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Identifikasi Cacing Dan Telur Cacing Pada Sayuran Lalapan Di Pasar Tradisional Kota Semarang Ana Yustika; Aprin Wijayanti; Seno Ari Tjahjo P
JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Vol 19 No 2 (2022): Jurnal Kesehatan Lingkungan Volume 19 No. 2, Juli 2022
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan Banjarbaru

Vegetables are an important type of food for humans. Lack of vegetable consumption can increase the risk of developing degenerative diseases such as obesity, coronary heart disease, kidney failure, diabetes, hypertension, and cancer. Fresh vegetables are vegetables that are usually served raw, so it is estimated that they are the source of Soil-Transmitted Helminth (STH) infection in humans. Some examples of fresh vegetables include cabbage, lettuce, basil, leeks, celery, and mustard greens. The purpose of this study was to determine the results of the identification of worm eggs and adult worms in fresh vegetables sold in traditional markets in Semarang City. This type of research is called descriptive qualitative research. The subjects of this study were all fresh vegetables sold in the traditional markets of Semarang City. The research sample was taken by random sampling from all areas of Semarang City, covering the areas of Central Semarang (Johar Market), North Semarang (Purwogondo Market), East Semarang (Langgar Indah Market), West Semarang (Karang Ayu Market), and Semarang South (Peterongan Market). The results showed that the vegetables sold in the Peterongan Market and Purwogondo Market were not found to be contaminated. Meanwhile, fresh vegetables sold at Langgar Market, Johar Market, and Karang Ayu Market were found to be contaminated. Contamination that occurs in fresh vegetables in the traditional market of Semarang City is caused by Oxyuris vermicularis worm eggs, hookworm eggs, Ascaris lumbricoides worm eggs, hookworm larvae, and adult hookworms.

IDENTIFIKASI KEBERADAAN BAKTERI COLIFORM PADA BERBAGAI MINUMAN KEKINIAN YANG DIJUAL PEDAGANG KAKI LIMA DI KOTA SALATIGA Ana Yustika; Aprin Wahyu Wijayanti; Roro Kushartanti
Buletin Keslingmas Vol 41, No 3 (2022): BULETIN KESLINGMAS VOL.41 NO.3 TAHUN 2022
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/keslingmas.v41i3.8954

Bisnis minuman kekinian nampaknya menjadi solusi yang banyak diambil oleh masyarakat Kota Salatiga sebagai sumber pendapatan di masa Pandemi Covid-19. Berdasarkan Permenkes RI No. 492/MENKES/PER/IV/2010 tentang Persyaratan Kualitas Air Minum, salah satu parameter wajib yang dipersyaratkan untuk air minum layak konsumsi adalah tidak adanya kontaminasi bakteri Coliform pada minuman tersebut. Tujuan penelitian ini adalah melakukan identifikasi keberadaan bakteri Coliform pada berbagai minuman kekinian yang dijual di Kota Salatiga. Jenis penelitian ini adalah penelitian deskriptif kuantitatif. Subjek penelitian ini adalah minuman kekinian dengan berbagai varian rasa, sedangkan batasan penelitian ini adalah minuman kekinian yang hanya dijual oleh Pedagang Kaki Lima saja. Pengambilan sampel penelitian dilaksakanan menggunakan teknik random sampling dengan total sampel sebanyak 60 minuman kekinian, yang diambil dari empat Kecamatan di Kota Salatiga, yang meliputi Kecamatan Sidorejo, Kecamatan Tingkir, Kecamatan Argomulyo, dan Kecamatan Sidomukti. Hasil penelitian menunjukkan bahwa sebanyak 96,67% sampel minuman kekinian yang diteliti di wilayah Kota Salatiga terkonfirmasi mengandung bakteri Coliform, yang meliputi bakteri E. coli, Enterobacter sp., dan Klebsiella sp. Hanya satu jenis minuman saja yang tidak terkontaminasi bakteri Coliform, yaitu minuman kekinian dengan varian rasa lemon tea. Adapun beberapa faktor yang berpotensi mengakibatkan terjadinya kontaminasi pada minuman kekinian, antara lain : (1) letak tempat usaha; (2) ada tidaknya pencemaran (udara, air, tanah) yang terjadi di sekitar lokasi usaha; (3) higiene atau kebersihan perorangan; (4) higiene sanitasi dan peralatan yang digunakan; (5) kemasan yang digunakan; (6) bahan yang digunakan dalam pembuatan minuman; (7) cara penyimpanan bahan minuman; dan (8) varian rasa minuman kekinian.

