Studi Hygiene Sanitasi Pengelolaan Makanan Dan Minuman Di Rsud Banyumaskabupaten Banyumas Tahun 2017

Abstract

AbstrakPengelolaan makanan di rumah sakit, sebagai bagian dari sistem pelayanan kesehatan di rumah sakityang mendukung upaya penyembuhan dan pemulihan penyakit melalui penyelenggaraan makanan yanghigienis dan sehat.Kualitas makanan harus terjamin terutama bagi pasien karena rentan terhadapberbagai penyakit termasuk penyakit-penyakit yang ditularkan melalui makanan.Tujuan penelitian iniadalah mengetahui skor sanitasi penerapan enam prinsip hygiene sanitasi pengelolaan makanan danminuman di instalasi gizi RSUD Banyumas tahun 2017.Jenis penelitian yang digunakan adalahdeskriptif.Pengumpulan data dengan data primer yang meliputi observasi, wawancara, dan pemeriksaankualitas mikrobiologi makanan minuman dan pemeriksaan kualitas mikrobiologi pada alat makan alat masak yang dilakukan di Laboratorium Kesehatan Masyarakat, serta data sekunder Instalasi GiziRumah Sakit Umum Daerah Banyumas.Hasil penelitian menunjukan penilaian sanitasi pada prosespengadaan bahan makanan, penyimpanan makanan dan penyajian makanan memenuhi syarat karenadiperoleh skor 100%. Penyimpanan bahan makanan, pengolahan makanan dan pengangkutan makanandan tidak memenuhi syarat karena diperoleh skor 100%. Hygiene Sanitasi Pengelolaan Makanan danMinuman Di Rumah Sakit Umum Daerah Banyumas tidak memenuhi syarat, permasalahan hygienesanitasi dapat diatasi dengan menambah ventilasi disertai kasa pada ruang pengolahan, menyediakantempat sampah berpenutup, serta memeriksa kesehatan penjamah secara berkala minimal 6 bulan sekali.

Food Intake, Infectious Disease, and Environmental Sanitation in Toddlers Aged 6-24 Months in Cibatu Health Center, Garut

“…Table 4 shows an Rvalue (correlation coefficient) of 0.385, meaning that the level of relationship between food intake (X1), infectious diseases (X2), and environmental sanitation (X3) with the stunting category (Y) simultaneously had a low relationship. This study is similar to a study conducted by Kirana, et al (2016), which demonstrated that environmental sanitation (handwashing, food processing, and the quality of water sources) and knowledge were associated with the prevalence of stunting in toddlers in Rambah Health Center. 23 Several factors, including environmental sanitation, food processing, and the mother's awareness of stunting, can influence one of the causes of stunting.…”

“…This study is similar to a study conducted by Kirana, et al (2016), which demonstrated that environmental sanitation (handwashing, food processing, and the quality of water sources) and knowledge were associated with the prevalence of stunting in toddlers in Rambah Health Center. 23 Several factors, including environmental sanitation, food processing, and the mother's awareness of stunting, can influence one of the causes of stunting. 23 Children under 5 years old will suffer from adverse effects on their health and nutrition from poor environmental sanitation.…”

“…23 Several factors, including environmental sanitation, food processing, and the mother's awareness of stunting, can influence one of the causes of stunting. 23 Children under 5 years old will suffer from adverse effects on their health and nutrition from poor environmental sanitation. 24 Stunting (dwarf/short) is a toddler condition where this situation is obtained by measuring body length or height based on the child's age whose results (<-2SD) are from the World Health Organization (WHO) child growth standards.…”

Education of Hygiene Sanitation Processing Cane Water Traders as a prevention of Food Borne Disease Prevention

“…Some sugarcane traders put raw sugarcane raw materials directly on the floor where they were traded without a base, the handlers did not wear gloves, did not wash their hands every time processing sugarcane juice, did not wear aprons, some traders wore gold jewelry and chatted while processing sugarcane raw materials.There is no running hand washing area available, some utensils are not washed before use, the utensils are not washed under running water and there are no covered bins. The results of this study are in line with research conducted by Sudariyono, R & Mulyasari, T, M (2018) regarding the hygiene and sanitation of catering services in the buffer area of the Class II Port Health Office of Tanjung Intan Cilacap, it is known that of the 5 food service businesses studied that meet health requirements there are 3 (three) catering service businesses.The results of research by Priyani, A & Budiono, Z (2017) show that the hygiene and sanitation of food and beverage processing at Banyumas General Hospital does not meet the requirements. Research by Ristoyo, R. et al (2016) of 16 respondents out of 30 respondents who have hygiene and sanitation behavior in processing does not meet the requirements.…”