Browsing by Author "Utami, Putra Rahmadea"

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    HUBUNGAN PEMAKAIAN PESTISIDA DENGAN KADAR CHOLINESTERASE DAN Serum Glutamic Pyruvic Transaminase (SGPT) PADA PETANI KENTANG DI KAYU ARO
    (Program Doktor Ilmu Lingkungan UNRI, 2019-11-16) Utami, Putra Rahmadea
    Appropriate use of pesticides will provide many benefits for crop production. Spraying pesticides that do not meet the rules will have many health effects on humans. However, this risk can be prevented by providing Personal Protective Equipment (PPE). The benefits of this study are to add experience and to know the effects of pesticide poisoning on humans. This study aims to analyze the relationship of pesticide poisoning with levels of cholinesterase and serum glutamic pyruviv transaminase (SGPT) in potato farmers in Kayu Aro. This research uses descriptive research with cross sectional approach. The sample in this study were 10 samples. Processing data in this study using a correlation test. The results of the correlation test on the relationship of pesticide poisoning with levels of cholinesterase and Serum Glutamic Pyruviv Transaminase (SGPT) in potato farmers in Kayu Aro showed no significant relationship between the relationship of cholinesterase level poisoning and Serum Glutamic Pyruviv Transaminase (SGPT). Value p = 0.220 and r = -0.425. This means that there is no relationship to pesticide poisoning with levels of cholinesterase and Serum Glutamic Pyruviv Transaminase (SGPT).
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    Pemanfaatan Daun Kelor Dalam Mengatasi Penyakit Yang Disebabkan Sanitasi Lingkungan
    (wahyu sari yeni, 2019-01-10) Utami, Putra Rahmadea; Rahman, Don Ali
    Lack of cleanliness and a bad environment, including transmission. One of the diseases that are related to the bad is a disease caused by intestinal pathogenic bacteria. Escherichia coli (E. coli) is a gram negative bacterium that forms a normal flora and is the most common cause of disease. One plant that has antimicrobial properties is Moringa leaves. This study aims to determine the effect of Moringa leaves on the zone of inhibition of the growth of Escherichia coli bacteria that causes diarrheal disease. The type of research used is a quasi design with a post test only control group design. Seasonings that are being treated are used 3 treatment units each and 1 control with 3 repetitions. The results of this study indicate that the concentration of 25%, 50% does not show any inhibition, while the concentration of 75% and 100% has a 7-10 mm inhibitory power on MHA media.