Penggunaan Alat Pengatur Konsentrasi Kaporit (Ca(ClO)2) dalam Meningkatkan Efektifitas Desinfeksi Peralatan Makan

Siti Noor A’in A’fifah Puteri, Rahmawati Rahmawati, Darmiah Darmiah

Abstract

Abstract: The Use Of Chlorine Concentration Controller (Ca(ClO)2) In Improving The Effectiveness Of Cutlery Disinfection. About 80% of food-cause disease and food poisoning are caused by microbial contamination, one of which comes from the equipment used. Equipment potential as food contamination is not clean enough and not appropriate washing process, because it skips over disinfection stage. One of cutlery disinfection process is by giving active chlor (chlorine) at concentration 50 ppm. This study aimed to determine the ability of the use of chlorine concentration controller (Ca(ClO)2) in improving the effectiveness of cutlery disinfection. This study used experimental method, the data was obtained by trial the accurate chlorine concentration (Ca(ClO)2), plate samples immersed using chlorine solution and laboratory test of number bacteria and E.coli parameters. The results of chlorine (Ca(ClO)2) concentration controller were confirmed that in one press the apparatus could removable solution of 2 mL equivalent to 50 ppm if it used for 1 L of water. Based on the result of laboratory examination was known that the number of germs post-treatment was smaller than pre-treatment and negative E.coli on pre and post-treatment. The contact time determined the percentage decrease of germs after disinfection. The contact time at 2 minutes could reduce the number of germs of 99,08%.

Keywords : Chlorine (Ca(ClO)2); Disinfection

Keywords

Chlorine (Ca(ClO)2); Disinfection

Full Text:

PDF

References

Hartono, A., & Widyastuti, P. (2006). Penyakit Bawaan Makanan : Fokus Pendidikan Kesehatan. Jakarta: Penerbit Buku Kedokteran EGC.

UU RI Nomor 18. (2012). Tentang Pangan. Jakarta.

Purwidjaja, T. (1992). Keracunan Makanan di Indonesia. Materi Pelatihan Singkat Keamanan Pangan, Standart dan Peraturan Pangan. PAU Pangan dan Gizi IPB.

Depkes RI. (2003). Keputusan Menteri Kesehatan Republik Indonesia Nomor 1098 tentang Persyaratan Hygiene Sanitasi Rumah Makan dan Restoran. Jakarta.

Istiqlaliah, A. (2009). Kualitas Kebersihan Peralatan Makan pada Rumah Makan di Agrowisata Bincau Kabupaten Banjar. Skripsi Politeknik Kesehatan Banjarmasin Jurusan Kesehatan Lingkungan.

BPOM. (2003). Mikrobiologi Pangan. Jakarta: Direktorat Surveilans dan Penyuluhan Keamanan Pangan dan Bahan Berbahaya.

Miftahendrawati. (2014). Efek Antibakteri Ekstrak Daun Jeruk Purut (Citrus hystrix) Terhadap Bakteri Streptococcus mutans (in vitro). Skripsi Fakultas Kedokteran Gigi Universitas Hasanuddin Makassar.

Depkes RI. (2006). Kumpulan Modul Kursus Hygiene Sanitasi Makanan dan Minuman. Jakarta: Dirjen PPM&PL.

Rahmat, B. (2004). Pengaruh Beberapa Konsentrasi Terhadap Angka Lempeng Total Pada Desinfeksi Alat Makan Plato (Studi di Puskesmas Rawat Inap Sokaraja I Banyumas). Skripsi Basuki Rahmat -- E2A302036.

Saryono. (2008). Metodologi Penelitian Kesehatan. Bandung: Anggota Ikatan Penerbit Indonesia (IKAPI) Cabang Jawa Barat.

Nurslam. (2013). Konsep Penerapan Metode Penelitian Ilmu Keperawatan. Jakarta: Salemba Medika.

Widiyanto, M. (2013). Statistika Terapan: Konsep dan Aplikasi SPSS dalam Penelitian Bidang Pendidikan, Psikologi dan Ilmu Sosial Budaya Lainnya (1 ed.). Jakarta: Gramedia.

Wahyono, T. (2009). 25 Metode Analisis dengan Menggunakan SPSS 17. Jakarta: Gramedia.

Ma'at, S. (2009). Sterilisasi dan Desinfeksi. Surabaya: Airlangga University Press.

Refbacks

  • There are currently no refbacks.