scholarly journals Higiene sanitasi makanan dan analisis nomor P-IRT pada kerupuk berwarna merah (Studi pasar Kepanjen Kabupaten Malang)

2021 ◽  
Vol 9 (1) ◽  
pp. 1
Author(s):  
Dieka Armanda Kurniasari ◽  
Rahayu Sri Pujiati ◽  
Prehatin Trirahayu Ningrum
Keyword(s):  
Food Industry ◽  
Cross Contamination ◽  
Food Hygiene ◽  
Food Factor ◽  
Descriptive Research ◽  
Household Food ◽  
Interview Methods ◽  
Control Food ◽  
Three Stages ◽  
Food Sanitation

Food sanitation hygiene has been done to control food factor, people, place and tools in order to prevent cross contamination between food and eater. Household food industry must possess household food industry certificate or SPP-IRT to aid supervision by involved parties. The aim of this research was to discover food sanitation hygiene and analysis P-IRT number on red-coloring crackers at Kepanjen Market in Malang. Thisresearch is descriptive research with observation and interview methods to cracker industry workers and there were 12 kinds of red-coloring crackers distributed around Kepanjen Market. The research used univariant analysis to describe variable of those which were observed. This research it was found that there were three stages in cracker making process, Food sanitation hygiene, and P-IRT number on red-coloring crackers. From this research there were 3 of respondents around < 40 years old, all respondents in secondary education, and 2respondents had < 3 years of working period. The application of food hygiene and sanitation of cracker industry in Malang Regency was categorized as relatively good. There were 7 red-coloring crackers traded at Kepanjen Market were qualified as what had been standardized by BPOM  number 22 year 2020. Meanwhile, there were 4 products were not updated and 1 product was not qualified.

scholarly journals Retail Deli Slicer Inspection Practices: An EHS-Net Study

2018 ◽  
Vol 81 (5) ◽  
pp. 799-805 ◽  
Author(s):  
LAUREN E. LIPCSEI ◽  
LAURA G. BROWN ◽  
E. RICKAMER HOOVER ◽  
BRENDA V. FAW ◽  
NICOLE HEDEEN ◽  
...  
Keyword(s):  
Food Industry ◽  
The United States ◽  
Cross Contamination ◽  
Prevention Strategies ◽  
Assessment Data ◽  
Worker Training ◽  
The Third ◽  
Control And Prevention ◽  
Retail Food ◽  
The U.S

ABSTRACT The Centers for Disease Control and Prevention (CDC) estimates that 3,000 people die in the United States each year from foodborne illness, and Listeria monocytogenes causes the third highest number of deaths. Risk assessment data indicate that L. monocytogenes contamination of particularly delicatessen meats sliced at retail is a significant contributor to human listeriosis. Mechanical deli slicers are a major source of L. monocytogenes cross-contamination and growth. In an attempt to prevent pathogen cross-contamination and growth, the U.S. Food and Drug Administration (FDA) created guidance to promote good slicer cleaning and inspection practices. The CDC's Environmental Health Specialists Network conducted a study to learn more about retail deli practices concerning these prevention strategies. The present article includes data from this study on the frequency with which retail delis met the FDA recommendation that slicers should be inspected each time they are properly cleaned (defined as disassembling, cleaning, and sanitizing the slicer every 4 h). Data from food worker interviews in 197 randomly selected delis indicate that only 26.9% of workers (n = 53) cleaned and inspected their slicers at this frequency. Chain delis and delis that serve more than 300 customers on their busiest day were more likely to have properly cleaned and inspected slicers. Data also were collected on the frequency with which delis met the FDA Food Code provision that slicers should be undamaged. Data from observations of 685 slicers in 298 delis indicate that only 37.9% of delis (n = 113) had slicers that were undamaged. Chain delis and delis that provide worker training were more likely to have slicers with no damage. To improve slicer practices, food safety programs and the retail food industry may wish to focus on worker training and to focus interventions on independent and smaller delis, given that these delis were less likely to properly inspect their slicers and to have undamaged slicers.

scholarly journals Model Pelaksanaan dan Hasil Evaluasi dalam Praktik Kebidanan Program Studi Diploma-IV Kebidanan

