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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

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.

Pengaruh Eco Enzyme Kulit Nanas (Ananas Comosus) Dan Kulit Jeruk (Citrus Sinesis L.) Terhadap Penurunan Angka Kuman Udara Zaenab, Zaenab; Azizah, Nurfitriani; S, Syamsuddin
Jurnal Kesehatan Lingkungan Indonesia Vol 23, No 3 (2024): Oktober 2024
Publisher : Master Program of Environmental Health, Faculty of Public Health, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jkli.23.3.341-348

Latar belakang: Aktivitas belajar mengajar di ruangan selama 8-10 jam setiap harinya berpotensi meningkatkan pencemaran udara dalam ruangan, termasuk mikroorganisme. Pengendalian mikroorganisme di dalam ruangan dapat dilakukan dengan disinfeksi menggunakan disinfektan, seperti eco enzyme. Penelitian ini bertujuan mengkaji pengaruh eco enzyme dari kulit nanas (Ananas comosus) dan kulit jeruk (Citrus Sinesis L.) terhadap penurunan jumlah kuman udara.Metode: Jenis penelitian merupakan eksperimen semu dengan rancangan Pre-Post Test Control Design dengan masing-masing variasi bahan eco enzyme menggunakan konsentrasi 25% dan waktu kontak selama 1 jam. Penelitian dilaksanakan pada bulan November 2023 – April 2024. Variabel bebas dalam penelitian adalah eco enzyme kulit nanas dan kulit jeruk, variabel terikat yaitu angka kuman udara. Sementara variabel pengganggu yaitu suhu dan kelembaban. Populasi penelitian adalah jumlah kuman udara di ruang kelas SMA Negeri 12 Makassar. Pengambilan sampel dilakukan dengan teknik Purposive Sampling di ruang kelas XII MIPA 4, XII MIPA 5, dan XII MIPA 6. Sampel penelitian terdiri dari jumlah kuman udara yang dihitung menggunakan media plate count agar. Pengukuran berdasarkan Permenkes No. 2 Tahun 2023, di mana angka kuman yang memenuhi syarat adalah <700 CFU/m3. Analisis statistik dilakukan menggunakan Uji One Way ANOVA dan Uji Post Hoc Tukey HSD untuk membandingkan kelompok perlakuan secara spesifik. Keputusan diambil berdasarkan nilai p, di mana p-value > 0,05 menunjukkan tidak ada pengaruh, sedangkan p-value < 0,05 menunjukkan adanya pengaruh.Hasil: Pada uji pre-test, jumlah kuman udara tercatat sebanyak 214 CFU/m3, sementara setelah perlakuan dengan eco enzyme kulit nanas (Ananas comosus), jumlahnya menurun menjadi 107 CFU/m3, dengan persentase penurunan sebesar 50%. Sedangkan pada uji dengan eco enzyme kulit jeruk (Citrus Sinesis L.), jumlah kuman udara pre-test tercatat 216 CFU/m3 dan menurun menjadi 144 CFU/m3, dengan persentase penurunan sebesar 33,33%. Uji statistik menunjukkan bahwa eco enzyme kulit nanas memiliki p-value 0,004 (<0,05), sehingga dinyatakan berpengaruh, sedangkan eco enzyme kulit jeruk memiliki p-value 0,057 (>0,05), sehingga dinyatakan tidak berpengaruh signifikan.Simpulan: Disarankan kepada pengelola sekolah untuk menggunakan eco enzyme, terutama eco enzyme kulit nanas (Ananas comosus), sebagai alternatif disinfektan guna mengurangi angka kuman udara. ABSTRACT Title: Effect of Eco Enzyme of Pineapple Peel (Ananas Comosus) and Orange Peel (Citrus Sinesis L.) in Reducing The Number of Air GermsBackground: Classroom learning activities lasting 8-10 hours each day have the potential to increase indoor air pollution, including microorganisms. Microorganism control indoors can be achieved through disinfection using disinfectants such as eco enzyme. This study aims to evaluate the effects of eco enzymes derived from pineapple peel (Ananas comosus) and orange peel (Citrus Sinesis L.) on reducing airborne germ counts.Method: The study is a quasi-experimental with a Pre-Post Test Control Design, using 25% concentrations of eco enzyme variants and a 1-hour contact time. The study was conducted from November 2023 to April 2024. The independent variables were the eco enzymes made from pineapple and orange peels, while the dependent variable was the airborne germ count. Disturbing variables included temperature and humidity. The population of the study consisted of airborne germs in the classrooms of SMA Negeri 12 Makassar. The samples were selected using Purposive Sampling, targeting classes XII MIPA 4, XII MIPA 5, and XII MIPA 6. The sample consisted of the airborne germ count calculated using plate count agar media. Measurements followed Permenkes No. 2 of 2023, where the standard for germ count is <700 CFU/m³. Statistical analysis was carried out using One-Way ANOVA and Post Hoc Tukey HSD to compare the treatment groups in detail. The decision rule was based on p-value, where p-value > 0.05 indicates no effect, while p-value < 0.05 indicates an effect.Result: In the pre-test, the airborne germ count was recorded at 214 CFU/m³, while after treatment with pineapple peel eco enzyme (Ananas comosus), the count decreased to 107 CFU/m³, showing a reduction of 50%. Meanwhile, in the test using orange peel eco enzyme (Citrus Sinesis L.), the pre-test airborne germ count was recorded at 216 CFU/m³ and decreased to 144 CFU/m³, with a reduction of 33.33%. Statistical tests showed that the pineapple peel eco enzyme had a p-value of 0.004 (<0.05), indicating a significant effect, while the orange peel eco enzyme had a p-value of 0.057 (>0.05), indicating no significant effect.Conclusion: It is recommended that school administrators use eco enzymes, especially pineapple peel eco enzyme (Ananas comosus), as an alternative disinfectant to minimize airborne germ counts.

