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

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Determinan Kecelakaan Kerja Pada Industri Kapal Pinisi : Studi Cross-Sectional di Kabupaten Bulukumba Hidayat Hidayat; Hamsir Ahmad; Erwinda Alwi Rachman; Pius Kopong Tokang; Syahla Jeknour Saputri
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.v26i1.2139

Abstract

The traditional Pinisi shipbuilding in Bulukumba Regency is known as a valuable maritime cultural heritage, but faces major challenges in terms of occupational safety. This study aims to determine the factors related to the occurrence of work accidents in shipbuilding workers. This study used a quantitative approach with a cross-sectional design, involving 109 respondents selected using the Slovin formula. Data were collected through questionnaires and direct measurements using a Sound Level Meter and Hygrometer.The results showed that 56 respondents (51.4%) had experienced work accidents. The results of the Chi-Square test showed that the variables of age (p = 0.000), education level (p = 0.001), length of service (p = 0.029), length of service (p = 0.302), use of PPE (P = 0.004), noise (p = 0.624), and air temperature in the work area that had been measured from six points had an average temperature of 31.33ºC. Based on the results of the study, it can be concluded that there is a relationship between age, length of service, education level, use of PPE, and air temperature with the occurrence of work accidents, while there is no relationship between length of service, and noise with the occurrence of work accidents. Efforts are needed to increase awareness and implementation of K3 and the provision of adequate PPE to reduce the number of work accidents.
Analisis Kesesuaian Penerapan HACCP terhadap Standar Keamanan Pangan pada Industri Jasa Boga di PT. Pangansari Utama Inayah Inayah; Erwinda Alwi Rachman; Wahyuni Sahani; Al Israq Al Israq
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.v26i1.2209

Abstract

The implementation of Hazard Analysis Critical Control Point (HACCP) is a systematic approach to ensuring food safety in food service industries. The high risk of food contamination throughout food handling processes requires effective control at every stage of food management. This study aimed to evaluate the implementation of HACCP in controlling Critical Control Points (CCPs) during food production at PT. Pangansari Utama. A descriptive observational design was employed in 2025 at PT. Pangansari Utama. Observation units consisted of 66 indicators covering food selection, food storage, food processing, cooked food storage, food transportation, food serving, sanitation of ingredients and utensils, and cooking temperature-time control. Data were collected using an observation checklist developed based on HACCP principles, the Indonesian Ministry of Health Regulation No. 2 of 2023, and food service sanitation guidelines. Data were analyzed using univariate frequency distribution. The results showed that all indicators for food selection (100%), food processing (100%), cooked food storage (100%), food serving (100%), and cooking temperature-time control (100%) met the required standards. Food storage achieved 92.3% compliance, while sanitation of ingredients and utensils reached 93.3% compliance. Several non-conformities were identified in food transportation activities. Overall, HACCP implementation at PT. Pangansari Utama complied with food safety principles; however, improvements in storage systems, sanitation practices, and food transportation controls are required to strengthen risk prevention measures.
Co-Authors Al Israq Al Israq Hamsir Ahmad Hidayat Hidayat Inayah Inayah Pius Kopong Tokang Syahla Jeknour Saputri Wahyuni Sahani