tag:blogger.com,1999:blog-54694714366862939222024-03-13T23:43:39.945-07:00Enjoy with PharmacyUnknownnoreply@blogger.comBlogger108125tag:blogger.com,1999:blog-5469471436686293922.post-87251206662312607952009-02-28T05:08:00.000-08:002009-02-28T05:16:40.877-08:00UDARA DAN PENCEMAR<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFDY-62_onqVAFA0caHIFabMDMgBc290ortuoMNVr0LWfSMw8k1smtNp1nZ9bs3PCZEE8DQL5KgzmuqhOv4uqNsSkhRDVTDGmrdrhI7YKf5gTXRoEU_6eatl66x3I7zEiLiscSgJpI0tI/s1600-h/pencemar.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 116px; height: 116px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFDY-62_onqVAFA0caHIFabMDMgBc290ortuoMNVr0LWfSMw8k1smtNp1nZ9bs3PCZEE8DQL5KgzmuqhOv4uqNsSkhRDVTDGmrdrhI7YKf5gTXRoEU_6eatl66x3I7zEiLiscSgJpI0tI/s320/pencemar.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5307836503470229282" /></a><br />Efek biologi pencemar terhadap kesehatan dapat menimbulkan :<br /> Fibrosis<br /> Granuloma<br /> Asphyxia<br /> Kanker<br /> Mutan<br /> Keracunan sistemik<br /> Iritasi<br /> Demam.<br /><br />Prinsip-prinsip pengelolaan kualitas udara, sesuai UU no.4 thn 1982 :<br /> Baku mutu kualitas udara ambien udara yg mengandung unsur2 melebihi standar disebut tercemar.<br /> Baku mutu udara emisi (standar emisi cerobong asap pabrik dan kendaraan bermotor).<br /><br />Asphyxia adalah keadaan dimana darah kekurangan oksigen dan tidak mampu melepas karbondioksida, penyebabnya gas-gas beracun dalam atmosfir seperti CO2, H2S, CO, NH3 dan CH4.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-245996599155140272009-02-20T07:35:00.000-08:002009-02-20T07:39:40.179-08:00ANTELMINTIK<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96Rcq0l3bS_ndNeBsCFsyrBNvFJHJTIm6bBQrpEIeuZktYzDcSvh4TYaqZi-AdOmzv2BMqKuNyTZJF9JXGxyhty3GTffxC_26Ist6GwmJ0hwRcFYQCADI9iyIuYtvCTS7kQdhNJA0cDU/s1600-h/cacing.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 108px; height: 124px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96Rcq0l3bS_ndNeBsCFsyrBNvFJHJTIm6bBQrpEIeuZktYzDcSvh4TYaqZi-AdOmzv2BMqKuNyTZJF9JXGxyhty3GTffxC_26Ist6GwmJ0hwRcFYQCADI9iyIuYtvCTS7kQdhNJA0cDU/s320/cacing.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5304904650409411698" /></a><br />Antelmintik : obat untuk memberantas / mengurangi cacing dalam usus / jaringan.<br />1.Dietikarbamazin : menyebabkan paralisis mikrofilaria menjadi hancur, cepat diabsorpsi usus, exkresi lewat urin.<br />2.Levamisol : dosis tunggal untuk Ascaris dan Trichostrongylus, efektif sedang untuk Ancylostoma duodenale, efektif rendah untuk Necator americanus.<br />3.mebendazol : mengobati cacing gelang, cacing kremi, cacing tambang, Trichuris trichiura, cacing pita dan Strongyloides stercolarlis.<br />4.niklosamid : untuk cacing pita (Cestoda), E. granulosus dan Enterobius vermikularis.<br />5.niridazol : efektif untuk Schistosoma haematobium dan Schistosoma Mansoni. Kontraindikasi pada hati, ginjal dan darah.<br />6.piperazin : efektif terhadap Ascaris lumbricoides dan E. vermicularis. Merupakan obat cacing yang pertama kali.<br />7.pirantel pamoat : untuk cacing gelang, cacing kremi dan cacing tambang.<br />8.pirazikuantel : efektif terhadap Cestoda dan Trematoda, contoh : Schistosoma mansoni dan Schistosoma japonicum.<br />9.tiabendazol : efektif terhadap strongyloidiasis, askariasis, oksiuriasis dan larva migrans kulit.<br />Cacing khasnya menempel di dinding usus.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-60564610514100668632009-02-20T06:48:00.000-08:002009-02-20T07:42:49.145-08:00KEMOTERAPI TREMATODA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCYpOuAwhgowgXi9RLmCDBACAxumo-hSXO3IOrikzmgmBmSbMHD2iWYyexbC3140T-Rol25IetJwo2QvowHRlVFGnnAR4KYc2bsp7beR7jwbi5P397AsBE8bg8Mzl5KQG_ekReM5lv0Y/s1600-h/trematoda.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 106px; height: 93px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCYpOuAwhgowgXi9RLmCDBACAxumo-hSXO3IOrikzmgmBmSbMHD2iWYyexbC3140T-Rol25IetJwo2QvowHRlVFGnnAR4KYc2bsp7beR7jwbi5P397AsBE8bg8Mzl5KQG_ekReM5lv0Y/s320/trematoda.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5304905491905760194" /></a><br />Trematoda / cacing pipih, diantaranya :<br />1. Skistosomiasis / cacing pipih darah.<br />Penyebabnya Schistosoma hematobium, Schistosoma japonicum, Schistosoma mansoni, obat : prazikuantel.<br /><br />2. Cacing pipih usus.<br />Penyebabnya Fasciolopsis buski, obat : prazikuantel.<br /><br />3. Cacing pipih hati.<br /> a. Clonorchis sinensis, obat : prazikuantel.<br /> b. Fasciola hepatica, obat : bitionol, pilihan ke-2 : triklabendazol.<br /><br />4. Cacing pipih paru-paru (paragonimiasis).<br />Penyebabnya Paragonimus spp., obat : prazikuantel.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-54981942171227619242009-02-20T06:33:00.001-08:002009-02-20T06:47:59.496-08:00KEMOTERAPI CESTODA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1x1kIBFtLOyfOJSzHbDhDV-qP7dBusb6y3dwDz00jsduth0HNS8BVVWUfzc-F0d8OOVzFEAylpU0Rgg5FzCSNTGo-roaNlc6HdjGoOY8uhIgnGFSkiMpW12vByF5cFYKrd3fCxWiLxcY/s1600-h/cestoda.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 106px; height: 138px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1x1kIBFtLOyfOJSzHbDhDV-qP7dBusb6y3dwDz00jsduth0HNS8BVVWUfzc-F0d8OOVzFEAylpU0Rgg5FzCSNTGo-roaNlc6HdjGoOY8uhIgnGFSkiMpW12vByF5cFYKrd3fCxWiLxcY/s320/cestoda.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5304891376795743474" /></a><br />Cestoda / cacing pita, diantaranya :<br />1. Taeniasis.<br />Penyebabnya :<br /> a. Taenia saginata (cacing pita sapi), obat : prazikuantel, pilihan ke-2 : niklosamida.<br /> b. Taenia solium (cacing pita babi), obat : prazikuantel.<br /><br />2. Neurosistiserkosis, disebabkan Taenia solium, obat : albendazol.<br /><br />3. Diphyllobothrium latum (cacing pita ikan), obat : prazikuantel, pilihan ke-2 : niklosamida.<br /><br />4. Himenolepiasis.<br />Penyebabnya Hymenolepis nana (cacing pita kerdil), obat : prazikuantel.<br /><br />5. Ekinokokosis.<br />Penyebabnya Echinococcus granulosus, obat : albendazol, pilihan ke-2 : mebendazol.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-56047740353248805822009-02-20T05:37:00.000-08:002009-02-20T06:32:24.225-08:00KEMOTERAPI PROTOZOA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggY84oAJT1qPWFaP8S9xsmncPdi5XVB-c8Rwsei6dyvVPlFQ1tFEoIWk3brW9dQjqYUhaI33k_RUvaTw8P-BuPv0J1lD1aGgf4uVvOt0sBwv9o6F168MG_AhpvRGaHAx1ITE-dk5KfOIo/s1600-h/protozoa.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 101px; height: 148px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggY84oAJT1qPWFaP8S9xsmncPdi5XVB-c8Rwsei6dyvVPlFQ1tFEoIWk3brW9dQjqYUhaI33k_RUvaTw8P-BuPv0J1lD1aGgf4uVvOt0sBwv9o6F168MG_AhpvRGaHAx1ITE-dk5KfOIo/s320/protozoa.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5304887335073284258" /></a><br />PROTOZOA Adalah hewan bersel satu. <br />1. Penyakit amebiasis, penyebab diantaranya adalah :<br /> a. Entamoeba histolytica <br />Infeksi ringan : obatnya Diloksanid furoat, pilihan ke-2 : Iodokuinol / paromomisin.<br />Infeksi sedang-parah : obatnya metronidazol + diloksanid furoat, pilihan ke-2 : paromomisin + diloksanid furoat.<br />Amebiasis sistemik : obatnya metronidazol + diloksanid furoat, pilihan ke-2 : klorokuin + diloksanid furoat.<br />Bentuk klinis :<br />Amebiasis intestinal (usus, kolon). Kolon akut / disentri (diare dengan tinja berlendir dan berdarah). <br />Amebiasis ekstra-intestinal, secara : hematogen (melalui aliran darah), per kontinuitatum (secara langsung).<br />Diagnosis :<br />Amebiasis kolon akut : mules, diare < 10x sehari. Pd disentri basilaris : > 10x sehari, demam, leukositosis.<br />Amebiasis kolon menahun : diare diselingi obstipasi. Bila ameba tidak ditemukan, pemeriksaan tinja perlu diulangi 3 hari berturut-turut.