The main problem of waste management on small islands is that the amount of waste often exceeds the capacity that the island can handle, due to the limited availability of land, volume of land, budget, and human resources. Unmanaged waste generation has an ecological impact such as environmental pollution, loss of natural resources; economic impacts such as decreased productivity; social impacts such as the emergence of conflict, and health impacts uch as increasing the number of environmental-based diseases on the community and the wider environment. The stakeholder role collaboration strategy is needed. This study aims to formulate a collaborative strategy for the role of stakeholders in the proper management of Penyengat Island, Tanjungpinang City. This research method is qualitative. Waste management on the island of Penyengat demands the role of the government, the private sector, and the community. The government moves in terms of regulations, facilities, and implementers. The role of the private sector is more to provide funds and empowerment. While the role of the community is more on empowering efforts to reduce waste and its utilization.
{"title":"Collaborating the Role of Stakeholders in Waste Management on Penyengat Island, Riau Islands Province, Indonesia","authors":"Z. Ikhwan","doi":"10.36929/jpk.v11i2.447","DOIUrl":"https://doi.org/10.36929/jpk.v11i2.447","url":null,"abstract":"The main problem of waste management on small islands is that the amount of waste often exceeds the capacity that the island can handle, due to the limited availability of land, volume of land, budget, and human resources. Unmanaged waste generation has an ecological impact such as environmental pollution, loss of natural resources; economic impacts such as decreased productivity; social impacts such as the emergence of conflict, and health impacts uch as increasing the number of environmental-based diseases on the community and the wider environment. The stakeholder role collaboration strategy is needed. This study aims to formulate a collaborative strategy for the role of stakeholders in the proper management of Penyengat Island, Tanjungpinang City. This research method is qualitative. Waste management on the island of Penyengat demands the role of the government, the private sector, and the community. The government moves in terms of regulations, facilities, and implementers. The role of the private sector is more to provide funds and empowerment. While the role of the community is more on empowering efforts to reduce waste and its utilization.","PeriodicalId":365602,"journal":{"name":"JPK : Jurnal Proteksi Kesehatan","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121286409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rinaldi Daswito, R. Ronaldo, Risman Kurnia, A. Aziz
Dengue Hemorrhagic Fever (DHF) is still a public health problem in Indonesia. The number of sufferers and the area of their distribution is increasing along with the increasing mobility and population density. The purpose of this study was to compare the number of eggs trapped in the ovitrap using rainwater and PDAM water. This type of research was a quasi-experimental design with a post-test-only design. Determination of the sampling location was done by determining the point of the house of DHF sufferers and their surroundings. The total number of eggs trapped in the ovitrap was 3829 eggs. The number of rainwater ovitraps (2279) traps more Aedes spp mosquito eggs than PDAM water ovitraps (1553). Ovitrap index of 61% in this study was included in the level 4 category or high above 40%. The results of the Mann-Whitney analysis with p-value = 0.637 > 0.05 means that it did not showed a significant difference between the number of eggs trapped in the rainwater ovitrap and PDAM water. There was no difference in the average number of eggs in rainwater and PDAM water ovitrap media. The community of RT 2 and RT 3 RW 1 are expected to always carry out the Mosquito Nest Eradication (PSN) movement at least once a week to reduce the proliferation of the DHF vector.
