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All Journal Jurnal Kesehatan Lingkungan indonesia Jurnal SOLMA Jurnal Riset Kesehatan Poltekkes Depkes Bandung Ruwa Jurai: Jurnal Kesehatan Lingkungan International Journal of Social Science Jurnal Keselamatan Kesehatan Kerja dan Lingkungan Sanitasi: Jurnal Kesehatan Lingkungan

Septiati, Yosephina Ardiani

Politeknik Kesehatan Kementerian Kesehatan Bandung

Author-ID : 2345061

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Waktu Kontak Ozon Dalam Penurunan Angka Lempeng Total Bakteri (Alt) Pada Alat Makan Di Kantin Pt. X Textile Cimahi Ade Kamaludin; Neneng Yetty Hanurawaty; Yosephina Ardiani Septiati
Jurnal Keselamatan, Kesehatan Kerja dan Lingkungan Vol. 2 No. 2 (2021): Juli - Desember 2021
Publisher : Fakultas Kesehatan Masyarakat Universitas Andalas

Ozon merupakan sebuah molekul gas yang terdiri dari tiga buah atom oksigen. Ozon merupakan gas yang tak hampir tidak larut dalam air (0,03 mg/100ml) pada suhu 20oC, berdekomposisi menjadi oksigen dalam waktu singkat, dan efektif dalam pendispersian untuk aktivitas anti mikroba.2 Alat makan yang disediakan oleh PT. X Textile Cimahi berupa piring. Hasil pemeriksaan laboratorium, didapatkan hasil pemeriksaan angka lempeng total bakteri pada alat makan piring pertama dan keduan yaitu 18 dan 21 koloni/cm2 luas permukaan alat makan. Jenis penelitian adalah eksperimen. Desain penelitian dalam penelitian ini adalah posttest with control. Rata-rata bakteri pada kontrol adalah 3813 koloni/cm2 luas permukaan alat makan, rata-rata bakteri pada perlakuan waktu kontak 10 menit adalah 8 koloni/cm2 luas permukaan alat makan, dan 2 koloni/cm2 luas permukaan alat makan pada perlakuan waktu kontak 15 menit. Produktivitas generator ozon dengan waktu 15 menit adalah 0,012 g/jam dan selama 10 menit, yaitu 0,012 – 0,013 g/jam. Pemeriksaan residu ozon pada piring selama 10 menit dan 15 menit adalah 0 ppm. Uji non-parametrik menggunakan uji wilcoxon. Nilai signifikasi (P value) bernilai 0,029 < dari 0,05 sehingga H0 ditolak yang artinya terdapat hubungan perbedaan waktu kontak ozon selama 10 menit dan perlakuan 15 menit. Waktu yang paling efektif adalah 15 menit. Saran peneliti adalah konsentrasi ozon 0,4 mg/l atau 0,4 ppm, untuk penelitian lebih lanjut disarankan konsentrasi ozon dapat ditingkatkan kembali lebih dari 0,4 ppm, namun harus memperhatikan toksisitas ozon.

Analisis Luas Bukaan Udara Penyimpanan Makanan terhadap Kadar Air dan Total Jamur Makanan Terkemas Bioplastik Yosephina Ardiani Septiati; Mimin Karmini; Ade Kamaludin; Fatimah Fatimah
Jurnal Kesehatan Lingkungan Indonesia Vol 23, No 2 (2024): Juni 2024
Publisher : Master Program of Environmental Health, Faculty of Public Health, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jkli.23.2.226-233

