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All Journal Jurnal Kesehatan Komunitas Media Ilmu Kesehatan
Yanti Ernalia
UIN Sultan Syarif Kasim Riau
Health Professions Medicine & Pharmacology Nursing Public Health

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Analisis angka kuman pada makanan siap saji Fifia Chandra; Yanti Ernalia
MEDIA ILMU KESEHATAN Vol 10 No 1 (2021): Media Ilmu Kesehatan
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/mik.v10i1.530

Abstract

Background: Food poisonings in Indonesia mostly occurred in catering services. Salmonella sp., Campylobacter, Listeria, and E. coli are the types of bacteria that frequently cause food poisoning. Objective: The study aimed to detect Salmonella sp. on foods served in several restaurants. Methods: This research is a survey research with crossectional method. Selection of the restaurant was done by random sampling. There were 12 subdistricts and two restaurants were selected from each subdistrict in Pekanbaru, Riau, Indonesia. There were two types of foods consisted of animal and beans or vegetables, then 48 types of food from 24 Restaurants were obtained. The identification step was proceeded in Biochemical Laboratory of Health Polytechnic of Ministry of Health of Riau Province. This method was SNI 01-2332.2-1006 which was done with several steps of testing, namely pre-enrichment, enrichment, isolation and identification, and biochemical test. Data was presented in narration and univariate analysis for the frequency distribution of data. Results: In isolation and identification test steps on SS agar, there were 17 colonies found and suspected as Salmonella sp.. According to this data, it was found that 17 out of 48 (35,41%) of food samples in the restaurant contained bacteria. However, in the final steps of biochemical test there were 6 out of 48 total (12,5%) food samples contained Salmonella sp, and was found in 6 out of 24 restaurant (25%) and in 6 of 12 (50%) subdistricts. Foods that contained Salmonella sp. were rendang, chicken seasoning, tuna fish, vegetarian bak, fried shrimp, and grilled chicken Conclusion: Salmonella sp. found on foods served in several restaurants.
Perbedaan Massa Lemak Antara Pengukuran Skinfold Caliper dengan Bioelectrical Impedance analysis (BIA) pada Atle Yanti Ernalia; Miftah Azrin; Jessy Latni G
Jurnal Kesehatan Komunitas Vol 6 No 3 (2020): Jurnal Kesehatan Komunitas
Publisher : STIKes Hang Tuah Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25311/keskom.Vol6.Iss3.559

Abstract

Research about Skinfold Caliper (SKF) and Bioelectrical Impedance Analysis (BIA) has been frequently studied in athletes. Accurate of SKF is dependent on the technique, skill, and experience of the tester, whereas BIA is less time consuming and easily administered by investigators. The study aimed was to analyze the mean difference of body fat composition (BF%) between SKF and BIA methods among bodybuilders, heavy lifter, and weight lifter athletes. This was an observational analytic research with a cross-sectional design. The data were obtained from direct measurements to 30 athletes (21 men and 9 women). The percentage of body fat data were obtained by SKF and BIA and also anthropometric data (weight and height). The mean of BF percentages was analyzed by multiple paired t-test. The study showed a significant difference in BF% between SKF and BIA methods according to gender, sport, and Body Mass Index (BMI) categories (p<0,05). The mean BF % by skinfold caliper was 18,91 and by BIA was 24,27. Body fat percentage by SKF methods in bodybuilder, heavy lifter, weight lifter, man, woman, normal, overweight, moderates and severe obese were  12,05; 21,77; 17,67;17,31; 22,67;11,75; 17,83; 23,05; and 34,99. In other, by BIA were 15,34; 28,58; 21,59; 21,99; 29,60; 16,47; 23,69; 29,32; 36,00. It concluded that the mean difference in Body Fat (BF) % between SKF and BIA methods according to gender, kind of sport, and BMI categories was significant (p<0,05), except in severely obese.
Co-Authors Fifia Chandra Jessy Latni G Miftah Azrin