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All Journal Jurnal Kesehatan Jurnal Sanitasi Profesional Indonesia
Miftah Chairani Hairuddin
Poltekkes Kemenkes Mamuju
Chemical Engineering, Chemistry & Bioengineering Environmental Science Health Professions Nursing Public Health

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EFEKTIVITAS ECO-ENZYME LIMBAH KULIT PISANG KEPOK DALAM MENURUNKAN ANGKA LEMPENG TOTAL (ALT) KUMAN DI LANTAI Fahrul Islam; Yesriely Dey Singa’; Abdul Ganing; Miftah Chairani Hairuddin
Jurnal Sanitasi Profesional Indonesia Vol 7 No 01 (2026): Juni 2026
Publisher : Poltekkes Kemenkes Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33088/jspi.v7i01.1187

Abstract

The problem of waste is one of the environmental issues that often becomes a public concern and has an impact on environmental damage. Kepok banana peels are one type of organic waste that can be utilized as a raw material in the production of natural floor-cleaning eco-enzymes. This study aims to determine the aroma, color, pH, and the composition of 300g, 450g, and 600g of kepok banana peel waste in reducing the total bacterial plate count on floors. The research method used is a sampling method with pretest and posttest designs. Floor swab samples were taken before and after the use of the eco-enzyme made from kepok banana peel waste. The results showed that the eco-enzyme had a typical acidic fermented smell, was yellowish-brown in color, and had a pH of 3.7–4. The eco-enzyme made from 300g of kepok banana peel waste was able to reduce the total bacterial plate count on the floor by 93%, 450g composition by 99%, and 600g composition by 56%. The LC50 value of the eco-enzyme composition from kepok banana peel waste in this study was 0.18g. The conclusion of this study is that the eco-enzyme with a concentration of 450g is the most effective formulation for reducing bacterial counts on floors. It is suggested that future research add fragrance ingredients to produce a more pleasant aroma.
Kebisingan Di Sektor Informal : Studi Kasus Mesin Penghalus Bahan Makanan Di Kecamatan Mamuju Kabupaten Mamuju Miftah Chairani Hairuddin; Ridhayani Adiningsih
Jurnal Kesehatan Vol. 17 No. 2 (2024): Jurnal Kesehatan
Publisher : UPPM Poltekkes Kemenkes Ternate

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32763/4ha3tq21

Abstract

Latar Belakang : Mesin penghalus atau penggiling menjadi salah satu penyumbang sumber kebisingan di Pasar. Mesin tentunya membutuhkan pekerja untuk dapat mengoperasikan mesin tersebut. Pekerja yang sering terpapar oleh suara yang ditimbulkan dapat menimbulkan gangguan pendengaran dari ringan hingga berat. Tujuan: Mengetahui tingkat kebisingan dan jenis kebisingan. Metode: Penelitian observasional dengan pendekatan cross sectional. Penelitian ini dilaksanakan di Kecamatan Mamuju Kabupaten Mamuju pada tahun 2023. Populasi penelitian ini adalah seluruh pedagang yang memiliki mesin penghalus bahan makanan di Kecamatan Mamuju yaitu 41 pedagang. Sampel dipilih dengan teknik total population sampling, yang berarti semua  populasi menjadi responden penelitian. Prosedur pengumpulan data untuk intensitas kebisingan diukur menggunakan Sound Level Meter, sesuai dengan standar SNI-7231-2009. Data dianalisis menggunakan metode statistik deskriptif untuk menentukan rata-rata dan distribusi karakteristik kebisingan. Hasil : Pengukuran intensitas kebisingan menunjukkan rata-rata 93,97 dB, 94,76 dB, dan 95,48 dB. Hasil pengukuran menunjukkan bahwa sebagian besar mesin menghasilkan kebisingan intermittent. Kesimpulan : intensitas kebisingan yang dihasilkan oleh mesin penghalus makanan melebihi nilai ambang batas (NAB) sebesar 85 dB.
Co-Authors Fahrul Islam Ganing, Abdul Ridhayani Adiningsih Yesriely Dey Singa’