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All Journal Lontara: Journal of Health Science and Technology Lontara Abdimas : Jurnal Pengabdian kepada Masyarakat Lontara Journal Of Health Science And Technology
Baharuddin Sunu
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Chemical Engineering, Chemistry & Bioengineering Chemistry Electrical & Electronics Engineering Engineering Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health

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Journal : Lontara: Journal of Health Science and Technology

 1 
Hubungan Sanitasi Lingkungan Rumah dengan Kejadian Tuberkulosis Paru Di Wilayah Kerja Puskesmas Maccini Sawah Kota Makassar Tahun 2015 Noviponi Harwani; Baharuddin Sunu
Lontara Journal of Health Science and Technology Vol 1 No 1 (2020): Ilmu dan Teknologi Kesehatan
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Politeknik Kesehatan Muhammadiyah Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53861/lontarariset.v1i1.28

Abstract

Tuberculosis (TB) is an infectious disease directly caused by the bacterium Mycobacterium tuberculosis and is one of the infectious diseases infeksikronis a public health problem. Based on data from TB patients in health centers in 2014 Maccini findings of TB patients reached 58 souls were smear positive. The purpose of this research is knowing the relationship sanitary home environment with pulmonary TB incidence in Puskesmas Maccini Rice Makassar Year 2015. This type of research is observational analytic cross sectional study using the Chi-Square which aims to find a significant relationship between the variables independent and dependent variable. The sample in this study amounted to 53 homes with sampling purposive sampling. Conclusions showed no significant relationship between ventilation, lighting, residential density, and household contact with pulmonary TB incidence, but theoretically highly correlated. Results of statistical test by using Chi-Square values obtained p> α = 0:05 namely p = 0.192, p = priceless, p = 0.827, p = 0.421.
Studi Literatur Identifikasi Bakteri Coliform pada Air Tahu yang Dijualbelikan di Indonesia Novi Poni Harwani; A. Sry Wahyuni; Baharuddin Sunu
Lontara Journal of Health Science and Technology Vol 4 No 1 (2023): Ilmu dan Teknologi Kesehatan
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Politeknik Kesehatan Muhammadiyah Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53861/lontarariset.v4i1.369

Abstract

Tofu water is filtered water obtained in the process of making tofu. Filtered water contains nutrients such as carbohydrates, fats, minerals, calories, phosphorus, and several other contents, such as B-complex vitamins. Besides having a high protein content, tofu water is very easily contaminated by bacteria, especially coliform bacteria. Coliform bacteria in beverages are enteropathogenic and toxigenic microorganisms that are harmful to health, so it is dangerous for those who consume tofu water or soy milk. The purpose of this study was to identify coliform bacteria in tofu water in Indonesia. Specifically, to determine the results of eight studies on the number of coliform bacteria in tofu water in Indonesia with the MPN (most probable number) method. The type of research used in this research is a literature study that summarizes some literature relevant to the research topic. According to the results of the literature study in eight journals using the MPN Coliform examination, out of a total of 48 samples that tested positive, 25 samples were found to contain Coliform bacteria. This is due to inadequate sanitary conditions, processing, as well as the raw material, namely the water used to make tofu water or soymilk water, which is suspected of being contaminated with coliform bacteria. Conclusions and suggestions in this study are for consumers to be more careful in choosing and consuming tofu water or soymilk water that is sold so that health can be properly maintained.
Studi Kandungan Boraks pada Bakso dan Mie Kuning dengan Metode Uji Kertas Tumerik Yunicho Yunicho; Baharuddin Sunu; Sartika Fatir Rahman; Phitra Anjani
Lontara Journal of Health Science and Technology Vol 4 No 2 (2023): Ilmu dan Teknologi Kesehatan
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Politeknik Kesehatan Muhammadiyah Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53861/lontarariset.v4i2.399

Abstract

Food is a source of energy for the body to be able to carry out various activities (Ministry of Health, 2015). We can find various types of food easily, both traditional food and food that follows society's taste trends. One of the foods that is a favorite food for all groups, both children, adults and the elderly, is meatballs. The problem with food circulating in the community is that traders want the food they sell to be durable or long-lasting, so many traders use chemical preservatives to make the food can be stored for a long time. The aim of this research is to determine whether or not there is borax in meatballs and yellow noodles sold at Central Market, Wajo District, Makassar City using the tumeric (turmeric) method. This research is a descriptive observational study with a cross sectional study design to identify the borax content in meatballs and yellow noodles. The results of this research show that the majority of samples examined in this study did not contain the chemical borax, namely 83.3% and only 16.7% of samples were found to contain borax. The meatballs sold at the Wajo District Central Market are suitable for consumption by the public, but still pay attention to the possibility of food that still uses the preservative borax.
Co-Authors A. Sry Wahyuni Anita Anita Dewi Arisanti Novi Poni Harwani Noviponi Harwani Phitra Anjani Rahmawati Rahmawati Rustiah, Wa Ode Sartika Fatir Rahman Yunicho Yunicho