{"title":"Comparison of the Aedes spp Eggs Number Trapped in Ovitrap Using Rainwater and Municipal Water","authors":"Rinaldi Daswito, R. Ronaldo, Risman Kurnia, A. Aziz","doi":"10.36929/jpk.v11i2.445","DOIUrl":"https://doi.org/10.36929/jpk.v11i2.445","url":null,"abstract":"Dengue Hemorrhagic Fever (DHF) is still a public health problem in Indonesia. The number of sufferers and the area of their distribution is increasing along with the increasing mobility and population density. The purpose of this study was to compare the number of eggs trapped in the ovitrap using rainwater and PDAM water. This type of research was a quasi-experimental design with a post-test-only design. Determination of the sampling location was done by determining the point of the house of DHF sufferers and their surroundings. The total number of eggs trapped in the ovitrap was 3829 eggs. The number of rainwater ovitraps (2279) traps more Aedes spp mosquito eggs than PDAM water ovitraps (1553). Ovitrap index of 61% in this study was included in the level 4 category or high above 40%. The results of the Mann-Whitney analysis with p-value = 0.637 > 0.05 means that it did not showed a significant difference between the number of eggs trapped in the rainwater ovitrap and PDAM water. There was no difference in the average number of eggs in rainwater and PDAM water ovitrap media. The community of RT 2 and RT 3 RW 1 are expected to always carry out the Mosquito Nest Eradication (PSN) movement at least once a week to reduce the proliferation of the DHF vector.","PeriodicalId":365602,"journal":{"name":"JPK : Jurnal Proteksi Kesehatan","volume":"91 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115737019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACT The Trigona bee is a native Asian bee that does not have a stinger and produces propolis. Propolis is useful as an antioxidant, antimicrobial, anti-inflammatory, and antiviral. This study aims to evaluate the preparation of toothpaste which is added from propolis ethanol extract. Extraction was carried out by maceration method using 96% ethanol. Toothpaste obtained was made in four formulas based on differences in concentration, evaluation of preparation, organoleptic, homogeneity, pH test, viscosity test, foam height test and preference were carried out. Data were analyzed descriptively. The preparation of propolis ethanol extract toothpaste with various concentrations of propolis extract showed organoleptic test results in the form of a light brown color, soft texture, distinctive smell of propolis, fresh taste typical of propolis, and homogeneous, preference test of four formulas, 50% chose ordinary from 5 options. Based on each evaluation test of the paste from the preparation of propolis ethanol extract that has been made, all of them meet the criteria and requirements for physical evaluation according to SNI toothpaste No. 12-352-1995.
{"title":"Evaluation of Toothpaste Preparations Containing Propolis Ethanol Extract","authors":"Isna Wardaniati, Danty Indriastuty","doi":"10.36929/jpk.v11i1.498","DOIUrl":"https://doi.org/10.36929/jpk.v11i1.498","url":null,"abstract":"ABSTRACT \u0000The Trigona bee is a native Asian bee that does not have a stinger and produces propolis. Propolis is useful as an antioxidant, antimicrobial, anti-inflammatory, and antiviral. This study aims to evaluate the preparation of toothpaste which is added from propolis ethanol extract. Extraction was carried out by maceration method using 96% ethanol. Toothpaste obtained was made in four formulas based on differences in concentration, evaluation of preparation, organoleptic, homogeneity, pH test, viscosity test, foam height test and preference were carried out. Data were analyzed descriptively. The preparation of propolis ethanol extract toothpaste with various concentrations of propolis extract showed organoleptic test results in the form of a light brown color, soft texture, distinctive smell of propolis, fresh taste typical of propolis, and homogeneous, preference test of four formulas, 50% chose ordinary from 5 options. Based on each evaluation test of the paste from the preparation of propolis ethanol extract that has been made, all of them meet the criteria and requirements for physical evaluation according to SNI toothpaste No. 12-352-1995.","PeriodicalId":365602,"journal":{"name":"JPK : Jurnal Proteksi Kesehatan","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125643412","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sanjai chip is a type of traditional food made of cassava processing and it is typical food of West Sumatera. Sanjai chips sold at Pasar Bawah in Pekanbaru City sold in an open state and the location is close to the trash heap, so it is feared to be contaminated by bacteria. The purpose of this research was to find out if there was or there was no contamination of coliform and colifecal bacteria on Sanjai chips. This bacteria contamination was analyzed on seven sanjai chip from different sellers using Most Probable Number (MPN) method with type 5-1-1. The result on seven samples obtained shows that all the samples did not contain coliform marked with there was no formation of gas bubble in the durham tube in the preliminary test. Therefore, affirmation test in this research was not continued. Thereby, Sanjai chips sold at Pasar Bawah Pekanbaru City fulfilled the requirement according to Indonesian National Standard (SNI) Number 7388-2009 about maximum limit of microba contamination in food, where the bacteria number allowed is <3/gram, so it is safe for consumption.
