Medical laboratory technology最新文献_第2页

Daya Bunuh Ekstrak Air Daun Salam (Syzygium polyanthum) terhadap Larva Aedes sp

Medical laboratory technology Pub Date : 2017-07-03 DOI: 10.31964/mltj.v3i1.151

Ratih Dewi Dwiyanti, Rion Dediq, Anny Thuraidah

{"title":"Daya Bunuh Ekstrak Air Daun Salam (Syzygium polyanthum) terhadap Larva Aedes sp","authors":"Ratih Dewi Dwiyanti, Rion Dediq, Anny Thuraidah","doi":"10.31964/mltj.v3i1.151","DOIUrl":"https://doi.org/10.31964/mltj.v3i1.151","url":null,"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.","PeriodicalId":76135,"journal":{"name":"Medical laboratory technology","volume":"3 1","pages":"17-21"},"PeriodicalIF":0.0,"publicationDate":"2017-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41830296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Pengaruh Variasi Suhu Awal Reagen terhadap Kadar Glukosa Darah Metode Enzimatik 初始温度变化抑制剂Reagen对酶促血糖的抑制作用

Medical laboratory technology Pub Date : 2017-07-03 DOI: 10.31964/mltj.v3i1.147

Yayuk Kustiningsih, Nastiti Megawati, Jasmadi Joko Kartiko, Leka Lutpiatina

{"title":"Pengaruh Variasi Suhu Awal Reagen terhadap Kadar Glukosa Darah Metode Enzimatik","authors":"Yayuk Kustiningsih, Nastiti Megawati, Jasmadi Joko Kartiko, Leka Lutpiatina","doi":"10.31964/mltj.v3i1.147","DOIUrl":"https://doi.org/10.31964/mltj.v3i1.147","url":null,"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.","PeriodicalId":76135,"journal":{"name":"Medical laboratory technology","volume":"3 1","pages":"27-31"},"PeriodicalIF":0.0,"publicationDate":"2017-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45319714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Cemaran Bakteri Gram Negatif pada Jajanan Siomay di Kota Kendari Kendari市Siomay路革兰氏阴性菌Cemaran

Medical laboratory technology Pub Date : 2017-07-03 DOI: 10.31964/MLTJ.V3I1.111

Reni Yunus, Ruth Mongan, Rosnani Rosnani

{"title":"Cemaran Bakteri Gram Negatif pada Jajanan Siomay di Kota Kendari","authors":"Reni Yunus, Ruth Mongan, Rosnani Rosnani","doi":"10.31964/MLTJ.V3I1.111","DOIUrl":"https://doi.org/10.31964/MLTJ.V3I1.111","url":null,"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.","PeriodicalId":76135,"journal":{"name":"Medical laboratory technology","volume":"3 1","pages":"11-16"},"PeriodicalIF":0.0,"publicationDate":"2017-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42433435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Kadar Vitamin C Jeruk Sunkist Peras dan Infused Water 维生素C黄丝防晒与吸水率

Medical laboratory technology Pub Date : 2017-07-03 DOI: 10.31964/MLTJ.V3I1.149

Haitami Haitami, Annisa Ulfa, Akhmad Muntaha

{"title":"Kadar Vitamin C Jeruk Sunkist Peras dan Infused Water","authors":"Haitami Haitami, Annisa Ulfa, Akhmad Muntaha","doi":"10.31964/MLTJ.V3I1.149","DOIUrl":"https://doi.org/10.31964/MLTJ.V3I1.149","url":null,"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","PeriodicalId":76135,"journal":{"name":"Medical laboratory technology","volume":"3 1","pages":"22-26"},"PeriodicalIF":0.0,"publicationDate":"2017-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48202821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Analisis Kadar Siklamat pada Es Krim di Kota Banjarbaru Banjarnew市冰淇淋宣传率分析

Medical laboratory technology Pub Date : 2017-07-03 DOI: 10.31964/MLTJ.V3I1.148

Nurlailah Nurlailah, Nurhayati Aslami Alma, Neni Oktiyani

{"title":"Analisis Kadar Siklamat pada Es Krim di Kota Banjarbaru","authors":"Nurlailah Nurlailah, Nurhayati Aslami Alma, Neni Oktiyani","doi":"10.31964/MLTJ.V3I1.148","DOIUrl":"https://doi.org/10.31964/MLTJ.V3I1.148","url":null,"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.","PeriodicalId":76135,"journal":{"name":"Medical laboratory technology","volume":"3 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2017-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45743222","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Tinjauan Kualitas Bakteriologis dan Tingkat Risiko Pencemaran Air Sumur Gali di Kelurahan Sungai Ulin Kota Banjarbaru Ulin-Banjarnew河加利西亚水质调查及水污染源风险

Medical laboratory technology Pub Date : 2017-07-03 DOI: 10.31964/MLTJ.V3I1.150

Erpan Roebiakto, Gunung Setiadi, Yohannes Joko Supriyadi

{"title":"Tinjauan Kualitas Bakteriologis dan Tingkat Risiko Pencemaran Air Sumur Gali di Kelurahan Sungai Ulin Kota Banjarbaru","authors":"Erpan Roebiakto, Gunung Setiadi, Yohannes Joko Supriyadi","doi":"10.31964/MLTJ.V3I1.150","DOIUrl":"https://doi.org/10.31964/MLTJ.V3I1.150","url":null,"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.","PeriodicalId":76135,"journal":{"name":"Medical laboratory technology","volume":"3 1","pages":"32-36"},"PeriodicalIF":0.0,"publicationDate":"2017-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46149443","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Daya Hambat NaCl terhadap Pertumbuhan Staphylococcus aureus NaCl对葡萄球菌生长的抑制能力

