Effectiveness of Lime (Citrus amblycarpa) Solution in Improving the Bacteriological Quality of Tableware

Article Sidebar

PDF
Issue
Vol. 21 No. 1 (2024): Jurnal Kesehatan Lingkungan Volume 21 No. 1, Januari 2024
Published: Jan 1, 2024
Keywords:
Lime,
Solution,
Disinfection

Main Article Content

Faridah Faridah
Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan
Isnawati Isnawati
Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan
Noraida Noraida
Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan
Rahmawati Rahmawati
Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan

Abstract

According to research on cutlery, it did not meet the bacteriological quality requirements for cleanliness because the disinfection process was not carried out. nfection process is necessary to enhance the cleanliness of cutlery, employing both chemical and natural methods. Lime zest is a natural ingredient that can be used for disinfection because it contains compounds such as alkaloids, tannins, steroids, triterpenoids, saponins, and flavonoids that are antibacterial by damaging cell membranes. The study's goal was to determine the efficacy of lime (Citrus amblycarpa) solution in improving the bacteriological quality of cutlery. This research is experimental, with a posttest-only control group design. The study included a total of 24 cutlery (plate) samples. We collected the data by examining the number of germs and Escherichia coli in each sample. Using Kruskal-Wallis, we analysed bacterial count data. Meanwhile, Escherichia coli could not be tested because all the samples were negative. The results showed that the cutlery (plate) before treatment did not contain Escherichia coli. By taking swab samples of the cutlery (plates), we found that the number of germs after disinfection treatment ranged from 1 to 33 colonies/cm2. Lime solution is ineffective at reducing the number of germs. It is recommended that the shop manager use running water and provide a place for draining and storing closed cutlery. Future researchers can conduct laboratory tests first to prove the effect of lime zest on Escherichia coli and carry out control treatments before concentration treatments.

Article Details

Section
Articles
Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

(CC BY-SA) : This license allows to Share — copy and redistribute the material in any medium or format, Adapt — remix, transform, and build upon the material, for any purpose, even commercially.

The copyright of the received article shall be assigned to the journal as the publisher of the journal. The intended copyright includes the right to publish the article in various forms (including reprints). The journal maintains the publishing rights to the published articles.

Authors are permitted to disseminate published articles by sharing the link/DOI of the article at the journal. Authors are allowed to use their articles for any legal purposes deemed necessary without written permission from the journal with an acknowledgment of initial publication to this journal.

References

Krisnawati P, Isnawati I, Darmiah D. Pengaruh Waktu Kontak Air Jeruk Nipis (Citrus aurantifolia Swingle) Terhadap Peningkatan Kualitas Kebersihan Piring. J Kesehat Lingkung J dan Apl Tek Kesehat Lingkung. 2019;15(2):667–72.

Handayani N. Pengaruh Variasi Waktu Perendaman Gelas Dalam Desinfektan Perasan Buah Belimbing Wuluh (Averrhoa Blimbi) Terhadap Penurunan Angka Kuman Gelas Di Angkringan Gamping, Sleman. skripsi thesis, Poltekkes Kemenkes Yogyakarta [Internet]. 2021;1–11. Available from: http://eprints.poltekkesjogja.ac.id/6532/7/3. Chapter 1.pdf

Sakinah, Amir, Rahmi dan Muin H. Pemeriksaan Angka Kuman Pada Proses Pencucian Peralatan Makanan Menggunakan Metode Three Compratment Sink Di Rumah Sakit Umum Andi Makkasau Kota Parepare. J Chem Inf Model. 2020;53(9):1689–99.

Haderiah, Sulasmi, Novi. Studi Kualitas Bakteriologis Peralatan Makan Pada Rumah Makan di Kota Makassar. J Hig. 2015;1(2):125–8.

Islamiar AN, . N, Rahayu U. Efektivitas Perasan Daun Jeruk Purut Terhadap Angka Kuman Pada Peralatan Makan Tahun 2017. Gema Lingkung Kesehat. 2017;15(3):50–5.

Irwan A, Mustikasari K, Ariyani D. Pemeriksaan Pendahuluan Kimia Daun, Kulit Dan Buah Limau Kuit: Jeruk Lokal Kalimantan Selatan. J Ilm Berk Sains dan Terap Kim. 2017;11(2):71–9.

Irwan A, Rosyidah K. Potensi Minyak Atsiri Dari Limau Kuit: Jeruk Lokal Kalimantan Selatan Potential Of Essential Oils From Limau Kuit: Local Lime Fruit Of Kalimantan Selatan. Pros Semin Nas Lingkung Lahan Basah. 2019;4(1):197–202.

