Garuda - Garba Rujukan Digital

Keberadaan Boraks Pada Makanan Jajanan Di Kota Banjarbaru M. Ilham Rusadi; Rahmawati Rahmawati; Erminawati Erminawati
JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Vol 13, No 1 (2016): Jurnal Kesehatan Lingkungan Volume 13 No. 1, Januari 2016
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan Banjarbaru

Abstract: Boraks availability on food hawker at Banjarbaru city. Pentol bakso is a very popular food in Banjarbaru City. Almost all walks of life loved this dish because flavors are tasty and the prices are cheap so not surprised if traders bulb meatballs mushrooming in every area. To meet the standard that favored consumers save time and extend the bulb meatballs, many merchants are not responsible for adding chemicals that are actually prohibited from foods like boraks. This research aims to know the existence of boraks and factors which determine the presence of boraks on food hawker bulb meatballs sold around Field Murjani. The type of research used are descriptive i.e. describing the existence of boraks, level of knowledge, and merchant processing on food hawker pentol bakso sold around the field with the approach of cross sectional Murjani. The results of laboratory examination showed that all samples taken from the pentol bakso traders selling in the vicinity of the field there is no boraks Murjani. All merchants using only food additives are allowed in processing pentol bakso. It is supported most traders have a good knowledge about the food additives. The traders expected that pentol bakso still give priority to safety and security of consumers economic interests above personally by not entering the banned food additives into processed food products. Keywords: Food snack, Boraks

Penggunaan Alat Pengatur Konsentrasi Kaporit (Ca(ClO)2) dalam Meningkatkan Efektifitas Desinfeksi Peralatan Makan Siti Noor A’in A’fifah Puteri; Rahmawati Rahmawati; Darmiah Darmiah
JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Vol 14, No 2 (2017): Jurnal Kesehatan Lingkungan Volume 14 No. 2, Juli 2017
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan Banjarbaru

Abstract: The Use Of Chlorine Concentration Controller (Ca(ClO)2) In Improving The Effectiveness Of Cutlery Disinfection. About 80% of food-cause disease and food poisoning are caused by microbial contamination, one of which comes from the equipment used. Equipment potential as food contamination is not clean enough and not appropriate washing process, because it skips over disinfection stage. One of cutlery disinfection process is by giving active chlor (chlorine) at concentration 50 ppm. This study aimed to determine the ability of the use of chlorine concentration controller (Ca(ClO)2) in improving the effectiveness of cutlery disinfection. This study used experimental method, the data was obtained by trial the accurate chlorine concentration (Ca(ClO)2), plate samples immersed using chlorine solution and laboratory test of number bacteria and E.coli parameters. The results of chlorine (Ca(ClO)2) concentration controller were confirmed that in one press the apparatus could removable solution of 2 mL equivalent to 50 ppm if it used for 1 L of water. Based on the result of laboratory examination was known that the number of germs post-treatment was smaller than pre-treatment and negative E.coli on pre and post-treatment. The contact time determined the percentage decrease of germs after disinfection. The contact time at 2 minutes could reduce the number of germs of 99,08%. Keywords : Chlorine (Ca(ClO)2); Disinfection

Pengaruh Variasi Konsentrasi Larutan Serbuk Daun Jeruk Purut (Citrus hystrix. DC) Terhadap Parameter Angka Kuman pada Peralatan Makan Sri Ningrum; Munawar Raharja; Rahmawati Rahmawati
JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Vol 14, No 1 (2017): Jurnal Kesehatan Lingkungan Volume 14 No. 1, Januari 2017
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan Banjarbaru

