Abstract. Sophian A, Purwaningsih R, Lukita BL, Ningsih EC. 2018. Detection of Salmonella typhimurium ATCC 14028 in supplement health product liquid preparation using Real-Time PCR (qPCR). Biofarmasi J Nat Prod Biochem 18: 61-65. Detection of Salmonella typhimurium ATCC 14028 using Real-Time PCR (qPCR) on health supplement products was carried out in the microbiology and molecular biology testing laboratory of the Food and Drug Supervisory Office in Gorontalo. The purpose of this study was to provide an alternative testing method reference in the testing of liquid supplement health supplement products in the market. The sample consisted of 35 samples of liquid supplement health supplements spike with positive control of Salmonella typhimurium ATCC 14028 phase 2. The method used in the study was qPCR analysis using the SYBR Green method, whereas DNA isolation using the direct PCR method. Data analysis was performed based on 2 main criteria: (i) Ct (Cycle threshold) analysis, which is looking at the value of the sample Ct and comparing it with controls and (ii) analysis of melting temperature (Tm), which is the melting point at the temperature at which melt occurs and comparing the melting point to the positive control. The results showed that in the sample, Salmonella typhimurium ATCC 14028 was detected at an average Ct value of 14.43, and an average Tm value of 86.05, for the specificity, LOD and positive control tests were all amplified. For negative controls, Ct and Tm values ​​were not detected. Based on these data it can be concluded that real-time PCR (qPCR) can be used to detect Salmonella typhimurium ATCC 14028 in liquid supplement health supplement products.

Pekerjaan manual masih banyak ditemui  pada berbagai aktivitas kerja. Pekerjaan manual yang dikerjakan secara berulang (repetitive) dengan gerakan kerja monoton dan waktu kerja yang lama berpotensi menimbulkan kelelahan kerja. Pada gerak monoton repetitive terjadi pembebanan otot yang terus menerus. Postur kerja yang salah membuat kelelahan menjadi lebih cepat terjadi.  Postur kerja yang  tidak baik ini seringkali diakibatkan oleh desain fasilitas kerja yang kurang memperhatikan kesesuaian dengan penggunanya. Pada pekerja laundry aktivitas menyetrika pakaian merupakan kerja repetitive monoton yang kurang didukung fasilitas yang sesuai. Postur kerja dengan berdiri dan terjadi twist serta seringkali membungkuk. Operator setrika harus melakukan kegiatan setrika selama lebih dari 8 jam. Penelitian bertujuan melakukan redesain pada stasiun kerja setrika agar diperoleh postur kerja yang baik. Perancangan stasiun kerja  menggunakan software Jack 8.2. Stasiun kerja yang terdiri dari meja dan kursi dirancang dengan memperhatikan antropometri dan kebutuhan gerak operator. Evaluasi desain dilakukan dengan mengevaluasi postur kerja dengan menggunakan analisis biomekanik, menggunakan analisis toolkit yang meliputi analisisi SSP, LBA, RULA, dan OWAS. Dari hasil evaluasi, dihasilkan postur usulan yang diberikan adalah, pekerja duduk pada kursi dengan posisi tubuh tegap, arah kepala sejajar dengan arah objek yang dikenai pekerjaan, dan pekerja dihindarkan dari posisi kerja membungkuk dan twist. Abstract(The Design of Working Station and Working Posture Using Biomechanic Analysis to Reduce Static Load and Musculoskeletal Disorder).The work that is done manually is usually done repeatedly with monotonous movements and long working hours. If the muscle’s working too hard, the muscle will be found damage and fatigue. The right working posture can improve the worker’s ability to finish the job. Wrong posture is often caused by the facility design that unsuitable to operator. In the laundry workers ironing clothes activity is monotonous and repetitive work which is lacking in appropriate facilities. Work posture by standing up, often bent and twist. Ironing operator do their activities for more than 8 hours. The research aims to redesign the work station in order to obtain a good working posture. The design of work stations using Jack software 8.2. Work station consisting of a table and chairs designed with anthropometric and consider the motion of operator. Work station design used Jack Software 8.2. Evaluation of work posture used biomechanic analysis covering analysis of SSP, LBA, RULA, and OWAS. The result of evaluation is a posture suggested that the worker should sit on a chair with a sturdy body, the head is parallel toward to the direction of the object, and workers are prevented from bending and twist position.

Indicators are very important in the assessment to see the success of the sustainable tourism model. There is still little research involving stakeholders for the determination of sustainable tourism assessment indicators. This study tries to produce a more specific grouping of sustainable tourism assessment indicators was carried out. The literature review study was conducted in 31 indexed international journals uploaded online in the 2010-2020 range. The keyword used for sustainable tourism assessment is an indicator of sustainable tourism assessment. The results of the analysis study, indicators used in the assessment of sustainable tourism obtained as many as 75 indicators (22 economic; 24 social; 29 environmental) with 6 levels of stakeholders which have to validation for future research.

Tofu contains various substances that are very good when consumed to improve people’s nutrition. In addition, tofu also has good taste. The problem is that the tofu production process produces products and non-product outputs in the form of waste that is very dangerous if directly disposed of in the environment. The BOD5 content of tofu small and medium-sized enterprises (SMEs) in Sugihmanik Village ranged from 3,667-4,933 mg/L and COD 7,668-9,736 mg/L. At the same time, the TSS values ranged from 701-1,189 mg/L. The BOD5 value in the river water content is 367 mg/L. It greatly exceeds the set Threshold Value. This study aims to measure the environmental impact using Life Cycle Assessment (LCA). LCA can identify the impact of each activity based on the impact category to identify the processes that contribute significantly to damaging the environment. This study found that the cooking and frying process had the highest impact, where the climate change category was the largest. Wastewater treatment plants, biogas from the biodigester as a substitute for electricity for water pumps, rice husks, and corn cobs are expected to reduce environmental impacts. The first section in your paper

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