Angka Kuman pada Beberapa Metode Pencucian Peralatan Makan

Ananda, Brilian Rizky; Khairiyati, Laily

doi:10.31964/mltj.v3i1.153

Cited by 7 publications

(7 citation statements)

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“…The correct technique for washing dishes and drinking utensils can reduce the number of Escherichia coli bacteria colonies by up to 99.972%. Washing cutlery with immersed water was unable to reduce the number of bacterial colonies effectively because the bacteria were still present in the immersion water which was not streamed immediately (29). Escherichia coli is a bacterium that can be found in the environment, food, intestines of humans and animals.…”

Section: Discussionmentioning

confidence: 99%

Utilization of Clean Water, Personal Hygiene of Toddler Caregivers, and Smoking Behavior of Family Members as Risk Factors for Cases of Stunting Toddlers

Ravsanjanie

Pawitra

Diyanah

et al. 2021

JKL

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Introduction: Pasuruan District was in the 7th rank of the highest stunting prevalence in the East Java Province (39.7%). Stunting cases that are not handled properly lead to the decrease of cognitive and motor skills, productivity, and even lead to death. One of the risk factors for stunting cases is a history of infection with toddlers (or children under five) from poor behavior of family and caregiver. The purpose of this study was to analyze the effect of clean water use, personal hygiene for toddler caregivers, and the smoking behavior of family members in cases of stunting toddlers in Pasuruan District. Methods: The research was conducted using a case-control design with a ratio of 1: 1. Sampling using stratified random sampling and the proportion of 2% of 2,718 toddlers. Toddlers with z-scores <-3SD – <-2SD became a case group of 118 and toddlers with z-scores ≥-2SD – 2SD became controls of 114. Results and Discussion: There was an effect between smoking inside the house (p = 0.004, OR = 0.473), dishes and drinking utensils washed with soap and running water (p = 0.029, OR = 2.726), washing hands with soap and running water by caregivers (p = 0.002, OR = 2.52), and cutting fingernails by caregivers (p = 0.006, OR = 0.544) on cases of stunting toddlers. Conclusion: Clean water utilization, personal hygiene of toddler caregivers, and the smoking behavior of family members are the risks in the incidence of stunting toddlers in Pasuruan District. The variable of dishes and drinking utensils washed with soap and running water is the highest risk (OR = 2.726) for cases of stunting toddlers in Pasuruan District. The food and drink utensils that are not washed properly and correctly will allow bacterial contamination which causes toddlers to become infected.

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Section: Discussionmentioning

confidence: 99%

Utilization of Clean Water, Personal Hygiene of Toddler Caregivers, and Smoking Behavior of Family Members as Risk Factors for Cases of Stunting Toddlers

Ravsanjanie

Pawitra

Diyanah

et al. 2021

JKL

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“…Hal tersebut dapat dipengaruhi oleh bahan pencucian yang digunakan, proses pencucian, dan sumberdaya yang digunakan atau diterapkan oleh petugas pencucian. Pembersihan peralatan makanan yang dilakukan dengan tepat akan menghasilkan peralatan makan yang bersih dan sehat (Ananda & Khairiyati, 2017).…”

Section: Pengolahan Sampah Sisa Persiapan Bahan Makanan Pada Instalas...unclassified

Studi Timbulan Sampah Persiapan Bahan Makanan Pada Instalasi Gizi Rumah Sakit Sebagai Upaya Higiene Sanitasi

