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Journal : Gunung Djati Conference Series

Hubungan Personal Hygiene dan Masa Kerja Dengan Kejadian Dermatitis Akibat Limbah B3 Pada Mekanik Bengkel Di Kecamatan Way Serdang Vikto Agus Wibowo; Aulia Ulmillah; Nurhaida Widiani
Gunung Djati Conference Series Vol. 6 (2021): Seminar Nasional Biologi (SEMABIO) 6 Tahun 2021
Publisher : UIN Sunan Gunung Djati Bandung

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Abstract

Personal hygiene aims to maintain the cleanliness and health of workshop mechanics who are at risk of being exposed to B3 waste in their daily work. Long exposure and working priod can cause dermatitis in workers. Therefore, this study aims to determine the relationship between personal hygiene and tenure with the incidence of dermatitis. This qualitative research was conducted in 4 villages in Way Serdang sub-district. Sampling was done by purposive sampling through a cross sectional approach and data collection was done by structured interview. The results showed that the incidence of dermatitis was only related to Personal Hygiene.
Daya Hambat Teh Kombucha terhadap Pertumbuhan Bakteri dan Jamur pada Bahan Pangan Hewani Ovi Prasetya Winandari; Winda Isti Utami; Marlina Kamelia; Nurhaida Widiani
Gunung Djati Conference Series Vol. 6 (2021): Seminar Nasional Biologi (SEMABIO) 6 Tahun 2021
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (309.022 KB)

Abstract

The use of chemical preservatives in animal food products can cause health problems. So it needs natural preservatives that can be used as an alternative to prevent food product’s damage. Kombucha fermentation produces acetic acid which can inhibit microbial growth so it can used as natural preservatives of food product. The purpose of this study was to determine the ability of kombucha tea to inhibit the growth of bacteria and fungi in animal food products. This research is an experimental study using Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatments were P1 (kombucha fermentation for 6 days), P2 (kombucha fermentation for 12 days), P3 (kombucha fermentation for 18 days), and P4 (22 days kombucha fermentation). The research data were analyzed using One Way Annova and further tested using Least Significant Different (LSD). The results showed that fermented kombucha tea can inhibit the growth of bacteria and fungi in animal foods. The treatment that shows most strongly inhibited the growth of bacteria and fungi was kombucha tea which was fermented for 22 days.