三斋片是一种用木薯加工而成的传统食品，是西苏门答腊的典型食品。北干巴鲁市帕萨尔巴瓦出售的三井薯片是在露天出售的，而且位置离垃圾堆很近，因此有可能被细菌污染。本研究的目的是查明三井薯片上是否有大肠菌群和大肠杆菌污染。采用5-1-1型最可能数(MPN)法对7个不同销售商的三家乐芯片进行细菌污染分析。对7个样品进行初步测试，结果表明，所有样品均不含大肠菌群，并在达勒姆管内未形成气泡。因此，本研究的肯定性测试没有继续进行。因此，在Pasar Bawah Pekanbaru市销售的Sanjai薯片符合印尼国家标准(SNI) 7388-2009关于食品中microba污染最高限量的要求，允许的细菌数量<3/克，因此可以安全食用。
{"title":"Analysis of Coliform and Colifecal Contamination on Sanjai Chip Using MPN Method","authors":"A. P. Dewi, Konny Putriani","doi":"10.36929/jpk.v11i1.433","DOIUrl":"https://doi.org/10.36929/jpk.v11i1.433","url":null,"abstract":"Sanjai chip is a type of traditional food made of cassava processing and it is typical food of West Sumatera. Sanjai chips sold at Pasar Bawah in Pekanbaru City sold in an open state and the location is close to the trash heap, so it is feared to be contaminated by bacteria. The purpose of this research was to find out if there was or there was no contamination of coliform and colifecal bacteria on Sanjai chips. This bacteria contamination was analyzed on seven sanjai chip from different sellers using Most Probable Number (MPN) method with type 5-1-1. The result on seven samples obtained shows that all the samples did not contain coliform marked with there was no formation of gas bubble in the durham tube in the preliminary test. Therefore, affirmation test in this research was not continued. Thereby, Sanjai chips sold at Pasar Bawah Pekanbaru City fulfilled the requirement according to Indonesian National Standard (SNI) Number 7388-2009 about maximum limit of microba contamination in food, where the bacteria number allowed is <3/gram, so it is safe for consumption.","PeriodicalId":365602,"journal":{"name":"JPK : Jurnal Proteksi Kesehatan","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121267408","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Kartini, U. Hasanah, Tia Wulan Dari, Ria Pujiarti
Dragon fruitskin (Pandanus sp) and red spinach (Alternanthera amoena Voss) contain beta carotene which produces natural orange-red pigments that is widely used as a coloring agent worm eggs in soil. This study aims to determine the optimal ratio of red dragon fruit skin and red spinach stems juice to identify Ascaris lumbricoides eggs. The juice ratio was 1:1, 1:2, 1:3 and 1:4, with 2% eosin and distilled water for positive and negative control, respectively. The results show that the dragon fruit peel juice provide a more reliable result in identifying A. lumbricoides eggs which give a contrasting field of view, worm eggs absorbed color, and the egg parts were clearly visible, close to the result providing by the positive control. Meanwhile, pure juice of red spinach stems resulted in a less contrasting field of view, worm eggs did not absorb color, and the eggs were not clearly visible. In conclusion, the red dragon fruit peel can identify the Ascaris lumbricoides worm eggs and can be developed to be a reagent to identify the eggs
{"title":"Utilization of Dragon Fruit Skin (Hylocereus polyrhizus) and Red SpinachmStem (Alternanthera amoena Voss) as Alternative Reagents in Identifying Ascaris lumbricoides Eggs","authors":"S. Kartini, U. Hasanah, Tia Wulan Dari, Ria Pujiarti","doi":"10.36929/jpk.v11i1.466","DOIUrl":"https://doi.org/10.36929/jpk.v11i1.466","url":null,"abstract":"Dragon fruitskin (Pandanus sp) and red spinach (Alternanthera amoena Voss) contain beta carotene which produces natural orange-red pigments that is widely used as a coloring agent worm eggs in soil. This study aims to determine the optimal ratio of red dragon fruit skin and red spinach stems juice to identify Ascaris lumbricoides eggs. The juice ratio was 1:1, 1:2, 1:3 and 1:4, with 2% eosin and distilled water for positive and negative control, respectively. The results show that the dragon fruit peel juice provide a more reliable result in identifying A. lumbricoides eggs which give a contrasting field of view, worm eggs absorbed color, and the egg parts were clearly visible, close to the result providing by the positive control. Meanwhile, pure juice of red spinach stems resulted in a less contrasting field of view, worm eggs did not absorb color, and the eggs were not clearly visible. In conclusion, the red dragon fruit peel can identify the Ascaris lumbricoides worm eggs and can be developed to be a reagent to identify the eggs","PeriodicalId":365602,"journal":{"name":"JPK : Jurnal Proteksi Kesehatan","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125790700","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Matoa leaves (Pometia pinnata) contain antioxidants that can prevent premature aging due to free radical damage to skin cells, reduce dark spots, acne, and improve collagen performance in the skin. The gel preparation was chosen because it provides a feeling of coolness, moisture, and good absorption on the skin and is easily washed off with water. The purpose of this research is to create a gel formula and conduct a physical evaluation of the ethanol extract of matoa leaf gel. This study employed an experimental method in which gel preparations were made from ethanol extract of matoa leaves at concentrations of 2%, 3%, and 4%. The organoleptic test results are thick, clear, light green, dark green, and dense dark green, with a distinct smell of ethanol extract of matoa leaves. F0, F1, F2, and F3 all pass the homogeneity test. The pH test results for F0, F1, F2, and F3 are 4-5. F0, F1, F2, and F3 dispersion tests were 6.1 cm, 5.3 cm, 5.7 cm, and 5.5 cm, respectively. As a result, the ethanolic extract of matoa leaves can be formulated as a gel preparation with favorable physical results.
