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Description Of Community Knowledge And Behavior Level On Healthy Latrine Ownership In Kubu Village Syafaria Meilianti; Yulia; Susilawati
Jurnal teknologi Kesehatan Borneo Vol 2 No 2 (2021): Jurnal Teknologi Kesehatan Borneo
Publisher : POLTEKKES KEMENKES PONTIANAK

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/jtkb.v2i2.48

One of the important efforts to improve health status was the procurement of a healthy environment for the community, one of which was having a healthy latrine. Owning a latrine was included in the basic sanitation needed to create a clean and healthy environment. With the availability of latrines that met health requirements it could avoid environmental-based diseases, such as typhoid, paratyphoid, dysentery and diarrhea. This study aimed to describe the level of knowledge and behavior of the community towards the ownership of healthy latrines in Kubu Village, Kubu District, Kubu Raya Regency. This type of research used descriptive research. The research population was 1583 families and the sample taken was 94 families using the Slovin formula. The results of this study indicated the level of knowledge was not good (70.2%), good knowledge (29.8%), good behavior (63.8%), bad behavior (36.2%). Ownership of healthy latrines (82.7%), ownership of healthy latrines (17.3%). The conclusion from the results of this study was ownership of healthy latrines has a relationship with respondents' knowledge and affects community behavior in accessing basic sanitation

PERBEDAAN PENGETAHUAN DAN PERILAKU PENGELOLA USAHA JASABOGA YANG SUDAH DAN BELUM MEMILIKI SERTIFIKAT LAIK SEHAT DI KOTA PONTIANAK TAHUN 2021 Rissyamsu Surya Indra Wahyuni; Yulia; Bambang Supraptono
Journal of Environmental Health and Sanitation Technology Vol 1 No 2 (2022): Journal of Environmental Health and Sanitation Techology
Publisher : Journal of Environmental Health and Sanitation Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar

Jasaboga adalah salah satu usaha yang mengelola makanan siap saji untuk masyarakat yang tentunya harus memenuhi persyaratan secara administrasi maupun teknis sesuai persyaratan higiene sanitasi jasaboga. Dengan dilakukan pengolahan jasaboga yang baik dan benar diharapkan kualitas makanan yang dihasilkan dapat memenuhi kebutuhan makanan sehat dan aman bagi masyarakat khususnya makanan siap saji. Tujuan penelitian ini adalah untuk mengetahui perbedaan pengetahuan dan perilaku pengelola usaha jasaboga yang sudah dan belum memiliki laik higiene sanitasi yang ada di Kota Pontianak. Hasil penelitian menunjukan bahwa Ada perbedaan pengetahuan pengelola usaha jasaboga yang sudah dan belum memiliki sertifikat laik higiene sanitasi di kota Pontianak. (sig = 0,003 (p < 0,05). Tidak ada perbedaan perilaku pengelola usaha jasaboga yang sudah dan belum memiliki sertifikat laik higiene sanitasi di kota Pontianak (sig = 0,675 (p > 0,05). Saran yang dapat peneliti berikan yaitu perlu dilakukan pelatihan dan peningkatan bimbingan dan pembinaan bagi tenaga pengelola/penjamah makanan mengenai higiene sanitasi dalam penanganan makanan.

Higiene Sanitasi Makanan, Minuman dan Sarana Sanitasi terhadap Angka Kuman Peralatan Makan dan Minum Pada Kantin Yulia Yulia
Jurnal Vokasi Kesehatan Vol 2, No 1 (2016): Januari 2016
Publisher : Poltekkes Kemenkes Pontianak

