Enni Rosida Sinaga
Politeknik Kesehatan Kementerian Kesehatan Kupang

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PERSONAL HYGIENE, WASHING EATING UTENSILS AND AMOUNT OF EATING UTENSILS BACTERIA AT THE FOOD SELLERS CENTER IN KAMPUNG SOLOR, KUPANG SINAGA, ENNI ROSIDA
JURNAL INFO KESEHATAN Vol 11 No 1 (2013): JURNAL INFO KESEHATAN
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (329.577 KB) | DOI: 10.31965/infokes.v11i1.7

Abstract

Introduction: Food and drink are human being’s daily need for living, growing and developing. To contribute well in human’s body, food and drink should meet nutrition, health, nature, and hygiene indicators. Therefore, food and drink treating management are needed by considering environmental sanitation, personal, and eating utensils hygiene. Based on assumption, in Indonesia 80% of food and drink related sicknesses were spread from the food. Diarrhea out break is frequently happened to people in Kupang as it was recorded from December 2008 to January 3th 2009; there were 284 victims with 3 deaths. Diarrhea can spread from food, drink, utensil, and waiters. Objective: To analyze the correlation of personal hygiene, washing eating utensils toward the amount of eating utensils bacteria in foods at the food sellers center in Kampung Solor, Kupang. Method: This research used observational analysis by using cross sectional technique. The population of this research was all 31 food sellers at food court sellers center. Subject of this research was 25 food sellers who used plates and glasses when serving food and drink. The independent variable in this research was personal hygiene, while the dependent variable was the amount of eating utensils bacteria. The data were collected by using check list from observation and microbiology check conducted to plates and glasses in laboratory. The data were processed and analyzed by using Chi Square statistical test with univariate, bivariate (OR, CC) analysis at α = 0.05. Analysis and Result: Bivariate analysis showed that there were significant correlation in washing eating utensils 0.041 at OR 7.700 point. The significance relationship of washing eating equipments toward the amount of eating equipments bacteria were presented at C 0.025 for washing eating utensils.  Conclusion: Washing eating utensils properly showed significant relationship toward the amount of eating utensils bacteria. Waste solid, waste disposal, and personal hygiene showed no significant correlation toward the amount of eating utensils bacteria.
KEBIASAAN CUCI TANGAN, KONDISI FASILITAS CUCI TANGAN DAN KEBERADAAN E. COLI PADA TANGAN PENJAMAH MAKANAN DI RUMAH MAKAN DALAM WILAYAH KERJA PUSKESMAS OEBOBO KUPANG TAHUN 2012 KUSMIYATI, KUSMIYATI; SINAGA, ENNI ROSIDA; WANTI, WANTI
JURNAL INFO KESEHATAN Vol 11 No 2 (2013): JURNAL INFO KESEHATAN
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.052 KB) | DOI: 10.31965/infokes.v11i2.27

Abstract

Food is needed for our body as energy source. Food also as source of food borne diseases if it is untreatment well. Here, food handler is important to keep the food higyene. This research aim is to describe the hand washing habit, hand washing facility and the present of E. coli at the food handler’s hands in Oebobo Primary Health Center. This discriptive research use cros sectional study with 50 restorants as samples, and 50 food handler, also 50 hand washing facility as unit sample. This research find only 30% food handler washed their hands more than 10 time a day, and almost always using soap when they did it. Many food handlers wash their hands incorrectly. Many restorant just have 1 hand washing facility, 62% the location separate between staf and consumen, only 58% with run water. This research also find there is E. coli at 16% food handlers’s hand.
THE STUDY OF COMPOSTING TIME PERIOD BY USING TOFU CESSPOOL ACTIVATOR’S AND FISH CESSPOOL ACTIVATOR’S SINAGA, ENNI ROSIDA; SIGA, ROMUALDUS RONALD
JURNAL INFO KESEHATAN Vol 12 No 2 (2014): JURNAL INFO KESEHATAN
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (145.961 KB) | DOI: 10.31965/infokes.v12i2.56

Abstract

      Tofu and fish cesspool has contained an organic substance for microorganism growth in decomposing process of organic substances. The purpose of this research was to know the ability of tofu cesspool activators and fish cesspool activators in composting process.      The research type was pre-experiment research and used posttest only design. The independent variables are tofu cesspool activator and fish cesspool activator. Dependent variables are composting period time, temperature, pH, humidity, and C/N ratio. Data collected were measured result of parameter area, and laboratory test. The data was analyzed descriptively.      Research result indicated that in tofu cesspool activator treatment got pH, 6,9, temperature was 34,7á´¼C, humidity was 64,9% RH and C/N ratio was 13,83% and needed 12 days composting. For group of fish cesspool activator treatment got pH 7, temperature was 35,4á´¼C, humidity was 66,8%RH and C/N ratio was 17,5% and needed 14 days composting. Based on some literatures descripted best temperature was 25á´¼C-60á´¼C, and best Ph about 6.5-7.5, optimum humidity 40-60% RH, period time of composting was 2-3 weeks, and C/N best ratio was 10-20%.      Activator of tofu cesspool’s and fish cesspool’s can be used in composting process. It was suggested to community to use both activators in composting.