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All Journal Jurnal SOLMA Jurnal Delima Harapan Health Sciences and Pharmacy Journal Surya Medika: Jurnal Ilmiah Ilmu Keperawatan dan Ilmu Kesehatan Masyarakat
Ubaidillah Ubaidillah
STIKes Surya Global Yogyakarta
Health Professions Medicine & Pharmacology Nursing Public Health Other

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Faktor Produksi yang Berhubungan dengan Kontaminasi Coliform pada Jajanan Es Dawet di Kecamatan Banguntapan Bantul Yogyakarta Ubaidillah Ubaidillah
Health Sciences and Pharmacy Journal Vol 1, No 1 (2017)
Publisher : STIKes Surya Global Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (400.11 KB) | DOI: 10.32504/hspj.v1i1.5

Abstract

Background: Drops can be contaminated by pathogenic bacteria and thus require certain standards to ensure consumer viability. Water and raw materials of ice making contaminated by pathogenic bacterial gastrointestinal pathogens are very dangerous to drink, especially water derived from wells that are less qualified microbiological quality. The purpose: of this study is to describe the conditions of making school snacks especially dawet ice and analyze the relationship of bacteriological quality factors of raw materials, personal hygiene, environmental conditions and knowledge of the production of packaging ice. Method: The method used is Cross Sectional with 30 samples, tested coliform contamination. Risk factors in this study are bacteriological quality of water, ice water, raw materials such as, dawet, coconut milk, sanitation tool / packaging, hand washing habits, knowledge, and treatment of water heating. The results were analyzed using univariate, bivariate and multivariate multiple logistic regression analysis. Results: How to wash tools / containers, knowledge of water-borne diseases and heating treatment, is a risk factor, while education level, hand washing habit, is not a risk factor. In terms of raw materials, dawet, water, ice cubes and coconut milk is a risk factor for coliform contamination, whereas guladan water and pH is not a risk factor for coliform contamination.
ANALISIS CEMARAN Salmonella Spp. PADA DAGING AYAM BROILER (Gallus gallus domestica) YANG DIJUAL DI PASAR BANGUNTAPAN Ubaidillah Ubaidillah; Susi Ristiani
Jurnal Delima Harapan Vol 9 No 1 (2022)
Publisher : AKADEMI KEBIDANAN HARAPAN MULYA PONOROGO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31935/delima.v9i1.143

Abstract

ABSTRACT Contamination of pathogenic microbes in animal foods such as chicken is a health problem. One of the pathogenic bacteria that can contaminate chicken meat is Salmonella Spp. This type of bacteria cause of foodborne disease in developing countries. This study aims to determine the analysis of salmonella spp. in broiler chicken meat (gallus gallus domestica) which is sold in supermarket, Banguntapan district, Bantul. This study used a qualitative research type and was tested in the laboratory using the Salmonella tested. Based on the results of the tests that have been carried out, the results obtained from 24 samples of broiler chicken meat sold in traditional and modern markets, it is known that the number of positive samples contaminated with Salmonella Spp. 15 (62.5%) and samples that were negative were contaminated with Salmonella Spp. 9 (37.5%). Based on the results of observations that have been made, there are several factors that can contaminate the presence of Salmonella Spp. namely in poor environmental sanitation, inadequate building sanitation and dirty floors, hygiene for sellers who do not see cleanliness when carrying out sales activities, and poor protection of equipment such as storage that is protected from vectors such as flies, rats and cockroaches. Keywords: Chicken, Gallus gallus domestica, Bacteria, Pathogens, Salmonella Spp.
Pencegahan Penyakit Scabies di Lembaga Pemasyarakatan Perempuan Kelas II B Yogyakarta Ubaidillah Ubaidillah
Jurnal SOLMA Vol. 10 No. 1 (2021)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v10i1.5432

Abstract

Background: Scabies adalah infeksi kulit yang disebabkan oleh tungau Sarcoptes scabiei berukuran kecil yang hidup di dalam kulit penderita. Ciri khas dari scabies adalah gatal-gatal hebat, yang biasanya semakin memburak pada malam hari Kondisi penjara yang kurang memadai tentunya menjadi faktor risiko timbulnya berbagai penyakit menular salah satunya adalah skabies. Tujuan dari acara pengabdian masyarakat ini adalah untuk memberikan edukasi yang tepat kepada penghuni Rutan tentang penyakit scabies serta untuk memberikan edukasi kepada penghuni Rutan tentang Sanitasi lingkungan dan Higiene perseorangan sebagai faktor penghambat terjadinya penularan scabies. Metode: Metode yang dilakukan adalah dengan memberikan pendidikan dan penyuluhan dengan menggunakan slide projector serta memberikan pertanyaan untuk menilai tingkat kepahaman audiens. Hasil: Hasil yang didapatkan ketika diberikan pertanyaan, para audiens rata-rata menjawab dengan benar yang menandakan para audiens sudah mengerti akan arti pentingnya tentang Sanitasi lingkungan dan Higiene perseorangan. Kesimpulan: Terdapat peningkatan pengetahuan tentang scabies dan higiene dan sanitasi perseorangan.
Faktor Risiko Kontaminasi Salmonella Spp. Pada Daging Ayam Broiler (Gallus Gallus Domestica) Yang Dijual di Pasar Banguntapan Ubaidillah Ubaidillah; Handa Haryati
Surya Medika: Jurnal Ilmiah Ilmu Keperawatan dan Ilmu Kesehatan Masyarakat Vol 18, No 1 (2023)
Publisher : STIKes Surya Global Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32504/sm.v18i1.754

Abstract

Background of Study: Chicken is a food ingredient with high nutritional value that is consumed by  community, the high nutritional value of chicken meat makes it a food ingredient that is susceptible to biological hazards. One of the microbes that contaminate chicken meat is Salmonella Spp. These bacteria cause disease by food borne transmission and are mostly pathogenic. This pollution is caused by the environment, handling and marketing errors. The purpose of this study is to determine the risk factors for contamination of Salmonella Spp. on Broiler Chicken sold at Banguntapan MarketMethods: This research method was quantitative research with a cross sectional approach. The population of all chicken traders in the Banguntapan market. The sampling technique used purposive sampling technique, and the data were analyzed using the Chi Square Test.Results: The results of data analysis, there was a significant influence between environmental factors on Salmonella Spp contamination on Broiler Chicken with a p value of (0.033 0.05). There was a significant influence between Hygiene factors and seller activity on Salmonella Spp contamination on broiler meat with a p value of (0.013 0.05). There was a significant effect between the pH factor on Salmonella Spp contamination on broiler chicken with a p value of (0.0100.05). There is no significant effect of temperature on Salmonella Spp contamination on Broiler Chicken with a p value of (0.3510.05)Conclusions: Risk Factor in this research, there was a significant influence between the selling environment, hygiene and seller activities, and pH on the risk of Salmonella Spp contamination in Broiler Chicken (Gallus gallus domestica), and there was no significant effect between temperature and contamination of Salmonella Spp. on Broiler Chicken (Gallus gallus domestica) at Banguntapan MarketKeywords: Salmonella Spp; broiler chicken; Gallus gallus domesticus
Co-Authors Handa Haryati Susi Ristiani