2020 ◽  
Vol 5 (1) ◽  
pp. 1-13
Author(s):  
Gita Kostania
Keyword(s):  
Care Provider ◽  
Research Study ◽  
Study Program ◽  
Midwifery Care ◽  
Implementation Model ◽  
Descriptive Research ◽  
Delivery Outcomes ◽  
Midwifery Education ◽  
Three Stages ◽  
Student Competencies

Background: Continuity of Care (CoC) is a philosophical foundation of midwifery education that can promote the understanding of midwifery students to care for women holistically. In implementing the curriculum of Diploma-IV Midwifery study program, the application of CoC by students is carried out integrated in the implementation of the Comprehensive Community Midwifery Practices. This study aims to describe the implementation model and the results of the evaluation of the application of CoC. Methods: It’s descriptive research study, with subjects 89 people (clients and students) in 7th semester of Diploma-IV Midwifery Study Program of Poltekkes Surakarta. The instruments were in the form of observation guidelines, observation sheets on the results of CoC, satisfaction of care, and achievement of student competencies. Data is presented in verbal and numeric form. Results: The ongoing midwifery care model that is applied refers to the management of the client by a care-provider team (midwives, students and supervisors). The implementation cycle consists of: planning, implementation and evaluation. Outcomes of CoC: there were no complications in labor (91.01%) and newborns (95.51%), client's condition in the postpartum period and breastfeeding was normal (100%). The majority of clients expressed very satisfied with care (73.03%). Evaluation from students, CoC can support the achievement of competencies (93.26%). Conclusion: CoC is carried out by a care provider team in three stages. The application of care has an impact on good delivery outcomes, and for students to support the achievement of competencies.

scholarly journals Enteric Pathogen Diversity in Infant Foods in Low-Income Neighborhoods of Kisumu, Kenya

2019 ◽  
Vol 16 (3) ◽  
pp. 506 ◽  
Author(s):  
Kevin Tsai ◽  
Sheillah Simiyu ◽  
Jane Mumma ◽  
Rose Aseyo ◽  
Oliver Cumming ◽  
...  
Keyword(s):  
Risk Factors ◽  
Risk Ratio ◽  
Low Income ◽  
Pathogen Transmission ◽  
Enteric Pathogen ◽  
Infant Food ◽  
Food Hygiene ◽  
Adjusted Risk ◽  
Household Food ◽  
Adjusted Risk Ratio

Pediatric diarrheal disease remains the second most common cause of preventable illness and death among children under the age of five, especially in low and middle-income countries (LMICs). However, there is limited information regarding the role of food in pathogen transmission in LMICs. For this study, we examined the frequency of enteric pathogen occurrence and co-occurrence in 127 infant weaning foods in Kisumu, Kenya, using a multi-pathogen PCR diagnostic tool, and assessed household food hygiene risk factors for contamination. Bacterial, viral, and protozoan enteric pathogen DNA and RNA were detected in 62% of the infant weaning food samples collected, with 37% of foods containing more than one pathogen type. Multivariable generalized linear mixed model analysis indicated type of infant food best explained the presence and diversity of enteric pathogens in infant food, while most household food hygiene risk factors considered in this study were not significantly associated with pathogen contamination. Specifically, cow’s milk was significantly more likely to contain a pathogen (adjusted risk ratio = 14.4; 95% confidence interval (CI) 1.78–116.1) and more likely to have higher number of enteric pathogen species (adjusted risk ratio = 2.35; 95% CI 1.67–3.29) than porridge. Our study demonstrates that infants in this low-income urban setting are frequently exposed to diarrhoeagenic pathogens in food and suggests that interventions are needed to prevent foodborne transmission of pathogens to infants.

scholarly journals Service Encounter di Yayasan Nurul Hayat Surabaya

2021 ◽  
Vol 1 (1) ◽  
pp. 1-18
Author(s):  
Firyal Afifah Huda ◽  
Ahmad Khairul Hakim
Keyword(s):  
Customer Service ◽  
Service Encounter ◽  
Service Encounters ◽  
Product Knowledge ◽  
Descriptive Research ◽  
Inhibiting Factors ◽  
Consumer Data ◽  
Three Stages ◽  
Post Purchase ◽  
Research Type

