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All Journal Masker Medika KHIDMAH Jurnal Pengabdian Masyarakat Journal Health Applied Science And Technology (JHAST)
Rahmi Garmini
IKesT Muhammadiyah Palembang
Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Environmental Science Health Professions Immunology & microbiology Nursing Public Health

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Hubungan Karakteristik Pekerja Terhadap Personal Hygiene Penjamah Makanan Jasa Boga Golongan B Asrama Haji Kota Palembang Rahmi Garmini; Rio Purnama; Tiara Amelia Lestari; Muthia Felyanti
jurnal kesehatan terapan sains dan teknologi Vol 1 No 2 (2023): Journal Health Applied Science And Technology (JHAST)
Publisher : IKesT Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52523/jhast.v1i2.14

Abstract

Latar Belakang Permasalahan kesehatan khususnya masalah personal hygiene merupakan masalah yang sangat kompleks. Penerapan personal hygiene pada penjamah makanan dan minuman yang dilakukan untuk mencegah terjadinya kontaminasi. Dampak yang sering timbul didalam personal hygiene yaitu dampak fisik. Seseorang banyak menderita gangguan kesehatan akibat tidak terjaganya kebersihan perorangan yang baik. Tujuan penelitian untuk mengetahui hubungan karakteristik pekerja terhadap personal hygiene penjamah makanan jasa boga golongan B Asrama Haji Kota Palembang. Metode penelitian, penelitian ini menggunakan metode cross sectional yaitu penelitian untuk mencari hubungan antar variabel. Hasil penelitian dengan menggunakan uji chi-square didapatkan bahwa jenis kelamin dengan personal hygiene penjamah makanan didapatkan (p=0,031), Umur (p=0,011), Tingkat Pendidikan (p=0,376). Simpulan : ada hubungan antara jenis kelamin dan umur serta tidak ada hubungan antara tingkat pendidikan dengan personal hygiene penjamah makanan jasa boga golongan B Asrama Haji Kota Palembang
PENINGKATAN PENGETAHUAN MASYARAKAT TENTANG BUBUK KAYU MANIS SEBAGAI BIOINSEKTISIDA ALAMI PENGUSIR LALAT Rahmi Garmini
Khidmah Vol 4 No 2 (2022): Khidmah
Publisher : IKesT Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52523/khidmah.v4i2.408

Abstract

Lalat merupakan salah satu serangga parasit yang hidup berdampingan dengan manusia dan sebagai vektor penyakit yang memberi dampak merugikan bagi manusia karena memiliki peran pembawa mekanik patogen terhadap makanan manusia. Pengendalian lalat secara alami salah satunya dengan menggunakan kayu manis. Kayu manis (Cinnamomum burmanii) termasuk tanaman yang potensial untuk dikembangkan sebagai sumber bahan baku industri pestisida nabati, karena mengandung berbagai komponen yang bersifat toksik terhadap serangga diantaranya sebagai anti-feedant (mempengaruhi makan dari serangga) dan anti-hormonal atau terganggunya pembentukan hormon.
PENGARUH MASA KERJA DAN USIA TERHADAP PRODUKTIFITAS KERJA KARYAWAN PT HEVEA MK I PALEMBANG Rahmi Garmini
Masker Medika Vol 11 No 2 (2023): Masker Medika
Publisher : IKesT Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52523/maskermedika.v11i2.558

Abstract

Introduction: Every company is always required to suppress and provide optimization to human resources so that they are able to have high skills or abilities. Employees are one of the assets that are very important for the continuity of an organization to get high productivity. One of the factors that have an influence on employee productivity is the factor of age and years of service. Research Method: The research method used is an analytic survey with a cross sectional approach with a sample of 49 workers. Data analysis used the chi-square test. Results: There is a relationship between years of service (p value = 0.032) and age (p-value = 0.003) with work productivity. Conclusion: Years of service and age affect the level of employee productivity.
HUBUNGAN HYGIENE SANITASI DENGAN KEBERADAAN BAKTERI ESCHERICHIA COLI PADA MINUMAN ES CAPPUCINO DI KECAMATAN PLAJU KOTA PALEMBANG: HUBUNGAN HYGIENE SANITASI DENGAN KEBERADAAN BAKTERI ESCHERICHIA COLI PADA MINUMAN ES CAPPUCINO DI KECAMATAN PLAJU KOTA PALEMBANG Rahmi Garmini; Nurafni Maftukhah
jurnal kesehatan terapan sains dan teknologi Vol 2 No 1 (2024): Journal Health Applied Science And Technology (JHAST)
Publisher : IKesT Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52523/jhast.v2i1.38

Abstract

Background: Cappuccino iced drink is one of the most popular drinks people are interestedin, if in the management of drinks it is not hygiene and sanitary may result in the presence of ingredients in food and drink that can cause health problems for consumers. Purpose: The purpose of this research to analyze the relationship of sanitary hygiene with the presence of bacteria esccherichia coli on a cappuccino iced drink. Method: Using a Cross Sectional Research Design. Research Sample were 30 person. Types of Qualitatif Results: Based on statistical tests with the Chi Square test, the p value is ≥ 0,05 (0,201) so That Ha is rejected, meaning there is no relationship between Knowledge and Personal Hygiene. The results of statistical tests with the chi square test show a p value of ≤ 0,001 ) p value ≤ 0,05) Ha is accepted, meaning there is a relationship with Attitudes towards Personal Hygiene. The results of the Chi Square Statistical test showed that the p value was ≥ 0,05, namely 0,113, so Ha was rejected, meaning there was no relationship between behavior and Personal Hygiene. Conclusion: It shows that there is a relationship between personal hygiene of handlers, there is a relationship between equipment sanitation hygiene, there is a relationship between sanitation hygiene at places where drinks are sold, and there is a relationship between ice cappuccino vending facilities and the presence of Escherichia coli bacteria by showing a value of (p<0.05), there is no relationship between raw materials. with the presence of Escherichia Coli bacteria in the iced cappuccino drink showing a value of (p>0.05), the OR value = 8.333, meaning that Hygiene Sanitation of Raw Materials has an 8.33 times chance of the presence of Escherichia Coli bacteria, while from laboratory results it is 6.7% of all iced cappuccino drink samples were positive for Escherichia Coli and 9.33% of iced cappuccino drink samples were negative for Escherichia Coli in accordance with RI Minister of Health Regulation No. 1096/MENKES/PER/IV/2011 concerning Health Requirements for Hand-Wiped Cutlery, Food Ingredients, and Food (Catering Services) with requirements for pathogenic germs
Co-Authors Muthia Felyanti Nurafni Maftukhah Rio Purnama Tiara Amelia Lestari