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Rusmiati
Department of Environmental Health, Poltekkes Kemenkes Surabaya, Surabaya, Indonesia
Electrical & Electronics Engineering Health Professions Nursing Public Health

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Assessment of Toilet Cleaning Practices and Mold Presence in Public Toilets at Sunan Ampel Tourism Site, Surabaya: A Descriptive Study Rihadatul Aisy; Rusmiati; Putri Arida Ipmawati; Setiawan
International Journal of Advanced Health Science and Technology Vol. 4 No. 4 (2024): August
Publisher : Forum Ilmiah Teknologi dan Ilmu Kesehatan (FORITIKES)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35882/ijahst.v4i4.382

Abstract

Kebersihan toilet dapat dijadikan sebagai indikator tingkat pengelolaan sanitasi suatu tempat. Kebersihan toilet dapat dipengaruhi oleh lingkungan sekitar toilet, perilaku petugas kebersihan dan orang yang menggunakannya, serta proses pembersihan yang memungkinkan tumbuhnya jamur pada bak toilet yang dapat menimbulkan penyakit bagi penggunanya. Tujuan penelitian ini adalah untuk mendeskripsikan proses pembersihan toilet dan keberadaan jamur pada bak toilet pada toilet umum di Kawasan Wisata Sunan Ampel Surabaya. Penelitian ini bersifat deskriptif. Penelitian ini dilakukan di Kawasan Wisata Sunan Ampel Surabaya pada bulan Maret 2024. Objek dalam penelitian ini adalah 30 toilet. Pengumpulan data dilakukan melalui pengamatan, pengukuran, dan pemeriksaan keberadaan jamur. Analisis data dilakukan dengan membandingkan data hasil pengamatan dan pemeriksaan laboratorium keberadaan jamur pada bak toilet umum dengan ketentuan PMK No. 17 Tahun 2020 dan Pedoman Standar Toilet Umum Indonesia. Hasil penilaian proses pembersihan toilet menunjukkan bahwa 23 (77%) toilet masuk dalam kategori “Cukup” dan 7 (23%) toilet masuk dalam kategori “Baik”. Keberadaan jamur pada bak toilet ditemukan pada 19 (63%) toilet, sedangkan 11 (37%) toilet bebas jamur. Berdasarkan hasil penelitian dan pembahasan, dapat disimpulkan bahwa faktor suhu dan kelembaban, kualitas air bersih, frekuensi pengunjung, dan pembersihan bak toilet dapat memengaruhi pertumbuhan jamur pada bak toilet.
Soaking Water Of Pineapple Peel (Ananas comocus L. Merr) Solution On Reducing Formaldehyde Levels In Salted Fish Sugiana; narwati; Marlik; Rusmiati
International Journal of Advanced Health Science and Technology Vol. 4 No. 5 (2024): October
Publisher : Forum Ilmiah Teknologi dan Ilmu Kesehatan (FORITIKES)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35882/ijahst.v4i5.413

Abstract

ABSTRACT Formaldehyde in salted fish processing is used to extend the shelf life of salted fish, potentially causing harmful effects on health. Before processing, such as soaking using pineapple peels can be done to reduce formaldehyde levels so that it is not harmful to health. The purpose of the study was to determine the decrease in formaldehyde levels in salted fish before and after soaking using a pineapple peel solution. This research is a pre-experimental study with a group Pretest and Posttest Design. The object of research is salted fish soaked in pineapple peel solution concentrations of 20%, 40%, 60%, and 80% with 4 replications. Soaking time is done for 60 minutes. The method of checking formaldehyde levels using the spectrophotometer method. The data that has been obtained is then analyzed using a paired t-test. The results of the examination of formaldehyde levels of salted fish before soaking amounted to 13.30 mg/kg. In contrast, after soaking the pineapple peel solution concentration of 20%, 40%, 60%, and 80% respectively amounted to 6.58 mg/kg, 4.16 mg/kg, 0.15 mg/kg, and 0.11 mg/kg, and tap water of 8.14 mg/kg. The Paired t-test obtained the P < α (0.05), meaning there is a significant difference in decline. The highest formaldehyde content reduction of 99.14% occurred in the treatment of soaking in pineapple peel solution with a concentration of 80% with a soaking time of 60 minutes. There is a significant difference between formaldehyde levels in salted fish before and after soaking using a pineapple peel solution. The use of pineapple peel solution can be an alternative effort in reducing formaldehyde levels in salted fish before processing for consumption and using other fruit peels with different concentration variations and different soaking times in salted fish.
Co-Authors Marlik Narwati Narwati Putri Arida Ipmawati, Putri Arida Rihadatul Aisy Setiawan Sugiana