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Jurnal Kesehatan Cendikia Jenius
Published by CV. Cendikia Jenius Indonesia
ISSN : -     EISSN : 30318793     DOI : https://doi.org/10.12123/jenius.v1i1
Core Subject : Health,
Health Professions Medicine & Pharmacology Nursing Public Health Veterinary
Jurnal Kesehatan Cendikia Jenius dengan e-ISSN : 3031-8793 berdiri pada tahun 2023 dibawah naungan CV. Cendikia Jenius Indonesia yang salah satu bidang kegiatannya adalah publikasi jurnal ilmiah secara berkala yang sudah terdaftar di Kementerian Hukum dan HAM RI Direktorat Jenderal Administrasi Hukum Umum Nomor : AHU-0073637-AH.01.14 Tahun 2023 dengan sistem publikasi jurnal dengan terbitan Open Journal Systems (OJS). Publikasi pada jurnal ini dilakukan secara online dimana penulis, pembaca dan mahasiswa bisa mengkases jurnal ini tanpa dibatasi ruang dan waktu. Jurnal Kesehatan Cendikia Jenius adalah sebuah jurnal peer-review yang didedikasikan untuk publikasi hasil penelitian yang berkualitas dalam semua bidang ilmu Kesehatan . Jurnal Kesehatan Cendikia Jenius menerbitkan secara berkala tiga kali setahun yaitu pada Bulan April, Agustus, dan Desember. Jurnal Kesehatan Cendikia Jenius diterbitkan oleh CV. Cendikia Jenius Indonesia. Semua publikasi di Jurnal Kesehatan Cendikia Jenius bersifat terbuka yang memungkinkan artikel tersedia secara bebas online tanpa berlangganan.
Arjuna Subject : Umum - Umum
Articles 12 Documents
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Search results for , issue "Vol. 2 No. 2 (2025): April" : 12 Documents clear
Food Handler Behavioral Factors That Influence Food Sanitation Hygiene Requirements in Restaurants in Sinonsayang District Agnes T. Watung; Katiandagho, Dismo; Donny Makalalag; Anselmus Kabuhung
Jurnal Kesehatan Cendikia Jenius Vol. 2 No. 2 (2025): April
Publisher : CV. CENDIKIA JENIUS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70920/jenius.v2i2.216

Abstract

Food sanitation hygiene is a preventive effort that focuses on activities and actions that are necessary to free food and drink from all dangers that could interfere. The results of the initial survey conducted show that it still exists food handlers who process food do not use aprons, head coverings, sarongs hands, dressed sloppy and food handlers do not carry out health checks every month. The aim of the research is to determine the behavioral factors of food handlers which is related to food sanitation hygiene in restaurants in Sinonsayang District. The type of research is Cross-sectional, the independent variables are knowledge, attitudes and actions and the dependent variable is the hygiene and sanitation requirements of the restaurant. The sample in this study was 7 restaurants with 24 food handler respondents. The instruments in this research are questionnaires and observation sheets. The research data were analyzed univariately and bivariately which were analyzed using correlation tests. The research results prove that there is a meaningful relationship between knowledge and values p = 0.034, the attitude that gets the value p = 0.010 and actions towards hygiene and sanitation requirements for restaurants in Sinonsayang District, which received a score p = 0.020. The conclusion is that there is a significant relationship between the knowledge, attitudes and actions of food handlers towards the sanitation and hygiene requirements of restaurants in Sinonsayang District. It is recommended that food handlers maintain personal hygiene when handling food, so as not to become a medium for transmitting disease through food.
Formalin Levels in Several Types of Salted Fish Before and After Soaking in Rice Washing Water Angki Purwanti; Husjain Djajaningrat
Jurnal Kesehatan Cendikia Jenius Vol. 2 No. 2 (2025): April
Publisher : CV. CENDIKIA JENIUS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70920/jenius.v2i2.223

Abstract

The use of formalin as a preservative in salted fish remains common despite its harmful effects on health. This study aimed to determine the effectiveness of soaking salted fish in rice washing water at ratios of 1:1 and 1:1.5 in reducing formalin levels. The research employed a pretest-posttest design using a laboratory experiment on six types of salted fish selected through purposive sampling from a traditional market in Pondok Gede, Bekasi. The experiment was conducted at the Chemistry Laboratory of the Health Polytechnic of the Ministry of Health Jakarta III from July to December 2024. Four types of salted fish—squid, jambal, pepetek, and sanggeh—were confirmed to contain formalin, with levels ranging from 16 to 29 ppm. The samples were soaked for 20 minutes in rice washing water of two different concentrations and analyzed using colorimetry. The results showed that soaking in 1:1 rice water reduced formalin levels by 26–51%, while soaking in 1:1.5 rice water reduced levels by 55–77%. The higher the concentration of rice washing water, the greater the reduction in formalin. It is concluded that soaking in rice washing water effectively reduces formalin levels without affecting the organoleptic quality. Further research is recommended using other types of salted fish and varied soaking durations.

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