Background: Staphylococcus aureus (S. aureus) is one of the bacteria that contribute to the occurrence of infectious diseases, such as mastitis, dermatitis, respiratory tract infections, and toxic shock syndrome. Therapy that can be given to patients with Staphylococcus aureus infection is antibiotics, but inappropriate antibiotics can cause resistance. Using herbal ingredients is an effort to deal with resistance due to the incompatibility of antibiotic administration. The essential herbal ingredients for therapy, namely lime extract (Citrus aurantifolia) and honey, have antibacterial substances such as flavonoids and essential oils.Objectives: The study aims to measure the combination of lime extract and honey in increasing the inhibition of Staphylococcus aureus bacteria.Methods: Experimental research using a combination of lime and honey extracts, single preparation of lime juice (Citrus aurantifolia), and single preparation of honey with concentrations of 100%, 75%, 50%, and 25%, as well as gentamycin antibiotics as positive control and NaCl 0,85% as a negative control. The research was conducted at the Microbiology Laboratory, Department of Medical Laboratory Technology, Aceh Health Polytechnic, Ministry of Health, in May 2021. The experimental method used in this study is the diffusion method. Data were obtained by observing the study's results of increasing the inhibition of the combination of lime juice and honey against the growth of Staphylococcus aureus bacteria. Data analysis by measuring the average diameter of the antimicrobial inhibition zone against the growth of Staphylococcus aureus bacteria.Results: The combination of lime extract and honey can form a more significant inhibition against the growth of Staphylococcus aureus compared to a single preparation of lime juice at concentrations of 100% and 75%. While at concentrations of 50% and 25%, no more significant inhibition was formed than in the single preparation.Conclusion: The combination of lime extract and honey can inhibit the growth of Staphylococcus aureus.

Background: Candida albicans is a fungus that requires organic compounds as a source of carbon and energy for growth and metabolic processes obtained from carbohydrates. One of the alternative media from materials that are readily available in nature but have not been widely utilized, namely from tubers such as white cassava (Manihot esculenta C.), which is believed to have a high carbohydrate content according to the needs of Candida albicans.Objectives: The study aims to determine whether white cassava can be used as an alternative medium for Candida albicans culture.Methods: The method used in this study is experimental, namely by seeing whether Candida albicans can grow or not on alternative media of white cassava. This study begins with the collection of Candida albicans specimens in patients with candidiasis, and then research is carried out at the Microbiology Laboratory of the Medical Laboratory Technology Department of the Aceh Ministry of Health Polytechnic. This research was carried out in 2020. The sample of this study was white cassava meat, as much as 150 grams. This study collected data by culturing Candida albicans on alternative media with raw materials for white cassava meat. For the identification of Candida albicans species, confirmation tests were carried out using the Germ tube test method. Furthermore, the data obtained from the assessment of colony growth (+) positive Candida albicans on white cassava media (Manihot esculenta C.) incubated for 72 hours (± three days) at 370C.Results: Based on the macroscopic and microscopic assessments, Candida albicans can grow well on white cassava media (Manihot esculenta C.).Conclusion: Alternative media of white cassava raw materials (Manihot esculenta C.) can be used as a culture medium for Candida albicans.

Background: Diabetes Mellitus is a group of metabolic disorders with typical symptoms of hyperglycemia. Blood glucose examination can use a spectrophotometer and a glucometer (Point of Care Test). Although both are used to check blood glucose, these two tools have some differences when viewed from the working principle, the samples used, and their benefits. Both tools have advantages and disadvantages. The cost factor, a spectrophotometer is more expensive and requires more blood and a long time. Compared to glucometers, which are cheaper, easier to use, and have faster results. However, the level of reliability in measuring the value of fasting blood sugar levels is not yet significantly known.Objectives: This study aims to measure the difference in fasting blood sugar levels based on a spectrophotometer examination with a glucometer examination at Sukajaya Health Center, Sabang City.Methods: The analytical descriptive research uses a cross-sectional design. The research was conducted at the Sukajaya Health Center in Sabang City in October 2019. The object of this study was 24 patients. The examination is carried out through a Duplo process to avoid errors. The tools used to check fasting blood sugar levels are Spectrophotometer and Glucometer. Data analysis used non-parametric statistical tests, namely Kruskal Wallis, at 95% CI.Results: The average fasting blood glucose level using a spectrophotometer with repetition twice (Duplo) is 146.83 mg/dl (minimum= 77 mg/dl and maximum= 404 mg/dl). While the average value of fasting blood glucose levels examined using a glucometer is 158,25 mg/dl (minimum = 66 mg/dl and maximum= 424 mg/dl). The results of statistical tests indicate a difference in the average fasting blood glucose levels in patients examined using a spectrophotometer with a glucometer (p= 0,019; p < 0,05) at UPTD Puskesmas Sukajaya Sabang City.Conclusion: Using a glucometer, the results of checking blood glucose levels show a higher value than a spectrophotometer. There are differences in fasting blood sugar levels in patients examined with a spectrophotometer and glucometer.