Latar belakang: Pengemas makanan berinteraksi dengan lingkungan dan makanan sehingga mempengaruhi kualitas makanan.Bioplastik berbasis pati bersifat penghalang tinggi terhadap uap air dan gas O2 yang dapat mengantikan palstik sintetis. Aman untuk makanan dan kesehatan karena tidak melepaskan polimer plastik kemakanan. Penyimpanan makanan dengan aliran udara rendah menyebabkan bioplastik berjamur. Aman untuk makanan dan kesehatan karena tidak melepaskan polimer plastik kemakanan. Penelitian bertujuan menganalisis pengaruh bukaan udara tempat penyimpanan makanan terhadap kadar air dan total jamur makanan terkemas bioplastik.Metode: Penelitian eksperimen skala lapangan, desain post test with control. Variabel penelitian yaitu bukaan udara tempat penyimpanan sebagai variabel independen dan variabel dependennya adalah kadar air dan total jamur pada dodol dikemas bioplastik. Sampel yang digunakan dodol Garut diambil secara acak. Penelitian dilaksanakan bulan Februari-September 2023. Data dikumpulkan melalui pemeriksaan fisik dan pemeriksaan laboratorium menggunakan mikrometer skrup, thermohygrometer, timbangan analitik dan coloni counter. Analisis deskriptif untuk ketebalan bioplastik, dan uji kruskal wallis untuk pengaruh luas bukaan udara terhadap total jamur dan kadar air makanan. Hasil: Bioplastik penambahan 4 ml gliserol dengan ketebalan 0,026 mm, mampu menghalangi pencemar terbesar pada luas bukaan udara tempat penyimpanan makanan 262,60 mm2 dan 423,90 mm2 dengan kadar air dan total jamur terendah. Menunjukan ada pengaruh luas bukaan udara tempat penyimpanan makanan terhadap kadar air dan kandungan Total jamur makanan.Simpulan: Paparan lingkungan mempengaruhi bioplastik sebagai pengemas, mencegah paparan air dan Total Jamur pada makanan, sehingga bioplastik dapat menjadi alternatif sebagai pengemas primer dodol. ABSTRACTTitle: Analysis of The Area of Air Release in The Storage Area on The Air Content and Total Fungi on Bioplastic Packaged.Background: Food packaging interacts with the environment and food, thus affecting food quality. Starch-based bioplastics have a high barrier to water vapor and O2 gas which can replace synthetic plastics. Safe for food and health because it does not release food plastic polymers. Food store with low air flow causes bioplastics to fungus quickly.The research aims to analyze the effect of destroying the air in food storage areas on the air and total fungus content of bioplastic packaged foods.Method: Field-scale experimental research, post-test design with control. The independent variable was air release from the storage area and the dependent variable was water content and total fungus in dodol packaged in bioplastic. The sample was Garut dodol, taken using a random sampling technique. The research was carried out in February-September 2023. Data was collected through physical test and laboratory test using a screw micrometer, thermohygrometer, analytical balance, and colony counter. Descriptive analysis for bioplastic thickness, and the Kruskal Wallis test to influence the area of air openings on total fungus and food moisture content.Results: Bioplastic with the addition of 4 ml of glycerol with a thickness of 0.026 mm, was able to block the largest pollutants in the air permit area of food storage areas of 262.60 mm2 and 423.90 mm2 with the lowest water content and total Fungus. Shows the influence of the air area where food is stored on the air content and total food fungus content.Conclusion: Environmental exposure affects bioplastics as packaging, preventing exposure to water content and total of fungus in food, so bioplastics can be an alternative as primary packaging for dodol.

Tinjauan Kandungan Escherichia Coli Pada Makanan Jajanan di Lingkungan Kampus-B Poltekkes Bandung Megaputri, Dealinda Zuanisnur; Septiati, Yosephina Ardiani
Ruwa Jurai: Jurnal Kesehatan Lingkungan Vol. 17 No. 3 (2023)
Publisher : Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/rj.v17i3.3957

