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All Journal Indonesian Journal of Biology Education
Dian Fajarwati Susilaningrum
Biology Education Study Program, Universitas Tidar
Education Social Sciences

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Hand Hygiene: Hand Washing vs. Hand Sanitizer for Killing the Germs Dian Fajarwati Susilaningrum; Tri Ujilestari; Ariani Putri; Sofiya Salsabila; Kholifah Nurul Hidayah
Indonesian Journal of Biology Education Vol 4, No 1 (2021): INDONESIAN JOURNAL OF BIOLOGY EDUCATION
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (471.594 KB) | DOI: 10.31002/ijobe.v4i1.4031

Abstract

This study was conducted to compare handwashing using soap and hand sanitizer to kill germs on hands. Hand washing is one of the preventive measures to avoid various diseases that can be transmitted through hands. In addition, the COVID-19 pandemic which has attacked almost all over the world has forced various levels of society to pay more attention to hygiene, especially hand hygiene which can be a bridge for the spread of the virus. The research conducted in this article uses qualitative research methods based on reviews and analysis from several journals related to the comparison of the effectiveness of handwashing using soap and hand sanitizer. The results showed that there was a difference in the number of microorganisms in the hands before and after washing hands. Soap and hand sanitizer can eliminate microorganisms because both of these ingredients contain ingredients that can reduce the number of harmful bacteria in the hands such as alcohol and triclosan. From the analysis of several journals related to the effectiveness of handwashing using soap and hand sanitizer can be concluded that hand washing using soap and water is considered more effective to eliminate microorganisms on the hands than just the use of hand sanitizer.
The Benefit and The Content of Lactic Acid Bacteria “Lactobacillus casei Shirota Strain” in Yakult Tri - Ujilestari; Dian Fajarwati Susilaningrum; Bernita Adelia Damayanti; Maulina Afni Saputri; Rizal Nur Alfian
Indonesian Journal of Biology Education Vol 4, No 1 (2021): INDONESIAN JOURNAL OF BIOLOGY EDUCATION
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.603 KB) | DOI: 10.31002/ijobe.v4i1.4027

Abstract

The purpose of this article is to determine the content of lactic acid bacteria in a probiotic beverage (Yakult) with a starter fermentation of Lactobacillus casei Shirota strain and to find out its benefits for digestion. In this study, the library research method was used by obtaining data and materials from journals. The author tries to describe the content of lactic acid bacteria “L. casei Shirota strain” in Yakult and its benefits for the digestive system. The results showed that the levels of L. casei Shirota strain in fermented milk were 1.27-1.70% with an average of 1.42%. In the Indonesian National Standard 01-2891-2009, the lactic acid bacteria content of L. casei Shirota in fermented milk was 0.5-2.0%. L. casei Shirota can produce lactic acid and acetic acid, so that, it can decrease intestinal pH and prevent pathogens bacteria’s growth. Probiotic beverage from fermented milk using L. casei is beneficial for consumption for its ability in inhibiting the growth and development of pathogenic bacteria in the gastrointestinal tract, help the absorption of vitamins and antioxidants, eliminate toxic components contained in food, as well as producing several vitamins through the synthesis of digestive enzymes.
Co-Authors Ariani Putri Bernita Adelia Damayanti Kholifah Nurul Hidayah Maulina Afni Saputri Rizal Nur Alfian Sofiya Salsabila Tri - Ujilestari Tri Ujilestari