Efektivitas Penggunaan Sabun Cuci Berbahan Dasar Eco enzyme Untuk Penurunan Angka Kuman Pada Peralatan Makan Di RSD Mangusada Tahun 2025

Wisnu, Tude Guntur Bayu (2025) Efektivitas Penggunaan Sabun Cuci Berbahan Dasar Eco enzyme Untuk Penurunan Angka Kuman Pada Peralatan Makan Di RSD Mangusada Tahun 2025. Diploma thesis, Politeknik Kesehatan Denpasar Jurusan Kesehatan Lingkungan 2025.

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Abstract

THE EFFECTIVENESS OF ECO ENZYME-BASED DISHWASHING SOAP IN REDUCING BACTERIAL COUNTS ON TABLEWARE AT MANGUSADA GENERAL HOSPITAL IN 2025 ABSTRACT The quality of tableware washing plays an important role in preventing cross-contamination. However, in practice, the washing process in hospitals has not undergone strict evaluation regarding the effectiveness of the dishwashing soap used. This study aimed to determine the effectiveness of eco enzyme-based dishwashing soap compared to conventional soap in reducing bacterial counts on tableware at Mangusada General Hospital in 2025. The research employed an experimental method with a posttest-only control group design. A total of 30 tableware samples (plates) were washed using two treatments: conventional soap and eco enzyme-based soap. Microbiological testing was carried out using the pour plate method to measure the Total Plate Count (TPC). The results showed that the average bacterial count on tableware washed with conventional soap was 74.93 colonies/cm², while that washed with eco enzyme soap was 5.93 colonies/cm². Statistical analysis using the Mann-Whitney test indicated a significant difference (p<0.05) between the two treatments. The effectiveness of eco enzyme soap in reducing bacterial counts reached 92.08%. Although the result did not yet meet the Indonesian Ministry of Health Regulation No. 7 of 2019 standard (<0 colonies/cm²), eco enzyme soap proved to be far more effective than conventional soap. This study demonstrates that eco enzyme-based dishwashing soap has potential as an environmentally friendly alternative for tableware sanitation in hospitals. Keywords: Eco enzyme, dishwashing soap, bacterial count, TPC, tableware sanitation EFEKTIVITAS PENGGUNAAN SABUN CUCI BERBAHAN DASAR ECO ENZYME UNTUK PENURUNAN ANGKA KUMAN PADA PERALATAN MAKAN DI RSD MANGUSADA TAHUN 2025 ABSTRAK Kualitas pencucian peralatan makan sangat berperan dalam mencegah terjadinya kontaminasi silang, namun pada kenyataannya proses pencucian di rumah sakit belum melalui evaluasi yang ketat terhadap efektivitas sabun cuci yang digunakan. Metode yang digunakan adalah eksperimen dengan rancangan posttest only control group design. Sampel terdiri dari 30 alat makan (piring) yang dicuci menggunakan dua jenis sabun: sabun konvensional dan sabun berbahan eco enzyme. Pengujian dilakukan dengan metode hitung cawan (pour plate) untuk menghitung angka lempeng total (ALT). Hasil penelitian menunjukkan rata-rata angka kuman pada alat makan yang dicuci dengan sabun rumah sakit sebesar 74,93 koloni/cm², sedangkan dengan sabun eco enzyme sebesar 5,93 koloni/cm². Analisis statistik menggunakan uji Mann-Whitney menunjukkan perbedaan yang signifikan (p<0,05) antara kedua perlakuan. Efektivitas sabun eco enzyme dalam menurunkan angka kuman mencapai 92,08%. Meskipun angka tersebut masih belum memenuhi standar Permenkes No. 7 Tahun 2019 (<0 koloni/cm²), sabun eco enzyme terbukti jauh lebih efektif dibanding sabun konvensional. Penelitian ini menunjukkan bahwa sabun berbasis eco enzyme memiliki potensi sebagai alternatif ramah lingkungan dalam upaya sanitasi alat makan di rumah sakit. Melakukan sosialisasi dengan data. Kata Kunci : Eco enzyme, sabun cuci, angka kuman, ALT, sanitasi peralatan makan.

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