PENATAAN PEDAGANG MAKANAN KAKI LIMA DAN PRAKTEK HYGIENE SANITASI DI PUSAT KULINER PRATISTHA HARSA PURWOKERTO

HENY SULISTIOWATI, Prof. dr. Hari Kusnanto, DrPH

2014 | Tesis | S2 Ilmu Kesehatan Masyarakat

Latar Belakang: Pembangunan pusat kuliner merupakan salah satu alternatif untuk mencegah terjadinya masalah-masalah kesehatan seperti foodborne diseases, salah satunya kejadian luar biasa (KLB) Hepatitis A. Berdasarkan penyelidikan epidemiologi (PE) banyak ditemukan pedagang makanan kaki lima yang masih rendah praktek hygiene dan sanitasi makanan. Sampai saat ini, kebijakan penataan pedagang makanan kaki lima tampaknya baru menghasilkan pemusatan PKL makanan. Praktek hygiene dan sanitasi makanan di tempat tersebut belum optimal. Implementasi regulasi kesehatan belum dilaksanakan pemerintah daerah. Paguyuban pedagang Pratistha Harsa merupakan community based organization yang berupaya melaksanakan peran melaksanakan pembinaan dan pengawasan internal praktek hygiene sanitasi pedagang. Berdasarkan uraian tersebut, peneliti ingin meneliti mengenai implementasi public health regulation sesudah pemerintah daerah melaksanakan kebijakan penataan pedagang makanan kaki lima di Pusat Kuliner Pratistha Harsa dan peran paguyuban pedagang sebagai community based organisations serta bentuk self help organization dalam meningkatkan praktek hygiene dan sanitasi makanan agar masyarakat terlindung dari foodborne diseases Metode Penelitian: Penelitian kualitatif dengan rancangan studi kasus deskriptif. Sasaran penelitian berjumlah 14 orang ditentukan secara purposive. Data dikumpulkan melalui observasi, wawancara mendalam, dokumentasi dan uji laboratorium. Instrumen penelitian menggunakan pedoman wawancara mendalam, alat perekam elektronik, kamera, cheklist, buku catatan, peralatan laboratorium. Analisis data dilakukan sepanjang proses penelitian (interaktif atau ongoing analisis). Hasil: Pemerintah Kabupaten Banyumas telah berhasil melaksanakan penataan pedagang dengan merelokasi pedagang ke pusat kuliner Pratistha Harsa. Kebijakan tersebut masih terfokus pada penataan PKL sehingga praktek hygiene sanitasi makanan pedagang belum optimal. Kerjasama stakeholders belum melibatkan Dinas Kesehatan sebagai penanggung jawab pembinaan dan pengawasan hygiene sanitasi makanan. Uji laboratorium secara mikrobiologi terhadap sampel makanan mentah dan matang, usap alat makan serta usap tangan penjamah makanan masih belum memenuhi syarat. Pendidikan dan pelatihan tentang keamanan makanan belum pernah dilaksanakan. Persepsi pedagang tentang keamanan makanan sudah menunjukkan hal yang positif. Paguyuban mempunyai peran yang penting dalam penataan dan praktek hygiene sanitasi makanan pedagang. Kesimpulan: Kebijakan pemerintah daerah dalam menata pedagang di Pratistha Harsa belum melibatkan sektor kesehatan sehingga praktek hygiene sanitasi makanan pedagang belum optimal. Public health regualation belum dilaksanakan pemerintah daerah. Kemitraan dengan paguyuban dan kerjasama dengan sektor terkait diperlukan untuk melakukan pembinaan dan pengawasan hygiene sanitasi makanan. Kata Kunci: penataan, pedagang makanan kaki lima, praktek hygiene sanitasi makanan

Background: Culinary center is an alternative to prevent health problem, especially from Hepatitis A disease. Based on epidemiological investigation, street food vendors are still low hygiene and food sanitation practices. Up to now, the structuring policy of street food vendors seemed to produce results in a centralization of street food vendors. Hygiene and sanitation practices in the food is not optimal. Implementation of health regulations of local governments has not been implemented. Pratistha Harsa assosiation is a community based organization that seeks to carry out the role of implementing the supporting and controlling of sanitary hygiene practices internal vendors. Based on descriptions above, the research was to study about implemented public health regulation at the culinary center of Pratistha Harsa and the role of community-based organisations as well as the form of self help organization to increase food sanitary hygiene practices so that people could be protected from foodborne diseases. Methods: Qualitative research with descriptive case study design. The subject was fourteen informant who was selected by purposive sampling. Data were collected through observation, in-depth interviews, documentation and laboratory testing. Instrument in this study are indepth interview guide, observation reference, voice recorder, camera, notebook and equipment laboratory. Data analysis was interactive or ongoing analysis. Result: Banyumas regency government has succeeded in carrying out structuring with the vendors relocate to Pratistha Harsha culinary center. The policy is still focused on the arrangement of street vendors so that vendors of food sanitation hygiene practice is not optimal. Collaboration stakeholders have not been involved Health Department as the responsible guidance and supervision of food hygiene sanitation. Microbiological laboratory tests on samples of raw and cooked foods, utensils and hands swab of food handlers is not yet qualified. Education (counseling) and training on food safety has never been implemented. Perceptions about food safety vendors are good enough. Street food vendors association have an important role in the arrangement and sanitation hygiene practices of food vendors. Conclutions: Local government policy in organizing street food vendors in Pratistha Harsha not involve the health sector so that sanitation hygiene practices of food vendors is not optimal. Public health regualation has not been implemented by local governments. Partnerships with community and cooperation with related sectors required to conduct training and supervision of food hygiene sanitation. Keywords: structuring, street food vendors, food sanitary hygiene practices

Kata Kunci : penataan, pedagang makanan kaki lima, praktek hygiene sanitasi makanan; structuring, street food vendors, food sanitary hygiene practices