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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 7 Documents
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Search results for , issue "Vol 2, No 1 (2009): Pengembangan Ilmu-Ilmu Kesehatan" : 7 Documents clear
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
KEANEKARAGAMAN GENETIK Salmonella typhi Darmawati S
JURNAL KESEHATAN Vol 2, No 1 (2009): Pengembangan Ilmu-Ilmu Kesehatan
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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
PENGARUH LYSOL TERHADAP PERTUMBUHAN Mycobacterium tuberculosis PADA SPUTUM BTA POSITIF SISA BAHAN PEMERIKSAAN LABORATORIUM BP 4 SEMARANG Ratih Horibi; Zoki Abadi Harahap
JURNAL KESEHATAN Vol 2, No 1 (2009): Pengembangan Ilmu-Ilmu Kesehatan
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Abstract

Abstrak Penyakit tuberculosis (TBC) disebabkan oleh kuman Mycobacterium tuberculosis atau Basil Tahan Asam (BTA). Kuman ini mudah menular dan penyakit yang ditimbulkannya dapat menyebabkan Kematian. Sputum dengan BTA positif adalah sangat in/ected dan harus ditangani dengan benar, agar infeksi tidak semakin menyebar Pemeriksaan sputum penderita tuberculosis. di Balai Pencegahan dan Pengobatan Penyakit Paru (BP 4) Semarang dilakukan dengan metoda sputum sewaktu, sputum pagi dan sputum sewaktu (SPS). Sputum sisa pemeril<saan BTA, biasanya dikumpullan pada suatu tempal dan ditambahkan Lysol dengan takaran yang ada aturan baku, untuk dibuang di septic tank dan dilaksanakan oleh tenaga non kesehatan. Dengan demikian perlu diteliti, apakah desinfeksi dengan Lysol tersebut sudah mampu membunuh BTA, sehingga penyebaran penyakit yang diakibatkan dapat dihindari.   Tujuan penelitian, adalah mengelahui daya bunuh Lysol (konsentrasi I0%, 15%, dan 20%o) dengan kontak waktu 5, l0 dan 15 menit lerhadap BTA l+, 2+ dan 3+. Penelitian dilakukan dengan memberi perlakuan desinfeksi terhadap sputum BTA positif/ dengan Lysol konsentrasi l0 %, l5 o/o dan 20%  selama Kontak waktu 5, l0 dan 15 menit. Selanjutnya sputum dikultur pada media Ogawa, diinkubasi pada suhu 3/C selama 6 hari Seminggu,untuk diamati pertumbuhan koloninya.sampel sebanyak iX3 Xg:8l dan 9 sebagai control. Penelitian dilakukan di Laboratorium Mikroskopis BP 4 Semarang. Analisa data disajikan dalam bentuk diskriptif dan diolah dengan uji ANOVA Untuk menguji normalitas digunakan uji Kolmogorov Smirnov Test dengan tingkat kepercayaan. 95% na Hasil penelitian menunjukan bahwa tidak ada pengaruh hambatan pertumbuhan BTA pada perlakuan desinfel<si dengan Lysol konsentrasi l0%, 15 % dan 20 % pada kontak waktu 5, l0 dan l5 menit, pada BTA l+ dengan nilai P 0,228; pada BTA 2+ dengan nilai P 0,244 dan pada BTA 3 + dengan nilai P 0,667 Kesimpulannya adalah bahwa konsentrasi perlakuan desinfelui dengan Lysol l0%q l5%dan 20% pada kontak waktu 5, l0 dan I 5 menit tidak berpengaruh terhadap pertumbuhan BTA (perlakton desinfel<si tidak dapat membunuh BTA) Kata Kunci : Micobacterium tuberculosis, Lysol, Sputum
POTENSI LIMBAH PASAR SAYUR MENJADI STARTER FERMENTASI CS. Utama; A. Mulyanto
JURNAL KESEHATAN Vol 2, No 1 (2009): Pengembangan Ilmu-Ilmu Kesehatan
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Abstract Waste of vegetable market is solid waste organic consist of set of many vegetable after sorted because has been competent sell. Waste of vegetable rnarket in general predominated by cabbage and mustard. Cabbage production in Kabupaten Semarang according to BPS Kabupaten Semarang (2006) in number in 2005 reach 96.906 kws, whereqs mustard reaches 78,911 h,ys. Base perception at the site, mustord qnd exterior cabbage are thrown awqy counted j-5oh from heavy fresh vegetable because its condition improper sells. Waste of vegetable market haves big enough potency far exploited see enough to the number of mustard qmount and cabbage are thrown away. 600% wqste that indigenous to commercial activity in mqrket have the shape of vegetqbles waste and 20o% its hqve the shope of fruits garbage. According to Badan Pusat Statistik, in Central Java there is 1976 market units that produce market waste 1.300.000 tons every day in the form offresh, and a large part of (60%o) is organic garbage waste that have weakness level ofhigh water as high as 92,44% easy causative of cabbage waste decays until needed quick to process wqste is referred cts. Processing that felt eficient, easy, cheap, environmentally friendly and produce addition earnings is by make ferment starter that comprising active milcroorganisme genuiness from materials referred as Keyword : fermentation, starter, waste, sauerkraut
AKTIFITAS HEMATOPOIESIS AKIBAT STIPLEMENTASI TAWAS DAN SENG PADA TIKUS (Rattus nun:egicus) Budi Santosa
JURNAL KESEHATAN Vol 2, No 1 (2009): Pengembangan Ilmu-Ilmu Kesehatan
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Abstract