Abstract: The effect of variation concentration of solution powder kaffir lime leaves (Citrus hystrix. dc) against the parameter of figure germ at eating utensils. The recommended disinfection process such as the use of heat and chemicals in a society generally not done because it takes a long time and expensive cost, as well as the excessive use of chemicals, can cause environmental pollution. Therefore, the necessary natural ingredients as a substitute as kaffir lime leaves. Based on the research results Sulistiyani, et al (2004) showed a rinsing by using kaffir lime leaves can decrease the number of microbes on eating utensils. This study aims to determine the effect of variation concentration of solution powder kaffir lime leaves (Citrus hystrix. DC) against the parameter of figure germ at eating utensils. This type of research is experimental, pretest-posttest design with the control group. The samples used were 42 swab samples plate tools. Methods of data collection based on the check out results from the number of figure germ (TPC) in the laboratory. Analysis of data using statistical test Paired t-test and correlation test. The results showed that the average total number of figure germs before treatment ranged from 44-73 colonies/cm2, and the average total number of figure germs after disinfection treatment with a solution of powdered kaffir lime leaves ranging between 6-50 colonies/cm2. Based Paired t-test is known that there are differences the average number of figure germ before and after treatment, where the average total number of figure germs after treatment is lower than the average number of figure germs before treatment with the percentage decrease ranging between 23-89%. Statistical analysis of the correlation test showed there is a relationship between variations in concentration of powder kaffir lime leaves with the number of figure germ on the plate. Kaffir lime leaves contain chemical compounds polyphenols, flavonoids, essential oils, tannins and alkaloids that have a pharmacological effect as an antiseptic, so it can be used as a disinfectant to wash eating utensils. Keywords: Kaffir lime leaves (Citrus hystrix. DC); figure germs.

Uji LC50 Limbah Tahu Terhadap Ikan Nila (Orechromis Niloticus) Umur 2 Bulan di Banjarbaru Hardiono Hardiono; Rahmawati Rahmawati
JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Vol 11, No 1 (2014): Jurnal Kesehatan Lingkungan Volume 11 No. 1 Januari 2014
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan Banjarbaru

Abstract: LC 50Test of Tofu Waste Water to Tilafia (Orechromis niloticus) aged 2 months in Banjarbaru. Tofu industrial wastewater with a low pH, 0 mg/l DO and a temperature of 32°C when discharged without treatment into receiving water bodies will lead to the death of aquatic biota so acute toxicity tests need to be done. This study aims to determine the LC50 of the waste out in tilapia (Oreochromis niloticus). This study used an experimental method, posttest design with a control group. Samples were taken randomly in waste outlet in Banjarbaru, then toxicity tests performed with various of toxicant concentrations and exposure time at tilapia of 2 months age. Based on the initial results of toxicity tests, the lowest concentration that causes 100% dead of tilapia is 20%, so that the concentration of industrial wastewater know that will be used in the acute toxicity tests are: 4, 8, 12, 16 and 20%. Parameters wich were controlled are pH, temperature and DO. Probit analysis using SPPS was used to determined LC50. The results showed that LC50 for exposure time: 24, 48 and 72 hours are 3.80 up to 11.35%, 3.67 s.d 14.30% and 3.38 up to 12.10% particularly. Correlation analysis showed the characteristics of pH and DO in the tofu industrial wastewater affects the LC50. Decrease of DO and pH, LC50 would decrease. The study is expected as input to information and pollution control and waste out policy decisions in order to make local regulations maintained environmental sustainability. For further research can complement parameters Ammonia levels and turbidity in the water that affect the survival of fish, in addition to the pH, DO and temperature of the water.Keywords : LC50 test; tofu waste water; Tilafia (Orechromis niloticus) of 2 months aged.

Penerapan Hygiene Sanitasi Makanan Minuman Di Lembaga Pemasyarakatan (LAPAS) Anak Suci Nurul Khaerani; Munawar Raharja; Rahmawati Rahmawati
JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Vol 13, No 1 (2016): Jurnal Kesehatan Lingkungan Volume 13 No. 1, Januari 2016
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan Banjarbaru