Hygiene Sanitasi Pedagang dan Identifikasi Keberadaan Bakteri Salmonella Thypi pada Rujak Buah Yusa Feriyadi; Sri Ratna Astuti; Ana Yustika; Aprin Wahyu Wijayanti; Ana Khoirul Ummah
EMVIRO Jurnal Ilmiah Penelitian Kesehatan Vol 5 No 1 (2025): Oktober: EMVIRO Jurnal Ilmiah Penelitian Kesehatan
Publisher : STIKES HAKLI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64857/emviro.v5i1.52

Salmonella typhi bacteria are pathogenic bacteria that can cause typhoid fever, one of the endemic diseases in Indonesia that is still a public health problem to this day. This disease is often associated with poor environmental conditions and low implementation of hygiene sanitation, especially in the handling of food sold in traditional markets. In 2016, Semarang City ranked 9th out of 35 districts/cities in Central Java as the area with the most typhoid fever cases. This study aims to describe the sanitary hygiene of traders as well as identify the presence of Salmonella typhi bacteria in fruit rujak sold at Karangayu Market, Semarang City. The type of research used is a laboratory experiment with a total sampling method. All samples of fruit rujak obtained from traders in the market were examined using microbiological tests. The results of the study showed that there was one sample of fruit rujak that was contaminated with Salmonella typhi. This contamination has the potential to arise due to several factors, including the cleanliness of tools and materials, the water sources used, the personal hygiene of traders, and inadequate environmental conditions around the point of sale. These findings underscore the importance of increasing traders' awareness of good sanitation practices and surveillance from health agencies to prevent the spread of typhoid fever through food. Routine education, the provision of clean water facilities, and periodic laboratory examinations are needed as a preventive effort. This research is expected to be a reference for local governments in establishing environmental and food safety-based disease control policies.

Efektivitas Penurunan Kekeruhan Air dengan Media Saringan Pasir Silika dan Karbon Aktif Suharyono Fajar Febrianto; Ana Yustika; Verry Aji Kurniawan; Ana Khoirul Ummah; Aprin Wahyu Wijayanti
EMVIRO Jurnal Ilmiah Penelitian Kesehatan Vol 5 No 1 (2025): Oktober: EMVIRO Jurnal Ilmiah Penelitian Kesehatan
Publisher : STIKES HAKLI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64857/emviro.v5i1.53

Clean water is a very important basic need in daily life because it is used for household purposes, health, and other activities. Good water quality is determined by several physical, chemical, and biological parameters. One of the physics parameters that is often used is the level of turbidity of the water. Cloudy water not only reduces aesthetic value, but also has the potential to carry suspended solid particles and microorganisms that can cause health problems. Therefore, efforts are needed to reduce the level of turbidity of water to meet clean water quality standards. This study aims to determine the comparison of the effectiveness of the use of silica sand filters with silica sand filters combined with activated carbon in reducing water turbidity. This type of research is an experimental research with a three-stage procedure, namely the manufacture of filters, filtration processes, and measurement of water turbidity using turbidity meters. Each treatment group was measured 30 times to obtain representative results. The results of the study showed that the use of silica sand filters was able to reduce water turbidity with an average effectiveness of 81.4%. Meanwhile, the combination of silica sand and activated carbon filters was only able to reduce turbidity by an average of 65.7%. This shows that silica sand media is more effective than the combination of silica sand and activated carbon in reducing water turbidity. This finding is expected to be a reference in the application of simple clean water treatment technology in the community, especially in areas that still experience limited access to quality clean water.

Studi Pengelolaan Air Bersih Pamsimas di Desa Wukirsawit Kecamatan Jatiyoso Kabupaten Karanganyar Priaji Agung Dewantoro; Ana Khoirul Ummah; Aprin Wahyu Wijayanti; Ana Yustika
EMVIRO Jurnal Ilmiah Penelitian Kesehatan Vol 5 No 1 (2025): Oktober: EMVIRO Jurnal Ilmiah Penelitian Kesehatan
Publisher : STIKES HAKLI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64857/emviro.v5i1.54

