria Bacillus sp colonies obtained many as l8 fruits, irradiation for 5 minutes and get 15-colony , irradiation for l0 minutes there was no colony grew, irradiation for t5 minutes there was no colony grew. ln control medium not exposed to ultra violet colony growth obtained a very full / not be calculated. Keywords: Bacterial Contamination, Bacillus Sp, Ultra Violet
HUBUNGAN SANITASI DENGAN TOTAL MIKROBA DAN TOTAL KOLIFORM PADA JAMU GENDONG DI RT,1 RW.2 KELURAHAN KEDUNG MUNDU KECAMATAN TEMBALANG KOTA SEMARANG Nurrahman -; Mifbakhuddin -; Dewi Purnamasari
JURNAL KESEHATAN Vol 3, No 1 (2010): Ilmu-Ilmu Kesehatan
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Abstract

The sellers ofjamu gendong was need observation in making and ready oftraditional beverage i, ord", not endanger health of society. The observation and inspection necessqry to be done to protect society ofcontagious disease pass beverage they sold. lYith existance of low sanitation can have an ffict on total microbe and total colifurm of jamu gendong. The objective of this research was to know the relation ofsanitatiott with total microbe and total colifurm at jamu gendong in RT. I RW.2 Kedung Mundu Village Tembalang Sub District Semarang City. The type of this research was explanatory research with Crossectional approach and survey of method with inspection at laboratory. Research sampel was total population that was l2 seller and subject of research was jamu gendong for inspection of total microbe and total colform. With I sort of jamu takenfrom each seller thatwas berqs kencur, so that total inspectionsampel was 12 sampel. Independen variable of this research was sanitation, dependen variable were total microbe and total colifurm which implied in jamu gendong. Score value of sanitation on this research between 2l up to 29, with mean 25,50 and standar deviation 2,43. After the categorize ; the sanitation of this research includes of enough c-otegory 000%r). Total microbe of this research between 4,2 x lAi/ml up to 8,8 x 105/ml, with meqn 1,2 x 104/mt standar devition 2,5513 x 1T5/ml, total coliftrm of this between 3 up n 2400 with mean 720,83 and standar deviation 911. Persuant to kolmogorov smirnov test the value of sanitationpvalue : 0,955 and total colifurm p-value : 0,339, meanings sanitation data and total colifurm hqve normat assumption, The value of total mikrobe p-value : 0,019, meanings total microbe data have not normal assumption. Persuant to result of Rank Spearman statistical test value of p equal to 0,002 (<0,05) and result of statistical corelation test of Pearson Produt Moment value of p equal to 0,025 (<0,05). There wassignificant corelation between sanitation with total microbe (r - 0,795) and sanitaion with total colifurm (r - 0,641) atjamu gendong.Keyword : Sanitation, Total Microbe, Total Coliform
IDENTIFIKASI ZAT WARNA RHODAMINE B PADA LIPSTIK BERWARNA MERAH Mukaromah A.H.; Maharani E.T.
JURNAL KESEHATAN Vol 1, No 1 (2008): Analis dan Ilmu Kesehatan
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Abstract

Telah dilakukan penelitian tentang identifikasi zat warna Rhodamine B pada lipsttk. Populasi Penelitian adalah sediaan lipstik yang berwarna  merah dengan harga kurang atau sama dengan Rp 5000,00 (12 merk) dan sediaan lipstik yang berwarna merah dengan harga lebih Rp 5000,00 (13 merk) yang dijual di Pasar Johar Semarang. Masing-masing sediaan lipstik diambil 40 % dari total populasi secara acak. Metode yang digunakan untuk mangidentifikasi zat warna Rhodamine B adalah metode kromatografi lapis tipis dan jenis penelitian ini deskriptif. Hasil identifikasi zat warna Rhodamine B dengan metode kromatografi lapis tipis adalah sebagai berikut: a). Lima sampel lipstik yang harganya kurang atau sama Rp 5000,00, 4 sampel lipstik (kode A,C,D,E) mengandung zat wama Rhodamine B karena warna bercak sampel dan baku Rhodamine B sama yaitu berwarna merah muda dan selisih Rf sampel dan Rf baku < 0,2 dm satu sampel lipstik (kode B) tidak mengandung zat warna Rhodamine B karena warna bercak sampel dan baku Rhodamine B tidak sama dan selisih Rf sampel dan Rf baku Rhodamine B lebih dari 0,2. b). Lima sampel lipstik berwarna merah yang harganya lebih dari Rp 5000,00 (kode F, G, H, I, dan J) semuanya tidak mengandung zat warna Rhodamine B karena warna bercak sampel dan baku Rhodamine B tidak sama dan selisih Rf sampel dan Rf baku Rhodamine B lebih dari 0,2. Kata kunci: Rhodamine B, lipstik berwarna merah, kromatografi lapis tipis
Pengaruh Aras Starter Lactobacillus sp Terhadap Performa Mikrobiologi Silase Ikan Dilihat Dari Total Bakteri, Bakteri Asam Laktat Dan Fungi Sri Sumarsih; B. Sulistiyanto; H.S. Adi; C.S. Utama
JURNAL KESEHATAN Vol 3, No 1 (2010): Ilmu-Ilmu Kesehatan
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Abstract

