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All Journal HIGIENE: Jurnal Kesehatan Lingkungan JKMM
Reni Suhelmi
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Environmental Science Health Professions Public Health

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DISTRIBUSI GEJALA NEUROLOGI PADA PENGRAJIN EMAS DI KECAMATAN WAJO KOTA MAKASSAR Reni Suhelmi; Hasnawati Amqam; Ridwan M Thaha
Jurnal Kesehatan Masyarakat Maritim Vol. 3 No. 1: Maret 2020
Publisher : Public Health Faculty, Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jkmm.v3i1.10285

Abstract

Penggunaan merkuri pada pembuatan emas memberikan pengaruh besar terhadap munculnya masalah kesehatan pada pengrajin emas. Salah satu masalah kesehatan yang muncul adalah gejala gangguan neurologi. Penelitian ini bertujuan untuk mengetahui gejala-gjala neurologi yang terjadi pada pengrajin emas di Kecamatan Wajo. Jenis penelitian adalah observasional dengan pendekatan deskriptif. Populasi dalam penelitian ini adalah semua pengrajin emas yang terdapat di Kecamatan Wajo. Metode pengambilan sampel pada penelitian ini menggunakan exhausted sampling dengan besar sampel sebanyak 35. Hasil penelitian menunjukkan bahwa terdapat 68,6% penrajin emas yang mengalami gangguan gejala neurologi. Gejala neurologi yang paling tinggi adalah adanya perubahan warna pada guzi dengan presentase 34,3%. Presentasi pengrajin emas yang menggunakan merkuri adalah sebesar 48,6%. Diharapkan agar pemerintah daerah atau Puskesmas melakukan upaya pengawasan terkait penggunaan merkuri dan pemberian penyuluhan akan bahaya merkuri terhadap kesehatan.
Hubungan Pengetahuan dan Sikap Terhadap Praktik Hygiene Penjamah Makanan pada Rumah Makan di Wilayah Kerja Puskesmas Wonorejo Aprilia Ayu As Sajdah; Deny Kurniawan; Reni Suhelmi
HIGIENE: Jurnal Kesehatan Lingkungan Vol 8 No 3 (2022): Kesehatan Lingkungan
Publisher : Public Health Department, Universitas Islam Negeri Alauddin Makassar

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Abstract

A food handler or food handler is a force that tends to make contact with food and also its equipment. Food handlers also participate in the expansion, cleaning, processing, transportation, and serving of food. The quality of hygiene can change depending on two factors, namely food handler factors and also the environment then from the two factors mentioned food handler factors are considered more influential. Food handlers are required to apply hygiene practices to the environment where they work and to themselves so that there is no bacterial contamination of food during the processing and serving of food so as to make the food a source of disease. Knowing whether there is a relationship between the level of knowledge and attitudes towards hygiene practices in food handlers at restaurants in the work area of the Wonorejo Health Center. In this study, it used a cross-sectional approach with purposive sampling techniques with a total sample of 61 food handlers. Data analysis used the chi square test technique which showed that there was a relationship between the level of knowledge and hygiene practices and the relationship between attitudes and hygiene with a p value = 0.000 < α 0.05. That the level of knowledge and attitude can be related to the hygiene practices of food handlers in processing and serving food. Keywords : Knowledge, Attitude, Hygiene Practices, and Food Handler
Co-Authors Aprilia Ayu As Sajdah Deny Kurniawan Hasnawati Amqam Ridwan Mochtar Thaha