This study aims to describe the implementation of service encounters at the Nurul Hayat Foundation and the supporting and inhibiting factors in its application. To describe these two problems, the researcher used a qualitative approach with descriptive research type. The data collection techniques used were interviews, observation, and documentation. The results of this study indicate that the application of service encounters takes place in three stages, namely: pre-purchase, service encounter and post-purchase. In its implementation, service encounter support factors include: the use of SOPs as a basis for employees, a special team in monitoring employees on their SOPs, providing call centers, trying to solve any problems quickly, providing training for employees, providing product knowledge books to memorize, requiring customer service always friendly, strives to always be trustworthy in managing the money that has been given by consumers, guarantees consumer data, employees are able to adapt to every consumer who comes, requires cs employees to memorize the names of consumers who are interacting with employees, and have concrete evidence of the building and reviews from consumers. Meanwhile, the inhibiting factors for service encounters include: employees have odd jobs which can affect the service and one main building is inadequate in serving consumers

scholarly journals Analisis Perbandingan Fatwa Malaysia dan Indonesia: Kajian Terhadap Isu-Isu Halal yang Terpilih

2018 ◽  
Vol 13 (1) ◽  
pp. 16-32
Author(s):  
Norhidayah Pauzi ◽  
Saadan Man ◽  
Syed Mohd. Jeffri Syed Jaafar
Keyword(s):  
Islamic Law ◽  
Cross Contamination ◽  
Interview Methods ◽  
The Law ◽  
The Difference

In the determination of Islamic law, there are two main principles used namely 'al-thabit' and 'al-mutaghayyir'. With the principle of 'al-thabit' and 'al-mutaghayyir' proves that Islam is practiced at all times and circumstances as Islam accepts any changes or differences that occur in society as long as it does not violate the fundamental principles of Islam. The difference in fatwa decisions issued between Malaysia and Indonesia has caused polemic among Muslims. Hence, this article will analyze the fatwas that have been decided between Malaysia and Indonesia on certain selected halal issues. Methods of documentation and interview methods have been used to obtain authentic and authoritative data. The findings show that Malaysia is still bound by the practice of Syafii Madhhab in determining the law on halal products. In contrast to Indonesia that is open to accepting views other than the Shafii Madhhab in determining the law besides taking different uruf and maslahah in both countries. Keywords: fatwa, halal, halal standard, cross-contamination. ABSTRAK: Dalam penentuan hukum Islam, terdapat dua prinsip utama yang digunakan iaitu ‘al-thabit’ dan ‘al-mutaghayyir’. Dengan adanya prinsip ‘al-thabit’ dan ‘al-mutaghayyir’ membuktikan Islam sesuai dipraktikkan pada setiap masa dan keadaan kerana Islam menerima sebarang perubahan atau perbezaan yang berlaku dalam masyarakat selagi mana ia tidak melanggar prinsip-prinsip asas Islam. Perbezaan keputusan fatwa yang dikeluarkan di antara Malaysia dan Indonesia telah menimbulkan polemik dalam kalangan masyarakat Islam. Justeru, artikel ini akan menganalisis secara perbandingan fatwa yang telah diputuskan di antara Malaysia dan Indonesia terhadap beberapa isu halal yang terpilih. Metode dokumentasi dan metode temu bual telah digunakan untuk mendapatkan data-data yang sahih dan berautoriti. Dapatan kajian menunjukkan Malaysia masih terikat dengan pengamalan Mazhab Syafii dalam penentuan hukum terhadap produk halal. Berbeda dengan Indonesia yang terbuka dalam menerima pandangan selain Mazhab Shafii dalam menentukan hukum disamping pengambilan uruf dan maslahah yang berbeza di kedua-dua buah negara ini. Kata Kunci: fatwa, halal, piawaian halal, kontaminasi silang.

scholarly journals Tinjauan Yuridis Penyelesaian Sengketa Terhadap Pengalihan Tanah Wakaf Sebagai Fasilitas Umum

2020 ◽  
Vol 2 (2) ◽  
pp. 144-155
Author(s):  
Chandra Munthe ◽  
Jamilah Jamilah ◽  
Abdul Lawali Hasibuan
Keyword(s):  
Local Government ◽  
Government Regulation ◽  
Islamic Law ◽  
Legal Regulations ◽  
Legal Research ◽  
Land Dispute ◽  
Descriptive Research ◽  
Public Facilities ◽  
Proof Of Ownership ◽  
Three Stages