Edukasi Bahaya Pewarna pada Makanan Jajanan terhadap Kesehatan Anak Zaenab; Azizah, Nurfitriani; Rafidah, Rafidah; Haerani, Haerani
SEGANTANG LADA : JURNAL PENGABDIAN KESEHATAN Vol. 2 No. 2 (2024): SEGANTANG LADA : JURNAL PENGABDIAN KESEHATAN
Publisher : Poltekes Kemenkes Tanjungpinang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53579/segantang.v2i2.210

The lack of attention from various groups to the risks of food-related issues, such as food poisoning and cancer caused by harmful food additives, particularly affects the health of elementary school-aged children. The purpose of this community service program was to increase children's knowledge and understanding through education about the dangers of food coloring in snacks at UPT SPF SDN KIP Bara-Baraya II, Makassar City. The method of implementation included lectures in the form of educational sessions, demonstrations, pre- and post-tests, and the distribution of leaflets, aimed at assessing the participants' level of knowledge. The results of the community service program showed an improvement in participants' knowledge, with 26 participants (75%) categorized as having good knowledge, 5 participants (14%) in the moderate knowledge category, and 4 participants (11%) in the poor knowledge category. The community service activity concluded that out of 35 participants, there was a significant change in their level of knowledge after receiving education on the dangers of food coloring in snacks and its effects on children's health. It is recommended that students become more selective when choosing foods to consume, particularly avoiding those containing harmful coloring substances.

Pemberdayaan Masyarakat Melalui Aplikasi Ekstrak Daun Teh Hijau Sebagai Insektisida Dalam Pencegahan Nyamuk Demam Berdarah (Aedes aegypti) Di Kelurahan Banta-Bantaeng Kota Makassar Rasjid, Ashari; zaenab, Zaenab; Rafidah, Rafidah; Haerani, Haerani; Azizah, Nurfitriani
Jurnal Abdimas Jatibara Vol 3, No 2 (2025): Jatibara Vol.3 No.2 Februari 2025
Publisher : STIKES Yayasan RS.Dr.Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29241/jaj.v3i2.2152

Makassar City is the capital of South Sulawesi Province, which is the fifth largest region with the highest number of dengue fever cases, recording 175 cases in 2020. Chemical control remains the primary approach for managing Aedes aegypti mosquitoes. One method of control is using natural insecticides derived from green tea leaf extract. A community service initiative aimed to develop the knowledge and skills of local residents in Banta-Bantaeng Village in preventing the spread of Dengue Fever through the application of green tea leaf extract. The community service methods included education about Dengue Fever and the use of natural insecticides from green tea extract, as well as a demonstration on how to apply the green tea leaf extract. The results of the community service showed that 23 people (88.46%) recognized the purpose, effectiveness, and application procedures of green tea leaf extract for preventing dengue mosquitoes (Aedes aegypti). In conclusion, 8 participants (30.76%) provided feedback through questions during the discussion session, and 16 people (61.53%) were able to demonstrate the application of green tea leaf extract. It is recommended that the community regularly apply the green tea leaf extract product to prevent Aedes aegypti mosquitoes.

