Tuberculosis is an infectious disease caused by the bacteria Mycobacterium tuberculosis. The high rate of pulmonary TB in the working area of ​​the Barengkrajan Health Center can be caused by the physical conditions of the house such as the type of wall, type of floor, ventilation area, lighting, temperature, humidity, and house occupancy density that does not meet the requirements of 17.9% (2,386 houses). The purpose of the study was to analyze the risk factors for the physical condition of the house on pulmonary TB in the Barengkrajan Health Center Work Area. The method used is observational with an analytical approach and case control design. The sample size is 32 cases and 32 controls using simple random sampling method. Data were analyzed using odds ratio. The results showed that the OR for the type of wall was 0.873, the OR for the type of floor was 1.696, the OR for the ventilation area was 1.457, the OR for lighting was 2.647, the OR for humidity was 1.64, the OR for the density of occupancy was 2.896, and the OR for conditions was large. physical house is 2,707. The risk factors for the occurrence of pulmonary TB are the physical condition of the house, type of floor, lighting, humidity, and residential density of the house, and those that are not risk factors for pulmonary TB are the type of wall, ventilation area, and temperature.

ABSTRAKKondisi fisik rumah di wilayah kerja Puskesmas Simomulyo berdempetan, sehingga mempengaruhi kualitas ruang pada rumah, yaitu sirkulasi udara dan pencahayaan yang didapat kurang dari 50 lux pada luas ventilasi yang berukuran kurang dari 10%. Kondisi tersebut dapat mempengaruhi kejadian penyakit TBC Paru. Tujuan penelitian ini untuk mengetahui hubungan kondisi fisik rumah dengan kejadian penyakit TBC Paru di Wilayah Kerja Puskesmas Simomulyo.Jenis penelitian ini adalah analitik observasional dengan pendekatan kasus kontrol (perbandingan 1 : 1). Sampel kasus 60 rumah dan sampel kontrol 60 rumah yang diambil secara acak dengan simple random sampling. Data dianalisis melalui uji Chi-Square pada tingkat kepercayaan 95% (ά = 0.05).Hasil penelitian menunjukkan adanya hubungan antara pencahayaan (p-value= 0,009), kelembapan (p-value= 0,001), suhu (p-value 0,007), Ventilasi (p-value= 0,004), Kepadatan Hunian (p-value = 0,019) ,Lantai (p-value = 0,039) Lubang Asap Dapur (p-value = 0,001), kondisi fisik rumah ( p-value = 0,030) dengan penyakit TBC Paru. Hal ini diperhatikan dengan kondisi fisik rumah yang tidak memenuhi syarat sesuai Keputusan Menteri Kesehatan Nomor 829/Menkes/ /SK/VII/1999 tentang persyaratan kesehatan perumahan dan rumah tinggal.Kesimpulan dari penelitian ini adalah ada pengaruh hubungan kondisi fisik rumah dengan kejadian penyakit TBC Paru. diharapkan bagi masyarakat untuk peduli terhadap kondisi lingkungan rumah seperti membersihkan sarang laba – laba, membersihkan debu yang  ada di dalam dan sekitar rumah secara rutin, memasang genteng kaca, membuka jendela setiap pagi.berperan aktif dalam menemukan dan melapor bila terdapat pasien TBC Paru, menjaga kebersihan diri, menerapkan etika batuk, dan menggunakan masker apabila batuk dan pilek. Bagi Puskesmas untuk melakukan pemberian genteng kaca terhadap Penderita TBC Paru dan pemberian status ventilasi aktif di setiap rumah Penderita TBC Paru dan Non Penderita TBC Paru. Keywords:  Kondisi Fisik Rumah, Penyakit TBC Paru

Research on reduction of Nickel (Ni) heavy metal in wastewater by using a water plant lettuce (Pistiastratiotes L.) was conducted with the aim of knowing the level of Ni reduction in wastewater after the plants aregiven water plant lettuce (Pistia stratiotes L.). The technique used in processing wastewater of the metal platingis phytoremediation.This study was pure experiment with pretest-posttest design with control group used completerandomized design (CRD). This study was conducted in December to June, 2016.The results showed that the level of Ni in wastewater decreased after 1 day, 3 day and 6 day treatmentwith water plant lettuce. From the statistical test result, the reduction of Ni was significant with 5 plants by p =0.023 < α. Based on the contact time duration, the result of statistical test was p = 0.000 < α. The more thenumber of plants used, the greater the reduction of Nickel level. The longer the contact time of the water plantwith wastewater, the greater the reduction of Nickel level in wastewater.For further study, it is suggested to use plant that is hyper tolerant against contaminants and usedmore plants to proceed wastewater and more comparable with the level of Ni metal contained in wastewatermetal plating.Keywords : Nickel level reduction, water plant lettuce (Pistia stratiotes L.),contact duration, phytoremediation.

In the application of the hazard analysis and critical control point in the tape householdindustry in the Sukosari area, there are still several components that do not meet therequirements, such as the area where the processing is not clean, the use of rusty foodprocessing equipment, food equipment and food ingredients that are not rinsed with cleanwater, the food packaging room that is not tightly packed with vectors, and not wearinggloves when handling food . The purpose of this study is to describe the application ofhazard analysis and critical control points in the household tape industry in the District ofSukosari, Bondowoso Regency.This type of research is descriptive and observational with the object of research beingthe entire home industry of tape production in the District of Sukosari with a population of2 IRTP. The research variables studied included the application of hazard identification,determination of CCP, determination of critical limits, monitoring of CCP, corrective actions,application of hazard analysis and critical control point systems and descriptive dataanalysis.The results showed that the application of hazard identification was in good category(70%), the determination of CCP was in a sufficient category (65%), determination ofcritical limit was in good category (80%), monitoring of CCP was in sufficient category(50%), corrective action was in good category (75%) so that the application of the hazardanalysis and critical control gets a good category (68.41%).The advice given to handlers is to wash their hands regularly after and before theproduction process and not use their hands directly when touching food. The IRTP paysmore attention to hygiene and sanitation in the processing of food production and routinelyperforms cleaning and maintenance at the production site.

Jasaboga in producing food must pay attention to the quality of food to improve food quality need to process food that is in accordance with the requirements of food sanitation hygiene. So the purpose of this study is to assess the application of food processing to catering in Simokerto Subdistrict where the components of food processing such as food processing, food processing, food equipment, and food handlers are then analyzed using SWOT Analysis (Strength, Weakness, Opportunity, and Threats). The results of the SWOT analysis will produce a Food Processing Development Strategy for Catering.          This research is descriptive with research design using evaluation design with the aim of the results of this study used for improvement or improvement of activities / programs in catering. The location of the study was carried out in 3 catering in Surabaya Simokerto sub-district, using sampling techniques Total Sampling Technique. The research activity used an observation sheet to obtain data on the application of food processing at the catering district of Simokerto Surabaya.          Based on the results of the study, Food Processing catering in Simokerto Surabaya District in general is good and according to existing regulations such as Food Processing Places has a Good category of 78%, Food Processing has a Good category of 67%, Food Handlers have a Good category of 72% while Cookware has a sufficient category of 64% so that repairs need to be done. In improving catering food processing can be done by utilizing the strengths and opportunities that exist among them by conducting routine monitoring of the health center, counseling on food safety and food processing methods that are good and right, and for catering in Simokerto sub-district can implement the recommended development strategy to innovate on a variety of menus to increase consumer purchasing power, take advantage of technological advance as a media for promotion and register catering to health services to obtain Jasaboga sanitary hygiene certificates.Keywords: Food processing, SWOT Analysis and Food Processing development strategy