According to Islamic law, various views of some schools forbid changing or transferring waqf property, while some other schools allow that the assets cannot be taken advantage of or reduced in benefits and must be replaced. Meanwhile, according to legal regulations in Indonesia and the Compilation of Islamic Law allow with certain conditions. This study uses descriptive research and the nature of the research used is included in the category of normative legal research. Legal arrangements regarding the transfer of waqf land in Indonesia are regulated in Presidential Instruction No. RI. 1 of 1991 concerning Compilation of Islamic Law in Article 225 paragraphs (1) and (2), Article 49 paragraph (1) of Law Number 41 of 2004 concerning Endowments, Article 49 paragraph (2) Government Regulation No. 25 of 2018 concerning the Implementation of Law No. 41 of 2004 concerning Endowments. Management of waqf land namely Nazir makes a letter of application for submission of waqf land for public facilities to the Minister of Religion by attaching the certificate of waqf pledge certificate, certificate of proof of ownership of the substitute land for waqf, Tax Object Sales Value (NJOP) of waqf land and its exchanges, spatial plans from local government, and other letters. The resolution of the waqf land dispute is carried out through three stages, namely through deliberation efforts to obtain consensus, mediation, and legal efforts to file a claim to the Religious Court.

scholarly journals Kemampuan Siswa Memperoleh dan Memahami Konsep Hidrolisis Garam dalam Pembelajaran Menggunakan LKS Berbasis Belajar Penemuan pada Siswa Kelas XI SMAN 2 Palangka Raya Tahun Ajaran 2018/2019

2020 ◽  
Vol 1 (1) ◽  
pp. 16-29
Author(s):  
Riska Meilani Simanjuntak ◽  
Abudarin Abudarin ◽  
Karelius Karelius
Keyword(s):  
Discovery Learning ◽  
Research Subjects ◽  
Descriptive Research ◽  
Comprehension Test ◽  
Weak Bases ◽  
Three Stages ◽  
Strong Acids ◽  
Academic Year ◽  
Hydrolysis Of

Materi larutan merupakan materi yang sulit bagi kebanyakan siswa, salah satunya materi hidrolisis garam. Penelitian ini bertujuan untuk mendeskripsikan kemampuan siswa memperoleh dan memahami konsep hidrolisis garam dari asam kuat dan basa lemah dalam pembelajaran menggunakan LKS berbasis belajar penemuan. Penelitian ini merupakan penelitian deskriptif. Subyek penelitian adalah siswa kelas XI MIPA SMA Negeri 2 Palangka Raya tahun ajaran 2018/2019 yang berjumlah 36 siswa. Instrumen yang digunakan berupa soal tes pemahaman konsep (pretes dan postes) dan LKS berbasis belajar penemuan. Data dikumpulkan melalui tiga tahap, yakni pretes, pelaksanaan pembelajaran, dan postes. Hasil penelitian menunjukkan bahwa kemampuan siswa dalam memperoleh konsep hidrolisis garam dari asam kuat dan basa lemah dalam pembelajaran menggunakan LKS berbasis belajar penemuan tercermin dari jumlah siswa yang memperoleh konsep, yaitu rata-rata sebesar 82,64%. Pemahaman konsep siswa tentang hidrolisis garam dari asam kuat dan basa lemah dalam pembelajaran menggunakan LKS berbasis belajar penemuan rata-rata sebesar 89,81%.   Solution material is a difficult material for most students, one of which is salt hydrolysis. This study aims to describe the students' ability to obtain and understand the concept of salt hydrolysis from strong acids and weak bases in learning using discovery learning based worksheets. This research is a descriptive research. The research subjects were students of class XI MIPA at SMA Negeri 2 Palangka Raya in the 2018/2019 academic year, totaling 36 students. The instruments used were in the form of concept comprehension test questions (pretest and posttest) and discovery learning-based worksheets. Data were collected through three stages, namely pretest, implementation of learning, and posttest. The results showed that the students' ability to obtain the concept of hydrolysis of salt from strong acids and weak bases in learning using discovery learning-based worksheets was reflected in the number of students who obtained the concept, namely an average of 82.64%. Students' understanding of the concept of salt hydrolysis from strong acids and weak bases in learning using discovery-based worksheets an average of 89.81%.

scholarly journals Pelatihan Higiene dan Sanitasi Makanan pada Pedagang Makanan di Kantin SD