<br />Amebiasis hati : berat badan menurun, lemah, demam, tidak nafsu makan, pembesaran hati yang nyeri tekan, leukositosis.<br /><br />2. Balantidiasis.<br />Oleh Balantidium coli, obat : tetrasiklin, iodokuinol / metronidazol.<br /><br />3. Giardiasis.<br />Penyebabnya Giardia lamblia, obat : metronidazol, paromomisin (aman selama kehamilan).<br /><br />4. Leismaniasis, obat : natrium stiboglukonat.<br />5. Malaria, obat :<br /> a. kloroquin : efektif untuk Plasmodium vivax dan Plasmodium falciparum, gamet Plasmodium vivax. Kontraindikasi : penyakit hepar. Aman untuk wanita hamil dan anak < 1 tahun.<br /> b. pirimetamin : kombinasi pirimetamin dengan sulfonamid dan kuinin untuk plasmodia yang resisten terhadap kloroquin. Ditimbun dalam ginjal, paru, hati dan limpa.<br /> c. primakuin : untuk penyembuhan radikal malaria vivax dan ovale. Efek gametosidal pada 4 jenis plasmodium. Efek samping : anemi hemolitik akut dengan defisiensi enzim G6PD. Kontraindikasi : artritis reumatoid dan lupus eritomatosus. Mencegah resisten, primakuin diberikan bersama skizontosid 4-aminokuinolin dalam dosis penuh.<br /> d. kuinin : efek samping nyeri lambung, mual dan muntah. Kina + pirimetamin + sulfonamid untuk Plasmodium falciparum yang resisten terhadap kloroquin. Berefek skizontosid dan gametosid terhadap Plasmodium vivax dan Plasmodium malariae.<br /> e. proguanil : berefek skizontosid. Aman untuk wanita hamil dan anak < 1 thn.<br /> f. meflokuin : pada Plasmodium falciparum strain resisten di daerah endemik dan Plasmodium vivax.<br /> g. halopantrin : Plasmodium falciparum yang resisten pada obat lain.<br /> h. tetrasiklin : tetrasiklin dan oksitetrasiklin untuk Plasmodium falciparum yang resisten terhadap klorokuin maupun kombinasi pirimetamin sulfadoksin.<br /> i. artemisin : untuk Plasmodium falciparum.<br />Terapi malaria, tergantung :<br />a.Geografi daerah kontak (dg galur resisten thd kloroquin atau bukan).<br />b.Adanya btk eksoeritrosit (P. vivax & P. ovale).<br />c.Adanya kehamilan.<br />d.Adanya intoleransi thd obat.<br /><br />6. Toksoplasmosis.<br />Penyebabnya Toxoplasma gondii, obat : pirimetamin + sulfadiazine, pilihan ke-2 : spriramisin.<br /><br />7. Trikomoniasis.<br />Penyebabnya Trichomonas vaginalis, obat : metronidazol, pilihan ke-2 : tinidazol.<br /><br />8. Tripanosomiasis.<br />di Amerika Selatan dengan obat : Nifurtimoks, pilihan ke-2 : benzonidazol.<br />di Afrika (penyakit tidur), tahap awal obat : suramin, pilihan ke-2 : pentamidin isetionat, tahap lanjut (menyerang SSP) obat : melarsoprol, pilhan ke-2 : eflornitin.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-65806644438386487882009-02-11T06:45:00.000-08:002009-02-11T06:56:14.459-08:00VIRGIN COCONUT OIL<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3RsaQC1nE-TnLTg7v_VP6gmF6OH5pgjF9ilpLeEUaZhedZ_XVKcbVm2T4oqOCSq8LVcBWGhGZIQ7C50m_X43GOtM74JTvMCx8wCVTgk4bGRGdILMNCFlVDkz0WwG6GOQ7F6kxiVe7kI/s1600-h/tg.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 119px; height: 119px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3RsaQC1nE-TnLTg7v_VP6gmF6OH5pgjF9ilpLeEUaZhedZ_XVKcbVm2T4oqOCSq8LVcBWGhGZIQ7C50m_X43GOtM74JTvMCx8wCVTgk4bGRGdILMNCFlVDkz0WwG6GOQ7F6kxiVe7kI/s320/tg.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5301553740960826002" /></a><br />Virgin Coconut Oil atau trigliserida palmitat atau low chain (kurang dari C7) dihasilkan dari minyak kelapa yang dipanaskan dengan temperatur rendah atau dengan mikroba yang akan menghasilkan warna putih. Minyak ini mengandung trigliserida.<br />Hasil akhir proses trigliserida diantaranya adalah gliserin yang bisa digunakan sebagai pelembab, bisa didapatkan juga dengan pembelian gliserin p.a (pro analisis) 100%. <br />Jika kita meminum VCO maka jika dalam darah diperiksa maka akan didapatkan kadar trigliserida yang tinggi.<br />Kadar trigliserida yang normal adalah kurang dari 150 mg/dl, tergantung dari kit insert reagent yang digunakan.<br />Obat untuk melarutkan lemak dalam darah ini mahal dan perlu waktu setidaknya satu bulan dalam meminumnya dengan teratur supaya kadarnya turun.<br />Untuk periksa lemak dalam darah di laboratorium klinik, sebaiknya puasa dulu minimal 12 jam. Paket pemeriksaan lemak dalam darah yang diperiksa adalah cholesterol, HDL, LDL dan trigliserida.<br />Rumus cholesterol C27H46O.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-6331791443877140292009-02-09T16:28:00.000-08:002009-02-09T16:40:56.219-08:00REAKSI<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2RRgS6-Oa8RauG726Qm_IFErRMC3E7QCeNdVkli6QKWIcJBiS2cpUYfKXlTuWx6q5SDmfXuh_HCXlAEEoAmfsRMJhBr0KBwAmdrttPGMR_cdaLoQi6bXaVjQgm_fMeIFjjravUcP0_E/s1600-h/reaksi.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 109px; height: 109px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2RRgS6-Oa8RauG726Qm_IFErRMC3E7QCeNdVkli6QKWIcJBiS2cpUYfKXlTuWx6q5SDmfXuh_HCXlAEEoAmfsRMJhBr0KBwAmdrttPGMR_cdaLoQi6bXaVjQgm_fMeIFjjravUcP0_E/s320/reaksi.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5300962236726384130" /></a><br />Cara membedakan antara reaksi kimia dan reaksi fisika dengan mudah adalah bahwa reaksi kimia susah untuk diproses bolak balik, perlu perlakuan khusus atau penambahan zat lain lagi. Misalnya reaksi penambahan asam dan basa, dll. <br />Kalau reaksi fisika mudah direaksikan bolak balik. Contohnya adalah proses mendidih, penguapan, sublimasi, dll. Proses sabun dalam air bisa melarutkan kotoran termasuk reaksi fisika.<br />Larutan tembakau bisa dipakai untuk tambahan dalam air pembilasan saat mencuci supaya membilasnya hanya perlu satu kali saja. Tembakau bisa didapat dari rokok. Ada produk pelembut yang sedang booming dengan iklannya "sekali bilas", dan larutan tembakau bisa dipakai sebagai alternatif.<br />Pewangi cucian bisa dipakai parfum yang awet yaitu parfum arab, bisa bertahan sampai satu tahun, jadi bukan cuma 7 hari.<br />Pohon yang harum, contohnya adalah pada gaharu dan cendana. Batang pohon gaharu setelah busuk akan menyebabkan bau harum, yang lebih harum daripada cendana. Bahkan dipakai sebagai pepatah. Pepatahnya adalah "sudah gaharu cendana pula" yang berarti sudah tahu bertanya pula.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-25776131556205145702009-02-08T15:34:00.000-08:002009-02-08T16:01:50.075-08:00SIRIH MERAH<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTw-j1OzbJs74N_X5DcHKwpn6hj6ZfJ9Vq5dl9sXqOlV-NButt5N3D2CCmh3Pi6aymaxGk75u5fRYUfPRYVd2ajt5_mHEU8u4H5PcCurDcY0W93sdfFYRjqrwa75nezTL_IMAeslxG8W8/s1600-h/sirih+merah.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 105px; height: 90px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTw-j1OzbJs74N_X5DcHKwpn6hj6ZfJ9Vq5dl9sXqOlV-NButt5N3D2CCmh3Pi6aymaxGk75u5fRYUfPRYVd2ajt5_mHEU8u4H5PcCurDcY0W93sdfFYRjqrwa75nezTL_IMAeslxG8W8/s320/sirih+merah.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5300581055231209778" /></a><br />Sirih merah (nama latin : Piper crocatum) termasuk dalam famili Piperaceae, tumbuh merambat dengan bentuk daun menyerupai hati dan bertangkai, yang tumbuh berselang-seling dari batangnya serta penampakan daun yang berwarna merah keperakan dan mengkilap. Dalam daun sirih merah terkandung senyawa fitokimia yakni alkoloid, saponin, tanin dan flavonoid. Bisa dipakai sebagai obat diabetes mellitus atau kencing manis atau penyakit gula. Setelah diproses dan dimasukkan dalam kapsul, zat berkhasiat ini bersifat higroskopis atau menyerap air, hal ini kadang dianggap konsumen sebagai obat yang rusak.