HIGIENE SANITASI DAN PERILAKU PENJAMAH MAKANAN TERHADAP KUALITAS MIKROBIOLOGI MAKANAN DI HOTEL X KABUPATEN MOJOKERTO

Maya Puspita Sari, Dr. Fatwa Sari Tetra Dewi, M.P.H., Ph.D ; Dr. Lily Arsanti Lestari, S.T.P., M.P

2023 | Tesis | S2 Ilmu Kesehatan Masyarakat

Latar Belakang: Makanan merupakan salah satu sumber energi bagi manusia, bahan pangan perlu diperhatikan jenis dan mutunya agar aman untuk dikonsumsi. Higiene sanitasi merupakan upaya dalam mengendalikan faktor risiko terjadinya kontaminasi pada makanan, baik dari bahan baku pangan, orang penjamah makanan, tempat dan peralatan makanan agar aman untuk dikonsumsi. Restoran memiliki peran penting dalam mencegah penyebaran berbagai penyakit. Restoran menyediakan berbagai jenis pangan untuk dikonsumsi konsumen, di mana berpotensi menimbulkan gangguan kesehatan dan dapat menyebarkan penyakit yang disebabkan oleh makanan yang diproduksinya.

Tujuan: Mengidentifikasi kondisi higiene sanitasi, hubungan perilaku penjamah makanan dengan kualiatas mikrobiologi makanan di Hotel X Kabupaten Mojokerto.

Metode: Jenis penelitian menggunakan penelitian kuantitatif dengan metode observasional analitik dan desain studi cross-sectional. Subjek penelitian yaitu seluruh penjamah makanan yang bekerja di area dapur dan restoran di Hotel X Mojokerto yang berjumlah 44 responden .

Hasil: Hasil pengujian laboratorium menunjukkan bahwa seluruh menu makanan memenuhi syarat karena jumlah E. coli kurang dari <3>

Kesimpulan: Ada hubungan pengetahuan higiene sanitasi dengan sikap higiene, pengetahuan dan sikap higiene dengan perilaku higiene pada penjamah makanan. Tidak ada hubungan antara perilaku higiene penjamah makanan dengan kualitas mikrobiologi makanan pada restoran yang berada di Hotel X Kabupaten Mojokerto.

Background: Food is one of the sources of energy for humans, food ingredients need to be considered the type and quality to be safe for consumption. Sanitary hygiene is an effort to control risk factors for contamination of food, both from food raw materials, food handlers, food premises and equipment to make it safe for consumption. Restaurants have an important role in preventing the spread of various diseases. Restaurants provide various types of food for consumer consumption, which have the potential to cause health problems and can spread diseases caused by the food they produce.

Objective: To identify the sanitary hygiene conditions, the relationship between food handler behavior and the microbiological quality of food at Hotel X Mojokerto.

Methods: The type of research used quantitative research with analytic observational method and cross-sectional study design. The research subjects were all food handlers who worked in the kitchen and restaurant areas, totaling 44 respondents.

Results: Laboratory testing results showed that all food menus met the requirements because the number of E. coli was less than <3>5 colonies/gram. Knowledge is related to hygiene attitudes, knowledge and hygiene attitudes are related to the hygiene behavior of food handlers. Hygienic behavior of food handlers has no relationship with the microbiological quality of food. This is because the significance of the correlation between the two variables is 0.712. The results of observations and assessments related to restaurant sanitary hygiene conditions have not been met in the conditions of buildings, sanitation facilities, equipment and food handlers with scores of 51.28, 60, 70.5, and 73.33, while for food has met the requirements of sanitary hygiene with a score of 76.08.

Conclusion: There is a relationship between sanitation hygiene knowledge and hygiene attitude, knowledge and hygiene attitude with hygiene behavior in food handlers. There is no relationship between the hygiene behavior of food handlers and the microbiological quality of food in restaurants located in hotel X Mojokerto.

 

Kata Kunci : Keywords: Sanitary Hygiene, Individual Behavior, Food Microbiological Quality