The aim of the research was to evaluate the effect of addition starter Lactobacillus sp on microbiologic performances was been seen from total bacterial, lactic acid bacteria and fungal of fish iilage. The researih material were fish waste (ikan rucah), rice bran, Lactobacillus sp, fisiologic NaCl, NA (Nutrient Agar), MRS (de Man, Rogosa, and Sharpe) Broth, and SGA (Saboroud Glucose Agar). The completely randomized design was been used on this research with 5 treaments and 3 replications. The treatments were C0 (level starter 07o), Cl (level starter2Yo), C2 (level starter 4o/o), C3 (level starter 60/o) and C4 (level starter 8%). fheparameters were total bacterial, lactic acid bacteria and fungal of fish silage. The results showed that addition of starter Lactobacillus sp has no affected to total bacterial and fungal of fish silage. The addition increased(p<0,01) total lactic acid bacteria of fish silage. The conclusion was addition of starter Lactobacillus rp wir been stored during 2 weeks no affect total bacteria and fungi of fish silage. Addition of 4% level itarterLactobacillus sp increased total lactic acid bacteria offish silage.Keyword ; stafter Lactobacillus sp, fish silage, total bacteria, total fungi
KEANEKARAGAMAN GENETIK Salmonella typhi Darmawati S
JURNAL KESEHATAN Vol 2, No 1 (2009): Pengembangan Ilmu-Ilmu Kesehatan
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Abstract

Abstract Strain the bacteria Salmonella typhi (5. typhi) is also called Salmonella choleraesuis serovar typhi, Salmonella serovar typhi, Salmonella enterica serovar typhi including members familia Enterobacteriaceae, have O antigen (somatic), H antigen (flaSel) and capsule antigen (Vi), wide spread around the world. S. typhi have the genetic diversity that can be shown that the dIffirence in sensitivity towards antibiotics that describes the plasmid profiles of diffirences, as well as the diffirences,  of each of ribotyping strain originating from a dffirent area, By Knowing the genetic diversity S.typhi bacterial strain can be used as a basis to track the epidemiologt of cases of fever typoid, in addition to the Unique-wilh the unique nature of the bacterial strain can be used as a basis for identification and classification. Keywords: Salmonella typhi, the genetic diversity
ANALISIS FAKTOR YANG BERHUBUNGAN DENGAN PERILAKU IBU DALAM MEMBERIKAN IMUNISASI DASAR KEPADA BAYINYA DI DESA BANYUTOWO KABUPATEN KENDAL Widiastuti Y.P; Anggraeni R; Arofah A.N
JURNAL KESEHATAN Vol 1, No 1 (2008): Analis dan Ilmu Kesehatan
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Abstract

Latar Belakang : Imunisasi merupakan upaya yang dilakukan dengan sengaja memberikan kekebalan pada bayi atau anak sehingga dapat terhindar dan penyakri. dalam upaya menurunkan angka kesakitan (morbiditas) dan angka kematian (mortalitas) maka segala upaya yang ada diarahkan untuk meningkatkan hasil yang telah dicapai. Usaha yang perlu dilaksanakan adalah dengan melakukan analisis faktor yang mempengaruhi perubahan perilaku ibu dalarn memberikan imunisasi dasar kepada bayinya diantaranya adalah tingkat pendidikan ibu, jarak rumah ke tempat pelayanan kesehatan dan dukungan tokoh masyarakatTujuan : Untuk mengetahui faktor-faktor yang b€rhubungan dengan perilaku ibu dalam memberikan imunisasi dasar kepada bayinya di desa Bayutowo Kendal.Metode : Pengambilan data secara Kuantitatif dilakukan dengan menyebarkan kuesioner. Untuk peringkasan data dilakukan dengan menggunakan disribusi frekuensi dengan ukuran persentase dan ditampilkan dalam bentuk diagram lingkaran. Analisa data dilakukan dengan uji statistik korelasi Kendal tau untuk mengetahui hubungan antara variable independen dan dependen sedangkan untuk mengetahui faktor yang paling berhubungan dengan uji statistik regresi linier berganda. Penelitian dilaksaakan bulan februari 2007 di desabanyutowo Kendal dengan jumlah responden yang diteliti sebanyak 45 responden.Rancagan dalam penelitiaan ini meggunakan cross sectionalHasil : Berdasarkan hasil analisis didapatkan bahwa ada hubungan yang signifikan antara tingkat pengetahuan dengan perilaku ibu dalam memberikan imunisasi dasar dibuktikan dengan nilao p 0,000 (<0,05), ada hubungan yang signifikan antara jarak ke tempat pelayanan kesehatan dengan perilaku ibu dalam memberikan imunisasi dibuktikan dengan nilai p 0,000 (<0,05), ada hubungan yang signifikan antara dukungan tokoh masyarakat dengan perilaku ibu dalam memberikan imunisasi dasar dibuktikan dengan nilai p 0,017 (< 0,05), tidak ada hubungan antara tingkat pendidikan dengan perilaku ibu dalam memberikan imunisasi dasar dibuktikan dengan nilai p 0,943 (> 0,05). Sedangkan faktor yang paling berhubungan dengan perilaku ibu dalam memberikan imunisasi dasar adalah tingkat pengetahuan dibuktikan dengan nilai beta 0,515 paling tinggi diantara nilai beta faktor lainnya.Kata Kunci : Imunisasi, Faktor-faktor yang mempengaruhi, Perilaku
KADAR KOLESTEROL DARAH PADA PENDERITA OBESITAS DI KELURAHAN KORPRI SAMBIROTO SEMARANG Andri Sukeksi; Herlisa Anggraini
JURNAL KESEHATAN Vol 2, No 2 (2009): Ilmu-Ilmu Kesehatan
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Abstract

