Tropical Public Health Journal

PH, suhu air, dan perilaku pemberantasan sarang nyamuk terhadap keberadaan jentik nyamuk Aedes sp di Tembesi Lama, Kota Batam

2024-05-02T10:05:31+07:00

Dengue hemorrhagic fever (DHF) is a disease caused by a virus spread by Aedes aegypti and Aedes albopictus mosquitoes that have been infected with the dengue virus. Dengue Hemorrhagic Fever (DHF) continues to be a health concern in Riau Islands Province, especially in Batam City. This study aimed to investigate the relationship between container condition and Eradication of Mosquito Den behavior (PSN) with the presence of larvae. A significant association was found between container type, water pH, container water temperature, and the existence of larvae in Tembesi Lama (p value <0.05). Location and container closing conditions variables were not statistically associated with the presence of larvae (p value >0.05). The study discovered that non-disposable containers within the house had the greatest number of Aedes sp. mosquito larvae. Additionally, mosquito larvae were identified in containers without a lid, with a water pH greater than 7.8, and a temperature between 27-30˚C. When measuring PSN behavior, the majority of respondents in Tembesi Lama RT.01-02 RW. 02 had engaged in various PSN activities at their residences. Respondents have not effectively implemented certain PSN actions.

Analisis kandungan formalin pada ikan teri (Stolephorus sp) dan perilaku pembeli di Pasar Tradisional Pancur Batu Kabupaten Deli Serdang

2024-04-25T13:18:10+07:00

Food safety is a very important aspect in daily life. However, in practice there are still many manufacturers who use food additives that are harmful to health, for example, the use of formalin in anchovies. This type of research is a descriptive survey. The research population is anchovy buyers at the Pancur Batu Traditional Market. The number of samples was 96 buyer taken by accidental sampling method while the object of research was 10 samples of anchovy (Stolephorus sp) taken from different anchovy sellers at the Pancur Batu Traditional Market. The data collection method was carried out by interviews, observation, and laboratory testing using KMnO₄ reagent. Data analysis was carried out by univariate analysis. The results showed that 8 out of 10 samples of anchovy (Stolephorus sp) at the Pancur Batu Traditional Market were positive for formalin. Buyers of anchovy at Pancur Batu Traditional Market had good knowledge of 71 people (74,0%), good attitude of 78 people (81,3%) and good actions of 52 people (54.2%). However, there are still quite a number of buyers who do not know and do not make efforts to reduce formalin levels in anchovy. It is hoped that the relevant agencies will carry out further food safety supervision of food sold in the market as well as provide education to the public about formalin in food and it is hoped that consumers will be smarter and more informed in choosing anchovy containing formalin and without formalin and be more aware of the importance of health.

Pengaruh penggunaan akun kuliner di Media Instagram Terhadap Pola Makan Siswa SMK Negeri 2 Binjai

2024-05-06T13:16:47+07:00

Today's adolescent food consumption is inseparable from the eating habits of the adolescents themselves and the ease of access to food. The number of technological media that offer food through culinary accounts such as instagram, YouTube, WhatsApp, and others makes it easy to access the food offered on these media. The population in this study were students of SMK Negeri 2 Binjai with a sample size of 205 people. Data on the use of culinary accounts on instagram media which includes duration and frequency and student eating patterns were collected by means of interviews using the food recall form and the food frequency form. The research results show that199 people (97.1%) students whose types of food are not diverse. This non-variety food consumption was more common among female students at SMK Negeri 2 Binjai. The duration of using culinary accounts on instagram media in the low category is 126 (61.5%). However, the frequency of using culinary accounts on instagram is high, namely 107 (52.2%). The results of the Chi Square test also showed that there was a significant relationship between the duration of using culinary accounts on instagram media and students' eating patterns that were not good (p<0.05). Multivariat analysis also shows that there is a significant effect on the duration and frequency of using culinary accounts on instagram media on students' eating patterns that are not good. The variables that influence student eating patterns are the duration and frequency of using instagram media quinary accounts.

Hubungan faktor metabolik dan konsumsi makanan minuman manis dengan kadar gula darah pada usia 30-60 tahun di Puskesmas Simalingkar

2024-06-03T12:16:42+07:00

High blood glucose levels (hyperglycemia) can be caused by several conditions, including diabetes mellitus (DM). Among the top 5 nations in the world with the most DM cases in 2021 is Indonesia. There are 161,267 DM patients in North Sumatra, with 31,482 cases in Medan. Simalingkar Community Health Center is one of the health centers in Medan with the highest number of DM cases in 2022. This study intends to examine the association between blood glucose levels in individuals aged 30 to 60 at Simalingkar Community Health Center and metabolic variables, particularly obesity as assessed by body mass index (BMI) and belly circumference, as well as the consumption of sugary foods and beverages. This research is a cross-sectional study. 120 participants were included in this research sample and use accidental sampling method. Data analysis was done univariately, bivariately using the chi-square test and multivariately using logistic regression. The results showed that BMI (RP=1.701; 95% CI=1.095–2.645; p=0.022), abdominal circumference (RP=2.124; 95% CI=1.253–3.600; p=0.003) and sweet foods and beverages consumption (RP=2.042; 95% CI=1.358–3.069; p=0.001) were significantly associated with blood glucose levels. The habit of consuming sweet foods and drinks is the most dominant factor influencing a person to experience hyperglycemia (OR=3,345; 95% CI=1,512-7,387). The community is advised to control blood glucose levels by maintaining ideal body weight and reducing consumption of sweet foods and beverages to prevent type 2 DM.

Analisis paparan karbon monoksida (CO) dengan keluhan subjektif pernapasan pada penjual satai di Kota Duri tahun 2023

2024-06-25T17:51:34+07:00

Nowadays, buying food from outside is one of the choices people make when busy. Satai is one of the culinary favorites of many people. Many people are not aware and do not know that the process of burning satai involving carbon materials in the form of charcoal can produce smoke containing carbon monoxide which is risky for buyers and sellers. The smoke produced from burning satai contains carbon monoxide, making satai sellers a profession that is very at risk of subjective respiratory complaints. A preliminary survey found that 6 out of 10 satai sellers in Duri City experienced subjective respiratory complaints due to smoke from burning satai. The purpose of this study was to analyze the exposure to carbon monoxide concentrations with subjective respiratory problems among satai sellers. This research uses a cross-sectional approach. Sampling was utilized using a research sample of 40 respondents. The study found that the variables associated with subjective respiratory complaints were carbon monoxide concentration (p=0.010) and work period (p= 0.023). The unrelated variables are body mass index (p= 0.412), length of exposure (p= 0.182), and smoking behavior (p= 0.608). The recommendation offered to satai vendors is to get used to using Personal Protection Equipment (PPE), take out lung health checks, implement shifting tasks, eat lots of drinking water, and pay attention to working hours and the distance between the seller and the satai burning location.