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All Journal Jurnal Kesehatan Lingkungan indonesia Jurnal Review Pendidikan dan Pengajaran (JRPP)
Dyah Puji Lestari, Dyah Puji
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Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Hubungan Higiene Penjamah dengan Keberadaan Bakteri Escherichia coli Pada Minuman Jus Buah di Tembalang Lestari, Dyah Puji; Nurjazuli, Nurjazuli; Hanani D., Yusniar
Jurnal Kesehatan Lingkungan Indonesia Vol 14, No 1 (2015): April 2015
Publisher : Master Program of Environmental Health, Faculty of Public Health, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jkli.14.1.14 - 20

Abstract

Background: Fruit juice is one of a beverages that is easily obtained and become favorite beverages among the students. The making and presentation of beverages with the presence of bacteria contamination in beverages may will be influence by hygiene factors are not qualified. The purpose of this study was to analyze the relation between food handler hyigiene and the existence of Escherichia coli on fruit juice beverages in the Tembalang. Method: This study used observational research  with a cross sectional design. Total samples as many as 25 trader jus, data collection techniques by the laboratory tests and surveys. Data were analyzed using Fisher exact test. Results: The results of the 25 samples showed 13 (52%) fruit juice samples, 11 (44%) samples of boiled water and 14 (56%) samples of water wash containing the bacteria Escherichia coli. There is a relationship between the quality of boiled water with the presence of bacteria E.coli in fruits juice (p=0,001), there is a relationship between the quality of water wash to the presence of bacteria E.coli in fruits juice (p=0,005), there is no relationship between handler hygiene with the presence of  bacteria E.coli in fruits juice (p=0,848), there is no relationship water sanitation with the presence of bacteria E.coli in fruits juice (p=1,000), there is no relationship between  sanitary equipment with the presence of bacteria E.coli in fruits juice (p=0,561), there is no relationship between trash conditions with the presence of bacteria E.coli in fruits juice (p=0,543). Conclusion: This study concluded that  the quality of boiled and washing water as the risk factors of the exixtence of Escherichia coli on fruit juice beverages in Tembalang. Key words: hygiene and sanitation, fruit juice, Escherichia coli.
MAKNA SEMIOTIKA PADA MAKANAN SUP KHAS KOREA KAJIAN: EKOLINGUISTIK METAFORIS Kim , Eun Sook; Rahardi, R. Kunjana; Widharyanto, B.; Lestari, Dyah Puji
Jurnal Review Pendidikan dan Pengajaran Vol. 7 No. 2 (2024): Volume 7 No. 2 Tahun 2024
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v7i2.26339

Abstract

Tujuan penelitian ini mendeskripsikan merupakan makanan sup tradisional yang terdapat seluruh Korea Selatan. Macam dari sup tradisional Khas Korea yaitu: Miyeokguk (???) atau sup lumput laut, Samgyetang(???) atau sup ayam, Haejangguk(???) atau sup sayur dengan camourang daging, Galbitang(???) atau sup iga, dan terakhir adalah sup Seogogi Muguk ( ??? ??) atau sup daging sapi. Tujuan penelitian dilakukan ialah memperoleh penggambaran dari keberadaan sup-sup khas tradisional di negara Korea Selatan. Penelitian ini dilakukan menggunakan metode kualitatif dengan mengumpulkan data dengan melakukan observasi dan wawancara. Hasil penelitian ini menunjukan bahwa terdapat dua versi tradisi khas sup Korea Selatan, yaitu apa yang makna tradisional dan apa yang perbedaan khas sup di Korea Selatan. Dalam pembuatan tradisional khas sup-sup Korea Selatan sudah menyediakan tempat untuk wisata kuliner yaitu, di Seoul, di Gangnam dan di Leeteawon.
Co-Authors B. Widharyanto Kim , Eun Sook Nurjazuli Nurjazuli R Kunjana Rahardi Yusniar Hanani D., Yusniar