{"title":"Gel Preparation Using Matoa Leaf (Pometia pinnata) Ethanol Extract: Formulation and Physical Evaluation","authors":"Vonny Kurnia Utama, Yan Hendrika, Fuji Astuti","doi":"10.36929/jpk.v11i1.499","DOIUrl":"https://doi.org/10.36929/jpk.v11i1.499","url":null,"abstract":"Matoa leaves (Pometia pinnata) contain antioxidants that can prevent premature aging due to free radical damage to skin cells, reduce dark spots, acne, and improve collagen performance in the skin. The gel preparation was chosen because it provides a feeling of coolness, moisture, and good absorption on the skin and is easily washed off with water. The purpose of this research is to create a gel formula and conduct a physical evaluation of the ethanol extract of matoa leaf gel. This study employed an experimental method in which gel preparations were made from ethanol extract of matoa leaves at concentrations of 2%, 3%, and 4%. The organoleptic test results are thick, clear, light green, dark green, and dense dark green, with a distinct smell of ethanol extract of matoa leaves. F0, F1, F2, and F3 all pass the homogeneity test. The pH test results for F0, F1, F2, and F3 are 4-5. F0, F1, F2, and F3 dispersion tests were 6.1 cm, 5.3 cm, 5.7 cm, and 5.5 cm, respectively. As a result, the ethanolic extract of matoa leaves can be formulated as a gel preparation with favorable physical results.","PeriodicalId":365602,"journal":{"name":"JPK : Jurnal Proteksi Kesehatan","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131154691","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Waste utilization in the era of globalization receives a lack of attention from the community, because lackness of public unawareness. Pineapple peel waste (Ananas comosus) can be produce activated charcoal. This study aims to produce activated charcoal from pineapple peel waste that meets SNI requirements, such as water level, ash level, and iodine absorption ability. This is a quantitative research with two repetitions. The results show that the water and ash level of the charcoal was 0.0054% and 0.0010%, respectively. The iodine absorption ability was measured by titration using 0.1 N sodium thiosulfate solution. The iodine absorption ability was 365.6 mg/g utilizing a 1.2 ml titer. In conclusion, the parameters meet the requirement of SNI that stated the maximum moisture content, ash content, and iodine absorbability in active charcoal, was 15%, 10%, and 750 mg/g, respectively.