Permenkes RI. (2011). Higiene Sanitasi Jasa Boga. Jakarta: MH&HAM. No. 1096.

Permenkes RI. (2021). Standar Kegiatan Usaha dan Produk Pada Penyelenggaraan Perizinan Berusaha Berbasis Risiko Sektor Kesehatan. Jakarta: Dirjen PPKH&HAMRI.

Shopia Chairina. Penetapan Kadar Flavonoid Total dan Uji Aktivitas Antioksidan Ekstrak Etanol Kulit Kulit Buah Limau Kuit (Citrus amblycarpa). Universitas Lambung Mangkurat.2022;

Berlian, Zainal, Awalul, F., Eka A. Penggunaan Perasan Jeruk Nipis (Citrus aurantifolia) dalam Menghambat Bakteri Escherichia coli Pada Bahan Pangan. Jurnal Bioilmi Vol. 2 No. 1.2016;

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

Notoatmodjo, Soekidjo. Metodologi Penelitian Kesehatan. Jakarta:Publisher Rineka Cipta.2014;

Chilmi, Devi Shintiya., Yudhastuti, Ririh and Utomo, Bangun Cahyo. Overview Of Sanitation Hygiene And Bacteriological Quality Of Food And Equipment On Food Management Sites At Juanda Airport, Surabaya In 2019. The Indonesian Journal of Public Health. 2019;16(2), pp. 219-229.

Amaliyah, N. Penyehatan Makanan dan Minuman A. Yogyakarta: Deepublish Publisher.2017.

Maghfirotul Ilmi, N., Anwar, M.C., dan Subagiyo, A. Uji Efektivitas Larutan Belimbing Wuluh (Averrhoa Bilimbi) Dalam Menurunkan Jumlah Angka Kuman Pada Alat Makan Di Rumah Makan Kabupaten Tegal. 2022;41(2), pp. 77–84.

Tumelap, H.J. Kondisi Bakteriologik Peralatan Makan Di Rumah Makan Jombang Tikala Manado. Jurnal Kesehatan Lingkungan. 2011; I, pp. 20–27.

Arnanda, Vicky. Gambaran Personal Higiene, Kualitas Air, Teknik Pencucian Peralatan Makan dan Angka Kuman Pada Makanan di Pondok Pesantren Kecamatan Pontianak Kota. Skripsi Program Studi Kesehatan Masyarakat Fakultas Ilmu Kesehatan Universitas Muhammadiyah Pontianak.2018;

Ningsih, Riyan., Widyasari, Octy and Iriyani, K. The Correlation Factors Of Washing Technique Equipment With Health Cutlery In Delicatessens In The Work Area Port Health Office Samarinda. Jurnal Kesehatan Masyarakat.2015; 9(2), pp. 95-100.

Telew, M., Joseph, W.B.S., dan Pinontoan, A. Gambaran Angka Kuman Dan Keberadaan Escherichia Coli Pada Peralatan Makan Rumah Makan Di Kelurahan Mahakeret Barat Dan Mahakeret Timur Kecamatan Wenang Kota Manado. Kesmas. 2019; 7(5), pp. 5–8.

Birawida, A.B., Selomo, M., Ismita, U.W and Suriah. Environmental Health Hazards Against Bacterial Contamination Of Cutlery On The Small Island Of Makassar.2018;

Rochmawati, A.E., Rachmaniyah dan Rusmiati. Kualitas Bakteriologis Alat Makan, Personal Hygiene, Dan Sanitasi Warung Kopi Di Kendangsari Surabaya Tahun 2021. Jurnal Higiene Sanitasi. 2021; 1, pp. 26–32.

Widyastuti, Nurmasari dan Almira, Vita Gustin. Higiene dan Sanitasi dalam Penyelenggaraan Makanan. Yogyakarta: K-Medika.2019;

Ishak, N.I., Kasman dan Chandra. Efektifitas Perasan Buah Limau Kuit ( Citrus amblycarpa ) SEBAGAI Larvasida Alami Terhadap Kematian Larva Aedes aegypti ) The Effectiveness of Juice of Limes Kuit ( Citrus amblycarpa ) as Natural Larvasides Against Death of Aedes Aegypti larvae. Jurnal Kesehatan Masyarakat. 2020; 10, pp. 6–13.

Sabri, Luknis dan Hastono, Susanto Priyo. Statistik Kesehatan. Jakarta: PT RajaGrafindo Persada.2006;