Abstract: Application of hygiene and sanitation of food and drink in Lembaga Pemasyarakatan Anak (LAPAS). Lembaga Pemasyarakatan is have purpose to provide guidance to prisoner in Indonesia. The average population density Lapas the over capacity in Indonesia. Based on recent data form Kantor Wilayah Kementrian Hukum dan Hak Asasi Manusia, the number of population in LAPAS class II A Martapura was ranked third highestof the 13 LAPAS in Kalimantan Selatan with the number of population of about 921 people. With many of population, application of hygiene and sanitation of food an drink need to be implement for the implementation of food safety. The purpose of this research was to determine how the application of the hygiene and sanitation of food and drink in LAPAS class II A Martapura. The study was conducted by observing how security measures against food, equipment, food handlers, and food holder then comparing them with standard. The results showed thet the application of the hygiene and sanitation of food and drink in the category overall enough. For variable security measures on the equipment and food handlers in the category less, variable security measures on the food holder in the category enough, and variable security measures on the food in the category good. To the optimize application of hygiene and sanitation of food and drink in Lapas, efforts to do is add sanitation facilities food holder modify the open space, ordered food ingredients should not use the car open and do not slam, washed equipment performed with the correct phases and use soap, and stroge equipment stored in a safe place to minimize contamination of biological, physical, chemical. Keywords : Application Higiene and sanitation of food and drink

Uji Toksisitas Akut Air Limbah Industri Sasirangan Terhadap Ikan Nila (Oreochromis Niloticus) Akhmad Yafi Kusuma; Rahmawati Rahmawati; Hardiono Hardiono
JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Vol 16, No 1 (2019): Jurnal Kesehatan Lingkungan Volume 16 No. 1, Januari 2019
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan Banjarbaru

Abstract: Toxicity Test Of Acute Industrial Waste Water On Tilapia Fish (Oreochromis Niloticus). The sasirangan industrial liquid wastes containing high ammonia and high pH when discharged into the receiving water body without treatment will result in changes in water quality and even the death of aquatic biota so that an acute toxicity test is necessary. This study aims to determine the value of LC50 from waste sasirangan against tilapiaI. This research used the experimental method of Post Control Only Control Group Design design. Samples taken as much as 100 liters of waste in one industry sasirangan existing in the city of Banjarmasin. Concentrations of the sasirangan waste solution to be used in the acute toxicity test are: 4, 8, 12, 16 and 20%. Parameters studied include ammonia, DO, pH, and temperature. To determine the value of LC50 using probit analysis. The results showed that LC50 for exposure time 24, 48, 72 and 96 hours were 14.73%, 10.21%, 8.26%, and 7.35%, respectively. The results of the analysis show that pH and ammonia content of industrial effluent sasirangan affect the death of tilapia fish. This research is hoped that the sasirangan industry does not dispose of its waste directly to the water body but needs to process it first. For further research it can complement the untested parameters such as BOD, COD, and TSS that affect fish survival.

Faktor-Faktor Yang Berhubungan Dengan Tindakan Penjamah Dalam Penanganan Makanan Pada Rumah Makan Di Kabupaten Banjar Perdana Oktavianus Kurniawan; Darmiah Darmiah; Rahmawati Rahmawati
JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Vol 15, No 1 (2018): Jurnal Kesehatan Lingkungan Volume 15 No. 1, Januari 2018
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan Banjarbaru

The Factors Associated With Handler’s Action In Handling Food On Restaurants In Banjar District. In 2015 there are poisoning cases because of contaminated food by chemical, physical, and biological factors. The case occurred in Gambut Subdistrict, Kertak Hanyar, Simpang Empat and Martapura, cause South Kalimantan in the sixth province with the highest poisoning case in Indonesia. The poisoning cases of 66.7% is caused by microbial contamination on fast food from the handlers. This is because their action who are less concerned on food safety, especially they work at house. This study aimed to determine the factors associated with the handler’s action in handling food on restaurants in Banjar District. The study type was Observational Research with Cross sectional design. The method used interview and observation. The sample was determined by purposive sampling technique, which is obtained by research opinion, with the result obtain a sample amounted to 78 food handlers that work for 24 restaurants in Martapura, Banjar District. The results showed that there was significant relationship between: 1) the education and handler’s action (p

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