<br />Gejala Diabetes mellitus ditandai dengan poli uri atau banyak kencing, poli pagie atau banyak makan dan poli dipsi atau banyak minum. Berat badan turun drastis. Penyebabnya bisa karena keturunan atau kebiasaan pola makan yang salah. Untuk mengetahui adanya penyakit tersebut adalah dengan pemeriksaan screening secara kualitatif dan atau semi kuantitatif pada urin di laboratorium klinik. Bila hasilnya positif maka dilanjutkan dengan pemeriksaan secara kuantitatif dalam darah, yang secara umum sering dijadikan barometer adalah pemeriksaan gula darah puasa dan dua jam setelah makan. Kadang bisa juga periksa gula darah sewaktu atau random, karena masing-masing pemeriksaan mempunyai range nilai normal sendiri-sendiri. <br />Kadar gula darah puasa yang normal adalah 70 - 110 mg/dl. <br />Kadar gula darah dua jam setelah makan normalnya kurang dari 140 mg/dl.<br />Kadar gula darah sewaktu atau acak atau random normalnya kurang dari 180 mg/dl.<br />Nilai normal tergantung pada kit insert reagent yang digunakan.<br />Untuk memantau pengobatan bisa dengan periksa kadar HbA1c.<br />Yang ditakutkan pada penyakit ini adalah jika luka yang tidak bisa sembuh bahkan sampai harus diamputasi, juga bisa menyebabkan komplikasi penyakit yang lain.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-67047336507320716932009-02-03T05:34:00.000-08:002009-02-03T06:05:45.923-08:00SIRKULASI DARAH<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisPHPoVsaVK57W5cN8OZP0wEzTawT6I8cGrE1EUjQe05dOacJE-7JmxPxlRvw5HlqEykdJz01iN46vnShSOMxrRTzPgZDZjWgXCVjP_PE1n7lyUk2Q3GT9_4GbhNNPdd9MdHEwblW5j8/s1600-h/haid.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 116px; height: 90px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisPHPoVsaVK57W5cN8OZP0wEzTawT6I8cGrE1EUjQe05dOacJE-7JmxPxlRvw5HlqEykdJz01iN46vnShSOMxrRTzPgZDZjWgXCVjP_PE1n7lyUk2Q3GT9_4GbhNNPdd9MdHEwblW5j8/s320/haid.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5298572038411622994" /></a><br />Darah bagusnya bersirkulasi dengan teratur dan berganti yang baru secara periodik, seperti wanita mengalami menstruasi tiap bulan untuk membuang darah kotor sehingga darah akan memproduksi baru lagi. Hal ini akan membuat wanita lebih sehat. Wanita mengalami menstruasi pertama kali pada umur 12 - 14 tahun. Haid berlangsung 3 - 8 hari. Siklus haid pada wanita 28 - 32 hari. Jika tidak mendapat menstruasi sesuai jadwal, maka diindikasikan bahwa wanita tersebut hamil, atau bisa jadi terkena penyakit kandungan, bisa juga disebabkan karena stress. Masa subur wanita sekitar hari ke-14 setelah haid pertama. Saat mendapat haid, wanita dilarang melakukan hubungan intim karena sangat beresiko menularkan penyakit. Dalam Islam, saat wanita haid, tidak diperbolehkan sholat dan puasa, setelah haid selesai dan benar-benar bersih diharuskan untuk mandi besar / bersuci dan baru dibolehkan untuk sholat dan puasa kembali. Pada wanita yang pernah melakukan hubungan intim, disarankan untuk periksa pap-smear tiap enam bulan sekali supaya bisa mendeteksi penyakit kandungan dan kanker sejak dini sehingga diharapkan tidak terlambat dalam penanganan terapi dan pengobatannya.<br />Untuk pria karena tidak mengalami menstruasi maka cara supaya darah bisa memproduksi baru, disarankan untuk mendonorkan darahnya tiap tiga bulan sekali. Disamping membuat badan sehat dan segar, juga bisa menolong orang lain yang sedang membutuhkan darah seperti ibu yang melahirkan, orang yang dioperasi ataupun tentara korban perang. Sebelum donor, biasanya diperiksa dulu kadar hemoglobin, berat badan dan tekanan darahnya. Orang yang pernah terkena hepatitis dan malaria tidak boleh donor. Jika normal semua dan berat badan diatas 45 kg maka baru bisa mendonorkan darahnya. Darah selanjutnya diperiksa apakah ada penyakit hepatitis dan HIVnya, jika tidak ada maka baru disimpan. Ada yang disimpan dalam bentuk darah lengkap, ada juga yang dipisah dan diambil trombositnya saja atau eritrositnya saja. Jika orang butuh darah, diperiksa dulu apakah golongan darah dan rhesusnya sama antara donor dan resipien, jika sama baru bisa didonorkan.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-63152123770647117822009-02-02T06:08:00.000-08:002009-02-08T15:13:02.150-08:00KHASIAT DAUN SUKUN<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXk941wf73EhGeK8gcSn8ik1_-ushrOnm7KwIxD-16ycZlVAPkR4BcSZB8oObMkFnOTdZB0Ze5BmpDooBG5oBydVKPbOpsiuPcOen7L8zf2ccor7z4ku9M_L2T0DeYljOplc75gk5L314/s1600-h/daun+sukun.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 111px; height: 83px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXk941wf73EhGeK8gcSn8ik1_-ushrOnm7KwIxD-16ycZlVAPkR4BcSZB8oObMkFnOTdZB0Ze5BmpDooBG5oBydVKPbOpsiuPcOen7L8zf2ccor7z4ku9M_L2T0DeYljOplc75gk5L314/s320/daun+sukun.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5298206137112296674" /></a><br />Daun sukun (dengan nama latin : Artocarpus communis folium, bercirikan tepi daunnya berbagi menyirip) bisa digunakan sebagai obat untuk menurunkan kadar creatinin dalam darah manusia. <br />Contoh resep : daun sukun kering 25 gram ditambah air 6 gelas, direbus dalam panci tanah, disaring, minum sehari 3x1 gelas. <br />Kadar creatinin yang normal adalah 0.6 - 1.2 mg/dl. Kadar yang di bawah normal, bisa diasumsikan telah terjadi pengendapan dan hal ini termasuk penyakit juga. Kadar kreatinin bisa diperiksa di laboratorium klinik dengan cara diambil darah vena sekitar 3 cc. Tarifnya sekitar Rp 20.000,- dan bisa ditunggu.<br />Kadar kreatinin merupakan suatu pemeriksaan yang bisa menjadi indikator pada fungsi ginjal. Pemeriksaan fungsi ginjal yang lain adalah ureum, asam urat / uric acid dan CCT / Clearance Creatinin Test. Pemeriksaan skreeningnya / pemeriksaan kualitatif adalah pemeriksaan urin rutin atau urin lengkap, lebih murah dan hasil lebih cepat didapatkan. Kalau pemeriksaan dari darah adalah pemeriksaan lanjutan atau pemeriksaan secara kuantitatif.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5469471436686293922.post-63921846754658632922009-02-02T04:02:00.000-08:002009-02-02T05:15:06.127-08:00DOSEN FARMASI<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflAdiWrl3S2bJ9wVP6deTQY3BEqFSSZr97uXdJtyTvMLil1-EGza86JVx6i9e452ajWERoXBMzZEQ4nhjhjZlSg8RQeC1hScLVBPO89_v1LI0_T24tA9y-iISGYn6kiAtssZDqPkCA5U/s1600-h/dosen.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 89px; height: 129px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflAdiWrl3S2bJ9wVP6deTQY3BEqFSSZr97uXdJtyTvMLil1-EGza86JVx6i9e452ajWERoXBMzZEQ4nhjhjZlSg8RQeC1hScLVBPO89_v1LI0_T24tA9y-iISGYn6kiAtssZDqPkCA5U/s320/dosen.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5298173666561230626" /></a><br />Dosen kesayangan kami, DR. Badruzzaman, Dipl, DEA, Apt berencana akan berhenti mengajar di kampus kami pada semester mendatang karena mendapat protes dari keluarganya dimana katanya waktu untuk keluarga menjadi hilang disebabkan kesibukan beliau mengajar. Sebenarnya kami merasa sedih dengan keputusan beliau ini dan semoga ada perubahan dalam rencana tersebut. Beliau baik dan mau membagi ilmu apa saja dengan mahasiswa / mahasiswinya. Beliau sering menceritakan pengalaman di Perancis sewaktu belajar untuk menempuh gelar Doktor, bahasa Perancis, tentang sistem Pharmacist di Perancis dan kekonyolan sewaktu hidup di Perancis. Mengapa dosen yang baik-baik yang berhenti mengajar kami? Setelah sebelumnya dosen kami bapak Apip, Apt, Msi juga berhenti mengajar. Mudah-mudahan selanjutnya kami akan mendapat dosen pengganti yang lebih baik. Amin. Mudah-mudahan walaupun Bapak Badruz dan bapak Apip sudah tidak mengajar kami, hubungan silaturahmi tetap terjaga dan kami pun masih dibolehkan untuk bertanya sewaktu-waktu jika ada kesulitan dalam belajar.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-16283162523597686982009-02-02T03:42:00.000-08:002009-02-02T04:02:31.005-08:00PATIENT ORIENTED<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQrj9HxStMns57wJvME2E14BmfQhpakx6FtQoQ5WawbHG8c8t2eUaPsicGvu-rTLP0bIm8d8CEe8tqJcRI6Dkj3ksJhaWwf1I2Ueit2G3mSGNMeB18XkEhPXoPNd6robk85IUwVMi2aY/s1600-h/pasien.