Abstract Background: Aluminum in Tawas cause cell damage kidney epithel tubulus and interference process hematopoiesis. Heavy metals, including aluminum bound protein metalotionin obtained through suplementation zinc. Objective of this study inJlubnce of suplementation zinc 0.2 mg, 0.4 mg, 0.8 mg of obstacles activity hematopoiesis in tawas white rat Rattus nurvegicus. Method: Design research is experimental Randimized Post-test Control Group Only. Twenty-four rats Rattus nurvegigus age of 15 days normal body weight, from the Animal Experiment Unit Development, Gadjah Mada University, Yogyakarta divided the 4 groups: group I, II, IIl and IV. All groups were given Tawas 4 ok, group II, III and IY plus zinc supplements respectively 0.2 mg / day / head, 0.4 mg / day / head and 0.8 mg / day / head for 30 doys. End of the treatment of blood serum was taken for the interference process hematopoiesis. The statistical analysis using Anova test to find the differences between the four groups and followed by the Bonferroni test for Knowing the significance level in each group is diffirent when compared with the control group. Results: There are meaningful dffirences in supplementation zinc 0.2 mg, 0.4 mg and 0.8 mg of Hb, Ht, the number of eryffocyte and retyculocyte. Conclusion: Suplementation zinc 0.2 mg, 0.4 mg and 0.8 mg give affect process of hematopoiesis. Keywords : Tawas, Zinc, Hematopoiesis,
Effect Of Different Techniques Of Acidification By Sauerkraut Extracts To Physical Performance Of Acidified Fish Meal B. Sulistiyanto; C.S. Utama; K. Nugoho
JURNAL KESEHATAN Vol 2, No 1 (2009): Pengembangan Ilmu-Ilmu Kesehatan
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Abstract

Abstract Research to obseme effect of diferent techniques o/ acidification by sauerkraut extracts to physicorganoleptically performance of acidified fish meal has been conducted in the Laboratory of Feed Technologt Faculty of Animal Science Diponegoro University. Extract of Sauerkraut is made by fermenting wastes of vegetable market (LPS) for 6 days, which is Etarting by molasses. Acidification of Wish by extract solution of LPS was conduct by dipping/or 0, 4 and 8 hours, and dippingfollowed by ensilingfor l0 days. Changes in pH, odor, color, texture and moisture content of acidified fish meal is parameters obsemed. Results of research indicate that the extract LPS can be used in the acidification of "Ikan rucah" by providing the value of pH j,4-4,9. Value of pH decreased with the soaking time, pH of fish in the form of post-acidification for 0, 4 and 8 hours, and soahngfollowed ensiling is 3,8; 4,0; 4.0 and 9.8. Acidified fish meal product of soaking 0 and 4 hours are characterized by typical smell ofextracl LPS, with a rather bright reddish color.  While soaking in 8 hours of extract of LPS provide typical smell of extract a bit Jlshy, with garnet color, and the Fish that was soakedfollowed by fermentationfor l0 days the smell is Fleshy fish with the color dark brown. The texture of the fish soaked Intact and slightly chewy, while the texture of fish that fermented to be soggt such as porridge. After drying the fish meal is made with lechniques of dipping smelly of fish meal and slightly sour smell, wilh light brown to brown color, while fish meal made withfermentation smell a bit rotten v,ith black brown color. Content of Moisture offish meal decreased in line with the time of soaking. It can be concluded that physical- organoleptically performance of Jish meal made with the dipping technique is better than that was made with ensiling. Keywords: acidifiedfish meal, dipping, ensiling, extracts Sauerkraut
ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT PADA CAECUM AYAM DAGING (Isolation and ldentitication of Lactic Acid Bacteria in the Broiler's Caecum) Sri Sumarsih; T. Yudiarti; C.S. Utama; E. S. Rahayu; E. Harmayani
JURNAL KESEHATAN Vol 2, No 1 (2009): Pengembangan Ilmu-Ilmu Kesehatan
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Abstract

Abstract Lactic acid bacteria is one of natural microbe which is often used as fermentation agent. The Purpose of this researchwas isolated and identified lactic acid bacteria in broiler's caecum. Exploration experimental method by 6 repetition with 2 sub research was used. The ldentification of Lactic acid bacteria was based on morphological, biochemical and physiological of the character. The morphological characteristic were shape cell and gram test. The biochemical characteristic was catalase test. The physiological characteristic was clear zone test. The result obtained l2 isolates of Lactic acid bacteria, rod and coccus , gam positive, catalase negative and showed clear zone colony at lok CaCOt in MRS. That were early characteristic of lactic acid bacteria which were apparenly as genus of Lactobacillus and Leuconostoc. Keywords : caecum, Lactic acid bacteria

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