Makanan berbahan dasar buah memiliki banyak peminat dengan cara pengolahan tanpa melalui penggorengan sehingga angka kuman atau cemaran bakterinya bisa lebih tinggi. Penelitian bertujuan mengetahui cemaran Escherichia coli pada makanan, serta pengetahuan dan perilaku pedagang dalam pengelolaan makanan. Penelitian bersifat deskriptif kuantitatif dengan analisis data univariat. Seluruh pedagang makanan jajanan berbahan dasar buah diikutkan dalam penelitian (enam pedagang). Pengumpulan data dilakukan dengan wawancara menggunakan kuesioner untuk menilai pengetahuan higiene sanitasi makanan, serta melakukan observasi untuk menilai perilaku responden dalam mengelola makanan. Pemeriksaan kualitas mikrobiologi makanan dilakukan untuk mengetahui cemaran E. coli, menggunakan metode Angka Paling Mungkin (APM). Pemeriksaan mikrobiologi makanan dilakukan di Laboratorium Kesehatan Jawa Barat. Penelitian mendapatkan bahwa pengetahuan dan perilaku pedagang mengenai higiene sanitasi makanan masuk dalam kategori baik. Namun, peralatan yang digunakan dan sanitasi lokasi berdagang tidak memenuhi syarat, karena ditemukan peralatan yang berkarat serta tempat penyimpanan yang tidak tertutup. Hasil pemeriksaan mikrobiologi, tidak menunjukkan adanya kontaminasi bakteri E. coli pada makanan (<3 APM/g), sehingga aman untuk dikonsumsi. Untuk menjaga higiene dan sanitasi makanan, sebaiknya para penjual tidak merokok saat berdagang, menggunakan sarung tangan agar tidak bersentuhan langsung dengan makanan, dan menggunakan celemek. Bagi pihak Dinas Kesehatan atau Puskesmas dapat memberikan penyuluhan dan pengawasan kepada para pedagang jajanan mengenai higiene dan sanitasi makanan

HANDWASHING BEHAVIOR, SNACK EATING HABITS AND E.COLI CONTAMINATION WITH DIARRHEA IN ELEMENTARY SCHOOL STUDENTS IN TANJUNGPINANG CITY AND CIMAHI CITY Luh Pitriyanti; Yosephina Ardiani Septiati; Annisa Pratiwi Putri; Mimin Karmini
International Journal of Social Science Vol. 3 No. 4: December 2023
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/ijss.v3i4.6991

Diarrhea is an endemic disease that has the potential to cause pandemic and is still a contributor to the mortality rate in Indonesia. The behavior of elementary school students in choosing snacks and hand washing with soap is often the cause of diarrhea. The purpose of this study was to determine the relationship between the habit of consuming snacks, hand washing behavior and E.coli contamination in snacks with the incidence of diarrhea in public elementary school students in Tanjungpinang and Cimahi, Indonesia. This study was a cross sectional design. The population in this study were all public primary school students in grades 4, 5 and 6 from 15 public primary schools in Bukit Bestari sub-district and 18 public primary schools in Cimahi Utara sub-district. Sampling was conducted using quota sampling method (30 students per school) so that the minimum number of samples reached 990 students. Based on the results of data analysis, it can be concluded that there is no relationship between hand washing and diarrhea in elementary school students. There is a relationship between the habit of eating snacks and consumption of snacks containing E.coli with the incidence of diarrhea in elementary school students

PEMANFAATAN DAUN JAMBU BIJI (Psidium Guajava L) TERHADAP PENURUNAN ANGKA Staphylococcus aureus PADA PINDANG TELUR Yety Hanurawaty, Neneng; Djuhriah, Nany; Septiati, Yosephina Ardiani; Fikri, Elanda
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 16 No 2 (2024): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/juriskesbdg.v16i2.2561

ABSTRAK Telur adalah jenis bahan pangan yang rentan terhadap kerusakan, baik dari segi fisik, kimia, maupun biologi, karena kandungannya yang kaya akan nutrisi yang dibutuhkan untuk pertumbuhan mikroorganisme. Telur merupakan salah satu makananan yang mengandung bakteri Staphylococcus aureus. Salah satu upaya untuk memperpanjang masa simpan telur dengan cara dioleh menjadi pindang telur dengan menggunakan Daun jambu biji (Psidium guajava). Tujuan penelitian ini untuk mengetahui pengaruh pemanfaatan daun jambu biji (Psidium guajava L.) sebagai pengawet alami dalam memperpanjang masa simpan pindang telur. Jenis penelitian ini adalah eksperimen, rancangan sampel menggunakan rancangan acak lengkap dengan 3 perlakuan 6 pengulangan dan 1 kontrol. 1 perlakuan menggunakan 4 buah telur, sehingga besaran sampel pada penelitian ini sebanyak 72 butir telur. Analisis data menggunakan ONE WAY ANOVA, yaitu untuk melihat perbedaan rata-rata masa simpan pindang telur dan melihat perbedaan rata-rata penurunan jumlah angka Staphylococcus aureus pada tiap dosis. Hasil penelitian menunjukkan ada perbedaan masa simpan pindang telur diantara ketiga dosis daun jambu biji ( 50 gr, 100 gr dan 150 gr) dengan p-value= 0.000 pada alpha 5 %, ada perbedaan rata-rata penurunan jumlah angka Staphylococcus aureus pada pindang telur diantara ketiga dosis daun jambu biji( 50 gr, 100 gr dan 150 gr dengan p-value= 0.000. Disarankan untuk melakukan pembubuhan dosis daun jambu biji (Psidium guajava) dengan dosis 150 gr untuk memperpanjang masa simpan pindang telur selama 9 hari

