Higiene dan sanitasi makanan adalah salah satu upaya untuk mencegah terjadinya kontaminasi makanan yang dapat menyebabkan adanya foodborne disease dan sebagai salah satu upaya untuk tetap menjaga kebersihan dan kesehatan. Masih terdapat pedagang makanan yang kurang mematuhi standar higiene dan sanitasi makanan salah satunya pada pedagang makanan di Pasar Cikarang. Tujuan penelitian ini adalah untuk mendeskripsikan hubungan higiene dan sanitasi makanan pada pedagang makanan yang dilihat dari pendidikan, personal hygiene, kebersihan peralatan yang digunakan, dan sanitasi penyajian makanan. Penelitian ini merupakan penelitian observasional dengan desain cross sectional. Pemilihan sampel terdiri dari 60 orang pedagang makanan yang berjualan di Pasar Cikarang diambil dengan teknik accidental sampling. Penelitian dilakukan selama enam bulan (Juni-November 2022). Pendidikan, personal hygiene, kebersihan peralatan dan sanitasi penyajian makanan sebagai variabel independent. Higiene dan sanitasi makanan sebagai variabel dependen. Instrumen penelitian menggunakan kuesioner terstruktur. Analisis data menggunakan analisis univariat dan bivariat dengan uji chi square pada selang kepercayaan 95%. Masih terdapat 22 (36,7%) pedagang yang higiene dan sanitasi makannya termasuk kedalam kategori rendah atau kurang baik. Terdapat hubungan yang signifikan antara personal hygiene, tingkat pendidikan dan cara penyajian makanan dengan higiene dan sanitasi makanan (p-value <0,050). Higiene dan sanitasi makanan dipengaruhi oleh personal hygiene, tingkat pendidikan dan cara penyajian makanan. Diperlukan adanya koordinasi, serta peran aktif dan pengawasan dari pemerintah setempat dalam upaya penerapan standar kebersihan, keamanan, dan kesehatan terkait makanan pada pedagang makanan di Pasar Cikarang.
Food vendors are a group that is prone to contracting Covid-19 because they are still selling foods during a pandemic which can be a source of contamination through droplets or touching surfaces affected by droplets. Food vendors who do not implement health protocols are very vulnerable to being infected with Covid-19 which can further infect other people. This study aims to determine the relationship between knowledge, attitude and anxiety with the implementation of health protocols among food vendors at the UMS campus environment. This was an analytical observational study with a cross sectional approach. The current study was conducted at the Suherman Medical University (UMS) campus Environment, Pasir Gombong area, Bekasi District, from September to November 2021. The population in this study involved food vendors in the Pasir Gombong area with a sample size calculated using the Lemeshow formula which obtained 64 food vendors. The samples were selected using accidental sampling technique. Data collection was conducted by enumerators through interviews using questionnaires and observations. Data were analyzed using Chi-Square test, fisher's exact and logistic regression to determine the relationship between each variable. Furthermore, multivariate analysis was applied using the logistic regression test. The results of the study showed that there was a significant relationship between anxiety and implementation of health protocols with a p-value of 0.024 and OR=11.7 (1.214–113.3), between knowledge and implementation of health protocols with a p-value of 0.001 and OR= 6.3 (1.937–20.880); between attitude and implementation of health protocol with a p-value of 0.000 and OR=8.6 (2.579-29.126). It can be concluded that knowledge, attitude and anxiety had a significant relationship with the implementation of health protocols among food vendors. Continuous education can be an effort to prevent health problems.
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