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All Journal Sulolipu: Media Komunikasi Sivitas Akademika dan Masyarakat
Widya Wati
Jurusan Kesehatan Lingkungan, Poltekkes Kemenkes Makassar
Environmental Science Health Professions Immunology & microbiology Nursing Public Health

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Faktor Yang Berhubungan Dengan Kontaminasi Telur Cacing Ascaries Lumbricoides Pada Selada di Usaha Kebab Kota Makassar Khiki Purnawati Kasim; Sulasmi Sulasmi; Haerani Haerani; Widya Wati
Sulolipu: Media Komunikasi Sivitas Akademika dan Masyarakat Vol 26 No 1 (2026): Jurnal Sulolipu: Media Komunikasi Sivitas Akademika dan Masyarakat
Publisher : Jurusan Kesehatan Lingkungan Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/sulo.v26i1.2126

Abstract

Kebab is one of the traditional dishes from the Middle East, particularly Turkey, which is also popular in Indonesia with the addition of raw vegetables such as lettuce, cucumber, and tomato. The consumption of lettuce in its raw state has the potential to increase the risk of contamination by Ascaris lumbricoides eggs. This study aims to identify the factors associated with the presence of Ascaris lumbricoides eggs on lettuce used by kebab vendors in Makassar City. The research employed an analytical observational method with a cross-sectional approach and laboratory examined parasitic eggs of Ascaris lumbricoides using the flotation method. Samples were collected from kebab vendors in Makassar who met the inclusion criteria. The results showed a significant relationship between the presence of Ascaris lumbricoides eggs and the processes of washing (p = 0.028; p < 0.05), storage (p = 0.038; p < 0.05), handling (p = 0.011; p < 0.05), and serving (p = 0.006; p < 0.05). The study concludes that these four factors—washing, storage, handling, and serving—are significantly associated with the presence of Ascaris lumbricoides eggs on lettuce. Therefore, it is recommended that kebab vendors carry out a washing protocol with an effective disinfectant, namely 0.5-1 ppm chlorine, at least 1 liter per kg of lettuce in clean water, then soak in 15% vinegar for 10 minutes, rub the lettuce leaves with clean hands for 1 minute, then rinse three times with running water, finally dry with a clean cloth and when serving use clean gloves.
Co-Authors Haerani Haerani Khiki Purnawati Kasim Sulasmi Sulasmi