{"title":"Utilization of Pineapple Peel (Ananas comosus) as a Basic Ingredient of Activated Charcoal","authors":"Denia Pratiwi, Deri Islami, Indah Fitria Ningsih","doi":"10.36929/jpk.v11i1.435","DOIUrl":"https://doi.org/10.36929/jpk.v11i1.435","url":null,"abstract":"Waste utilization in the era of globalization receives a lack of attention from the community, because lackness of public unawareness. Pineapple peel waste (Ananas comosus) can be produce activated charcoal. This study aims to produce activated charcoal from pineapple peel waste that meets SNI requirements, such as water level, ash level, and iodine absorption ability. This is a quantitative research with two repetitions. The results show that the water and ash level of the charcoal was 0.0054% and 0.0010%, respectively. The iodine absorption ability was measured by titration using 0.1 N sodium thiosulfate solution. The iodine absorption ability was 365.6 mg/g utilizing a 1.2 ml titer. In conclusion, the parameters meet the requirement of SNI that stated the maximum moisture content, ash content, and iodine absorbability in active charcoal, was 15%, 10%, and 750 mg/g, respectively.","PeriodicalId":365602,"journal":{"name":"JPK : Jurnal Proteksi Kesehatan","volume":"21 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132678440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Melyani Rizky Ayundra Putri, Yuliana Arsil, Yessi Marlina, R. Roziana
Increasing the protein content of the sticks can be done by substituting catfish as a protein source. The purpose of the study was to determine the level of preference and protein content of fish sticks with catfish flour substitution. This research is an experimental study with a completely randomized design (CRD), consisting of 4 kinds of ratios of wheat flour and catfish flour, namely 100%:0%, 80%:20%, 70%:30%, 60%:40%. The level of preference was carried out on 25 semi-trained panelists and protein content using the Kjeldahl Method. Data analysis using Oneway ANOVA and Duncan's advanced test. The most preferred taste and color were fish sticks with the addition of 40% catfish flour while the most preferred texture and the odor was 30% catfish flour. Substitution of catfish flour on catfish sticks had a significant effect on taste, color, texture, and aroma (p<0.05) and the highest protein content is stick with an additional 40% of catfish flour, with a protein content of 24.65%. It is recommended to carry out further research on the shelf life of catfish sticks and their effect on taste, color, texture and odor.
{"title":"Sensory Evaluation and Protein Analysis of Catfish Stick","authors":"Melyani Rizky Ayundra Putri, Yuliana Arsil, Yessi Marlina, R. Roziana","doi":"10.36929/jpk.v11i1.444","DOIUrl":"https://doi.org/10.36929/jpk.v11i1.444","url":null,"abstract":"Increasing the protein content of the sticks can be done by substituting catfish as a protein source. The purpose of the study was to determine the level of preference and protein content of fish sticks with catfish flour substitution. This research is an experimental study with a completely randomized design (CRD), consisting of 4 kinds of ratios of wheat flour and catfish flour, namely 100%:0%, 80%:20%, 70%:30%, 60%:40%. The level of preference was carried out on 25 semi-trained panelists and protein content using the Kjeldahl Method. Data analysis using Oneway ANOVA and Duncan's advanced test. The most preferred taste and color were fish sticks with the addition of 40% catfish flour while the most preferred texture and the odor was 30% catfish flour. Substitution of catfish flour on catfish sticks had a significant effect on taste, color, texture, and aroma (p<0.05) and the highest protein content is stick with an additional 40% of catfish flour, with a protein content of 24.65%. It is recommended to carry out further research on the shelf life of catfish sticks and their effect on taste, color, texture and odor.","PeriodicalId":365602,"journal":{"name":"JPK : Jurnal Proteksi Kesehatan","volume":"203 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114659350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fresh milk is the result of the milking process and has not received any treatment except cooling. Its high nutritional value causes milk to become a very suitable medium for microorganisms growth and development so that in a very short time milk becomes unfit for consumption. One example of this bacterium is Escherichia coli (E. coli). This study aims to determine the description of hygiene and sanitation and the identification of Escherichia coli. This study is survey research and qualitative descriptive. The sampling method of fresh goat's milk is using the total sampling method. The samples in this study were 2 fresh goat's milk at the farms of Umban Sari Rumbai and Sidomulyo barat Pekanbaru city. The results of this study indicate that the hygiene and sanitation of farm A (Umban Sari) are in agood category, while farm B (Sidomulyo barat) only has good sanitation of cages and equipment. The results of the identification of E. coli from the two farms showed that there was no contamination of E. coli bacteria in fresh goat's milk. It was found that farm hygiene did not meet the hygiene requirements and obtained laboratory results that Escherichia coli bacteria were not found in fresh goat's milk. Further analysis can be conducted to the other kind of coliform bacteria.
