DARMONO, DARMONO (2024) PERBEDAAN JUMLAH ANGKA KUMAN PADA ALAT MAKAN PASIEN (SENDOK) BERDASARKAN LAMA WAKTU DESINFEKSI DI RUANG PENYAKIT MENULAR RSUD dr. SOEDONO MADIUN. Skripsi thesis, Poltekkes Kemenkes Surabaya.
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Abstract
ABSTRAK Kontaminasi alat makan yang tidak higienis dapat menyebabkan keracunan makanan ( foodborn illness). Di RSUD dr. Soedono alat makan pasien yang dicuci dengan metode tiga bak dan didesinfeksi dishwasher pada suhu 80oC selama 2 menit, belum sepenuhnya bebas mikroorganisme. Penelitian ini bertujuan mengukur perbedaan jumlah angka kuman pada alat makan pasien (sendok) di ruang penyakit menular yang didesinfeksi dishwasher Nayati NDWE 60A dengan lama waktu 2 menit, 3 menit dan 4 menit. Penelitian eksperimen semu ini menguji pengaruh variabel bebas pada variabel terikat, menggunakan desain non-equivalent grup design dengan dua kelompok yaitu kontrol dan perlakuan. Metode desinfeksi alat makan (sendok) yang dicuci dengan dishwasher pada suhu 80oC dengan waktu 2 menit, 3 menit dan 4 menit, kemudian diambil sampel diuji di laboratoium. Hasil Uji normalitas data didapat p-value 2 menit 0,439, 3 menit 0,247, 4 menit 0,734 lebih besar dari α (0.05) terdistribusi normal, uji homogenitas didapat p- value 0,119 lebih besar dari α (0.05) varian data homogen. Hasil uji one way anova didapat p-value 0.00 kurang dari α (0.05) maka terdapat perbedaan signifikan jumlah angka kuman alat makan pasien (sendok) di ruang penyakit menular yang desinfeksi dishwasher dengan waktu berbeda. Hasil uji Least Significant Difference didapat p-value 0,000, 0,000 dan 0,014 kurang dari α (0.05) menunjukkan rata-rata jumlah penurunan angka kuman desinfeksi 2 menit sebesar 109 CFU/cm2, 3 menit sebesar 18,5 CFU/cm2 dan 4 menit sebesar 2,3 CFU/cm2 sehingga disarankan metode desinfeksi baru dengan variasi suhu sama, dengan lama waktu desinfeksi lebih dari 4 menit. Kata Kunci : Dishwasher, angka kuman, variasi waktu Abstract Contamination of unhygienic eating utensils can cause food poisoning (foodborn illness). At Dr. Hospital. Soedono, the patient's cutlery, which was washed using the three tub method and disinfected in the dishwasher at 80oC for 2 minutes, was not completely free of microorganisms. This study aims to measure the difference in the number of germs on patient cutlery (spoon) in the infectious disease room which is disinfected by the Nayati NDWE 60A dishwasher for a time of 2 minutes, 3 minutes and 4 minutes. This quasi-experimental research tests the effect of the independent variable on the dependent variable, using a non-equivalent group design with two groups, namely control and treatment. The method for disinfecting cutlery (spoon) is washed with a dishwasher at a temperature of 80oC for 2 minutes, 3 minutes and 4 minutes, then samples are taken and tested in the laboratory. Data normality test results obtained p-value 2 minutes 0.439, 3 minutes 0.247, 4 minutes 0.734 greater than α (0.05) normally distributed, homogeneity test obtained p-value 0.119 greater than α (0.05) homogeneous data variance. The results of the one way ANOVA test obtained a p-value of 0.00, less than α (0.05), so there was a significant difference in the number of germs on patient eating utensils (spoon) in the infectious disease room where the dishwasher was disinfected at different times. The results of the Least Significant Difference test obtained p-values of 0.000, 0.000 and 0.014 less than α (0.05) showing that the average number of disinfection germ reduction numbers in 2 minutes was 109 CFU/cm2, 3 minutes was 18.5 CFU/cm2 and 4 minutes was 18.5 CFU/cm2. 2.3 CFU/cm2 so a new disinfection method with the same temperature variation is recommended, with a disinfection time of more than 4 minutes. Keywords: Dishwasher, germ number, time variation
| Item Type: | Thesis (Skripsi) |
|---|---|
| Contributors: | Contribution Contributor NIDN/NIDK UNSPECIFIED PRIHASTINI, LILIS nidn4017076502 UNSPECIFIED YULIANTO, BUDI nidn4014076502 UNSPECIFIED PRASETYO, ARIES nidn4024027501 |
| Additional Information: | 1470/SKR/2024 / 10SKR2024079 |
| Uncontrolled Keywords: | Dishwasher, angka kuman, variasi waktu |
| Subjects: | T Technology > TD Environmental technology. Sanitary engineering |
| Divisions: | Poltekkes Kemenkes Surabaya > Jurusan Kesehatan Lingkungan > Program Studi DIII Sanitasi Magetan |
| Depositing User: | Endah Widyastuti |
| Date Deposited: | 13 Mar 2025 04:53 |
| Last Modified: | 13 Mar 2025 04:53 |
| URI: | http://repo.poltekkesdepkes-sby.ac.id/id/eprint/10226 |
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