Ultravioletlight Application Model in Lowering Germs on Food Snacks Atelementary School in Makassar

Abstract

Food is a basic need for human life. Food is very likely to be contaminated so it can cause a disease called
foodborne illness. One alternative for food preservation is with irradiation. Irradiation is commonly used in
food preservation with ultraviolet light.
This study aims to determine the effect of exposure for 30 minutes and 60 minutes with the application of
UV light in reducing the number of germs in food snacks in the elementary school environment of Makassar.
The type of research is experimental research. Sampling used in the elementary school environment of
Makassar. The populations in this study are all sellers in elementary school in Makassar City. The sample
in this research is 5 samples of snack food for each observation. Data obtained from examination results is
tested with statistical tests witch are Wilcoxon method and calculated manually. The data is presented in the
form of tables, diagrams, and narration.
The results showed by UV light irradiation method on food snack samples for UV exposure for 30 minutes,
according to the results of statistical tests with Wilcoxon method of 0.13> 0.05 means that there is no effect
of UV lamp used. Exposure to UV light for 60 minutes results 0.04 <0.05 means use of UV lamps gave
effect to the number of germ., the best results were obtained at UV exposure for 60 minutes, in addition to
the effect of reducing the number of germs visible difference in terms of physical endurance.
The conclusion of the study is that there is no influence of UV light exposure model implementation for
30 Minutes in decreasing the number of germs in food or snack, and there is influence of exposure model
of UV light application For 60 Minute in decreasing the amount of germ in snack food and snack food
have durability with exposure UV rays. Suggestions for future researchers to use longer exposure time
comparison. Traders can apply food preservation snacks with UV light models in lowering the number of
germs.