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 143px; height: 102px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQrj9HxStMns57wJvME2E14BmfQhpakx6FtQoQ5WawbHG8c8t2eUaPsicGvu-rTLP0bIm8d8CEe8tqJcRI6Dkj3ksJhaWwf1I2Ueit2G3mSGNMeB18XkEhPXoPNd6robk85IUwVMi2aY/s320/pasien.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5298169109586858642" /></a><br />Perubahan dari drug oriented menjadi patient oriented termasuk dalam pharmaceutical care, dimana mencakup delapan kata kunci, yaitu :<br />1. Practise --> one patient on time (satu dokter satu farmasis).<br />2. patient focused.<br />3. interaksi dengan pasien.<br />4. terapi obat harus rasional yaitu tepat, efektif dan aman serta nyaman dengan biaya yang murah.<br />5. memperbaiki quality of life :<br /> - kesehatan lingkungan.<br /> - kesadaran akan kebersihan.<br /> - mengatur menu sehat.<br /> - obat.<br />6. definite outcome.<br />7. terdokumentasi.<br />8. solved the drug related problem.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-19099511120707942122009-01-31T04:35:00.000-08:002009-01-31T05:42:09.324-08:00FARMASI KOMUNITAS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJEW9ET5bdfSZ86qPDI-9dAq3WstjTNBXvyEycQLcxxsFWkAbKUot41bm0c3qEQ62xgSY2eEol491TQihuEI7M6wWCFRojpNhOOeNyHh9sgRJ_puSfEN-90BgI8wEcn8zZJ4O2f5kjnNs/s1600-h/farmasis.jpg"><img id="BLOGGER_PHOTO_ID_5297452669081465490" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 134px; CURSOR: hand; HEIGHT: 148px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJEW9ET5bdfSZ86qPDI-9dAq3WstjTNBXvyEycQLcxxsFWkAbKUot41bm0c3qEQ62xgSY2eEol491TQihuEI7M6wWCFRojpNhOOeNyHh9sgRJ_puSfEN-90BgI8wEcn8zZJ4O2f5kjnNs/s320/farmasis.jpg" border="0" /></a><br /><div>Tuntutan pelayanan kefarmasian terkini berada dalam 3 matra profesi yaitu : </div><br /><div>1. Farmasi Klinik merupakan layanan jasa profesi berorientasi (berpihak) kepada kepentingan keselamatan pasien, </div><br /><div>2. Farmasi Industri merupakan layanan jasa profesi berorientasi kepada penyediaan produk farmasi yang memenuhi standar : Safety – Efficacy – Quality dan </div><br /><div>3. Farmasi Sosial yang menjamin perlindungan masyarakat dari penggunaan salah dan penyalahgunaan obat, kosmetik, makanan, dan produk lainnya. Dengan demikian dapat diprediksi bahwa perkembangan kefarmasian kedepan menjadi lebih terintegrasi dalam pelayanan kesehatan. Perubahan-perubahan ini telah terjadi di beberapa negara maju seperti Australia, Inggris dan Amerika Serikat.</div><br /><div>Paradigma drug oriented menjadi patient oriented adalah suatu jalan pembuka bagaimana seorang farmasis berperan sebagaimana mestinya, bahwa seorang farmasis bukan aktor dibalik layar, pasif dan bertugas meracik dan memproduksi obat saja, tetapi farmasis masa kini terlibat secara langsung dan bertanggung jawab terhadap pengobatan pasien. Farmasis di masa datang terlibat dalam mengidentifikasi dan memecahkan drug related problem (Pharmaceutical Care). </div><br /><div>Jadi sekarang bukan hanya berorientasi obat saja dan beralih kepada mutu pelayanan. Tapi yang lebih penting lagi adalah menjaga keselamatan dan kesembuhan pasien secara konsisten dan terus menerus.</div><br /><div>no pharmacist no service artinya apoteker selalu standby di apoteknya dengan memberi pelayanan farmasi yang baik tentunya.<br />Bisa jadi farmasis akan tidak mendapat imbalan yang layak atas ilmunya, mengingat standar gaji di Indonesia.</div><br /><div>Jika kemudian Pharmacist berwenang untuk prescribing seperti di Inggris, berarti perlu peningkatan ilmu pengetahuan dan dilakukan secara berkala seperti mengenai farmakodinamik dan farmakokinetik juga tentang obat-obatan untuk dokter spesialis.</div><br /><div>Ilmu pengetahuan buat Apoteker yang disertai penjelasan informasi tentang obat :</div><br /><div>1. tentang stabilitas obat dan zat penambah yang lain.</div><br /><div>2. prinsip tentang sediaan obat.</div><br /><div>3. dosis obat.</div><br /><div>4. Obat Tak Tercampurkan secara fisika, kimia, dan efek therapeutik.</div><br /><div>5. metode packaging yang digunakan.</div><br /><div>6. prosedur labelling.</div><br /><div>7. segala sesuatu yang berhubungan dengan penyimpanan, permintaan, pengiriman sampai obat dikonsumsi oleh pasien.</div><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-17146470971952926092009-01-31T02:13:00.000-08:002009-01-31T03:53:44.573-08:00MORFOLOGI FISIO TUMBUHAN<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNK1IE_6RnWPXZUSHKJ2JLmU4paRbNvSnTwqTvIeb-eA9haf3Pm62s1iyI3aBK-dJeC5K19SGbK3zBHz12afJsS9J3fAQAwpf0YzbhvI-5rWdLQKRLVgJJC4EiAUDxFV9XbRUdFOL9TqI/s1600-h/bunga.jpg"><img id="BLOGGER_PHOTO_ID_5297423256671773026" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 124px; CURSOR: hand; HEIGHT: 93px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNK1IE_6RnWPXZUSHKJ2JLmU4paRbNvSnTwqTvIeb-eA9haf3Pm62s1iyI3aBK-dJeC5K19SGbK3zBHz12afJsS9J3fAQAwpf0YzbhvI-5rWdLQKRLVgJJC4EiAUDxFV9XbRUdFOL9TqI/s320/bunga.jpg" border="0" /></a><br /><p><strong>Circumscriptio</strong> = penggolongan daun berdasarkan letak bagian yang terlebar :<br />1. <span style="color:#cc66cc;">terlebar di tengah helaian daun :<br /></span>- bulat / bundar, contoh : teratai besar / Nelumbium nelumbo.<br />- bangun perisai (bulat, tangkai tertanam pada tengah helaian).<br />- jorong / oval / elip (2:1), misal : nangka / Artocarpus integra.<br />- memanjang (3:1), contoh : srikaya / Annona squamosa.<br />- bangun lancet (5:1), example : daun kamboja / Plumiera acuminata.<br />2. <span style="color:#cc66cc;">terlebar di bawah tengah helaian daun :<br /></span><span style="color:#9999ff;">Pangkal daun tidak bertoreh / tidak berlekuk :<br /></span>- bulat telur, misal : daun kembang sepatu / Hibiscus rosa-sinensis.<br />- segitiga (sama kaki), contoh : daun bunga pukul empat / Mirabilis jalapa.<br />- delta (sama sisi).<br />- belah ketupat.<br /><span style="color:#9999ff;">Pangkal daun bertoreh / berlekuk </span>:<br />- jantung, misal : daun waru / Hibiscus tiliaceus.<br />- ginjal.<br />- anak panah.<br />- tombak.<br />- bertelinga.<br />3. <span style="color:#cc66cc;">terlebar di atas tengah-tengah helaian daun :<br /></span>- bulat telur sungsang, contoh : daun sawo kecik / Manilkara kauki.<br />- jantung sungsang, misal : semanggi gunung / Oxalis corniculata.<br />- segitiga terbalik / pasak.<br />- sudip (seperti bulat telur terbalik tapi bawah memanjang.<br />4. <span style="color:#cc66cc;">tidak ada yang terlebar / sama lebar</span> :<br />- garis, example : daun rumput / Gramineae sp.<br />- pita (lebih panjang), misal : daun jagung / Zea mays.<br />- pedang (daun tebal di tengah), contoh : daun nenas seberang / Agave sisalana.<br />- paku.<br />- jarum. </p><p><span style="font-family:arial;">Tepi daun.</span></p><p><span style="font-family:arial;">1. rata.</span></p><p><span style="font-family:arial;">2. bertoreh / berlekuk :</span></p><p><span style="font-family:arial;"><span style="color:#66ffff;">toreh merdeka</span> (toreh tidak seberapa dalam) :</span></p><p><span style="font-family:arial;">- bergerigi (sinus dan angulus sama lancip).</span></p><p><span style="font-family:arial;">- bergerigi ganda / rangkap (angulus cukup besar dan tepi bergerigi lagi).</span></p><p><span style="font-family:arial;">- bergigi (sinus tumpul, angulus lancip).</span></p><p><span style="font-family:arial;">- beringgit (kebalikan bergigi), example : cocor bebek / Kalanchoe pinnata.</span></p><p><span style="font-family:arial;">- berombak (sinus dan angulus tumpul).