2019 ◽  
Vol 2 (2) ◽  
pp. 170
Author(s):  
Jamilatur Rohmah ◽  
Siti Cholifah ◽  
Vanda Rezania
Keyword(s):  
School Children ◽  
Food Poisoning ◽  
Educational Background ◽  
Food Hygiene ◽  
Food Handlers ◽  
School Canteen ◽  
Quality Of Food ◽  
Food Needs ◽  
Food Sanitation

The school canteen has an important role to fulfill the food needs of school children. In general, foods that are sold in canteens have very diverse variations, with prices relatively cheap and easily accessible to school children. The need for fulfillment of hygienic foods is ordered by the factors of place and hygiene of the food handlers need to be done. Foods that do not meet the requirements and safety that can be given due to health problems or diseases related to food such as diarrhea, cholera, dysentery, typhus, and other food poisoning. The number of food handlers in the cafeteria of SD Muhammadiyah 1 and 2 Sidoarjo competes 6 people. Based on the results of observations and interviews, they did not have sufficient educational background in terms of hygiene and food sanitation, and they never gained knowledge about food hygiene and sanitation. This will greatly determine the quality of food provided to consumers especially elementary school children. Based on this, the Community Service activities on hygiene training and food sanitation were carried out at food handlers in the cafeteria of Muhammadiyah 1 and 2 elementary schools in Sidoarjo.

scholarly journals Emerging Technologies for Aerial Decontamination of Food Storage Environments to Eliminate Microbial Cross-Contamination

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1779
Author(s):  
Márcia Oliveira ◽  
Brijesh K. Tiwari ◽  
Geraldine Duffy
Keyword(s):  
Food Safety ◽  
Cold Storage ◽  
Food Production ◽  
Food Industry ◽  
Microbial Contamination ◽  
Food Product ◽  
Food Storage ◽  
Cross Contamination ◽  
Potential Benefits ◽  
Current Systems

Air is recognized as an important source of microbial contamination in food production facilities and has the potential to contaminate the food product causing food safety and spoilage issues for the food industry. Potential for aerial microbial contamination of food can be a particular issue during storage in cold rooms when the food is not packaged and is exposed to contaminated air over a prolonged period. Thus, there are potential benefits for the food industry for an aerial decontamination in cold storage facilities. In this paper, aerial decontamination approaches are reviewed and challenges encountered for their applications are discussed. It is considered that current systems may not be completely effective and environmentally friendly, therefore, it is of great significance to consider the development of nonresidual and verified decontamination technologies for the food industry and, in particular, for the cold storage rooms.

scholarly journals Biofilm Formation and Adherence Characteristics ofListeria ivanoviiStrains Isolated from Ready-to-Eat Foods in Alice, South Africa

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
Mirriam E. Nyenje ◽  
Ezekiel Green ◽  
Roland N. Ndip
Keyword(s):  
South Africa ◽  
Biofilm Formation ◽  
Food Industry ◽  
Microtiter Plate ◽  
Cross Contamination ◽  
Bacterial Strains ◽  
Cell Surface Properties ◽  
Listeria Ivanovii ◽  
Multispecies Biofilms

The present study was carried out to investigate the potential ofListeria ivanoviiisolates to exist as biofilm structures. The ability ofListeria ivanoviiisolates to adhere to a surface was determined using a microtiter plate adherence assay whereas the role of cell surface properties in biofilm formation was assessed using the coaggregation and autoaggregation assays. Seven reference bacterial strains were used for the coaggregation assay. The degree of coaggregation and autoaggregation was determined. The architecture of the biofilms was examined under SEM. A total of 44 (88%) strains adhered to the wells of the microtiter plate while 6 (12%) did not adhere. The coaggregation index ranged from 12 to 77% while the autoaggregation index varied from 11 to 55%. The partner strains ofS. aureus,S. pyogenes,P. shigelloides, andS. sonneidisplayed coaggregation indices of 75% each, whileS. Typhimurium,A. hydrophila, andP. aeruginosaregistered coaggregation indices of 67%, 58%, and 50%, respectively. The ability ofL. ivanoviiisolates to form single and multispecies biofilms at 25°C is of great concern to the food industry where these organisms may adhere to kitchen utensils and other environments leading to cross-contamination of food processed in these areas.

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