Hygiene Sanitasi dan Perilaku Penjamah Makanan dengan Angka Kuman pada Makanan Jajanan di Lingkungan Sekolah

Abstract

<p>One of the community services in the field of food, is hawker food whose existence is often still far from meeting health requirements so that the impact of the disease on the community. By seeing the potential of such large food and high levels of vulnerability, efforts should be made to monitor the quality of food management by observing hygiene and sanitation rules and health requirements. The purpose of this study was to determine the relationship between sanitation hygiene and behavior of the handlers with the number of germs on snacks in the surroundings of the Kartika Jaya Foundation School in Bandar Lampung City. This type of research is analytic descriptive, with the cross-sectional approach. The population in this study is all traders and food sold in the environment around the school both inside and outside the school building. Samples were taken based on the determination of the sample criteria of traders and food, totaling 53 traders. The method used is a laboratory test on the number of germs on food samples and hand-held swabs by the ALT (Total Plate Number) method as well as questionnaires and observations. Data analysis was performed univariately and bivariate (using the chi-square test α=0,05). From the results of this study it can be concluded that there is a relationship between sanitation hygiene (ρ-value=0,0001) and food handler behavior (ρ-value=0,004) with the number of germs on snacks in the surroundings of the Kartika Jaya Foundation School in Bandar Lampung City.</p>

Hygiene Sanitasi dan Keberadaan Bakteri Escherichia Coli pada Semanggi sebagai Jajanan Tradisional Surabaya (Studi Di Kampoeng X, Kecamatan Y, Surabaya)

“…Most of the food processing sanitation requirements have met the requirements. This finding follows other studies showing that food sanitation hygiene is mainly in the excellent category 34 . However, there are still some aspects that are lacking, such as material storage areas that have not been arranged in shelves according to type, the roof is not watertight and leaking, the ceiling is not brightly colored, there is a ceiling with holes, there is no place for washing hands, there is no closed trash in the kitchen.…”

“…Nine respondents (28.1%) sold their clover near a garbage pile with many insects (flies). Places to sell near garbage dumps can become nests for insects and nuisance animals because of the dirty location 34 .…”

Edukasi Hand Hygiene dan Penyuluhan Pembuatan Hand Sanitizer bagi Staff SDN Lowokwaru 2 Malang

“…Tujuan mencuci tangan menurut Depkes RI (2008) adalah salah satu unsur pencegahan penularan infeksi. Menurut Tigunarso (2020) mencuci tangan mencegah kontaminasi silang (orang ke orang atau benda terkontaminasi ke orang) suatu penyakit atau perpindahan kuman (Trigunarso, 2020).…”

Potential of Fermented Leek (Allium porrum L.) Cultured by Lactobacillus plantarum B1765 to Deliver Probiotics

“…Causing factor of poor sanitation hygiene, among others, influenced by personal hygiene traders and food sanitation. Indicators of hand and nail hygiene are one of the causes of poor personal hygiene of traders [19].…”