</span></p><p><span style="font-family:arial;color:#66ffff;">toreh tidak merdeka :</span></p><p><span style="font-family:arial;">- berlekuk menyirip (berlekuk = dalamnya toreh kurang dari setengah tulang di kanan kiri, menyirip = mirip sirip ikan.</span></p><p><span style="font-family:arial;">- bercangap menyirip (bercangap = dalamnya toreh sama dengan setengah tulang di kanan kiri, misal : keluwih / Artocarpus communis.</span></p><p><span style="font-family:arial;">- berbagi menyirip (berbagi = toreh lebih dari setengah tulang di kanan kiri).</span></p><p><span style="font-family:arial;">- berlekuk menjari (menjari = seperti jari tangan, jumlah ganjil, ditengah paling besar dan panjang).</span></p><p><span style="font-family:arial;">- bercangap menjari.</span></p><p><span style="font-family:arial;">- berbagi menjari, contoh : ketela pohon / Manihot utilissima.</span></p><p><span style="font-family:arial;"><em>Basis / pangkal daun</em> :</span></p><p><span style="font-family:arial;">1. runcing.</span></p><p><span style="font-family:arial;">2. meruncing.</span></p><p><span style="font-family:arial;">3. tumpul.</span></p><p><span style="font-family:arial;">4. membulat.</span></p><p><span style="font-family:arial;">5. rompang / rata.</span></p><p><span style="font-family:arial;">6. berlekuk.</span></p><p><span style="font-family:arial;"><strong>Rumus Bunga</strong>.</span></p><p><span style="font-family:arial;">Urutannya tetap, berlambang huruf, angka dan dibatasi dengan koma :</span></p><p><span style="font-family:arial;">1. jenis kelamin (jantan / benang sari, betina / putik, banci).</span></p><p><span style="font-family:arial;">2. simetri (banyak atau satu).</span></p><p><span style="font-family:arial;">3. Kelopak / K / kalix.</span></p><p><span style="font-family:arial;">4. mahkota / C / corolla.</span></p><p><span style="font-family:arial;">5. benang sari / A / alat jantan / androecium.</span></p><p><span style="font-family:arial;">6. putik / alat betina / G / gynaecium / daun buah.</span></p><p><span style="font-family:arial;">Bisa juga cuma ada :</span></p><p><span style="font-family:arial;">Tenda bunga / P / perigonium.</span></p><p><span style="font-family:arial;">Bila tersusun lebih dari lingkaran, diberi tanda "+".</span></p><p><span style="font-family:arial;">Jika berlekatan satu sama lain, ditaruh dalam kurung.</span></p><p><span style="font-family:arial;">Jika berlekatan dua bagian bunga, ditaruh dalam kurung besar.</span></p><p><span style="font-family:arial;">Untuk bakal buah yang menumpang, di bawah angka digaris.</span></p><p><span style="font-family:arial;">Untuk bakal buah yang tenggelam, di atas angka digaris.</span></p><p><span style="font-family:arial;"><span style="color:#ffff00;">BUAH</span>.</span></p><p><span style="font-family:arial;">Buah buni = buah yang dindingnya mempunyai dua lapisan, yaitu lapisan luar yang tipis agak menjangat atau kaku seperti kulit (belulang) dan lapisan dalam yang tebal, lunak dan berair, biji-bijinya terdapat bebas dalam bagian yang lunak itu, misal : pepaya / Carica papaya, duku / Lansium domesticum.</span></p><p><span style="font-family:arial;color:#33ff33;">Tipe-tipe sel xilem sekunder :</span></p><p><span style="color:#33ff33;"><span style="font-family:arial;"><span style="color:#33ffff;">A. sistem aksial</span> :</span></span></p><p><span style="font-family:arial;">1. unsur-unsur trakea yaitu trakeid dan komponen trakea.</span></p><p><span style="font-family:arial;">2. serat yaitu serat trakeid dan serat libriform.</span></p><p><span style="font-family:arial;">3. sel-sel parenkim.</span></p><p><span style="font-family:arial;color:#33ffff;">B. sistem radial / jari-jari empulur.</span></p><p><span style="font-family:arial;">1. sel parenkim jari-jari empulur</span>.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-12972514396667711242009-01-31T00:59:00.000-08:002009-01-31T02:06:46.555-08:00FARMASI FISIKA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTXm_KkidehMEp5PJRvYlk-H5pw3LY6Lwb3JkAvDkU2-fQhUVjsf3KqkIl2ge_y6APE8zLhJLClSuUBgQcJPPPyZ9tniofhYWaaTVnV4QQZBF0j53NWeXWSUw2Uly6BLKkR73RNyJW3c/s1600-h/farmasi+fisika.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 137px; height: 103px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTXm_KkidehMEp5PJRvYlk-H5pw3LY6Lwb3JkAvDkU2-fQhUVjsf3KqkIl2ge_y6APE8zLhJLClSuUBgQcJPPPyZ9tniofhYWaaTVnV4QQZBF0j53NWeXWSUw2Uly6BLKkR73RNyJW3c/s320/farmasi+fisika.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5297397173701469810" /></a><br />Sebuah Fluida Newtonian (dinamakan dari Isaac Newton) didefinisikan sebagai fluida yang tegangan gesernya berbanding lurus secara linier dengan gradien kecepatan pada arah tegak lurus dengan bidang geser. Definisi ini memiliki arti bahwa fluida newtonian akan mengalir terus tanpa dipengaruhi gaya-gaya yang bekerja pada fluida. Sebagai contoh, air adalah fluida Newtonian karena air memiliki properti fluida sekalipun pada keadaan diaduk.<br />Cairan plastik --> bila ditambahkan energi akan menjadi encer.<br />Dilatant --> bila diberi energi, misalnya dikocok akan mengental. Umumnya tidak berlaku untuk sediaan farmasi.<br />Tixotropik --> suatu sediaan yang bila dikocok akan encer dan bila didiamkan akan kental.<br />SURFAKTAN (Surface Active Agent).<br />Surfaktan merupakan senyawa organik yang dalam molekulnya memiliki sedikitnya satu gugus hidrofilik dan satu gugus hidrofobik. Apabila ditambahkan ke suatu cairan pada konsentrasi rendah, maka dapat mengubah karakteristik tegangan permukaan dan antarmuka cairan tersebut.<br />Surfaktan adalah senyawa yang molekul-molekulnya mempunyai dua ujung yang berbeda interaksinya dengan air, yakni ujung satu (biasa disebut kepala) yang suka air dan ujung satunya (yang disebut ekor) yang tidak suka air.<br />Surfaktan adalah zat yang dapat membuat / mengaktifkan permukaan zat cair sehingga disebut zat yang dapat menurunkan tegangan permukaan.<br />Berbagai definisi surfaktan diatas pada dasarnya adalah sama yaitu dapat menurunkan tegangan permukaan.<br />Mengapa dikatakan dapat menurunkan tegangan permukaan?<br />Permukaan cairan dalam suatu wadah akan terjadi tarik menarik antara :<br />air - air --> gaya kohesi arah ke bawah,<br />air - gelas --> gaya adesi, di tengah, diabaikan dan<br />air - udara --> gaya adesi arah ke atas.<br />Kohesi air - air lebih besar daripada adesi air - udara, sehingga permukaan cairan cekung.<br />Untuk mengimbangi gaya tersebut timbullah tegangan permukaan.<br />Bila ditambahkan surfaktan, maka :<br />kohesi antara gugus polar / hydrophil surfaktan dengan air (K p s - air) --> arah ke bawah, dan<br />adesi antara gugus non polar / lipophyl surfaktan dengan udara (A non p s - udara)--> arah ke atas.<br />Ternyata A non p s - udara lebih besar daripada K p s - air, sehingga surfaktan dikatakan dapat menurunkan tegangan permukaan.<br />Surfaktan sebagai Anti busa.<br />Busa harus dicegah dalam sediaan farmasi terutama emulsi karena dalam industri secara pabrikasi, pengisian botol melalui mesin. Pada mesin pengisi ada ukuran tinggi cairan dalam botol sebagai alat kontrol. <br />Busa / sabun / detergen akan terjadi misel : sabun, air dan udara.<br />Jika sabun dalam jumlah sedikit, berfungsi sebagai pembasah tapi jika sabun dalam jumlah berlebih akan terjadi busa.<br />Pecahnya lapisan film dapat dipercepat dengan penambahan surfaktan.<br />Aplikasi Hidrophyl Lipophyl Balance (HLB) surfaktan dalam pengobatan dipakai untuk melarutkan Cholesterol, Trigliserida dan Asam Urat di dalam darah pada tubuh manusia.<br />Trigliserida sebagai gugus non polar, kadar normal dalam darah adalah kurang dari 150 mg/dl.<br />Cholesterol berasal dari karbohidrat yang telah disintesa oleh tubuh dan protein, kadar normal dalam darah adalah kurang dari 200 mg/dl.