鲜奶是挤奶过程的结果，除了冷却外没有接受任何处理。它的高营养价值使牛奶成为微生物生长发育的非常合适的培养基，因此在很短的时间内，牛奶就不适合食用了。这种细菌的一个例子是大肠杆菌。本研究旨在确定卫生和环境卫生的描述和大肠杆菌的鉴定。本研究采用调查研究和定性描述相结合的方法。新鲜羊奶的抽样方法是采用总抽样法。本研究的样本为Umban Sari Rumbai和Sidomulyo barat Pekanbaru市的2个新鲜羊奶。本研究结果表明，A农场(Umban Sari)的卫生和环境卫生状况良好，而B农场(Sidomulyo barat)的笼子和设备卫生状况良好。对两个养殖场的新鲜羊奶进行了大肠杆菌鉴定，结果表明新鲜羊奶中未发现大肠杆菌污染。经调查发现，农场卫生不符合卫生要求，并获得新鲜羊奶中未检出大肠杆菌的实验室结果。进一步的分析可以对其他种类的大肠菌群进行。
{"title":"Hygiene Sanitation and Identification of Escherichia coli in Fresh Goat Milk","authors":"Lidya Novita, S. Mulyani, Yola Humaroh","doi":"10.36929/jpk.v11i1.440","DOIUrl":"https://doi.org/10.36929/jpk.v11i1.440","url":null,"abstract":"Fresh milk is the result of the milking process and has not received any treatment except cooling. Its high nutritional value causes milk to become a very suitable medium for microorganisms growth and development so that in a very short time milk becomes unfit for consumption. One example of this bacterium is Escherichia coli (E. coli). This study aims to determine the description of hygiene and sanitation and the identification of Escherichia coli. This study is survey research and qualitative descriptive. The sampling method of fresh goat's milk is using the total sampling method. The samples in this study were 2 fresh goat's milk at the farms of Umban Sari Rumbai and Sidomulyo barat Pekanbaru city. The results of this study indicate that the hygiene and sanitation of farm A (Umban Sari) are in agood category, while farm B (Sidomulyo barat) only has good sanitation of cages and equipment. The results of the identification of E. coli from the two farms showed that there was no contamination of E. coli bacteria in fresh goat's milk. It was found that farm hygiene did not meet the hygiene requirements and obtained laboratory results that Escherichia coli bacteria were not found in fresh goat's milk. Further analysis can be conducted to the other kind of coliform bacteria.","PeriodicalId":365602,"journal":{"name":"JPK : Jurnal Proteksi Kesehatan","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132693706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Edible films are generally used as packaging materials to protect food and can be eaten with the packaged product. In addition, the edible film can be affixed to the tongue, so that it immediately melts in the mouth. Products like this can be added to betel leaf extract which can function as an oral antiseptic, that can inhibit the growth of Streptococcus mutans. The purpose of this study was to obtain the results of the inhibition of edible film added with water extract of betel leaf with concentrations of 30%, 50%, and 70%. The research was conducted through experiments in the laboratory by measuring the diameter of the inhibition zone that occurred. The diameter of the average inhibition zone against Streptococcus mutans produced by edible film added 30%, 50%, and 70% aqueous extract of betel leaf, respectively, was 14.36 mm, 18.17 mm, and 24.74 mm. An edible film added water extract of betel leaf can inhibit Streptococcus mutans.
{"title":"Antibacterial Activity of Edible Film with the Addition of Betel Leaf Extract (Piper betle) againts Streptococcus mutans","authors":"Azlaini Yus Nasution, Isna Wardaniati, Sintia Ayu Lestari","doi":"10.36929/jpk.v11i1.465","DOIUrl":"https://doi.org/10.36929/jpk.v11i1.465","url":null,"abstract":"Edible films are generally used as packaging materials to protect food and can be eaten with the packaged product. In addition, the edible film can be affixed to the tongue, so that it immediately melts in the mouth. Products like this can be added to betel leaf extract which can function as an oral antiseptic, that can inhibit the growth of Streptococcus mutans. The purpose of this study was to obtain the results of the inhibition of edible film added with water extract of betel leaf with concentrations of 30%, 50%, and 70%. The research was conducted through experiments in the laboratory by measuring the diameter of the inhibition zone that occurred. The diameter of the average inhibition zone against Streptococcus mutans produced by edible film added 30%, 50%, and 70% aqueous extract of betel leaf, respectively, was 14.36 mm, 18.17 mm, and 24.74 mm. An edible film added water extract of betel leaf can inhibit Streptococcus mutans.","PeriodicalId":365602,"journal":{"name":"JPK : Jurnal Proteksi Kesehatan","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115079333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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