The Effect Of Provision Cocos Nucifera L on Blood Agar Plate to Mycobacterium tuberculosis Growth. Tuberculosis is still becoming a health problem in Indonesia. High prevalence of Tuberculosis has encouraged efforts so that patients get treatment immediately. The gold standard to diagnose the disease is by performing bacteriae culture. The culture media for Mycobacterium tuberculosis is quite expensive and also takes quite a long period to let the bacteriae grow up. A blood agar plate is a nonselective media enabling the growth almost all bacteriae. Hopefully, the growth of Mycobacterium tuberculosis becomes more rapid by providing coconut water on a blood agar plate. This study was to provide the effects of provision coconut water with the concentration 50%, 75% and 100% on blood agar plate which were incubated at temperature 35 C and 37 oC. This was an experimental study using pure strain Mycobacterium tuberculosis (H37RV). The result of the study showed that Mycobacterium tuberculosis was able to grow up in a blood agar plate with coconut water 100% concentration which added to the media. Incubation time was 14 days at temperature 35°C and 37°C. Regression logistic test showed a significant value of the concentration, temperature, and duration variable were 0,738, 0,872 and 0,720, respectively. There was no effect of coconut water concentration, temperature dan incubation period to the growth of Mycobacterium tuberculosis.

The study aimed to identify the effect of formalin in tofu on boiling in a solution of kitchen salt by cooking with several temperatures. This research method is a laboratory experiment to determine a decrease in formalin in white tofu added with a salt solution concentration of 1%, 2%, 3% by boiling for 10, 15, 20 minutes. Research results based on ANOVA test analysis, there is the effect of heating to boiling (1000 C), in a 1% salt solution p-value = 0,000. In conclusion, there is an effect of giving a salt solution to decrease formalin levels in tofu.   Keywords: Formalin, Salt, Tofu

Manusia memiliki transportasi yang handal yaitu darah. Darah juga dapat memberikan identitas seseorang antara lain melalui golongan darah. Selain memberikan identitas pada seseorang ada beberapa manfaat lain hasil pemeriksaan golongan darah seperti untuk membantu memantau diet, untuk membantu menghindari penyakit tertentu, untuk mengetahui resiko dari penyakit jantung, untuk membantu mencegah kanker usus, mempercepat proses menyumbang dan menerima tranfusi darah, membantu menanggulangi fertilitas. Mengingat pentingnya mengetahui golongan darah seseorang dan berdasarkan survey yang dilakukan siswa/siswi SMA Negeri I PUMU Tanjung Sakti Lahat masih banyak yang belum mengetahui golongan darahnya. Pemeriksaan golongan darah dilaksanakan di SMA Negeri 1 PUMU Tanjung Sakti Lahat pada bulan februari 2017. Dari 54 orang siswa yang melakukan pemeriksaan golongan darah ada sebanyak 23 siswa dengan persentase 42,6% yang memiliki golongan darah A, golongan darah B sebanyak 15 siswa dengan persentase 27,8%, golongan darah AB sebanyak 5 siswa dengan persentase 9,2%, dan siswa yang memiliki golongan darah O sebanyak 11 siswa dengan persentase 20,4%

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According to the WHO in 2013, postprandial blood glucose examination and Oral Glucose Tolerance Test (TTGO) must use 75 grams of glucose dissolved in 250 ml. But in some laboratories when performing postprandial blood glucose test do not use 75 grams of glucose as recommended by WHO. Anyone use other substitutes such as package rice, which is complemented with side dishes, bread with srikaya jam, sweet tea, and bread with sweet tea. The type of study used is pre-experiment with Pretest and Posttest One Group. From a total subject 26 people. Subjects were asked to fast 10-12 hours, then blood was taken for fasting blood glucose levels. Subjects were divided into two groups, namely the group who received intake package rice and the group that received intake of srikaya jam bread. Subjects were asked to fast 2 hours. The average postprandial blood glucose level of packaged rice intake was 92.2 mg / dL while the average postprandial blood glucose level ofsrikaya jam bread intake was 91.5 mg / dL. No significant differences in the results of postprandial blood glucose level examination given the intake of packaged rice and srikaya bread with values (sig 2 tailed) 0.876> 0.025.