<br />Asam urat kadar normal dalam darah adalah kurang dari 7 mg/dl.<br />Harga normal tersebut diatas tidak mengikat tergantung kit insert / reagent yang dipakai.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-84513823215762994012008-07-11T19:13:00.000-07:002008-07-11T19:23:37.035-07:00The stage of a medicine analgesicThe stage of a medicine analgesic :<br />1. morphine derivate<br />2. diazepam derivate<br />3. mefenamate acid<br />4. natrium diklofenak<br />5. paracetamol<br />6. antalgin<br />7. aspirinUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-63276499304136514042008-06-10T17:19:00.000-07:002008-06-24T19:18:24.320-07:00Natural dye<pre width="75" wrap="soft">Natural dye, as we knew, many crop kinds and the animal that had beautiful and sparkling colours.<br />The use of the pigment that came from the crop and this animal has for a long time been carried out by our predecessors, for example the pandanus leaves, the leaves embroidered, turmeric et cetera.<br />Chlorophyll was the natural pigment green that generally is met to the leaves, so as often was acknowledged as the chlorophyll pigment.<br />This pigment often was asosiationed with the freshness of vegetables or did not yet cook to the fruit.<br />Gotten by 2 chlorophyll kinds that succeeded in being isolated that is chlorophyll A and chlorophyll B.<br />Both of them were met to the crop with the comparison 3 :1.<br />Chlorophyll A including in the pigment that was mentioned porfirin; haemoglobin also including inside. Clorophil a contained the atom Mg that was tied with N from 2 rings pirol with the covalent association as well as by two N atoms from two rings other pirol via the association of the co-ordinate; that is N from pirol that contributed his electron couple in Mg.<br />In the process of the processing of food, the most general change happened was the replacement of the magnesium atom with the hydrogen atom that formed feofitin was marked by the change in the colour from green became brown olive that was gloomy.<br />Mioglobin and haemoglobin were the red pigment to meat that was compiled by protein globin and heme that had the core took the form of iron.<br />Heme was the compound that consisted of two parts that is the iron atom and a ring plana that was big that is porfirin.<br />Porfirin was compiled by four rings pirol that was connected one in an other manner with meten bridge.<br />Heme was also mentioned feroprotoporfirin.<br />Both haemoglobin and mioglobin had the function that was similar that is functioning in transfor oxygen for the need of metabolism.<br />Karotenoid was the coloured pigment group yellow, oranye, red oranye that was most protracted in lipida (oil), came from the animal and the crop, for example fukoxanthin that was met in moss, lutein, violaxanthin, and neoxanthin was gotten to the foliage, likopen to tomatoes, kapsanthin to the red chilli, biksin in annatto, caroten to carrots, and astazanthin to the lobster.<br />Anthosianin and anthoxanthin was classified as the pigment that was mentioned flavonoid that generally protracted in water.<br />Anthosianin was compiled by one aglikon that take the form of anthosianidin that teresterifikasi with the sugar molecule that could one or more.<br />Sugar that often was found was glucose, ramnosa, galaktosa, xilosa and arabinosa.<br />Anthosianin that contained one sugar molecule was mentioned monosida, two sugars were mentioned diosida and three sugars were mentioned triosida.<br />Gotten by six kinds anthosianidin that often was met in the wild, that was important for food that is pelargonidin, sianidin, delfinidin, peonidin, petunidin and malvinidin.<br />All anthosianidin was derivative from the structure of the foundation kation flavilium.<br />To the molecule flavilium happened subsitusi with the molecule OH and Ome to form anthosianidin.<br />The colour of the pigment anthosianin red, blue, violet and usually was gotten to the flower, the fruit and vegetables.<br />The colour of the pigment was influenced by the concentration of the pigment, and pH. Pada the watery concentration anthosianin was blue, conversely in the thick concentration was red and the normal concentration was purple.<br />In the low pH the pigment anthosianin was red and in the high pH changed became violet and afterwards became blue.<br /></pre>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-26395604872786719812008-06-10T07:48:00.000-07:002008-06-10T08:01:57.182-07:00Food colouring<pre width="75" wrap="soft">The determination of the quality of the foodstuff generally really depends on several factors among them the taste, the colour of the texture and the nutritive value.<br />But before these factors was considered in a fisual manner the colour factor appeared beforehand and occasionally was critical.<br />Apart from as the factor that was decisive the quality, the colour could be also used as the indicator of the freshness or the maturity.<br />The colour also could show whether some mixing or the processing has been carried out with good or not yet.<br />FDA defined additional dye as dye, the pigment or the other material that was made by means of synthetic or chemical or the natural material from the crop, the animal or the other source that was extracted, was isolationed, that when being added or used to the foodstuff, medicine or cosmetics, could become part of the colour of this material.<br />Five because that could cause a material to be coloured that is:<br />1.Pigmen that naturally was met to the animal and the crop.<br />2.Reaction caramelisasion that produced the colour of chocolate.<br />3.Reaction Maillard that could produce the unclear colour.<br />4.Reaction oxidation.<br />5.addition the good pigment the natural pigment (the pigment) and synthetic.<br />In the processing of modern food, colouring matters were often added with the aim of improving the colour from the foodstuff or to reinforce the original colour from this foodstuff material.<br />In this Chapter discussions were about the pigment restricted only for the natural pigment (the pigment) and the synthetic pigment that including the group of the food additive.<br /></pre>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-48249251901648160472008-06-07T06:41:00.000-07:002008-06-07T07:08:25.998-07:00The preservative<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4Q8IOtRDt_0JVYVEgqLcgBBmtucBfsTLVC_ymmrX08AACa8pD0B-fkGXTRiahtzPATa58LxGMwAGnFNYn9hyphenhyphenkgbEh1sDmliz4bZl58W64dbqgTutbBlSudE0zXWRLIDvHE2vcyB-Oyc/s1600-h/100_1934.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4Q8IOtRDt_0JVYVEgqLcgBBmtucBfsTLVC_ymmrX08AACa8pD0B-fkGXTRiahtzPATa58LxGMwAGnFNYn9hyphenhyphenkgbEh1sDmliz4bZl58W64dbqgTutbBlSudE0zXWRLIDvHE2vcyB-Oyc/s200/100_1934.jpg" alt="" id="BLOGGER_PHOTO_ID_5209141072483322066" border="0" /></a><br /><pre width="75" wrap="soft">The preservative had a function of extending the age kept a food and in this case with the road to hinder the growth of the microbe.<br />Because of that often also was acknowledged as the compound anti microbe.<br />Various compounds had the characteristics as anti microbe, among them sulfit and sulphur dioxide, salt nitrit and the nitrate, acid sorbat, acid propionat, acetic acid, acid benzoat. sulphur dioxide has for a long time been used in food as the preservative and using him developed by various forms like gas SO2, salt bisulfit and sulfit.<br />The research shown that sulphur dioxide was most effective worked in the condition for the low pH and it was estimated this as a result of by H2SO3 that in the solution was not disosiasioned.<br />In the situation was not disosiasioned, this acid more was easy to penetrate the wall of the microbe cell.