Hubungan Pengetahuan Keamanan Pangan dengan Higiene Penjual dan Kontaminasi Salmonella spp Pada Lalapan Mentah di Kecamatan Patrang

Irianti, Adilah Julinar; Mufida, Diana Chusna; Shodikin, Muhammad Ali; Nurdian, Yudha; Hermansyah, Bagus; Raharjo, Angga Mardro

doi:10.14710/jkli.21.2.180-187

Cited by 2 publications

(2 citation statements)

References 15 publications

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“…The knowledge factor of using gloves when cooking can reduce the risk of food contamination in this study was dominated by respondents who agreed with the statement, namely 28 respondents (93.3%) and two respondents (6.7%). The percentage is the same as the research conducted by Irianti (2022), which is equal to (93.3%) who agree and (6.7%) who disagree. The understanding of fresh vegetable sellers regarding the use of gloves when processing food, of course, can prevent the transmission of STH from humans to vegetables and vice versa.…”

Section: Factors Of Food Safety Knowledge and Individual Behaviormentioning

confidence: 96%

Knowledge and Behavior as Risk Factors for Intestinal Worm Contamination on Raw Vegetables Food Traders in Pakusari District Jember Regency

Setyo,

Sugih Utami,

Fatmawati

et al. 2023

JHS

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Intestinal parasites are one of the leading public health problems worldwide, with an incidence of 24% worldwide and 45-65% in Indonesia. Intestinal parasites, especially intestinal worms, or soil-transmitted helminths (STH), significantly contribute to gastrointestinal diseases worldwide. Intestinal worm infections occur in rural and urban populations, especially in people who have the habit of eating with dirty hands, using unhygienic toilets, and consuming contaminated food, water, or soil. Fresh vegetables are a means that support parasitic intestinal infections, especially for traders who must be able to prevent intestinal worm contamination in fresh vegetables. Consumption of raw vegetables can be a source of intestinal worm infection, thereby increasing the prevalence of foodborne diseases. This type of research is analytic observational with a cross-sectional study design. Samples in the form of fresh vegetables were taken from fresh vegetable traders in Pakusari District, Jember Regency and then processed by the sedimentation method and then observed using a microscope to identify intestinal protozoa. Food safety knowledge was assessed using a questionnaire, and the behavior of food traders was assessed by researchers using observation sheets. The bivariate analysis showed that proper handwashing behavior was related to intestinal worms in fresh vegetables (p<0,05). Other knowledge and behavior variables were unrelated to intestinal worms' presence. The intestinal worm species found is a type of Hookworm.

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Section: Factors Of Food Safety Knowledge and Individual Behaviormentioning

confidence: 96%

Knowledge and Behavior as Risk Factors for Intestinal Worm Contamination on Raw Vegetables Food Traders in Pakusari District Jember Regency

Setyo,

Sugih Utami,

Fatmawati

et al. 2023

JHS

Self Cite

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“…Salah satu ikan yang potensial digunakan sebagai bahan baku pembuatan bakso adalah ikan tongkol. Ikan tongkol (Euthynnus affinis) adalah salah satu jenis ikan tuna yang hidup di dasar perairan atau dekat dasar laut (Widajanti et al, 2004).…”

Section: Pendahuluanunclassified

Pengaruh Penambahan Tepung Biji Nangka (Artocarpus Heterophyllus) Terhadap Karakteristik Bakso Ikan Tongkol (Euthynnus Affinis)

Idhapola Sitohang,

Yusa,

Sugitha

2023

itepa

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The purpose of this research was to know the effect of jackfruit seeds flour addition on tuna fish meatball characteristic and to determine the right amount of jackfruit seeds flour addition that produced tuna fish meatball with the best characteristics. This research used a completely randomized design with treatment consisting of 6 levels of concentration ratio of jackfruit seeds flour (0%, 5%. 10%, 15%, 20%, 25%). Each treatment repeated 3 times in order to obtain 18 experimental units. The data obtained were analysed by analysis of variance and if there was an effect, then it will be followed by the Duncan Multiple Range Test (DMRT). The result showed that the addition of jackfruit seeds flour had significant effect (p<0.05) on water content, carbohydrate content, crude fiber content, taste, texture score, and overall acceptance. The 10% addition of jackfruit seeds flour produced the best characteristics with 54.60% water content; 2.31% ash content; 21.68% protein content; 3.53% fat content; 17.89% carbohydrate content; 2.56% crude fiber content; the color, flavor, texture, taste and overall acceptance were slightly liked; and the texture was dense, compact, chewy.

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Hubungan Pengetahuan Keamanan Pangan dengan Higiene Penjual dan Kontaminasi Salmonella spp Pada Lalapan Mentah di Kecamatan Patrang

Cited by 2 publications

References 15 publications

Knowledge and Behavior as Risk Factors for Intestinal Worm Contamination on Raw Vegetables Food Traders in Pakusari District Jember Regency

Knowledge and Behavior as Risk Factors for Intestinal Worm Contamination on Raw Vegetables Food Traders in Pakusari District Jember Regency

Pengaruh Penambahan Tepung Biji Nangka (Artocarpus Heterophyllus) Terhadap Karakteristik Bakso Ikan Tongkol (Euthynnus Affinis)

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