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Journal : Sulolipu: Media Komunikasi Sivitas Akademika dan Masyarakat

Perbandingan Ekstrak Daun Pepaya (Carica papaya) dan Daun Srikaya (Annona squamosa) Dalam Mematikan Lalat Rumah (Musca domestica) Kasim, Khiki Purnawati; Zaenab, Zaenab; Riskyah, Nurul
Sulolipu: Media Komunikasi Sivitas Akademika dan Masyarakat Vol 24 No 1 (2024): Jurnal Sulolipu: Media Komunikasi Sivitas Akademika dan Masyarakat
Publisher : Jurusan Kesehatan Lingkungan Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/sulo.v24i1.472

Abstract

The type of fly that is able to reproduce quickly is the house fly (Musca domestica). Flies can act as a cause of digestive diseases such as diarrhea. Data from the South Sulawesi Provincial Health Office in 2020 showed as many as 19,592 cases of diarrhea. The high incidence of diarrheal disease caused by flies so it needs to be controlled. Control of house flies can use vegetable insecticides such as papaya leaves and srikaya leaves which have chemical compounds of flavonoids, alkaloids,S tannins, and saponins. These compounds can cause the death of flies. This study aims to compare the ability of papaya leaf extract (Carica papaya) and srikaya leaves (Annona squamosa) to kill houseflies (Musca domestica). The type of research used is experimental using the spray method. The samples in this study were 20 house flies which were exposed to papaya leaf extract and srikaya leaf extract with concentrations of 35%, 40%, and 45% for 60 minutes with each control on papaya leaves and srikaya leaves. The results showed that the average death rate of house flies on papaya leaves with a concentration of 35% was 14 (70%) while on srikaya leaf it was 16 (80%). At a concentration of 40% on papaya leaves as many as 16 heads (80%) while in srikaya leaves as many as 17 tails (85%). And at a concentration of 45% papaya leaves, the average death rate of flies was 17 (85%) and the srikaya leaf was 18 (90%). As for the conclusion in this study, papaya leaf extract at 40% concentration and 45% effective lethal home fly, while the sri leaf extract was sri at 35% concentration, 40%, and 45% effective off house flies. Keywords : Papaya leaf extract; srikaya leaf exttact; house fly
Faktor Personal Hygiene Penjamah dan Kondisi Sanitasi TPM Terhadap Kualitas Bakteriologis Makanan Jajanan di Kuliner Pasar Cidu Kota Makassar Zaenab, Zaenab; Nurhaidah, Nurhaidah; Chalizhah, Izhiq; Azizah, Nurfitriani
Sulolipu: Media Komunikasi Sivitas Akademika dan Masyarakat Vol 24 No 2 (2024): Jurnal Sulolipu: Media Komunikasi Sivitas Akademika dan Masyarakat
Publisher : Jurusan Kesehatan Lingkungan Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/sulo.v24i2.952

Abstract

The most popular snack culinary center in the city of Makassar currently is Pasar Cidu Culinary in Makassar City. However, food and drink snacks sold by street vendors do not apply hygiene and sanitation factors in the processing process, which can cause biological contamination which can cause digestive problems in the community. This research aims to determine the relationship between the personal hygiene of handlers and the bacteriological quality of germ numbers in snacks at Pasar Cidu Culinary, Makassar City. Using an analytical observational method with a cross-sectional approach, this research involved 20 snack samples and 20 respondents selected by purposive sampling. Handlers' personal hygiene data was obtained through direct observation based on questionnaires, while data on the number of germs was obtained through ALT examination, and analyzed using Fisher's correlation. The research results showed that 95% of respondents had poor personal hygiene and 19 samples did not meet the requirements based on BPOM Regulation No. 13 of 2019, the maximum limit for germ numbers in processed meat foods is 104 colonies/g and fruit juice drinks are 10 colonies/ml. Statistical tests show that there is a relationship between the personal hygiene of the handler and the bacteriological quality of the snacks with a p value = 0.050. The conclusion of this research is that the personal hygiene of handlers is related to the bacteriological quality of germ numbers in snacks at Pasar Cidu Culinary. For this reason, it is hoped that traders can improve personal hygiene practices such as keeping their hands and nails clean and using PPE such as hand aprons and head coverings.