PENERAPAN INOVASI SINAR UV PADA TEMPAT PENYIMPANAN MAKANAN DI KELURAHAN BANTA-BANTAENG KOTA MAKASSAR Zaenab, Zaenab; Rafidah, Rafidah; Azizah, Nurfitriani
MIMBAR INTEGRITAS : Jurnal Pengabdian Vol 4 No 2 (2025): AGUSTUS 2025
Publisher : Biro Administrasi dan Akademik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/mimbarintegritas.v4i2.5731

Data BPOM Makassar menunjukkan sebanyak 211 anak mengalami keracunan karena pangan sepanjang tahun 2021, 25% diantaranya terjadi pada anak sekolah dengan usia 10-19 tahun. Upaya pengendalian makanan untuk meningkat keamanan dan meminimalisasi kontaminasi makanan yaitu dengan penggunaan lampu sinar UV. Tujuan pengabdian masyarakat untuk meningkatkan pengetahuan dan keterampilan masyarakat terhadap sanitasi makanan melalui penerapan sinar UV. Metode dalam pengabdian masyarakat berupa observasi, penyuluhan, dan demonstrasi penggunaan sinar UV pada etalase tempat penyimpanan makanan. Hasil pengabdian masyarakat menunjukkan peserta yang hadir sebanyak 26 orang dan setelah pelaksanaan terjadi perubahan pengetahuan peserta sebelum dan setelah diberikan penyuluhan terkait makanan sehat, personal hygiene penjamah, sanitasi makanan dan demonstrasi penggunaan sinar UV pada etalase tempat penyimpanan makanan. Kesimpulan respon dan tanggapan masyarakat yang baik ditinjau dari peserta yang turut aktif dalam sesi diskusi sebanyak 4 orang (15,3%) dan peserta yang aktif dalam demonstrasi penggunaan sinar UV pada etalase tempat penyimpanan makanan sebanyak 10 orang (38,46%).

Pemanfaatan Etalase Makanan Kombinasi Teknologi Sinar UV Variasi Jarak, Waktu dan Jenis Makanan di Kelurahan Banta-Bantaeng Kota Makassar Zaenab, Zaenab; Rafidah, Rafidah; Haerani, Haerani; Budirman, Budirman; Azizah, Nurfitriani
Media Implementasi Riset Kesehatan Vol 6 No 1 (2025): Media Implementasi Riset Kesehatan (Juni)
Publisher : Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mirk.v6i1.1275

Data dari BPOM Makassar mencatat sebanyak 211 anak mengalami keracunan pangan sepanjang tahun 2021, dengan 25% kasus terjadi pada kelompok usia sekolah 10–19 tahun. Salah satu upaya yang dapat dilakukan untuk meningkatkan keamanan pangan dan mengurangi risiko kontaminasi adalah pemanfaatan etalase makanan kombinasi teknologi sinar UV berdasarkan jarak, waktu dan jenis makanan. Metode dalam pengabdian masyarakat berupa observasi, penyuluhan, dan demonstrasi penggunaan sinar UV pada etalase tempat penyimpanan makanan. Hasil kegiatan menunjukkan peserta yang hadir sebanyak 26 orang dan setelah pelaksanaan terjadi perubahan pengetahuan peserta sebelum dan setelah diberikan penyuluhan terkait makanan sehat, personal hygiene penjamah, sanitasi makanan dan demonstrasi penggunaan etalase makanan kombinasi sinar UV. Kesimpulan dari kegiatan adalah peserta turut aktif dalam sesi diskusi sebanyak 4 orang (15,3%) dan peserta yang aktif dalam demonstrasi penggunaan sinar UV pada etalase tempat penyimpanan makanan sebanyak 10 orang (38,46%). Direkomendasikan UMKM memanfaatkan etalase makanan kombinasi teknologi sinar UV sebagai inovasi pengendalian kualitas makanan. Kata Kunci: Tempat Penyimpanan Makanan, Sanitasi Makanan, Lampu Sinar UV

Pemanfaatan Eco-enzyme Sebagai Inovasi Pengendalian Mikrobiologis Udara Dalam Ruang Zaenab, Zaenab; Azizah, Nurfitriani
Media Kesehatan Politeknik Kesehatan Makassar Vol 20 No 1 (2025): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v20i1.1274

Air in rooms contaminated by microorganisms such as bacteria can cause health problems, especially respiratory tract infections. The use of eco-enzymes as a natural disinfectant is an environmentally friendly alternative to control airborne bacteria. This study aims to determine the effectiveness of eco-enzyme at concentrations of 15%, 20%, and 25% in reducing airborne bacteria levels in indoor spaces. The research method used a Quasi-Experimental design with a Pre-Post Test Control Group. Samples were collected from three classrooms at SMA Negeri 12 Makassar using random sampling. The eco-enzyme concentrations tested were 15%, 20%, and 25%, with a contact time of 1 hour. Data were analyzed using a One-Way ANOVA test. The results showed a significant reduction in airborne bacteria levels at all concentrations: 15% reduced by 14%, 20% by 24%, and 25% by 76%. Meanwhile, the control group experienced an increase in bacterial counts by 27%. Statistical analysis showed significant differences, with the 25% concentration being the most optimal (p-value 0.0001 < 0.05). Eco-enzyme at a concentration of 25% was proven effective in reducing airborne bacteria and has potential as an environmentally friendly natural disinfectant. This study has limitations, such as the use of a simple application method (manual sprayer) and a limited number of samples, so further research is recommended using the dry mist method and a broader sample scope. Keywords: Eco-enzyme; Natural Disinfectant; Air Bacterial Count; Indoor Air

