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All Journal Sulolipu: Media Komunikasi Sivitas Akademika dan Masyarakat Media Kesehatan Politeknik Kesehatan Makassar
Khiki Purnawati Kasim
Jurusan Kesehatan Lingkungan, Poltekkes Kemenkes Makassar
Dentistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Pengaruh Intensitas Kebisingan Dengan Tekanan Darah Pekerja Sukarelawan Pembantu Lalu Lintas Kota Makassar Iwan Suryadi; Khiki Purnawati Kasim; Rostina
Sulolipu: Media Komunikasi Sivitas Akademika dan Masyarakat Vol 23 No 2 (2023): 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.v23i2.62

Abstract

Work environment factors are one of the factors that cause success in carrying out work but can also cause failure in carrying out a job, because the work environment can affect the physical and mental conditions of workers. One of the factors of the work environment is exposure to noise. Exposure to noise can cause health problems such as increased blood pressure. This study used an analytic observational study with a cross sectional approach. The number of samples is 102 respondents obtained by means of simple random sampling. Measuring noise intensity using a sound level meter and blood pressure using a blood pressure meter. Individual characteristics are assessed using a questionnaire. The results showed that there was an effect of exposure to noise intensity on systolic and diastolic blood pressure with p-values of 0.001 and 0.048 and r-values of 0.329 and 0.192 respectively. There is a strong and unidirectional relationship between noise exposure and blood pressure. This increase in blood pressure can be controlled with hearing conservation such as regular hearing tests. Keywords : Noise intensity, blood pressure
Efektivitas Kayu Secang (Caesalpina sappan L.) dalam Menurunkan Bakteri Coliform pada Air Minum Isi Ulang Khiki Purnawati Kasim; Rafidah Rafidah; Rostina Rostina; Nurkhatimah Latifah
Media Kesehatan Politeknik Kesehatan Makassar Vol 19 No 2 (2024): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v19i2.1232

Abstract

Diarrhea in Indonesia is still a problem with high morbidity and mortality rates. Factors that influence the prevalence of this disease are that some people in Indonesia do not have access to healthy drinking water and proper sanitation. The quality of drinking water that does not meet bacteriological requirements can be a cause of diarrheal disease. So it needs to be anticipated through concrete steps by utilizing natural resources that contain anti-microbial compounds such as flavonoids, tannins, brazilin and brazilein which function as anti-microbials. The purpose of this study was to determine the effectiveness of Secang Wood (Caesalpinia Sappan L.) in reducing bacteria Coliform in Refillable Drinking Water with experimental research methods quasi laboratory scale by using 1 gram of secang wood in 1 liter of refillable drinking water with a variation of contact time 12 hours, 24 hours, and 36 hours.The results of the study of the addition of 1 gram of secang wood in 1 liter of refillable drinking water with a contact time of 12 hours the percentage of decrease is 100%, 24 hours the percentage of decrease is 100% and 36 hours the percentage of decrease is 100%. Based on the results obtained from the three observations, the results of the quality of pH, color, and turbidity examination were best at a contact time of 12 hours compared to the contact time at 24 hours and 36 hours. The addition of secang wood with a contact time of 12 hours, 24 hours and 36 hours is effective in reducing bacteriaColiform bacteria in accordance with the requirements of Permenkes RI No. 2 Year 2023. For this reason, it is recommended for the community to use secang wood with a contact time of 12 hours in drinking water as an effort to prevent diarrheal disease.  Keywords :Coliform; secang wood(Caesalpinia Sappan L.);  refillable drinking water
Faktor Yang Berhubungan Dengan Kontaminasi Telur Cacing Ascaries Lumbricoides Pada Selada di Usaha Kebab Kota Makassar Khiki Purnawati Kasim; Sulasmi Sulasmi; Haerani Haerani; Widya Wati
Sulolipu: Media Komunikasi Sivitas Akademika dan Masyarakat Vol 26 No 1 (2026): 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.v26i1.2126

Abstract

Kebab is one of the traditional dishes from the Middle East, particularly Turkey, which is also popular in Indonesia with the addition of raw vegetables such as lettuce, cucumber, and tomato. The consumption of lettuce in its raw state has the potential to increase the risk of contamination by Ascaris lumbricoides eggs. This study aims to identify the factors associated with the presence of Ascaris lumbricoides eggs on lettuce used by kebab vendors in Makassar City. The research employed an analytical observational method with a cross-sectional approach and laboratory examined parasitic eggs of Ascaris lumbricoides using the flotation method. Samples were collected from kebab vendors in Makassar who met the inclusion criteria. The results showed a significant relationship between the presence of Ascaris lumbricoides eggs and the processes of washing (p = 0.028; p < 0.05), storage (p = 0.038; p < 0.05), handling (p = 0.011; p < 0.05), and serving (p = 0.006; p < 0.05). The study concludes that these four factors—washing, storage, handling, and serving—are significantly associated with the presence of Ascaris lumbricoides eggs on lettuce. Therefore, it is recommended that kebab vendors carry out a washing protocol with an effective disinfectant, namely 0.5-1 ppm chlorine, at least 1 liter per kg of lettuce in clean water, then soak in 15% vinegar for 10 minutes, rub the lettuce leaves with clean hands for 1 minute, then rinse three times with running water, finally dry with a clean cloth and when serving use clean gloves.
Co-Authors Haerani Haerani Nurkhatimah Latifah Rafidah Rafidah Rostina Rostina Rostina Sulasmi Sulasmi Suryadi, Iwan Widya Wati