Abstract: Sanitation Hygiene Food And Drink And Means Against Germs Figures Cutlery And Drink In Diner. This study aimed to analyze the relationship between the implementation of the hygiene and sanitation of food and beverage and sanitation with the number of bacteria on equipment in the cafeteria eating and drinking around the polytechnic MoH Pontianak in 2014. This study is a combination of descriptive and associative study using cross-sectional approach. Methods of data collection are done qualitatively, with the object that polytechnic canteen MoH Pontianak. Sampling was done by purposive sampling. The results showed that there was a relationship between the implementation of the six principles of hygiene and sanitation of food and drink and sanitation with the number of bacteria on equipment eating and drinking around the cafeteria Poltekkes MoH Pontianak with p-value of 0.13 r = -0.607 and p-value of 0.13, the value r = -0.504 (category strong and negative relationship patterns).Abstrak : Higiene Sanitasi Makanan, Minuman Dan Sarana Sanitasi Terhadap Angka Kuman Peralatan Makan Dan Minum Pada Kantin. Penelitian ini bertujuan untuk menganalisis hubungan antara pelaksanaan higiene sanitasi makanan dan minuman dan sarana sanitasi dengan angka kuman pada peralatan makan dan minum di kantin sekitar Poltekkes Kemenkes Pontianak tahun 2014. Penelitian ini merupakan gabungan penelitian deskriptif dan asosiatif dengan menggunakan pendekatan Cross sectional. Metode pengumpulan data dilakukan secara kuantitatif, dengan objek yaitu kantin Poltekkes Kemenkes Pontianak. Pengambilan sampel dilakukan secara purposive sampling. Hasil penelitian menunjukkan bahwa ada hubungan antara pelaksanaan enam prinsip higiene sanitasi makanan minuman dan sarana sanitasi dengan angka kuman pada peralatan makan dan minum di sekitar kantin Poltekkes Kemenkes Pontianak dengan p value 0,13 nilai r = -0,607 dan p value 0,13, nilai r = -0,504 (kategori kuat dan pola hubungan negatif).

Efektifitas Konsentrasi Asap Cair (Liquid Smoke) dari Tempurung Kelapa terhadap Angka Kuman Pada Tahu Yulia Yulia; Bambang Prayitno
Jurnal Vokasi Kesehatan Vol 2, No 2 (2016): Juli 2016
Publisher : Poltekkes Kemenkes Pontianak

Abstract: Effectiveness of Liquid Smoke Concentration From Coconut Shell Score Against Germs In Tofu.The research objective is to analyze the effectiveness of the concentration of liquid smoke (liquid smoke) from coconut shell against the number of bacteria in the Tofu. This study is a quasi-experimental research with one group pretest-posttest design. The study population was groceries out in Pontianak in 2015. Sampling was done by purposive sampling. The number of samples in this study is 30 samples. The results showed no difference in the number of germs on to Tofu before and after soaking the concentration of liquid smoke (liquid smoke) from coconut shell with p-value 0.00; The concentration of liquid smoke (liquid smoke) the most effectiveness from coconut shells to decrease the number of bacteria in the Tofu is 20%.Abstrak : Efektifitas Konsentrasi Asap Cair (Liquid Smoke) Dari Tempurung Kelapa Terhadap Angka Kuman Pada Tahu. Tujuan penelitian yaitu untuk menganalisis efektifitas konsentrasi asap cair (liquid smoke) dari tempurung kelapa terhadap angka kuman pada tahu.Penelitian ini merupakan penelitian eksperimen semu dengan rancangan one group pretest postest. Populasi penelitian ini adalah bahan makanan tahu di Kota Pontianak tahun 2015. Pengambilan sampel dilakukan secara purposive Sampling. Jumlah sampel dalam penelitian ini adalah 30 sampel. Hasil penelitian menunjukkan ada perbedaan angka kuman pada tahu sebelum dan sesudah direndam konsentrasi asap cair (liquid smoke) dari tempurung kelapa dengan nilai p value 0,00; Konsentrasi asap cair (liquid smoke) yang paling efektifitas dari tempurung kelapa terhadap penurunan angka kuman pada tahu adalah 20%.