Personal Hygiene dan Sanitasi Tempat Pengolahan Terhadap Kualitas Bakteriologis Makanan Jajanan di Pasar Cidu Kota Makassar Zaenab, Zaenab; Azizah, Nurfitriani
Jurnal Kesehatan Lingkungan Indonesia Vol 24, No 2 (2025): Juni 2025
Publisher : Master Program of Environmental Health, Faculty of Public Health, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jkli.68340

Latar belakang: Makanan jajanan merupakan salah satu jenis pangan yang berisiko tinggi terhadap cemaran bakteriologis, jika pengolahan dan penyajiannya tidak memenuhi standar kebersihan. Penelitian ini bertujuan mengetahui personal hygiene dan sanitasi tempat pengolahan terhadap kualitas bakteriologis makanan jajanan pasar di Pasar Cidu Kota Makassar.Metode: Penelitian ini merupakan observasional analitik dengan pendekatan cross-sectional. Populasi penelitian adalah 171 pedagang. Sampel diambil secara purposive sampling sebanyak 20 orang penjamah dan 20 sampel makanan jajanan yang disajikan. Jenis makanan yang diuji meliputi makanan berbahan dasar daging, telur dan susu. Analisis laboratorium terhadap parameter bakteriologis yaitu angka kuman, Escherichia coli, dan Salmonella sp. Analisa data menggunakan Uji Fisher's exact test dengan signifikansi p-value < 0,05 dinyatakan memiliki hubungan.Hasil: Hasil penelitian menunjukkan 19 responden (95%) dengan kategori personal hygiene buruk dan 1 responden (5%) dengan kategori baik, sanitasi tempat pengolahan makanan menunjukkan sebanyak 14 TPM (70%) dengan kategori buruk sedangkan sebanyak 6 TPM (30%) dengan kategori baik. Hasil uji laboratorium menunjukkan bahwa sebagian besar makanan jajanan yang diuji mengandung cemaran bakteri, dengan angka kuman > 1.000 koloni/gr pada 17 (85%) sampel, Escherichia coli positif pada 3 (15%) sampel, dan Salmonella sp terdeteksi pada 1 (5%) sampel.Simpulan: Tidak ada hubungan personal hygiene terhadap kualitas bakteriologis pada makanan jajanan di Pasar Cidu Kota Makassar dengan p-value 0,150 > 0,05, p-value Salmonella sp. 1.000 > 0,05 dan p-value bakteri Escherichia coli 1.000 > 0,05 sedangkan ada hubungan kondisi sanitasi tempat pengolahan makanan dengan kualitas bakteriologis angka kuman dengan p value 0,018 < 0,05. ABSTRACT Title: Personal Hygiene of Food Handlers and Sanitation of Food Processing Facilities on the Bacteriological Quality of Street Food at Cidu Culinary Market Makassar CityBackground: Street food is considered high-risk for bacteriological contamination if its processing and serving do not meet hygiene standards. This study aims to assess the personal hygiene of food handlers and the sanitation of food processing areas in relation to the bacteriological quality of street food at Cidu Market, Makassar City.Method: This was an analytical observational study using a cross-sectional approach. The study population consisted of 171 food vendors. A purposive sample of 20 food handlers and 20 street food samples commonly served by them was selected. The tested food samples included those made from meat, eggs, and milk. Laboratory analysis was conducted to examine bacteriological parameters total plate count, Escherichia coli, and Salmonella sp. Data were analyzed using Fisher’s Exact Test, with a significance level set at p-value < 0.05.Result: The study found that 19 respondents (95%) had poor personal hygiene, while only 1 (5%) was categorized as good. In terms of sanitation, 14 food processing sites (70%) were in poor condition, and 6 (30%) were in good condition. Laboratory tests showed that most street food samples were contaminated: 17 samples (85%) had total plate counts > 1,000 CFU/gram, E. coli was found in 3 samples (15%), and Salmonella sp. was detected in 1 sample (5%).Conclusion: There was no significant relationship between personal hygiene and the bacteriological quality of street food p-values total plate count 0.150 < 0,05, E. coli 1.000 , 0,05 and Salmonella sp. 1.000 < 0,05. However, a significant relationship was found between the sanitation condition of food processing areas and total plate counts p-value 0.018 < 0,05.

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