Water is an important environmental component for the life of living beings. Therefore, the availability of water needs to be studied both in terms of quantity and quality. The Community-Based Drinking Water and Sanitation Provision Program (PAMSIMAS) in the Wukirsawit Village area, Jatiyoso District, Karanganyar Regency emerged due to the encouragement of the urgent needs of the local community for access to clean water and proper sanitation. This type of research is descriptive research, which is research that aims to describe clean water management in the implementation of the PAMSIMAS program in Wukirsawit Village in 2024, including to determine the quality of clean water produced. Data collection techniques were carried out through structured interviews, direct observations, questionnaires, clean water quality tests, and documentation. Data analysis was carried out by referring to the Regulation of the Minister of Health of the Republic of Indonesia Number 32 of 2017 concerning Environmental Health Quality Standards and Water Health Requirements for the Purposes of Hygiene Sanitation, Swimming Pools, Solus Per Aqua, and Public Baths. The PAMSIMAS clean water management that has been implemented includes several aspects, namely organizing, maintaining, supplying, types of clean water facilities, fulfilling clean water aspects, and checking water quality. The results of the assessment of the achievement of the PAMSIMAS program for each aspect in a row, namely 88%, 80%, 70%, 75%, 60%, and 75%. These findings show that the PAMSIMAS program in Wukirsawit Village has provided real benefits in increasing community access to clean water. However, continuous efforts are still needed in terms of maintaining facilities, equitable distribution of water supply, and improving quality so that the program can be more optimal and sustainable.

Uji Mikrobiologi Kualitas Air Minum Damiu di Kelurahan Karanganyar Gunung Kota Semarang Thoriq Alghony; Ana Yustika; Ana Khoirul Ummah; Aprin Wahyu Wijayanti; Prasojo Prasojo
EMVIRO Jurnal Ilmiah Penelitian Kesehatan Vol 5 No 1 (2025): Oktober: EMVIRO Jurnal Ilmiah Penelitian Kesehatan
Publisher : STIKES HAKLI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64857/emviro.v5i1.55

Drinking water is a basic need that is very important for human health. One of the alternative drinking water supply that is widely used by the community is the Refillable Drinking Water Depot (DAMIU). This study aims to determine the microbiological quality of DAMIU drinking water in Karanganyar Gunung Village, Semarang City. This type of research is an experiment with a total sampling method, where all DAMIU in the region (as many as 4 units) are used as research samples. The research procedure includes three stages of laboratory examination, namely preliminary test, affirmation test, and complementary test. The results of the study showed that of the 4 DAMIU examined, three of the DAMIUs (A, B, and C) met the standards because they did not contain Escherichia coli bacteria, so the drinking water was suitable and safe for public consumption. However, one DAMIU (D) was found to contain Escherichia coli, so the water quality was microbiologically unsuitable for health requirements. Some of the factors that are suspected to be the cause of the unworthiness are the lack of maintenance of production facilities and equipment, unhygienic processing processes, and personal hygiene of managers who are not in accordance with operational standards. These findings affirm the importance of periodic monitoring of DAMIU and increasing the capacity of managers in maintaining the hygiene and sanitation of the refillable drinking water production process. Thus, the community can still get safe, healthy, and suitable drinking water according to environmental health standards.

Hygiene Sanitasi Pedagang dan Keberadaan Bakteri Escherichia Coli pada Es Buah di Kota Semarang Tahun 2025 Ana Yustika; Dewi Setya Rini; Sri Ratna Astuti; Seno Ari Tjahjo P; Ana Khoirul Ummah; Prasojo Prasojo
EMVIRO Jurnal Ilmiah Penelitian Kesehatan Vol 4 No 2 (2025): April : EMVIRO Jurnal Ilmiah Penelitian Kesehatan
Publisher : STIKES HAKLI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64857/emviro.v4i2.64

Fruit ice is one of the most popular street foods in Semarang City due to its refreshing taste and affordable price. However, improper hygiene and sanitation practices during preparation may lead to contamination by pathogenic microorganisms, including Escherichia coli as an indicator of fecal contamination. This study aims to describe the hygiene and sanitation practices of fruit ice vendors and to identify the presence of Escherichia coli in the products sold in Semarang City. This research applied a descriptive quantitative method with a comparative design. The population consisted of all fruit ice vendors in Semarang City, with a total of 30 vendors selected using total sampling technique. Data were collected through observation, interviews, and laboratory examination using MacConkey Agar medium. The results showed that most vendors did not meet hygiene and sanitation requirements, and out of 30 fruit ice samples examined, 20 were found positive for Escherichia coli. The study concludes that hygiene and sanitation practices among fruit ice vendors in Semarang City remain inadequate, and the presence of Escherichia coli in the products indicates potential public health risks. It is recommended that continuous training for vendors, regular supervision by health authorities, and community education be conducted to encourage consumers to select safer food options.

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