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The Use of Kaffir Lime Peel Filtrate (Citrus Hystrix) in Reducing The Number of Cutlery Germs

Departemen Kesehatan Lingkungan,Prodi Sanitasi Lingkungan, Politeknik Kesehatan Kemenkes Surabaya, Jawa Timur 60282, Indonesia

Open Access Copyright 2023 Jurnal Kesehatan Lingkungan Indonesia under http://creativecommons.org/licenses/by-sa/4.0.

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Abstract

Judul : Penggunaan Filtrat Kulit Jeruk Purut (Citrus Hystrix) Dalam Menurunkan Jumlah Kuman Alat Makan

Latar Belakang: Kulit jeruk purut memiliki kandungan utama yang terdiri dari flavonoid, saponin, alkaloid, naringin, dan hesperidin sebagai antibakteri dan antioksidan sehingga dapat menurunkan jumlah kuman pada peralatan makan.

Metode: Penelitian ini bertujuan untuk mengetahui penggunaan kulit jeruk purut dalam menurunkan angka kuman pada peralatan makan. Jenis penelitian eksperimen ini menggunakan desain post-test-only control group design. Objek penelitian menggunakan sendok stainless dengan populasi 96 buah. Variasi konsentrasi kulit jeruk purut adalah 20%, 50%, dan 80%. Analisis data menggunakan uji Kruskal - Wallis untuk mengetahui ada tidaknya perbedaan yang bermakna secara statistik antara dua kelompok atau lebih dan uji Mann-Whitney untuk mengetahui perbandingan yang bermakna antara dua populasi yang berbeda terhadap variabel bebas.

Hasil : Hasil penelitian menunjukkan rata-rata jumlah kuman kontrol adalah 909,1 koloni/cm2 dan konsentrasi larutan kulit jeruk purut 20% ,50%, dan 80% yaitu 398,1 koloni/cm2, 8,3 koloni/cm2, dan 35,0 koloni. /cm2. Hasil yang paling signifikan dalam menurunkan jumlah kuman pada peralatan makan adalah pada konsentrasi 50% (Pvalue=0,004). PH larutan kulit jeruk antara 4-5, dan suhu larutan kulit jeruk 28⁰C.

Simpulan: Penelitian ini menyimpulkan bahwa kulit jeruk purut dapat menurunkan jumlah kuman pada peralatan makan. Disarankan untuk menambah variasi waktu perendaman dengan larutan perasan kulit jeruk purut sehingga diharapkan dapat menurunkan jumlah kuman pada peralatan makan sesuai ketentuan Menteri Kesehatan.

 

ABSTRACT

Background: Kaffir lime peel consist primarily of flavonoids, saponins, alkaloids, naringin, and hesperidin as antibacterial and antioxidant so that it can reduce the number of germs on cutleries

Method: This study aimed to identify the use of kaffir lime peel in reducing the number of germs on cutlery. This type of experimental research uses a post-test-only control group design. The object of the study was a stainless spoon with a population of 96 pieces. Variations in the concentration of kaffir lime peel from 20%, 50%, to 80%. Data analysis used the Kruskal - Wallis test to determine whether there were statistically significant differences between two or more groups and the Mann-Whitney test to determine the significant comparison of two different populations on the independent variables.

Result : The results showed that the average number of germs in control was 909.1 colonies/cm2 and the concentrations of kaffir lime peel solution were 20% ,50%, and 80%  with the number of 398.1 colonies/cm2, 8.3 colonies/cm2, and 35.0 colonies/cm2. The most significant result in reducing the number of germs on cutlery was a concentration of 50% (Pvalue=0.004). The pH of the lime peel solution was in the range of 4-5, and the temperature was 28⁰C.

Conclusion:  This study concludes that kaffir lime peel has the potential to reduce the number of germs on cutlery. It is recommended  that the immersion time is increased with a solution of kaffir lime peel juice so that it is expected to reduce the number of germs on cutlery by the requirements of the Minister of Health.

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Keywords: : Kaffir lime peel; Cutlery; Germ Number

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