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Lilik Hendrarini
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Pemanfaatan Chitosan sebagai Pengganti Formalin Terhadap Masa Simpan dan Sifat Organoleptik Mie Basah Ringga Risdiana; Tuntas Bagyono; Lilik Hendrarini
Sanitasi: Jurnal Kesehatan Lingkungan Vol. 4 No. 1 (2012): Agustus
Publisher : Poltekkes Kemenkes Yogyakarta

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Abstract

Wet noodle is a food product with high water level which can reach 52 %. Eventhough, formaline is a harmful chemical which is prohibited for food, nonetheless it is often used for preserving ingredient in wet noodle production. Chitosan is a by-product of shrimp and crab processing which can be utilized as a substitution of formaline. The study was aimed to understand whether the preserving times and organoleptic natures of wet noodle added by chitosan and formaline were different or not. The study was an experiment one with post-test only with control group design. The doses of formaline and chitosan observed were 12, 20 and 28 ppm. The panelist for organoleptic testing were 10 students of Nutrition Department of Yogyakarta Polytechnic of Health. The data which were analysed by using Kruskal Wallis non parametric test revealed that the preserving times of the noodle made between the two chemical was not different (p=0,0962), as wellas for aroma liking among the panelists (p=0,731). However, the score from panelists for color, texture and taste for the two types of wet noodle were different, i.e. p=0,004, <0,001 and 0,009 respectively. It is advised for producer who usually use formaline to start use chitosan as it is safe for the consumers.
Hubungan Tingkat Pengetahuan dan Sikap Ibu tentang Perilaku Hidup Bersih Sehat (PHBS) dengan Tingkat Kebersihan Pengelolaan Sarana Sanitasi di Rumah Shelter Dusun Gempol Jumoyo, Salam, Magelang Putri Dyah Ayu Pratiwi; Siti Hani Istiqomah; Lilik Hendrarini
Sanitasi: Jurnal Kesehatan Lingkungan Vol. 4 No. 1 (2012): Agustus
Publisher : Poltekkes Kemenkes Yogyakarta

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Abstract

One of the government's efforts in tackling the problems of cold lava flood victims of post Merapieruption was building temporary shelter houses or known as huntara. Similar with the common houses, the sanitation facilities of those shelter houses also need maintainance in order to minimize the potentiality of disease spreading. Therefore, the objective of the study was to determine the relationship between the level of knowledge and attitude among housewives on healthy andclean living behavior (PHBS) with the cleanliness and the management of sanitation facilities of shelter houses located at Gempol Village of Jumoyo, Salam, Magelang. The study was a cross sectional survey which involved 80 sampled housewives. The data which were analysed by using chi square test, showed that there are significant correlations between above study variables (p-values < 0.001). Based on that results, it is advised for the housewives to raise their efforts in maintaining and treating the shelter houses which they are living in and always to put into practice the healthy and clean living behavior for their family’s daily activities.
Hubungan Durasi, Frekuensi dan Posisi Penggunaan Serta Ukuran Laptop dengan Keluhan Muskuloskeletal Pada Mahasiswa Jurusan Pendidikan Informatika di Universitas Negeri Yogyakarta Novita Dwi Kurniasari; Siti Hani Istiqomah; Lilik Hendrarini
Sanitasi: Jurnal Kesehatan Lingkungan Vol. 6 No. 4 (2015): Mei
Publisher : Poltekkes Kemenkes Yogyakarta

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Abstract

Students of Educational Informatics Engineering of State University of Yogyakarta have frequency and duration of laptop use that is higher than students from other departments have. Laptopuse which does not properly fit with ergonomical standards may lead to specific adverse healthimpacts. The purpose of this study was to determine the relationship between duration, frequency, laptop size, and position of laptop use and the musculoskeletal complaints among those students. The research method was survey with cross sectional approach. The research samplewas 86 students from semester IV and VI who were selected by accidental and purposive sampling techniques. The data were collected by using a questionnaire and furthermore were analysed with chi-square and contingency coefficient at 95 % level of confidence. The results showthat only 7,0 % respondents used laptop in low-duration, only 1,1 % used laptop in low-frequency, only 3,5 % used large sized laptop, and only 9,3 % used laptop with good position. Therewere 45,3 % of respondents who had moderate musculoskeletal complaints. Parts of the bodywhich were most complained are neck, shoulders, and waist meanwhile the least ones are elbows and arms. From the statistical analyses it is identified that laptop use position has thestrongest relationship with the disorders (contigency coefficient = 0,348 and p-value = 0,064). Itis advised that information regarding with the correct use of the laptop and the impact of the unergonomical laptop use have to be socialized among the students in order to avoid them fromunwanted health problems risk.
Perbedaan Metoda Penyuluhan dengan Menggunakan Leaflet dan Video dalam Merubah Pengetahuan Sikap dan Perilaku Siswa SD Mengenai Pemilihan Makanan Jajanan Wiwit Handayani; Narto Narto; Lilik Hendrarini
Sanitasi: Jurnal Kesehatan Lingkungan Vol. 7 No. 1 (2015): Agustus
Publisher : Poltekkes Kemenkes Yogyakarta

