PENGETAHUAN, PERILAKU PENJAMAH MAKANAN, KUALITAS SARANA SANITASI DAPUR DAN ANGKA BAKTERI PADA MAKANAN DI PONDOK PESANTREN KOTA SURAKARTA

Imanda Amalia, Prof. Dr. dr. Adi Heru Sutomo, M.Sc

2012 | Tesis | S2 Ilmu Kesehatan Masyarakat

Latar Belakang: Penyakit bawaan makanan (food borne disease) seperti diare, kolera, disentri dan tifus merupakan permasalahan kesehatan masyarakat yang paling banyak dan membebani yang pernah dijumpai di zaman modern ini. Penyakit tersebut meminta banyak korban dalam kehidupan manusia dan menyebabkan sejumlah besar penderita. Penyakit bawaan makanan merupakan salah satu penyebab utama kematian di negara berkembang dan menyebabkan 1.9 juta kematian orang per tahun di tingkat global. Dapur pondok pesantren merupakan tempat pelayanan makanan, yang siap dikonsumsi bagi para santri. Pelayanan memasak selama ini, belum dikelola dan ditangani dengan baik oleh penjamah makanan sehingga dapat menyebabkan penyakit bawaan makanan. Penyakit bawaan makanan di Pondok Pesantren, salah satunya karena terjadi kontaminasi bakteri pada makanan yang disebabkan karena kurangnya pengetahuan, perilaku penjamah makanan dan kualitas sarana sanitasi. Tujuan Penelitian: Mengetahui dan mengkaji hubungan pengetahuan, perilaku penjamah makanan dan kualitas sarana sanitasi dengan angka bakteri pada makanan di dapur Pondok Pesantren Kota Surakarta. Metode Penelitian: Penelitian ini adalah penelitian observasi dengan rancangan dalam penelitian ini adalah dengan pendekatan cross sectional. Sampel dalam penelitian ini adalah seluruh penjamah makanan sebanyak 33 orang di 8 pondok pesantren di wilayah Kota Surakarta. Spesimen makanan diperiksa sebanyak 16 spesimen makanan. Variabel bebas dalam penelitian ini adalah pengetahuan, perilaku penjamah makanan dan kualitas sarana sanitasi dapur. Variabel terikat meliputi angka bakteri (E.coli dan Staphylococcus aureus) pada makanan. Pengumpulan data dilakukan dengan kuisioner dan check list observasi. Analisis data menggunakan analisis Pearson Correlation. Hasil Penelitian: Hasil test Pearson Correlation terdapat hubungan antara pengetahuan (p=0,041) dan perilaku (p=0,043) penjamah makanan dengan angka bakteri pada makanan dan ada hubungan yang signifikan antara sanitasi dapur dengan angka bakteri pada makanan (p=0,001) di dapur Pondok Pesantren Kota Surakarta. Kesimpulan: Ada hubungan antara pengetahuan dan perilaku penjamah makanan dengan angka bakteri pada makanan di dapur Pondok Pesantren Kota Surakarta dan ada hubungan yang signifikan antara sanitasi dapur dengan angka bakteri pada makanan di dapur Pondok Pesantren Kota Surakarta.

Background: According to the World Health Organization, food borne disease such as diarrhea, cholera, dysentery and thypoid were the public heatlh loading problems. These diseases have asked many victims and caused a lot of sufferers. The food borne disease was one of the main causes of death in the developing countries and caused 1.9 million deaths in a year globally. Indeed, in the developed countries, a third of the population was infected by food borne disease. However, it was only a little part of positive test that was reported to the Department of Health. Moslem boarding school is a place for preparing and cooking food for santries. Until today, cooking service is not yet being handled and well managed by the Food handlers. This was due to the lack of knowledge and consequently, the behavior and the quality of sanitation tools did not yet get attention from the Food handlers. The Foodborne diseases in boarding school, either because the lack of knowledge, behavior of the Food handler and quality of sanitation tools. Research Objectives: to know and to discuss the relationship between knowledge, behavior of the Food handler, quality of sanitation tools to the bacterial rate contained in food in the kitchen of Moslem Boarding School of Surakarta. Research Methods: This study was an observational study, it meant as an observation and notation systematically of the examined phenomenes. This study used the samples of total population of 33 Food handlers. Great sample was obtained by using exhaustive sampling, that was the researcher put the total population as a sample. Specimens examined food are 16 specimens of food. The independent variable in this study are the knowledge, the behavior and the quality of sanitation tools. Variable includes the bacterial rate (E. coli and Staphylococcus aureus) in food. The data was collected by questionnaire and observation check list. Data analysis using Pearson Chi Square analysis. Research Result: Pearson Chi Square test results: there was correlation between the knowledge (p = 0.041) and the behavior (p = 0.043) of the Food handler with the bacterial rate in the food in the kitchen of moslem boarding school of Surakarta and there was correlation (p = 0,001) between the sanitation performed in the kitchen with the bacterial rate in the food in the kitchen of moslem boarding school of Surakarta. Conclusion: there was correlation between the knowledge and the behavior of the Food handlers with the bacterial rate in the food in the kitchen of moslem boarding school of Surakarta and there was correlation between the sanitation performed in the kitchen with the bacterial rate in the food in the kitchen of moslem boarding school of Surakarta.

Kata Kunci : Pengetahuan, Perilaku, Kualitas sarana sanitasi, Angka bakteri makanan