Background: Pathogenic bacteria can be a significant cause of food poisoning. Bacterial growth in food can also cause undesirable physical or chemical changes, making the food unfit for consumption. Egg roll is a snack easily found in Banda Aceh City, which children and adults generally consume. Snacks that contain high bacteria are very dangerous for health.Objectives: This study aims to determine the types of pathogenic bacteria in egg rolls sold in Syiah Kuala District, Banda Aceh.Methods: This experimental study was conducted in Syiah Kuala District, Banda Aceh City, 2020. Five samples were taken for bacterial examination at the Microbiology Laboratory, Medical Technology Poltekkes Kemenkes Aceh. Bacterial identification on egg rolls was observed for four days. Data analysis was only done descriptively.Results: The study identifying pathogenic bacteria on egg rolls showed that the egg roll samples were contaminated with several harmful bacteria. The bacterial colonies varied from the lowest distribution of 453,333 to the highest of 1,150,000. The bacteria were Citrobacter freundii, Proteus mirabilis, and pathogenic bacteria Salmonella sp.Conclusion: Egg rolls sold on the roadside have been contaminated with bacteria. The bacteria identified were Citrobacter freundii, Proteus mirabilis, and pathogenic bacteria Salmonella sp. Suggestions and efforts are needed from the authorities to conduct health promotion and training for egg roll sellers to maintain hygiene and sanitation of both tools and places of sale.

Nyamuk Culex sp merupakan salah satu vektor penyakit filariasis. Pengendalian nyamuk dengan larvasida buatan secara terus menerus dapat menyebabkan serangga kebal/resisten, sehingga dikembangkan larvasida alami. Tumbuhan merupakan sumber yang kaya akan senyawa kimia bioaktif dengan sifat insektisida. Kulit mentimun mengandung senyawa flavonoid dan saponin yang bersifat larvasida. Rasa pahit pada kulit mentimun disebabkan karena adanya asam kafeik yang merupakan salah satu golongan senyawa flavonoid, sehingga dapat menolak serangga. Penelitian ini bertujuan untuk mengetahui apakah perasan kulit mentimun dengan konsentrasi 0,2%, 0,4%, 0,6% dan 0,8% efektif berperan sebagai larvasida alami terhadap larva nyamuk Culex sp. Penelitian ini dilakukan di Laboratorium Mikrobiologi Prodi D-III Teknologi Laboratorium Medik Poltekkes Kemenkes Aceh pada Bulan April s/d Mei 2019. Metode yang digunakan adalah metode eksperimen. Populasi dalam penelitian ini adalah larva nyamuk Culex sp instar III sebanyak 325 ekor. Sampel yang digunakan adalah total populasi. Pengamatan dilakukan dengan melihat larva mati yang diobservasi selama 24 jam. Hasil penelitian menunjukkan perasan kulit mentimun konsentrasi 0,2% dapat mematikan larva sebesar 8%, konsentrasi 0,4% sebesar 16%, konsentrasi 0,6% sebesar 20% dan konsentrasi 0,8% sebesar 28%. Dapat disimpulkan bahwa perasan kulit mentimun (Cucumis sativus L) efektif sebagai larvasida terhadap larva Culex sp pada konsentrasi 0,4%, 0,6% dan 0,8%. Diharapkan kedepan ada penelitian lanjutan untuk  menguji ekstrak kulit mentimun sebagai larvasida alami.