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KONTAMINASI KAPANG Aspergillas sp DAN AFLATOKSIN PADA KACANG TANAH SEBAGAI BAHAN DASAR BUMBU PECEL YANG DIJUAL PEDAGANG KELILING DI KOTA SEMARANG Martini -; Pujianto -; Cindy Kusumawardhani
Jurnal Kesehatan Masyarakat Indonesia Volume 2. No. 1. Tahun 2005
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7540.112 KB) | DOI: 10.26714/jkmi.2.1.2005.%p

Abstract

Background: As a small entrepreneur, pecel vendors do not have much capital to run their business. Therefore, peanuts bought as the base for pecel is low in quality. This low quality peanut is potential to be contaminated by aspergillus sp. Purpose: this research is aimed to see whether there is a contamination of aspergillus sp in peanuts asthe base for making the peanut sauce (bumbu pecel) sold by pecel vendors in the cigt of Semarang. Method: this research is a cross sectional suryey conducted by interviewing 32 pecel vendors. 100 gr ofpeanuts were acquiredfrom the vendors to be examined for the presence of aspergillus sp and a/latoxin. To measure the ability to produce aJlatoxinis by exposing thefungus under ultra violet rays. Results: from 32 surveys, all ofthevendors arefemale, has very low educational level (never have any formal education or only graduated from elementary school). The vendors are not from Semarang and have low understanding in personal hygiene (8,/.2%0). The contamination of aspergillus flavus in peanuts used as the base for peanut sauce has the value of 100% both derivedfrom the low quality peanuts and also from the low level of hygiene among the street vendors. Conclusion: fungus contamination especially aspergillus sp can easily happened in peanuts. There should be an improvement in the level of hygiene and food handling among pecelstreet vendors in Semarang.Keywords : Aspergillus, Aflatoxin, peanuts, pecel
KONTAMINASI Staphylococcus aureus PADA IKAN ASAP DI TINGKAT PRODUSEN DAN PENJUAL DI SEMARANG Puspaningdyah Ekawati; Martini -; Sri Yuliawati
Jurnal Kesehatan Masyarakat Indonesia Volume 2. No. 2. Tahun 2005
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7995.737 KB) | DOI: 10.26714/jkmi.2.2.2005.%p

Abstract

Latar belakang : Kehadiran bakteri patogen di dalam ikan asap dapat menimbulkan gangguan kesehatan. Salah satu bakteri yang dicurigai terdapat di dalam ikan asap adalah Staphylococcus aureus. Tujuan : menggambarkan kualitas bakteriologis ikan asap di Semarang dan praktik higiene pada produsen don penjual. Metode : Metode yangdigunakan adalah survei cross sectional. Sampel pada penelitian ini adalah ikan asap yang didapat dari produsen ikan serta penjual ikan masing-masing sebanyak 10 dan 22 ikan asap. Responden penelitian sebanyak 69 orang yang ditentukan berdasarkan total produsen dan penjual. Data dikumpulkan dengan wawancara dan pemeriksaanlaboratorium, kemuclian dianalisis secara deskriptif. Hasil : Kualitas bakteriologi ditingkat produsen masih dalam kondisi aman karena adanya proses pengasapan. Di tingkat pedagang kontaminasi Staphylococcus aureus 14,4% di atas batas maksimum, Sedangkan di tingkat penjual terdapat 40% sampel yang mengandung total bakteri di atas batas maksimum. Praktik higiene produsen dan penjual lebih dari 50% termasuk dalam kriteria kurang. Namun secara deskriptif tidak terlihat jelas keterkaitan antara praktik dan kandungan mikrobiologinya. Simpulan : ikan laut merupakan bahan pangan yang potensial menimbulkan permasalahan keracunan makanan meskipun setelah melalui proses pengasapan. Perlu penerapan praktik-praktik higiene dalam proses pembuatannnya hingga pemasarannyo.Kata kunci : ikan asap, Staphylococcus aureus
STUDI EKSPERIMENTAL EFEK ANALGETIK INFUS AKAR TEKI (Cyperus rotundus Linn) PADA HEWAN COBA (MENCIT)* Dwi Sutiningsih; Martini -
Jurnal Kesehatan Masyarakat Indonesia Volume 4. No. 1. Tahun 2007
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (496.666 KB) | DOI: 10.26714/jkmi.4.1.2007.%p

Abstract

Background: Traditional medicines have less or even no side-effect, are easy to get, and are relatively low price. There are many kinds of plants which are used as medicine material; one of them is teki root or Cyperusrotundus Linn which can be used as an analgesic to relieve pain. Objective ofthe research is to find out how far the ffict of teki root extract as an analgesic with various concentrations on mice is. Method used is bycollecting 30 mice, which are divided into 5 groups wilh 6 mice for each. Group I as control group is treated with aquades 0,5 ml for each; group II as standard of comparison is treated with aspirin 200 mg/kg BW foreach; group III, IV, and V are treated with intake of teki root extract 5%, l0%, and 20%,for each. All treatments and controls are done orally and 15 minutes later, mice reaction-time on hot plates in 5J 13 ,s counted. Result of the research is that the average of mice reaction-time in group I is I 1,46 t 0,55 second; group II is 28,50 + 1,28 second; group III is 16,32 !0,42 seconcl; group IV is 17,38 ! 0,54 second; and group V is 22,75 t 0,8 I second. Statistical test with Varian Analysis Method (P<0,05) and Tuck:y Test result show there is significance of treated group toward control group. In conclusion, based on the research teki root extract has an analgesic effect. Teki root extract in 2A% concentration has the largest effect among treated g'oups and if compared with aspirin the analgesic effect is 0,66 times.Keywords: Cyperus rotundus, analgesic effect, extract, mice
Co-Authors Cindy Kusumawardhani Dwi Sutiningsih Pujianto - Puspaningdyah Ekawati Sri Yuliawati