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The high number of leprosy seropositivity in a population may lead to clinical leprosy. This study aimed to identify risk factors of leprosy. This study was conducted in Brondong, Lamongan, East Java. The subjects were 153 people who lived with leprosy patient. lgM anti PGL-1 level was examined used ELISA (Dako). Logistic regression was conducted to test the independent variables. The results showed that the subjects had an average age 31 year (6.5), average BMI 22 (2.9) and average IgM anti PGL-1 level 1041 unit/ml (820). 79.7% of the research subjects were women. The subjects house floor condition (p value 0.009) was the most influential variable to seropositivity of leprosy. Our findings indicated that not only the duration of leprosy and the contacts need to be considered in the transmission of leprosy, but also environmental factors, such as the subjects house floor condition.

Grombyang is one of the typical food from Pemalang Central Java which sold freshly in restaurant or food stall. To marketed commercially outside Pemalang, several parts of grombyang seasoning was made in instant form. The study aimed to analyze the content of nutrients (protein, and fat), and rancidity test contained in each grombyang seasoning which is dry galangal, fried onion, coconut srundeng, a mix of tauco, kluwek and palm sugar. Another aim was to analyze the number of bacteria in grombyang seasoning. The protein test used Kjeldahl method, and fat test used Soxhletasi method. While the bacteria test using Total Plate Number (ALT) method of bacteria and rancidity test using Thio Barbiturate Acid (TBA) method. The results showed that the protein content of each spice component such as srundeng coconut grombyang was 10.8%, petis 12.4%, fried onion 25.9%, palm sugar (aren) 12.3%. Fat content in spice component of grombyang for srundeng kelapa grombyang 41.2%, 50.7%, petis 12.3%, fried onion 24.9%, aren 51.5%. Total Plate Count Test (ALT) of the bacteria showed that total bacteria found in spice grombyang was 12.1 × 105 CFU/ml. It can be concluded that the highest protein content found in fried onions and the highest fat content found in palm sugar. Also, spice Grombyang had the number of microbes that were in the standard range of BPOM No. 16 of 2016 (10 × 108 - 10 × 109 CFU/ml).

Ogel-ogel is a unique food in Pemalang with a crispy textured within a distinctive cheese flavor. Ogel-ogel made from glutinous rice flour mixed with egg, cheese, sugar, and salt. Then the dough is printed like a caterpillar writhing using a special tool and then fried. The study aimed to examine the nutrition content and the total amount of bacteria inogel-ogel. The test included nutritional content test such as carbohydrate content test used luff schrooll method, protein used kjehdahl method, fat used sokletasi method, rancid used TBA (Thiobarbituric Acid) method with interval 5 days for 20 days, microbiology test used ALT method (Total Plate Count) with PCA media (Plate Count Agar), free fatty acid test by titration method used NaOH. The test results showed that ogel-ogelcontain carbohydrate equal to 11.1%, protein 13%, fat 47%, (the result of rancidity), amount of bacteria as much as 1.13 × 104 CFU/ml, and free fatty acid test result. Based on the test, it can be concluded that Ogel-ogel is safe to be consumed because it is in the standard range of BPOM No. 16 of 2016 which is in the range 107-108 CFU/ml for the category of typical bakery products (sweet, salty and savory).

Kamir is one of the special foods in Pemalang which has round shapes, flat, and brown with a variety of jam taste. Kamir is made from flour dough, butter, egg, sugar,“ambon” banana and fermented cassava called tape. Until now, since there has been no research on kamir, we were interested in analyzing nutrition content (carbohydrates, proteins, and fat) found in kamir. We also performed microbiological tests, glycemic index, and rancidity. Carbohydrate content was tested by Luff Schrol method of sugar hydrolysis, a test of protein content used Kjehdahl micro method and fat content test used Soxhletasi fat method. As for bacteria test using Total Plate Count Method (ALT) and with Plate Count Agar media, a glycemic index with Finger-prick capillary blood samples method and for rancidity test by Thiobarbituric Acid (TBA) method. Laboratory test results showed that the content of protein, fat, carbohydrate sequentially were 11%, 9.8%, and 28.17%. As for the bacteria test obtained results of 121.06 × 104 CFU/ml. Kamir is safe for consumption following the standards established based on BPOM No. 16 of 2016 standard that is within the standard range of 5 × 104 - 5 × 107 CFU/ml. It is recommended to promote kamir, typical food from Pemalang, to be national food.

Blood borne disease is a disease that spreads through blood contamination. Pathogenic blood-borne pathogens are pathogenic microorganisms found in human blood (such as viruses, bacteria or parasites) and are capable of causing disease in humans. Blood-borne pathogens in general are hepatitis B virus, hepatitis C virus and Human Immunodeficiency Virus (HIV). However, it is rarely known data about them in community. This study aims to determine the prevalence of some diseases that are transmitted through the blood in the community that lived at the district of Semarang. This research was descriptive observational using a cross sectional approach. HIV are tested by using the CLIA (Chemi Lumination Immuno Assay) and ELISA methods using Diasorin Murex reagents where HIV with anti HIV. HCV and HBV are tested by using the CLIA (Chemi Lumination Immuno Assay) and ELISA methods using Diasorin Murex reagents where Hepatitis B with antigen (HBsAg) and Hepatitis C with anti HCV. The research subject is the population who live in the district of Semarang for at least one year. Samples were taken by using simple random sampling method. The number of blood samples obtained from 1421 people who have filled informed consent and stated willing to be the subject of research. The results showed that the prevalence of HIV was 0.9 per 100 population, prevalence of hepatitis B was 1.9 per 100 population, and prevalence of Hepatitis C 0, 6 per 100 population. There was moderate prevalence of blood borne diseases in community. There are some factors related to the transmission of blood borne diseases in the community that need to determine further.

Leptospirosis is zoonotic potentially epidemic with clinical manifesatations from mild to severe and and cause death. The incidence of leptospirosis in Indonesia tends to increase by the year. The case fatality rate in Semarang was greater than the national’s (9.38%). The purpose of this study was to describe the environmental risk factors of leptospirosis in Semarang spatially. The study design was descriptive observational with cross sectional approach. The population and samples in this study were confirmed leptospirosis in Semarang from January 2014 until May 2015, 88 respondents in 61 villages of 15 sub-districts in Semarang. The variables were environmental conditions, the presence of rats, wastewater disposal, waste disposal facilities, the presence of pets, the presence of rivers, flood’s profile, tidal inundation profile, vegetation, contact with rats, and Protected Personal Equipment/PPE utilization. Based on the spatial analysis, variables that found in the big half area of Semarang are environmental conditions, the presence of rats, wastewater disposal, waste disposal facilities, contact with rats, and PPE utilization. The presence of pets a risk, the presence of rivers, flood’s profile, inundation profile, and vegetation were found only in small half of Semarang area. People are expected to maintain their personal and environmental hygiene to prevent the transmission.