Proses Filtrasi Sebagai Upaya Memperbaiki Kualitas Air Bersih Keluarga Balita Stunting Supardi, Ardiani; Ardiani Septiati, Yosephina; Karmini, Mimin; Nurjaman, Ujang; Karjatin, Atin
Jurnal SOLMA Vol. 13 No. 3 (2024)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v13i3.16370

Background: Poor access to clean water can be an indirect cause of stunting in toddlers. This is because the need for clean water and sanitation at home is not met, this condition makes toddlers susceptible to diseases such as diarrhea. Activity objectives: increase community knowledge about how to process water, provide access to clean water for families of stunted toddlers, and improve water processing skills. Method: This activity is in partnership with Baleendah Community Health Center, RW 18 and RW 27, Baleendah sub-district. The method used is education and training on groundwater treatment with filtration, targeting 6 families of stunted toddlers and 30 community members. Results: There is an increase in knowledge and water quality. The water becomes colorless, odorless and clear and the levels of manganese and iron in clean water fall below the required levels. Conclusion: People understand and realize the importance of clean water, they can apply the filtration process to treat ground water. Families of stunted toddlers can have access to clean water by processing groundwater into clean water.

PENGARUH JENIS KELAMIN DAN PENGETAHUAN TERHADAP PERILAKU JAJAN ANAK SEKOLAH DASAR Pitriyanti, Luh; Septiati, Yosephina Ardiani; Putri, Annisa Pratiwi; Karmini, Mimin
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 16 No 1 (2024): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/juriskesbdg.v16i1.2432

Children tend to eat unhealthy foods or snacks in the school environment. This is caused by factors such as a lack of knowledge about healthy food and minimal access to healthy food choices in the school environment. This research aimed to analyze the influence of gender and knowledge on elementary school children's snacking behavior. This research was conducted in February-September 2023. This research is quantitative study with a cross-sectional design. The population is students in grades 4-6 in all state elementary schools in Bukit Bestari District, Tanjungpinang City. The sample was determined using simple random sampling by drawing lots from 10 schools and classes in all research locations. 30 students from grades 4-6 were selected from each school to obtain 300 students as samples. Analysis was carried out using the Chi-Square test with a confidence level of 95%. The results of this study show that there is no influence between gender and the snack food eating behavior of school children (p=0.284), and there is an influence between the level of knowledge and the snack food eating behavior of school children (p=0.002). This research concluded that there is no influence between gender and there is an influence between the level of knowledge and the behavior of eating snacks among school children. Students with less knowledge are at risk of having poor behavior in consuming PJAS 3,863 times. Increasing knowledge by providing counseling and practicing bringing snacks prepared from home needs to be done.

Memberdayakan Masyarakat melalui Penerapan Proses Filtrasi Air Tanah untuk Meningkatkan Akses Air Bersih Keluarga Balita Stunting Supardi, Ardiani; Ardiani Septiati, Yosephina; Karmini, Mimin; Karjatin, Atin
Jurnal SOLMA Vol. 13 No. 1 (2024)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v13i1.13543

