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All Journal Jurnal teknologi Kesehatan Borneo Jurnal Vokasi Kesehatan
Bambang Prayitno
Jurusan Kesehatan Lingkungan, Poltekkes Kemenkes Pontianak
Dentistry Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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Description of Borax in Wet Yellow Noodles at Pontianak Market Iswono; Dewi Rahmi Salsabilla Cahyanto; Salbiah Kastari; Bambang Prayitno
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.v2i2.49

Abstract

Wet Yellow Noodles is a popular cuisine because its convenient, and quick to prepare. Because the water content can reach 52%, the shelf life is limited. Borax is a preservative that can be used to extend the life of Wet Yellow Noodles, despite the fact that its use in food is prohibited. The aim of the study was to assess whether or not there was Borax in the Wet Yellow Noodles sold at the Pontianak City. The research was carried out in February-July 2021. Sample of this research is Wet Yellow Noodles which was purchased from the Pontianak City Market, and its a descriptive study conducted by observation. Total of 19 samples was observed, 6 samples of borax were negative, 9 samples of borax were positive with levels < 50 ppm, 4 samples of borax were positive with levels > 50 – 500 ppm. Total of 19 samples whose physical characteristics observed showed that 6 samples tended not to contain Borax, while 13 samples inclined to contain Borax. The expertise level of Wet Yellow Noodle traders at the Pontianak City Market, with good category of 10,5%, sufficient category of 36,9%, and less category of 52,6%. The attitude of the Mie Kuning Wet traders at the Pontianak City Market is described as having an excellent category of 42,1% and an adequate category of 57,9%. The conclusion from this study that the majority of the Wet Yellow Noodles samples tested were unhealthy to eat because they contained borax. Traders' understanding of the presence of borax in food is still quite limited.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (261.101 KB) | DOI: 10.30602/jvk.v2i2.74

Abstract

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%.
Co-Authors Dewi Rahmi Salsabilla Cahyanto Iswono Salbiah Kastari Yulia