<br />Apart from acting as the sulphur dioxide preservative also could prevent the occurrence browning non enzimatics (the Maillard reaction) that is by means of reacting with sugar reducsier and the compound between aldehida.<br />Sulphur dioxide also had the effect bleached the pigment melanoidin that was formed in the Maillard reaction so as very effective in preventing the reaction browning this.<br />Sulphur dioxide also often was added in flour to interrupt the association disulfida to protein and improved the quality of batter that was produced.<br />Sulphur dioxide and sulfit could be metabolismed became the sulphate and could be excresion in urine without the other side-effect.<br />Salt potasiium or sodium from nitrit and the nitrate was added in the process curing meat, also could hinder the growth of the microbe.<br />The compound that played a role in being nitrit and in the concentration 150-200 ppm could hinder the Clostridia growth in meat that was tinned.<br />Nevertheless, the use nitrit at this time was avoided because of being expected produced nitrosamin that was carcinogenic.<br />Acid sorbat that was acid mono carboksilat and anolog-analogous him had the double association a (a-unsaturated) had the characteristics anti microbe that was very strong.<br />This acid is usually used in the form of salt sodium and his potassium and was known effective hindered the growth of mildew and yeast in various food like cheese, products bakery, juice, the wine and the pickle.<br />Acid sorbat very effective pressed the growth of mildew and did not influence the food taste in the level of the increase that was permitted (until 0.3% heavy the material).<br />The activity of acid sorbat and very analogous his fatty acid was estimated because of the microbe could not metabolism the system dien with the double association .<br />Estimated acid sorbat disrupted the activity enzime dehidrogenase the fatty acid at the beginning of his activity.<br />Acid propionat and acetate also played a role as anti the microbe especially mildew and several bacterium.<br />Acid propionat usually was used in the form of salt natrium and calcium.<br />This compound was naturally received in cheese swiss (until 1% heavy).<br />Acid propionat apart from could hinder mildew also could hinder the Bacillus growth mesentericus that caused damage ropy bread.<br />As in the case of anti microbe other, acid propionat in the form of was not disosiasioned more potent.<br />Toksisitas acid propionat for mildew and some bacterium were resulted in by the inability of these microbes in metabolism 3-carbon chain.<br />The use of acetic acid in conservation of food already since long before, like in pickle, apart from the vinegar (4 % acetic acid).<br />Apart from as anti microbe, acetic acid also was contributioned towards the food taste like to mayonnaise, the pickle, tomato sauce et cetera.<br />The activity anti microbe acetic acid increased with decreased him the pH.<br />Benzoic acid was often used as anti microbe in food like juice, the soft drink et cetera.<br />Salt sodium from benzoic acid more often was used because was more protracted water than the form of his acid.<br />Benzoic acid very potent against yeast and the bacteria and most effective in hindering the growth of mildew.<br />Benzoic acid was often combined in a sour manner sorbat and was added in the number around 0,05-0,1% heavy the material.<br /><br /></pre>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-72343914135526674932008-06-07T06:28:00.000-07:002008-06-07T06:41:30.673-07:00The sweetener<pre width="75" wrap="soft">The sweetener was the very general foodstuff component, because of that was rather strange if being put into the list of the food additive.<br />Because of that that including BTM was the replacement sweetener of sucrose.<br />The sweetener, both that was natural and synthetic, was the compound that gave the perception of the sweet feeling but did have non-nutritive sweeteners.<br />A compound to be able to be used as the sweetener, except for feeling sweet must fill several certain criteria, like (1) protracted and stable in the range of the wide pH, (2) stable in the range of the wide temperature, (3) had the sweet feeling and did not have side or aftertaste and (4) cheap, at least did not exceed the price of sugar sucrose.<br />The compound that had the sweet feeling of his structure was very heterogenous.<br />Nevertheless, these compounds had feature that was similar, that is having the donor system/the proton acceptor (the system of AH/B) that agreed with the receptor system (AH/B) in the sense humankind.<br />Saccharin, was the eldest sweetener, including the very important sweetener his role and usually was sold in the form of Na salt or Ca.<br />The level of the sweetness of saccharin was 300 times was sweeter than sugar.<br />Because of not having the value calorie, saccharin was very popular was used as the sweetener of diet food.<br />In the high concentration of saccharin had aftertaste bitter.<br />Despite results of the testing to the trial animal shown the trend that saccharin caused the carcinogenic effect but this still could not be proven by humankind.<br />Siklamat was the sweetener non-nutritif that was not lost popular him after saccharin.<br />The level of his sweetness 30 times were sweeter than sugar and did not give after taste.<br />Aspartam or metil the ester from L-aspartil-L-fenilalanin was the new sweetener that his use began to be bright around the 1980 's for soft drink products.<br />Aspartam was the sweetener that had the value calorie because aspartam was some dipeptida, but because of the level of his sweetness that was high (200 sucrose times) then only was added in the small number so as thought calorie him could be ignored.<br />Because was dipeptida, sapartam was easy terhidrolisis, was easy to experience the reaction of normal chemistry happened to the other food component and possibly terdegradasi by the microbe.<br />This matter definitely was the limitations of the use aspartam to food products was graded high water.<br />If experiencing hydrolysis aspartam will lose the feeling of the sweetness.<br /><i><span style=";font-family:";font-size:14;color:black;" lang="PT-BR" ></span></i><span style=";font-family:";font-size:12;color:black;" lang="PT-BR" ></span><br />In food aspartam could experience condensation intramolukuler produced diketo piperazin.<br />During the 1970 's in America, Canada and England siklamat was banned by his use because of his degradation product that is sikloheksil amina was carcinogenic.<br />Asesulfam K. after aspartam, the synthetic sweetener that was agreed to using him in the foodstuff was asesulfam K. Asesulfam K was the compound 6-metil-1,2,3-oksatizin-4 (3H) -on-2,2-dioksida or was acid asetoasetat and acid sulfamat.<br />The level of the sweetness asesulfam was 200 times was sweeter than sucrose.<br />The testing of the laboratory proved that sesulfam K was not dangerous for humankind and his stability while the processing was very good.<br /><br /></pre>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-29684849862048710642008-06-07T06:20:00.000-07:002008-06-07T06:28:38.663-07:00Anti solid<pre width="75" wrap="soft">Anti solid was the compound anhidrat that could tie water without becoming wet and being usually added in the foodstuff that was shaped like a powder/partikulat like table salt.<br />The aim of the increase in the compound anti solid was to prevent the occurrence of the agglomeration and guarded so that this material could be free flowing.