HUBUNGAN HYGIENE SANITASI MAKANAN DAN MINUMAN TERHADAP KANDUNGAN BAKTERIOLOGIS Escherichia coli PADA SOP BUAH DI WILAYAH UNIVERSITAS JENDERAL SOEDIRMAN,  WILAYAH GOR SATRIA, DAN WILAYAH UNIVERSITAS MUHAMMADIYAH PURWOKERTO KABUPATEN BANYUMAS  TAHUN 2016

Wardana, Aditya; Gunawan, Asep Tata; Hilal, Nur

doi:10.31983/keslingmas.v36i3.3017

Cited by 3 publications

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“…10 , 11 Good management of the food sellers affect significantly to reduce baterium of Escherichia coli . 12-15 Increase the quality of food brings significantly to the seller’s income because it increases costomer’s satisfaction. 16…”

Section: Discussionmentioning

confidence: 99%

“…10,11 Good management of the food sellers affect significantly to reduce baterium of Escherichia coli. [12][13][14][15] Increase the quality of food brings significantly to the seller's income because it increases costomer's satisfaction. 16 Based on this finding, the health government, especially primary health care centres have responsibility to provide trainings to community volunteers or cadres.…”

Section: Discussionmentioning

confidence: 99%

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The Relationship between Cadre’s Capacity and Assessing to the Fast food Seller’s Performance in Food Hygiene and Sanitation in Mokoau Primary Health Care, Kendari City

Tasnim

Lusida

2020

Infectious Disease Reports

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Kendari city had serious issues related to emerging a hundred of fast food sellers in 2017, including in Mokoau Health Centre area. However, there were only two health environmental staffs in that health care centre. Therefore, involving cadres in the fast food control become necessary. This study aimed to analyse the relationship between cadre’s capacity and Assessing to the food seller’s performance in food hygiene and sanitation management in Mokoau Health Centre in Kendari City since March 2019. There were 15 active cadres who controlled 35 fast food sellers. This study used the One-Group Pretest- Posttest Design. Data analysis used Paired T-test, Mann-Whitney test and Chi-Square test. This study found that 93.3% cadres had a senior high school diploma and only 6.7% of them had a Bachelor degree. There were 60.6% active cadres who had been in social health work for more than 5 years. The majority of cadres have got training about less than 15 times (86.7%). Involving cadres in the fast food control affected to seller’s performance change in fast food hygiene and sanitation management (P=0.006). Cadre with bachelor degree (P=0.006), were active in the social health work for less than 5 years (P=0.003), and got training less than 15 times (Pvalue= 0.026) influenced significantly to cadre’s assessing for the seller’s performance in food hygiene and sanitation management. This study suggested that improving cadre’s or community volunteer’s knowledge and skill related to fast food control technique becomes necessarily in fast food control.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

The Relationship between Cadre’s Capacity and Assessing to the Fast food Seller’s Performance in Food Hygiene and Sanitation in Mokoau Primary Health Care, Kendari City

Tasnim

Lusida

2020

Infectious Disease Reports

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“…Sejalan dengan penelitian Wardana (2017) menyatakan bahwa variabel higiene sanitasi yang terdiri dari perilaku penjamah, personal higiene penjamah, lokasi dan bangunan, pemilihan, pengolahan, penyimpanan, pengangkutan, penyajian dan peralatan tidak memiliki hubungan yang signifikan dengan kualitas Bakteriologi / kandungan E.Coli (11) .…”

Section: Pembahasan Hubungan Higiene Sanitasi Dengan Kualitas Bakteri...unclassified

Hubungan Higiene Sanitasi, Sumber Air Minum Dengan Kualitas Bakteriolgi Air Minum Di Kedai Kopi

