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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Journals of Ners Community Oehonis
WIDYANINGRUM, BYANTARSIH
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Materials Science & Nanotechnology Nursing Physics Public Health

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Journal : Jurnal Penelitian Pendidikan IPA (JPPIPA)

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Total Hardness Test on Dug Well Water in Alak Village, Kupang City Ekawati, Christine J K; Widyaningrum, Byantarsih
Jurnal Penelitian Pendidikan IPA Vol 9 No 10 (2023): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i10.4957

Abstract

Total hardness is the content of Ca2+, Mg 2+ and other 2-valent ions in clean water and drinking water. The hardness level of dug well water in Alak Village is high. The purpose of this study was to determine the total hardness content of dug well water in Alak Village, Kupang City. The research method is pre-experimental with a research design that is cross-sectional study. The results showed that the results of the Total Hardness measurement of the 20 dug wells, the largest was 548 mg/L and the lowest was 384 mg/L. The average result of Total Hardness measurement is 466.20 mg/L. It is suggested for the health center in Alak Village to be able to provide education about the negative impact of Total Hardness which reaches above 500 mg/L.
Food Handler Hygiene and Escherichia Coli Bacteria Content in Se'i Cows Widyaningrum, Byantarsih; Resi, Erika Maria
Jurnal Penelitian Pendidikan IPA Vol 10 No 11 (2024): November
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i11.8913

Abstract

Food handlers who do not adhere to proper health and hygiene standards can significantly contribute to the risk of cross-contamination during food preparation. In the case of se'i beef (a traditional Indonesian smoked beef dish), such lapses can lead to contamination with harmful pathogens, including Escherichia coli (E. coli). Not washing hands thoroughly after using the restroom, handling raw meat, or touching contaminated surfaces can transfer E. coli from handlers to the beef. Using unclean knives, cutting boards, or other tools can spread bacteria from one food item to another.. The aim of the research was to assess the hygiene conditions of food handlers and the content of Escherichia coli bacteria in se'i beef. The research method is a survey with a cross sectional design. The research results showed that 70% of food handlers did not wear head coverings, 50% did not wear masks correctly, 100% spoke when handling food, 80% did not use aprons, did not use tools/equipment/hand pads when handling 70% of food and 90% of cow samples contained Escherichia coli bacteria.
Co-Authors Ekawati, Christine J K Enni Rosida Sinaga Maria Resi, Erika RESI, ERIKA MARIA