<br />The compound anti solid usually was salts anhidrat that was fast hydrated bindingly water, or compounds that could tie water through surface adhesion without becoming wet and forming lumps.<br />These compounds usually are the compound that naturally have the shape of near crystalline.<br />The compound anti solid could be classed to (1) salt (aluminium, ammonium, calcium, potassium and sodium) from the long chain fatty acid (miristat, palmitat, stearat); (2) phosphate calcium; (3) potassium and sodium ferisianida; (4) oxide magnesium and (5) salt (aluminium, magnesium, calcium and the mixture of aluminium calcium) from silicate acids.<br />The group's compound 1, 2, and 3 formed the hydrate, whereas 4 and 5 absorbed water.<br />Potassium and sodium ferosinida not many others were used because tokisitas him that was relatively high.<br />The number that is added usually revolved about 1% heavy the foodstuff.<br />The compound anti solid generally could be metabolismed or not toxic in the level of the use that was permitted.<br />Silicate calcium was often used to avoid the agglomeration baking powder and had the capacity to tie water 2.5 times from the weight.<br />Apart from tying water, silicate calcium could also tie oil and compounds non polar other.<br />These characteristics that made silicate calcium were often used in mixtures that contained the spice, especially that the content of his oil was high.<br />Calcium stearat often was used as prossesing aid in the production of hard candy.<br />The compound anti solid that relatively just was developed was the microcrystalline cellulose powder and often was used for the product of grater cheese in order to not form the clump<br /></pre>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-6791406346473693442008-06-03T08:15:00.000-07:002008-06-04T03:28:26.764-07:00TBHQ (Tertiary Butylhydroquinone).<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyR0n97GQw-E8BK7lCvFsvJ0h0rT6Vfp5NMH_vd4mALemKqGI08eOnzjUJrrTxAiO-6cZkJF6IvOiUP-j0PaQT7quo-FYu5I93f9TxJJ35ceO926NbL9c83IWoJeC6KLb4uzDYi2ih0VY/s1600-h/100_1893.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyR0n97GQw-E8BK7lCvFsvJ0h0rT6Vfp5NMH_vd4mALemKqGI08eOnzjUJrrTxAiO-6cZkJF6IvOiUP-j0PaQT7quo-FYu5I93f9TxJJ35ceO926NbL9c83IWoJeC6KLb4uzDYi2ih0VY/s200/100_1893.jpg" alt="" id="BLOGGER_PHOTO_ID_5207971139976660530" border="0" /></a><br /><pre width="75" wrap="soft">TBHQ was antioksidan that was most effective in oil ate compared with BHA, BHT, PG and tokoferol.<br />TBHQ had the characteristics (1) bersinergis with BHA (2) was protracted enough in fat (3) did not form the complex with the metal ion but could change became pink, if reacting with alkali.<br />The use dose from each one anti oxide synthetic this not be the same to respectively the country.</pre>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-59217688570141565242008-06-03T08:14:00.001-07:002008-06-03T08:14:51.935-07:00BHT (Butylated Hydroxytoluene).<pre width="75" wrap="soft">The BHT characteristics really resembled BHA and bersinergis with BHA. Propil Galat.<br />The appearance galat was the ester from propanol from acid trihidroksi benzoat.<br />The physical form from the appearance galat was white crystal.<br />The appearance galat had the characteristics: (1) could bersinergis with BHA and BHT, (2) was sensitive to hot, (3) formed the coloured complex with the metal ion, therefore if being used in tinned food could influence the appearance of the product.</pre>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-60783273371895578372008-06-03T08:12:00.000-07:002008-06-03T08:13:56.696-07:00BHA (Butylated Hydroanisole).<pre width="75" wrap="soft">BHA was the mixture of 2 isomers that is 2- and 3-tertbutilhidroksianisol.<br />Around to two isomers, the isomer 3-tert had the activity anti oxide that was more effective than the isomer 2-tert.<br />The physical form from BHA was white solid matter resembled the candle, was protracted in fat and not protracted in water<br /></pre>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5469471436686293922.post-54364960853640250872008-06-03T07:48:00.000-07:002008-06-04T03:32:05.381-07:00ANTI OXIDE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1O9NlGpgiphhDaaunsbFu_jVT6PzheqvyE7ZvYQsK3mH2BSD6JwFULxloIXr47phk8nj3vEYQPaPOCQpSz2MOjQDzZwrRp9IXprp1DHN1xVYRSO2ymC2qmTL74r1TQvouljxqtevfwk/s1600-h/100_1894.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1O9NlGpgiphhDaaunsbFu_jVT6PzheqvyE7ZvYQsK3mH2BSD6JwFULxloIXr47phk8nj3vEYQPaPOCQpSz2MOjQDzZwrRp9IXprp1DHN1xVYRSO2ymC2qmTL74r1TQvouljxqtevfwk/s200/100_1894.jpg" alt="" id="BLOGGER_PHOTO_ID_5207972138340545058" border="0" /></a><br /><pre width="75" wrap="soft">Anti oxide was the additive that was used to protect food components that were not bored (had the double association), especially fat and oil.<br />Nevertheless antioksidan also could be used to protect the other component like vitamins and the pigment, that also often contained the double association inside their structure.<br />the Mechanism of the work anti oxide generally was to hinder fat oxidation.<br />To facilitate the understanding about the mechanism of the work antioksidan must be explained beforehand the mechanism of fat oxidation.<br />Fat oxidation consisted of three main stages that is the initiation, propagasi, and terminasi.<br />In the initiation stage the formation of the fatty acid of the radical, that is the descendants's compound of the fatty acid that was unstable happened and very reactive resulting from from the loss of one hydrogen<br />atom.<br />In the further stage, that is propagation, the fatty acid radical will react with oxygen formed the radical peroksi.<br />The radical peroksi further will attack the fatty acid produced hydroperoksida and the new fatty acid radical.<br />Hidroperoksida that was formed was unstable and would be degradationed further produced compounds karbonil the short chain like aldehida and keton that was responsible upper flavor food was fatty.<br />Anti oxide that was good will react radically the fatty acid immediately after this compound was formed.<br />From various anti oxide available, the mechanism of the work as well as his capacity as anti oxide very varying.<br />Often, the combination of several kinds anti oxide gave the better protection (sinergisme) towards oxidation compared with one kind anti oxide then.<br />For example ascorbic acid was often mixt with antioksidan that was the compound fenolik to prevent the reaction of fat oxidation.<br />Without the existence antioksidan, the reaction of fat oxidation will experience terminasi through the reaction between the radical free to form the complex not the radical.<br />The existence of the metal ion, especially the iron and copper, could push the occurrence of fat oxidation.<br />These metal ions often are inactivationed with the increase in the compound pengkelat also could be mentioned was sinergistik with antioksidan because increased the effectiveness antioksidan especially.<br />A compound to be able to be used as anti oxide must have the characteristics: not toxic, effective in the low concentration (0,01-0,02%), could be focussed to the surface/the layer of fat (was lipophilic) and must be able to the stage in the condition for the processing of food generally.<br />Was based on his source anti oxide could be classed in two kinds that is the first kind, anti oxide that was natural, like the component fenolik/flavonoid, vitamin E, vitamin C and I-karoten and the kind to two, was anti oxide synthetic like BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene, the appearance galat (PG), TBHQ (in-t-butyl hydroquinone).<br /><br /><br /></pre>Unknownnoreply@blogger.com0