2022

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Air minum di kedai kopi harus memenuhi syarat namun masih ada higiene sanitasi kedai kopi tidak layak, beragam jenis sumber air minum belum dilakukan pemeriksaan kualitas bakteriologi. Tujuan penelitian mengetahui higiene sanitasi, sumber air minum yang digunakan, kualitas air minum, hubungan higiene sanitasi dan sumber air minum dengan kualitas bakteriologi air minum di kedai kopi. Metodologi penelitian kuantitatif pendekatan cross sectional study. Instrumen berupa checklist. Populasi 35 kedai kopi dan sampel 35 kedai kopi di wilayah kerja Puskesmas Mekar Baru . Variabel bebas higiene sanitasi dan sumber air minum, variabel terikat kualitas bakteriologi air minum. Data primer meliputi observasi dan wawancara uji kualitas bakteriologi air dengan Compack Dry EC. Data sekunder meliputi Puskesmas, Dinkes Kota, Provinsi serta uji kepustakaan. Analisa data dengan uji chi square. Hasil tidak ada hubungan higiene sanitasi dengan kualitas bakteriologi air minum yang digunakan di kedai kopi p value 0,132 > dari ά 0,05 dan tidak ada hubungan sumber air minum dengan kualitas bakteriologi air minum yang digunakan di kedai kopi nilai p value = 0,694 > ά 0,05 maka H0 diterima. Saran berupa Kegiatan pengawasan, pembinaan, dan pemeriksaan kesehatan secara rutin terhadap penjamah dan pengelola kedai kopi serta dijadikan referensi penelitian selanjutnya.Kata Kunci: Higiene; sanitasi; air minum; bakteriologiAbstractDrinking water in coffee shops must meet the requirements but there is still inadequate sanitation and hygiene in coffee shops, various types of drinking water sources have not been tested for bacteriological quality. The purpose of the study was to determine the sanitation hygiene, the source of drinking water used, the quality of drinking water, the relationship between sanitation hygiene and drinking water sources with the bacteriological quality of drinking water in coffee shops. The quantitative research methodology is a cross sectional study approach. The instrument is a checklist. The population is 35 coffee shops and a sample of 35 coffee shops in the working area of the Mekar Baru Health Center. The independent variables are sanitation hygiene and drinking water sources, the dependent variable is the bacteriological quality of drinking water. Primary data includes observations and interviews of water bacteriological quality test with Compack Dry EC. Secondary data includes Puskesmas, City, Provincial Health Office and library testing. Data analysis with chi square test. The results showed that there was no relationship between sanitation hygiene and the bacteriological quality of drinking water used in coffee shops p value 0.132 > from 0.05 and there was no relationship between drinking water sources and the bacteriological quality of drinking water used in coffee shops p value = 0.694 > 0 .05 then H0 is accepted. Suggestions in the form of monitoring activities, coaching, and routine health checks for coffee shop handlers and managers and are used as references for further research.Keywords: Hygiene; sanitation; drinking water; bacteriological

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“…The usage of drinking water that doesn't comply with quality standards can cause health problems. Shallow groundwater in dug wells has the potential to absorb pollutants (Wardani, 2017). These pollutants come from the seepage of surface water, such as rainwater, accumulated with well water.…”

Section: Introductionmentioning

confidence: 99%

Study of dug well water quality in Labuan Bajo, Indonesia

Wolo

Rahmawati

Priska

et al. 2020

JBT

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The dug well water quality in community settlements needs assessment to ensure its quality. The water has to meet the required physical, chemical, and bacteriological standards. This initial research aimed to determine the dug well water quality in Kampung Ujung, Komodo District, Labuan Bajo City, WestManggarai Regency in September 2019. The research method was used survey and laboratory. The two dug well was taken used a purposive sampling technique. The test parameters include temperature, turbidity, pH, smell, Total Suspended Solid (TSS), sulfate, Total Dissolved Solid (TDS), nitrate, nitrite, Total Hardness, Dissolved Oxygen (DO), nitrogen ammonia, total coliforms, and Escherichia coli. The analysis physically, chemically, and biologically of two dug well water samples were had done examined. The result showed that the parameters of TDS, nitrate, nitrite, E. coli, and DO exceed the Class I Water Quality Standard. The research concluded that the quality of both dug well water in the Kampung Ujung Labuan Bajo area was not suitable for use as material raw drinking water. Furthermore, the government should provide other water sources such as the addition of storage tanks for raw water, so that people do not entirely depend on dug well water.

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HUBUNGAN HYGIENE SANITASI MAKANAN DAN MINUMAN TERHADAP KANDUNGAN BAKTERIOLOGIS Escherichia coli PADA SOP BUAH DI WILAYAH UNIVERSITAS JENDERAL SOEDIRMAN, WILAYAH GOR SATRIA, DAN WILAYAH UNIVERSITAS MUHAMMADIYAH PURWOKERTO KABUPATEN BANYUMAS TAHUN 2016

Cited by 3 publications

References 0 publications

The Relationship between Cadre’s Capacity and Assessing to the Fast food Seller’s Performance in Food Hygiene and Sanitation in Mokoau Primary Health Care, Kendari City

The Relationship between Cadre’s Capacity and Assessing to the Fast food Seller’s Performance in Food Hygiene and Sanitation in Mokoau Primary Health Care, Kendari City

Hubungan Higiene Sanitasi, Sumber Air Minum Dengan Kualitas Bakteriolgi Air Minum Di Kedai Kopi

Study of dug well water quality in Labuan Bajo, Indonesia

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