Background: Low access to clean water can be an indirect cause of stunting in toddlers, because water needs for cleanliness and sanitation at home are not met, making toddlers easily susceptible to diseases such as diarrhea. RW 16 and RW 14 The working area of the Dayeuhkolot Health Center, Bandung Regency is an industrial area, densely populated, a flood area and there are cases of stunting. People use groundwater as a source of clean water with iron and manganese levels that do not meet the requirements. The activity aims to increase knowledge, improve water processing skills for the community and provide access to clean water for families of stunted toddlers. Method: This community service uses lecture methods, questions and answers, air filter maintenance training interventions and groundwater treatment interventions, with a target of 20 peoples in each RW. The activity begins with a pre-test measuring knowledge, skills, checking iron and manganese levels in groundwater before air processing followed by providing counseling, intervention in making air filters, training in using and caring for filters and filter media. The post test uses the same pre-test questionnaire for knowledge, skills checklist and examination of laboratory parameters. The results: shown increase knowledge by 40%, improve skills. Water treatment interventions reduce the iron and manganese levels of clean water until they meet the requirements and families of stunted toddlers can access clean water. Conclusion: This activity increases community knowledge and skills in providing clean water and increases clean water for families of Stunting Toddlers.

Penurunan total kuman alat makan dengan paparan UV-Light Emitting Diode Misda Asriani Lubis; Yosephina Ardiani Septiati; Sadono Setyoko
Sanitasi: Jurnal Kesehatan Lingkungan Vol. 17 No. 1 (2024): February 2024
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/sanitasi.v17i1.2574

Kebersihan alat makan berperan penting dalam menjaga kualitas makanan dan kesehatan masyarakat, karena peralatan yang tidak bersih dapat menjadi media penularan penyakit bawaan makanan (foodborne disease). Penelitian ini bertujuan untuk mengetahui pengaruh lama paparan UV-Light Emitting Diode (LED) terhadap penurunan total angka kuman pada alat makan berupa sendok dan garpu di PT. X. Metode penelitian yang digunakan adalah true experiment dengan teknik pengam-bilan sampel secara acak (random sampling) terhadap 24 sampel sendok dan garpu. Perlakuan diberikan dalam tiga variasi lama paparan, yaitu 10 menit, 15 menit, dan 20 menit. Hasil penelitian menunjukkan bahwa rata-rata persentase penurunan angka total kuman pada lama paparan 10 menit sebesar 49%, 15 menit sebesar 62%, dan 20 menit sebesar 98%. Uji statistik menunjukkan adanya pengaruh signifi-kan antara variasi lama paparan UV-LED terhadap penurunan angka kuman, dengan waktu paparan 20 menit sebagai perlakuan paling efektif. Simpulan dari penelitian ini adalah paparan UV-LED selama 20 menit dapat menurunkan hampir seluruh jumlah kuman pada alat makan sendok dan garpu. Penelitian lebih lanjut disarankan untuk menilai efektivitas UV-LED terhadap jenis alat makan lain seperti piring dan mangkok. Abstract: The cleanliness of eating utensils plays an important role in maintaining food quality and public health, as unclean utensils can become a medium for the transmission of foodborne diseases. This study aims to determine the effect of UV-Light Emitting Diode (LED) exposure time on the reduction of total bacteria count on eating utensils, namely spoons and forks, at PT. X. The research method used was a true experiment with random sampling of 24 spoon and fork samples. The treatment was given in three variations of exposure time, namely 10 minutes, 15 minutes, and 20 minutes. The results showed that the average percentage reduction in total bacteria count was 49% for 10 minutes of exposure, 62% for 15 minutes, and 98% for 20 minutes. Statistical tests showed a significant effect between the variations in UV-LED exposure duration and the reduction in bacteria count, with 20 minutes of exposure being the most effective treatment. The conclusion of this study is that 20 minutes of UV-LED exposure can reduce almost all bacteria on spoons and forks. Further research is recommended to assess the effectiveness of UV-LED on other types of tableware, such as plates and bowls.

Co-Authors Ade Kamaludin Ade Kamaludin Djuhriah, Nany Elanda Fikri Fatimah Fatimah Karjatin, Atin Luh Pitriyanti Megaputri, Dealinda Zuanisnur Mimin Karmini Mimin Karmini Misda Asriani Lubis Neneng Yetty Hanurawaty Neneng Yety Hanurawaty Pratiwi, Annisa Putri Putri, Annisa Pratiwi Sadono Setyoko Supardi, Ardiani Ujang Nurjaman, Ujang

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