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Abstract

Snacks can not be separable from elementary school children’ daily activities. But, they have to be more selective in choosing the foods because some studies revealed that some dangerous substances were contained. The aim of the study was to know whether leaflet and video used in elucidation have difference effects towards the knowledge, attitudes and behavior of students of Pujokusuman 1 Elementary School of Yogyakarta City in selecting snacks. The type of this research was an experiment following pre test post test with control group design. As the respondents were 169 grade 4 and 5 students who were divided into three groups, i.e. 57 studentswere assigned to group of leaflet media, another 57 students were assigned to group of video media, and the rest 56 students were assigned to the control group. Students of grade 4 and 5 were chosen as the study sample because they are assumed already had good reading and writing skills as well as can receive information properly. The data obtained were examined by using independent t-test at significance level (?) 0,05 because the assumption of distribution normality was met. The p-values gained from the the test were less than 0,001 for all tests, so that it can be interpreted that leaflet and video used in the elucidation, improved students’ knowledge, attitude and practice. Since video was also found give better results compared with the leaflet did, the stakeholders are advised to implement this media as one of alternative methods in delivering information, in order to make the students can choose the healthy snacks.
Penggunaan Benda Asli pada Ceramah untuk Meningkatkan Pengetahuan, Sikap dan Kondisi Lingkungan, di SDN Klodangan dan SDN Berbah I, Sleman Dewi Arfiyanti; Lucky Herawati; Lilik Hendrarini
Sanitasi: Jurnal Kesehatan Lingkungan Vol. 7 No. 3 (2016): Februari
Publisher : Poltekkes Kemenkes Yogyakarta

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Abstract

Keeping the cleanliness of toilet and proper waste disposal are examples of clean and healthy live behaviors. Behavior has three domains, namely: knowledge, attitude, and practice. The study was aimed to know the influence of employing real object in elucidation toward elementary school students’ knowledge and attitude, as well as the environment condition of their schools which were related with proper waste disposal and toilet cleanliness. A quasi experiment with non-equivalent pre-post control group design was conducted. Differ from the control group, In the treatment group, the elucidation was accompanied by the use of real objects. As the studysubject were all 5th grade students of Berbah I Elementary School as the control group (30 students) and of Klodangan Elementary Schools as the treatment group (34 students). The data were analyzed by using non-parametric Mann-Whitney test at 5 % significance level because the data were not normally distributed. Since the all p-values indicated below 0,05, the result shows that elucidation with real objects influencing the changes in knowledge and attitude among the students, as well as the environment condition in the study sites.
Penerapan HACCP Bubur Bayi Beras Merah Terhadap Penerimaan dan Lama Waktu Simpan Riska Listyanti; Narto Narto; Lilik Hendrarini
Sanitasi: Jurnal Kesehatan Lingkungan Vol. 8 No. 3 (2017): Februari
Publisher : Poltekkes Kemenkes Yogyakarta

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Abstract

In general, this study was aimed to implementing HACCP for brown rice porridge that to be consumed by 6-10 month aged infant; and specifically was to define the differences of shelf life of the porridge, between those that applied HACCP (variation 1) with the porridge that has HACCP but without controlling the CCP related to: preparation of materials (variation 2), utensils sanitation (variation 3), handlers (variation 4), processing method (variation 5), storage (variation 6) and serving (variations 7); and to determine the differences in acceptance of brown rice porridge of variation 1 and organic porridge as positive control. These aims were backgrounded because in the making process of brown rice porridge by baby's mother, as well as of the organic porridge, the selection of materials, utensils sanitation, handling and processing methods were inadequate. The data collection used was observation, and the observed porridge were made by the researcher herself. The results of analysis show the homogenization baby who accepted thered rice porridge was 73,25 %, meanwhile those who accepted the commercial organic porridge was 46,5 %. Those acceptance were significantly different (p-value: 0,022). It is also known that the shelf-life of variation 1 of the brown rice porridge was more than 12 hours; variation 2, 12 hours (p-value: 1,00); variation 3, 12 hours (p-value: 0,831); variation 4, 11 hours (p-value: 0,862); variation 5, 11 hours (p-value: 0,478); variation 6, 8 hours (p-value: 0,155); and variations 7, 11 hours (p-value: 0,473). Therefore it can be concluded that the shelf-life of variation 2, 3, 4, 5, dan 6 of the porridge is not different with that of variation 1.
Co-Authors Ana Rida Diana Bambang Suwerda Dewi Arfiyanti Dewita Nungki Hapsari Disca Pravitra Eliza Alphan Elsa Desy Pratiwi F.X. Amanto Rahardjo Indah Werdiningsih Lucky Herawati Meita Nur Khasanah Narto Narto Nawang Dwi Nurani Novita Dwi Kurniasari Putri Dyah Ayu Pratiwi Riezka Danastri Primastuti Ringga Risdiana Riska Listyanti Rizki Amalia Shinta Nur Atikah Siti Hani Istiqomah Sri Muryani Tuntas Bagyono Wiwit Handayani Wulan Wahyuningsih Y.B. Kamat Kartono