Abstract Patients with obesity have excessive fat accumulation in the body, causes the occurrence of obesity is usually caused by an abnormal eating pattern that is eaten in the number of very large and eat at night.. Obese People hove elevated levels of cholesterol in the body (hypercholesterolemia) (Mangku Sitepoe, l993). Cholesterol is a form of at that is naturally present in foods derived from animals, which allows the human body to make sex hormones and sexual function, adrenal hormones are necessary in the process of metabolism, and vitamin D. (lmam Suharto, 2004). Cholesterol is also useful for transporting fat in the blood throughout the body, which in a long time that blood vessels may be narrowed or closed. If the arteries (arteries) that provide blood to the hear, brain or organs - covered other important organs, can lead to risk of atherosclerosis, heart attack, stroke or failure of other vital organ functions. High levels of cholesterol called hypercholesterolemia is closely associated with the disease of obesity. (Corine T. Netzer, 1994). Based on the above background raised The question, "How can blood cholesterol levels in obese people in the housing KORPRI Sambiroto Semarang Kelurahan". The purpose of this study are: Measuring the value of Body Mass Index (BMD to determine the criteria for obesity, Measuring cholesterol in people with obesity. Knowing the influence of obesity on cholesterol levels Method: This type of research study is a descriptive The entire study population was obese in the housing KORPRI Sambiroto Semarang Kelurahan. Study sample was obese at 8 RW Semarang Kelurahan sambiroto taken in totol population. From the results of examination and discussion of research on the cholesterol wells in obese Semarang Kelurahan Simongan Ngemplak can be summarized as follows: From the samples that have been carried out Inspection lowest cholesterol 156.4 mg / dl, the highest cholesterol 256.8 mg / dl, cholesterol levels an Average of 197.4 mg / dl. From the results obtained based on Body Mass Index (BMI) that was not always obese, high cholesterol levels, because cholesterol is not always influenced by obesity, but more affected on the consumption of foods containing cholesterol. Like eating meat, jerohan, and eggs that can enhance the increase in blood cholesterol levels, because the meat in the diet, jerohan, and cholesterol content of eggs is high enough.   K keywords : obesity, cholesterol
PENGARUH PERENDAMAN LARUTAN ASAM CUKA TERHADAP KADAR LOGAM BERAT CADMIUM PADA KERANG HIJAU Mifbakhuddin -; Rahayu Astuti; Agus Awaludin
JURNAL KESEHATAN Vol 3, No 1 (2010): Ilmu-Ilmu Kesehatan
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Abstract

BACKGROUND. The green shellfish (Perna viridis) was one of the shel(ish kind that was enjoyed by the community, had the economical value and the content of the nutrient taht really was good for consumed, when this green shellfish was dirtiest heavy Cd metal then will endanger for the health of the human body.OBJECTIVE. knew the influence of the submersion of the solution to acetic acid on the level of heavy metal cadmium to the green shelffish (Perna viridis)METHOD. The research true eksperiment with the plan that was used by Randommized Control Group Postest Design. The sample of the research was 24 green shellfish taht contained heavy Cd metal afterwards was soaked by using the solution to acetic acid respectively the concentration, where as the control was teh green shellfish that was not done by the submersion. The analysis ofthe data used One Way Anova.RESULT. In general the level of heavy cd metal in the control (without the treatment) was 77, 73 pg/lt, where as in general the level of heavy Cd metal in various concentration of the solution to acetic acid 10%, 15%, 20%, 25oZ that is 53,70 pg/lt, j1,00 pg/lt, 22,05 pg/lt, and 8,07 pg/lt. Therewas the influence of the submersion with the solution to acetic acid |ok, l0%, 15%, 20%, and 25%o against the level of heavy Cd metal to the green shelffish.CONCLUSION. The was the in/luence that was signiJicant against the level of heatty Cd metal with the submersion of the solution to acetic acid 10%, l5%, 20%, and 25%.KEYWORDS. The green shellfish, the solution to acetic acid, the level of heavy Cd metal.

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