Efektivitas Pemanfaatan Sampah Merang Padi (Oryza Sativa} sebagai Pengawet Mie Tiaw Basah Yulia Yulia
Jurnal Vokasi Kesehatan Vol 3, No 2 (2017): Juli 2017
Publisher : Poltekkes Kemenkes Pontianak

Abstract: Effectiveness Of Rice Straw Waste As Wet Tiaw Noodle Preservative. One of common food in community of West Kalimantan is wet noodles. Wet noodles moisture content can reach 52% so that the endurance or durability is quite short. This research was aimed to analyze the effectiveness of the concentration of ki water as a natural preservative in wet tiaw noodles by looking at the number of bacteria. This research is an experiment with a completely randomized design (CRD) for homogeneous study group. Sampling was done by purposive sampling (30 samples) with concentration 0,5 %, 1 %, 1,5 %, 2 % and 2,5 %. The data were analyzed by using one way ANOVA and benferony to identify the most effective concentration. Results of statistical analysis showed no difference in the number of germs on wet noodles that do not use and use ki water for wet tiaw noodles with p value of 0.000. But there are also results of statistical tests showed no difference in the number of germs in ki water concentration 0.5% and 1%, 1.5% and 2% and 2% and 2.5%. The most effective of ki water concentration was 2.5%.Abstrak: Efektivitas Pemanfaatan Sampah Merang Padi Sebagai Pengawet Mie Tiaw Basah. Salah satu produk pangan yang umum di kalangan masyarakat Kalimantan Barat adalah mie tiaw. Kadar air mie tiaw dapat mencapai 52% sehingga daya tahan cukup singkat. Tujuan penelitian adalah menganalisis efektivitas konsentrasi air ki sebagai pengawet alami pada mie tiaw basah dengan melihat angka kuman. Penelitian ini merupakan penelitian eksperimen dengan rancangan acak lengkap (RAL) karena kelompok penelitian homogen. Pengambilan sampel dilakukan secara purposive sampling dengan jumlah sampel 30 sampel dengan konsentrasi air ki 0,5 %, 1 %, 1,5 %, 2 % dan 2,5 %. Analisis data dilakukan menggunakan uji statistik one way anova dilanjutkan uji bonferroni untuk megetahui konsentrasi yang paling efektif. Hasil penelitian ada perbedaan angka kuman antara mie tiaw yang tidak menggunakan dan menggunakan air ki (p value <0,05). Namun terdapat juga hasil uji statistik yang menunjukkan tidak terdapat perbedaan angka kuman pada mie tiaw konsentrasi air ki 0,5% dan 1%, 1,5% dan 2% serta 2% dan 2,5%. Konsentrasi air ki yang paling efektif adalah 2,5%.

Analysis of Personal Hygiene, Premises Sanitation and Equipment Sanitation on Coliform Bacteria Content in Bubble Drinks Nur Khalifah Nur; Yulia; Susilawati
Jurnal teknologi Kesehatan Borneo Vol 4 No 1 (2023): Jurnal teknologi Kesehatan Borneo
Publisher : POLTEKKES KEMENKES PONTIANAK

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/jtkb.v4i1.234

Abstract. Ice bubble (bubble drink) is a popular ready-to-eat drink and is in great demand by the public because of the variety of flavors with a mixture of bubble topping (boba) in it. The personal hygiene of drink handlers, the cleanliness of sales locations, and the equipment used can all cause microbiological damage to bubble ice, which can lead to coliform bacteria contamination of bubble ice drinks. Coliform bacteria can cause various diseases, one of which is diarrhea. This study aims to determine the relationship between personal hygiene, place sanitation, and equipment sanitation and the content of coliform bacteria in bubble ice drinks in Pontianak City in 2022. According to the findings, coliform bacteria were present in 27 out of the 30 samples that had undergone coliform bacteria testing. This study obtained results of poor personal hygiene for as many as 26 people (86.7%), poor sanitation of selling places for as many as 27 people (90%), and poor sanitation of equipment for as many as 27 people (90%). This study also shows that there is a relationship between personal hygiene and coliform bacteria content with a value of p = 0.039, a relationship between place sanitation and coliform bacteria content with a p value = 0.02, and a relationship between equipment sanitation and coliform bacteria content in ice bubble drinks. with a p value of 0.039. Therefore, it is necessary to pay attention to the cleanliness of tools, the environment, and individual traders so that bubble ice is safe for consumption

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