Marianingsih,

Melati,

Dewi

2023

J. Gizi Kerja Prod.

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Indonesia merupakan salah satu negara yang memiliki permasalahan serius terkait masalah sampah. Rumah sakit memiliki potensi besar dalam menghasilkan sampah. Sebanyak 25% limbah tidak berbahaya berasal dari sampah makanan. Salah satu sumber penghasil limbah makanan di Rumah sakit adalah instalasi gizi. Tujuan penelitian ini studi mendalam tekait jumlah timbulan, komposisi, serta karakteristik sampah sebagai upaya awal mengkaji potensi sampah tersebut untuk kegiatan higene sanitasi pada instalasi gizi. Metode dalam penelitian ini menggunakan desain deskriptif kuantitatif. Pelaksanaan penelitian dilakukan disalah satu instalasi gizi RS swasta di Kota Kediri. Variabel penelitian ini meliputi jumlah timbulan sampah, komposisi serta karakteristik sampah. Timbulan sampah yang dihasilkan dari sisa proses persiapan bahan makanan Instalasi Gizi RS X rata-rata sebesar 28,55 kg/hari. Timbulan sampah terrendah Instalasi Gizi RS X adalah 22,9 kg dan timbulan tertinggi 30,75 kg. Komposisi sampah sisa proses persiapan bahan makanan pada Instalasi Gizi RS X selama 7 hari adalah 82,92% sampah organik dan sisanya sebanyak 17,08% berupa sampah anorganik. Kesimpulan berdasarkan komposisi sampah sisa proses persiapan bahan makanan Instalasi Gizi yang dihasilkan oleh RS X, maka sampah organik berpeluang untuk dilakukan proses pengolahan lebih lanjut menjadi eco-enzyme. Eco-enzyme merupakan salah satu alternatif solusi untuk meningkatkan nilai ekonomis sampah dan mendukung higiene sanitasi di Instalasi Gizi RS.

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“…Dibuktikan dengan hasil observasi dimana penjamah menggunakan air bersih mengalir untuk mencuci alat makan. Hal ini juga didukung oleh penelitian yang mengemukakan bahwa pemeriksaan angka kuman pada peralatan makan semuanya memenuhi syarat, dikarenakan air pencucian yang digunakan yaitu air kran yang mengalir sehingga air tidak digunakan berulang-ulang (Ananda & Khairiyati, 2017).…”

Section: Hubungan Sanitasi Tempat Dengan Angka Kuman Pada Alat Makan ...unclassified

“…Hal ini disebabkan karena masih ada penjamah yang tidak membuang sisa-sisa makanan pada piring serta tidak melakukan perendaman piring yang akan dicuci. Menurut penelitian sebelumnya bahwa proses pencucian alat makan yang tidak sesuai standar higiene sanitasi dapat mengakibatkan tingginya angka kuman pada alat makan tersebut (Ananda & Khairiyati, 2017).…”

Section: Hubungan Teknik Pencucian Alat Dengan Angka Kuman Pada Alat ...unclassified

Hubungan Higiene Sanitasi dengan Angka Kuman pada Piring di Warung Makan, Wirogunan, Kota Yogyakarta

Suryani¹,

Paslini²,

Suyitno³

2022

SEHATMAS: Jurnal Ilmiah Kesehatan Masyarakat

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Background: The practice of hygiene and sanitation of tableware starting from the washing process to improper storage can result in bacterial contamination of tableware. The purpose of this study was to determine the relationship between sanitation hygiene, utensil washing techniques and hand washing techniques with the number of germs on cutlery (plates) in a food stall in Wirogunan Village. Method: This type of research is quantitative with an analytical observational research design and a cross-sectional approach. The research sample was 31 ready-to-use glass plates at Indomie (Warmindo) food stalls. The sampling technique used was total sampling. The instrument used is a checklist sheet. Data analysis used Chi-square test and Fisher exact CI 95% (α = 0.05). Results: Chi-square test found that there was a relationship between the hygiene of the handlers (p-value = 0.001), the sanitation of the storage of cutlery (p-value = 0.049) the number of germs on cutlery (plates). On the other hand, the sanitation of the place (p-value = 0.586) was not correlated. The results of Fisher's test analysis showed that there was no relationship between utensil sanitation and the number of germs on cutlery (p-value = 0,600), utensil washing technique (p-value = 0,083), hand washing technique (p-value = 1,000) and the germ number of cutleries. (plate). Conclusion: There is a relationship between handler hygiene and storage sanitation with the number of germs on cutlery (plates) in a food stall, Wirogunan Village, Yogyakarta City.

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Angka Kuman pada Beberapa Metode Pencucian Peralatan Makan

Cited by 7 publications

References 0 publications

Utilization of Clean Water, Personal Hygiene of Toddler Caregivers, and Smoking Behavior of Family Members as Risk Factors for Cases of Stunting Toddlers

Utilization of Clean Water, Personal Hygiene of Toddler Caregivers, and Smoking Behavior of Family Members as Risk Factors for Cases of Stunting Toddlers

Studi Timbulan Sampah Persiapan Bahan Makanan Pada Instalasi Gizi Rumah Sakit Sebagai Upaya Higiene Sanitasi

Hubungan Higiene Sanitasi dengan Angka Kuman pada Piring di Warung Makan, Wirogunan, Kota Yogyakarta

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