Daun sirih (Piper betle Linn) plant contains antiseptic substance that can kill bacteria and fungiand have capacity as antioxidant. Hand sanitizer is hand cleaner without the use of water thatcan block the growth of and even kill bacteria. The purpose of this research was to know the influence of hand sanitizer with Piper betle Linn leaves extract on the reduction of hand microbenumber by conducting a pre-test post-test gorup designed experiment. As the study subject was36 sixth grade students of Pedes 1 Elementary School of Sedayu, Bantul, who were divided intothree treatment groups, i.e. hand sanitizer with extract Sirih leaves of 10 %, 20 %, and 30 % concentrations. The microbe numbers were examined at The Laboratory of Health of YogyakartaProvince, and the results showed that 10 % concentration was able to reduce 507,75 colony/cm2or 77,92 %; meanwhile the 20 % and 30 % concentrations were of 3967,75 colony/cm2 or 86,13%; and 776,08 colony/cm2 or 93,94 %, respectively. The one way anava test at 95 % confidencelevel proved that those differences are significant (p-value<0,001) and the subsequent LSD testconcluded that 20 % is the most effective concentration.

Kecelakaan kerja adalah suatu kejadian yang tidak dikehendaki oleh tenaga kerja. Pencegahan terhadap hal tersebut perlu dilakukan dengan cara menganalisis faktor risiko yang meliputi: penggunaan APD, perilaku kerja serta faktor peralatan yang terdiri dari tata letak alat dan peng-aman mesin. Penelitian ini bertujuan untuk mengetahui faktor risiko penyebab terjadinya kece-lakaan akibat kerja pada tenaga kerja produksi bagian pengupasan kulit di PT Indotama Omi-cron Kahar di Purworejo, Jawa Tengah, dengan melakukan cross sectional survey. Sampel pe-nelitian adalah seluruh 140 tenaga kerja di bagian pengupasan kulit. Hasil penelitian dianalisis secara deskriptif dan analitik dengan uji korelasi Pearson dengan tingkat signifikansi 95 %. Hasil dan kesimpulan dari penelitian ini menunjukkan bahwa: ada hubungan antara penggunaan APD dengan kejadian kecelakaan kerja (p-value < 0,001); ada hubungan antara perilaku kerja de-ngan kejadian kecelakaan kerja (p-value 0,003); ada hubungan antara tata letak alat  dengan ke-jadian kecelakaan kerja (p-value < 0,001); dan peralatan kerja yang tidak terdapat pengaman mesin memiliki prosentase kecelakaan kerja sebanyak 67,3 % atau dialami oleh 70 responden. Pihak industri disarankan untuk memberi penyuluhan pada tenaga kerja mengenai pentingnya penggunaan APD pada saat bekerja, melakukan kajian mengenai tata letak mesin dan peralatan produksi, serta melengkapi peralatan yang digunakan dengan pengaman mesin.

Tahu adalah makanan yang sangat populer di masyarakat. Tahu bersifat mudah rusak (busuk), pada kondisi biasa (suhu kamar) daya tahannya rata-rata 1-2 hari saja. Setelah lebih dari batas tersebut rasanya menjadi asam lalu berangsur-angsur busuk, sehingga tidak layak dikonsumsi lagi. Oleh karena itu, produsen tahu sering menambahkan zat pengawet berbahaya seperti formalin untuk memperpanjang masa simpan tahu. Bawang putih dan daun pandan merupakan alternatif pengawet alami yang diharapkan bisa memperpanjang masa simpan tahu dan mem-buat rasa tahu tetap disukai masyarakat. Tujuan penelitian ini untuk mengetahui perbedaan masa simpan dan citarasa tahu yang direndam dalam campuran larutan 2,5 % bawang putih dan 2,5 % daun pandan dengan tahu yang direndam dalam air mineral. Jenis penelitian adalah kuasi eksperimen dengan desain penelitian post-test only with control group. Obyek penelitian adalah 1.440 buah tahu putih berukuran 2 cm x 2 cm x 2,5 cm untuk 16 kali ulangan. Masa simpan di-ketahui dengan metoda ESS berdasarkan uji organoleptik, sementara tingkat kesukaan berda-sarkan citarasa diketahui dari lima orang panelis yang mengamati setiap 12 jam sekali. Karena  dengan uji Shapiro-Wilk diketahui bahwa data terdistribusi tidak normal, maka analisis statistik yang digunakan adalah Mann-Whitney yang menghasilkan nilai-p < 0,001; yang dapat disim-pulkan bahwa masa simpan dan citarasa tahu yang direndam dalam campuran larutan 2,5 % bawang putih dan 2,5 % daun pandan berbeda dengan tahu yang direndam dalam air mineral. Lama waktu simpan tahu eksperimen 23,3 jam lebih lama dan citarasanya lebih disukai diban-dingkan dengan tahu kontrol.

In Indonesia, almost 75 % of waste is dominated by organic type that if is not handled properly will cause unpleasant odor and become the breeding sites for bacteria that can potentially inter-fere public health. Jenang Mirah Industry in Josari Village, Jetis, Ponorogo, East Java produces ± 1.2 quintal of organic waste in form of coconut (Cocos nucifera Lin ) pulp that has not been yet treated adequately. The crude fiber content in coconut pulp can be utilized as  flour to sub-stitute wheat flour in food making, such as wet noodles. The purpose of this study was to deter-mine the differences of organoleptic test and shelf life among wet noodles produced from four different formulations of coconut pulp flour and wheat flour, by conducting a post-test only with control group designed quasi-experiment. The formulations used were: Formulation I, 300 gr coconut pulp flour and 200 gr wheat flour; Formulation II, 250 gr coconut pulp flour and 250 gr wheat flour; Formulation III, 200 gr coconut pulp flour and 300 gr wheat flour; and Formulation IV or the control, 500 gr wheat flour only. The experiment was using five panelists and the data were statistically analyzed by Kruskall-Wallis test at 5 % level of significance.The results show-ed that Formulation III is the most accepted by consumers (the average score was 3.98 with ra-ting category "favour"). That Formulation also produced wet noodles with the longest shelf life in plastic package, i.e.12 hours.

Schools are educative institution whose function is for building, fostering and improving the qua-lity of human resources. The application of clean and healthy living behavior is very important to maintain the health of school aged children. One example of the application of that behavior is hand washing, nonetheless there are many schools that lack of hand washing facilities. Beside hand washing, hand sanitizer which has two types, i.e. gel and spray, is a material that can be used to reduce hand microbe number. The education on how to use the sanitizer among ele-mentary school students may be through their peer “little doctor”. This study was aimed to know the effect of information dissemination about hand sanitizer by the little doctor towards the de-crease of hand microbe number of SDN Demakijo I students in Gamping, Sleman. The study was an experiment which followed pre test and post test only design. There were 70 respon-dents who were sampled from grade III, IV and V of the school, and then they were divided into two groups so that each type of hand sanitizer had 35 respondents. The paired t-test yielded p values < 0,001 for both types of sanitizer, and therefore it was concluded that the two types significantly capable in reducing the microbe number. Furthermore, the independent t-test yield-ed a p value < 0,,001 which is meant that the microbe reduction between the two types was significantly different. Spray hand sanitizer was more effective because it was able to reduce 89,54 % of the microbe compared with only 69,90 % of the gel type.