Medical laboratory technology Pub Date : 2016-12-31 DOI: 10.31964/MLTJ.V2I2.125

A. Amalia, Ratih Dewi Dwiyanti, Haitami Haitami

引用次数: 11

Kesesuaian Hasil Pemeriksaan RT PCR, RDT NS1, dan RDT IgM Pasien Penyakit Dengue 经RT PCR、RDT NS1和登革热病患者检测结果一致

Medical laboratory technology Pub Date : 2016-12-31 DOI: 10.31964/mltj.v2i2.97

Paisal Paisal, Mukhlis Zuardi, R. Herman

引用次数: 2

Kandungan Asam Oksalat Sayur Bayam 菠菜甘蓝酸含量

Medical laboratory technology Pub Date : 2016-12-31 DOI: 10.31964/MLTJ.V2I2.95

Herlena Fitriani, Nurlailah Nurlailah, Dinna Rakhmina

{"title":"Kandungan Asam Oksalat Sayur Bayam","authors":"Herlena Fitriani, Nurlailah Nurlailah, Dinna Rakhmina","doi":"10.31964/MLTJ.V2I2.95","DOIUrl":"https://doi.org/10.31964/MLTJ.V2I2.95","url":null,"abstract":"Spinach is one of vegetable that is often used as processed food by the people of Indonesia. Besides containing many nutrients, spinach also contains chemical compounds that are negative, that is oxalic acid. Oxalic acid and its salts are water soluble that can be harmful because these compounds are toxic. This study aimed to determine differences in levels of oxalic acid in spinach when the water is allowed to stand at room temperature. The type of research was pre-experiment with one group pretest-posttest design. Samples of spinach water were divided into 4 treatment and the level of oxalic acid was examined by using permanganometry titration method. Results of research on each treatment showed oxalic acid levels on 0 hour standing was 3753.2 mg/L, 2 hours standing was 3980.0 mg/L, 4 hours standing was 4066.5 mg/L, and the 6 hours standing was 4254.5 mg/L. Repeated ANOVA statistical test results stated there were significant differences in the levels of oxalic acid in spinach water between 0 hour standing and room temperature-standing with a significance value of p <0.05. It is concluded that there are significant differences in the levels of oxalic acid in spinach water between 0 hour standing and room temperature-standing. It is advisable to continue the research by comparing the levels of oxalic acid in spinach with different types, such as green spinach, white spinach, and red spinach.","PeriodicalId":76135,"journal":{"name":"Medical laboratory technology","volume":"2 1","pages":"51-55"},"PeriodicalIF":0.0,"publicationDate":"2016-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69807248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Peran Ekstrak Daun Pepaya (Carica papaya Linn) terhadap Kematian Larva Nyamuk Aedes aegypti 番木瓜对抗埃及伊蚊幼虫死亡

Medical laboratory technology Pub Date : 2016-12-31 DOI: 10.31964/MLTJ.V2I2.98

D. Swastika, Lenie Marlinae, Laily Khairiyati

{"title":"Peran Ekstrak Daun Pepaya (Carica papaya Linn) terhadap Kematian Larva Nyamuk Aedes aegypti","authors":"D. Swastika, Lenie Marlinae, Laily Khairiyati","doi":"10.31964/MLTJ.V2I2.98","DOIUrl":"https://doi.org/10.31964/MLTJ.V2I2.98","url":null,"abstract":"Papaya plants contain many substances called papain, papain protease effect can kill larvae of Aedes aegypti. This study aimed to determine the effect of papaya leaves extracts (Carica papaya Linn) against Aedes aegypti larvae mortality. The research method was a quasi-experimental research design with Non-Equivalent Control Group. The concentration levels were 6.25%, 12.5%, 25%, 50%, 100%, and controls (CMC-Na) with 4 times replication. The Probit Analysis test results showed Lethal concentration (LC50) of papaya leaves extract (Carica papaya Linn) against Aedes aegypti larvae mortality was to 24.46% and the effective time is 22 hours. It is concluded that any different concentrations of papaya (Carica papaya Linn) leaves extract have effect on Aedes aegypti larvae mortality (p <0.05), the time depth of papaya leaves extract have effect on Aedes aegypti larvae mortality (p <0.05), the average number of Aedes aegypti larvae mortality for 24-hours in each concentration are concentration of 6.25% as much as 4.75 larvae, 12.5% concentration as much as 8 larvae, a concentration of 25% as much as 12 larvae, 50% concentration of 14.5 larvae, concentration 100% as much as 19 larvae and control as much as 1.25 larvae. The recommended suggestion is to conduct a phytochemical test to determine the active substances contained in papaya (Carica papaya Linn) leaves extract and to know the concentration of active substances in the extract.","PeriodicalId":76135,"journal":{"name":"Medical laboratory technology","volume":"2 1","pages":"66-69"},"PeriodicalIF":0.0,"publicationDate":"2016-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69807471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3