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istiarto
Universitas Widya Gama Mahakam Samarinda
Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Fire Disaster Preparedness Analysis at Bantuas Khansa Jaya Petrol Station, Samarinda City istiarto; Suwignyo; Nova Kristin
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.3206

Abstract

Fire is a disaster that no one wants, because it causes a big impact on the community, namely material losses, and can take a person's life. Public Fuel Filling Stations (SPBU) have a fire risk because they store flammable materials. According to World Health Organization (WHO) data in 2004, more than 2.3 million lives were lost and property losses of 4.5 billion USD due to fuel misuse. Fire control efforts are mitigation, early warning, and preparedness measures. The purpose of this study is to determine how to prepare for fire disasters at the Bantuas Khansa Jaya petrol station in Samarinda City. This type of research uses a qualitative method with a phenomenological approach. The sample in this study is employees at the Bantuas Khansa Jaya petrol station, Samarinda City, with a sample number of 3 respondents. For sampling techniques, purposive sampling is used. The results of this study show that emergency response procedures at Bantuas Khansa Jaya petrol stations do not exist and are not in accordance with the policy; for the active fire protection system only, there are fire extinguishers, and those that are not yet available at the Bantuas Khansa Jaya petrol station are hydrants, sprinklers, detectors, and alarms. In this study, it is expected to be a reference for the owners of related agencies, namely the Bantuas Khansa Kaya petrol station, so that they can make emergency response procedures policies and complete the facilities of their active fire protection systems.
Identification Of Physical, Chemical and Microbiological Quality Of Snacks In Smart Park Samarinda City Sri Evi Newyearsi Pangadongan; Apriyani; Istiarto; Iwan Harwidian Maharismas; Anisa Dinah; Steven
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.3306

Abstract

Street food, according to the Food and Agriculture Organization (2019), is food and beverages served in containers sold on the side of the road or other places, which have been prepared or cooked at home or at the place of sale. Problems related to the use of food additives are one component of various nutritional problems in society, in addition to problems related to food shortages, poor handling, and processing. With the increasing enthusiasm of producers in producing food products that have high selling value, the use of food additives has increased. Research Objective. This study aims to identify the content of hazardous food additives (formalin, methanyl yellow, borax, rhodamine, and coliform bacteria contamination) in fast food around the Taman Cerdas area. Methods. This type of research is quantitative, using a pre-research design, the one-shot case study, with an analytic approach. The samples in this study were pentol, yellow wet noodles, otak-otak, and sauce sold in the Smart Park area of Samarinda City. Results. After observing 8 samples of snacks from physical quality, namely color, texture, and aroma, and the results of chemical quality tests, the results of the snacks were safe for consumption, while the results of the microbiological test found 7 samples of snacks were contaminated with coliform bacteria and 1 sample of snacks was not contaminated with coliform bacteria. Conclusion. Snacks in the Smart Park area of Samarinda City are physically and chemically safe because they do not contain hazardous materials. However, microbiological test results showed that 7 out of 8 samples were contaminated with coliform bacteria. This condition makes snacks not meet the standards of PMK No. 2 of 2023 and is at risk of causing digestive diseases, so it is hoped that the results of this study can be followed up by traders to maintain the importance of sanitation in serving snacks so that the snacks avoid contamination with coliform bacteria. Keywords: Snack Food, Physical Quality, Chemical Quality, Microbiological Quality
Co-Authors Anisa Dinah Apriyani, Apriyani Iwan Harwidian Maharismas Nova Kristin Sri Evi Newyearsi Pangadongan Steven Suwignyo