Aryani, Titin
STIKES AISYIYAH YOGYAKARTA

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ANALISIS KUALITAS AIR MINUM KEMASAN DITINJAU DARI PARAMETER FISIK DAN KIMIA AIR Aryani, Titin
Media Ilmu Kesehatan Vol 6 No 1: MIK April 2017
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat FKes Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/mik.v6i1.172

Abstract

Background: Nowadays, bottled water has become the most substitute water for cooking drinking water. Although bottled water seemed attractive, it is crucial to assess its quality. Objective: This quantitative study aimed to determine the quality of the 5 brands of bottled water circulating in Yogyakarta, in terms of physical parameters (temperature, smell, taste, color, turbidity, and TDS electroconductivity) and chemical parameters of water (pH, the presence of Cl-ions, and the presence of metals such as Cr, Fe, Zn, Cd). Methods: The sampling technique used was purposive sampling. The instrument used to determine the quality of bottled water is the standard of drinking water quality standards. Result: The results showed that five samples of bottled water circulating in Yogyakarta, are all qualified bottled water both in terms of physical parameters (temperature, smell, taste, color, turbidity, electroconductivity, and TDS) and chemical parameters of water (pH , the presence of Cl-ions, and the presence of metals such as Cr, Fe, Zn, Cd). Conclusion: Five samples of bottled water circulating in Yogyakarta were suitable for consumption. Keywords: bottled water, water analysis, water quality, water chemistry parameters
Pengaruh Lama Penyimpanan terhadap Kerusakan Asam Lemak Omega-3 pada Air Susu Ibu (ASI) Aryani, Titin; Utami, Fitria Siswi; Sulistyaningsih, Sulistyaningsih; Ulfah Muawanah, Isnin Aulia
Kes Mas: Jurnal Fakultas Kesehatan Masyarakat Vol 10, No 2 (2016): Kes Mas: Jurnal Fakultas Kesehatan Masyarakat
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (314.972 KB) | DOI: 10.12928/kesmas.v10i2.3543

Abstract

Background: This quantitative research aimed to determine the effect of storage time to damage omega-3 fatty acids in breast milk (ASI). Method: Data were analyzed using GC-MS (Gas Chromatography-Mass Spectrometry) chromatograms of data. Results: The data generated was breast milk (ASI) stored in the freezer temperature (00C) for 0, 7 and 30 days had a percent relative contents of omega-3, respectively for 29.12, 28.24 and 6.24. Based on the Kruskal Wallis Test, obtained p value=0.018 (p<0.05). Conclusion: This statistical result showed that there was the effect of storage time to damage omega-3 fatty acids in breast milk.