Hendra Budi Sungkawa, Hendra Budi
Unknown Affiliation

Published : 2 Documents

Found 2 Documents

Hubungan Paparan Pestisida Dengan Kejadian Goiter Pada Petani Hortikultura Di Kecamatan Ngablak Kabupaten Magelang Sungkawa, Hendra Budi; Setiani, Onny; Suhartono, Suhartono
JURNAL KESEHATAN LINGKUNGAN INDONESIA Vol 6, No 2 (2007): Vol 6, No 2 (2007)

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ABSTRACT Background: Pesticides are toxic material  or a substance or mixture of substances used to kill a pest or  intended for preventing, destroying, repelling or mitigating any pest.[2] A pesticide may be a chemical substance, biological agent (such as a virus or bacterium), antimicrobial, disinfectant or device used against any pest. Pests in agriculture  include insects, plant pathogens, weeds, molluscs, birds, mammals, fish, nematodes (roundworms.  Although there are benefits to the use of pesticides, there are also drawbacks, such as potential toxicity to humans and environment. Usage pesticide which do not well  managed  may  generate negative impact. Chronic poisoning of pesticides may produce adverse effect on health, including, cancer, genetic mutation, thyroid diasease, reproductive disorders and neurodegenerative disases. Preliminary researh showed that farmer in district of Ngablak   98 %  have experience of pesticide exposure. Result of study indicate that 16,5 % farmer of horticulture that have pesticide exposure  district of Ngablak  have a disorder of  thyroid and manifest as goiter. This research objective was to find out the relation between pesticides exposure and the incidence of goitre on farmer exposed to pesticides. Method: this research used a case control design with  68 case and 68 control. The variable of the research include age, education, work duration, time of activity per day, pesticide type, pesticide dose, spraying frequency, time of  spraying, farmer position to wind direction while spraying and using of personal protective equipment. Result: Research result indicated  that variables that related to the incidence of endemic goitre were age (OR = 3,83; CI 95%= 1,88 – 7,81), work duration (OR = 12, 79; CI 95% = 2,85 – 57,53), time of activity per day (OR = 2,47; CI 95% = 1,16 – 5,23), pesticide type (OR = 5,86; CI 95% = 2,73 – 12,56), pesticide dose (OR = 2,96; CI 95% = 1,37 – 6,42), spraying frequency (OR = 4,69; CI 95% = 2,28 – 9,69), farmer position to wind direction while spraying (OR = 3,07; CI 95% = 1,39 – 6,77), using of personal protective equipment (OR = 3,18; CI 95% = 1,57 – 6,41). Conclusion: Farmer’s risk factor to the incidence of endemic goitre is  working  time time of activity per day, pesticide type, spraying frequency, farmer position to wind direction while spraying  and  the use of personal protective equipmetn, in its  contribute 33,78%. Probability to the incidence of goitre on farmer exposed to pesticides. Keyword : pesticide exposure,  pesticides type, work duration, incidence of goitre, farmer
Pengaruh Suhu dan Lama Penyimpanan terhadap Kadar Nitrit pada Rebusan Bayam Hijau Sungkawa, Hendra Budi; Sugito, Sugito
Jurnal Kesehatan Vol 10, No 2 (2019): Jurnal Kesehatan
Publisher : Politeknik Kesehatan Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jk.v10i2.1209


Spinach is a highly nutritious leaf vegetable that is beneficial to the body, including one of the plants recommended fields to support the Family Nutrition Improvement Business (FNIB). Spinach contains nitrate (NO3-) which is reduced by air will become nitrite (NO2-). Consuming spinach should not be more than 5 hours after cooking, because if consumed in a situation that has been left it can cause poisoning in the body. This study was a quasi-experiment with Griess II examination method with Perkin Elmer's Lambda 25 UV-Vis Spectrophotometer which aims to determine the effect of temperature and storage time on nitrite levels in green spinach stew. The results of data processing showed nitrite levels in green spinach stew stored for 3 hours at 0.017mg/L and 0.038mg/kg, for 6 hours at 0.076mg/L and 0.015mg/kg and for 9 hours at 0.428mg/L and 0.005mg/kg.The level of storage in the room, the lowest value is 0.009mg/L while the highest value is 0.915mg/L. Whereas in the refrigerator storage the lowest value is 0.003mg/L and the highest level is 0.048mg/L.  The conclusion in this study is that there are differences in nitrite levels in boiled green spinach which are stored for 3 hours, 6 hours, and 9 hours, and there is an effect of storage temperature on nitrite levels with very strong relationship strength.