Analisis Hygiene dan Sanitasi Peralatan pada Pedagang Penjual Makanan Jajanan di Pasar Tradisional di Kabupaten Semarang

Analysis of Equipment Hygiene and Sanitation on Snack Food Vendors in Traditional Markets in Semarang Regency

Authors

  • Yuliaji Siswanto Universitas Ngudi Waluyo
  • Kartika Dian Pertiwi Universitas Ngudi Waluyo

DOI:

https://doi.org/10.35473/proheallth.v5i2.2218

Keywords:

hygiene, sanitasi, makanan, pasar

Abstract

Hygiene food equipment is one of the important things in determining the quality of a food. Food equipment will have an impact on the quality of the food to be made. Based on data from the Ministry of Health of the Republic of Indonesia, the prevalence of diarrhea in 2018 was 37.88% or around 1,516,438 cases. Food Born Disease is still a public health problem in Indonesia. Food safety is a public need, because safe food will protect and prevent disease or other health problems. This study aims to describe the hygiene and sanitation equipment used by food vendors in traditional markets in Semarang Regency. This research is descriptive in nature by determining the sample using purposive sampling technique, as many as 108 food vendors in traditional markets in Semarang district. Data were obtained using a questionnaire with observation and interview methods, and data were analyzed descriptively. The results of this study indicate that the implementation of hygiene and sanitation for processing and serving food in traditional markets in Semarang Regency does not meet health requirements.

ABSTRAK

                Hygiene peralatan makanan menjadi salah satu hal penting dalam menentukan kualitas suatu makanan. Peralatan makanan akan berdampak pada kualitas makanan yang akan dibuat. Berdasarkan data Kementreian Kesehatan Republik Indonesia prevalensi diare pada tahun 2018 sebanyak 37,88% atau sekitar 1.516.438 kasus. Penyakit akibat makanan (Food Born Disease) masih menjadi masalah kesehatan masyarakat di Indonesia. Keamanan makanan merupakan kebutuhan masyarakat, karena makanan yang aman akan melindungi dan mencegah terjadinya penyakit atau gangguan kesehatan lainnya. Penelitian ini bertujuan untuk mengetahui gambaran hygiene sanitasi peralatan yang digunakan pedagang penjual makanan di pasar tradisional di Kabupaten Semarang. Penelitian ini bersifat deskriptif dan sampel diambil dengan teknik Quota Sampling, sebanyak 108 pedagang makanan di Pasar Tradisional di Kabupaten Semarang. Data diperoleh menggunakan kuesioner dengan metode observasi dan wawancara, dan data dianalisis secara deskriptif. Hasil penelitian ini menunjukkan penerapan hygiene dan sanitasi peralatan pengolah dan penyajian makanan jajanan di Pasar Tradisional di Kabupaten Semarang belum memenuhi syarat kesehatan.

References

Apriliansyah M, Zuhrotun A, Astrini D. Bakteri Utama Penyebab Kejadian Luar Biasa Keracunan Pangan. J Farm Klin Indones. 2022;11(3):226-242.

Frisca Siahaan R. Mengawal Kesehatan Keluarga Melalui Pemilihan Dan Pengolahan Pangan Yang Tepat. J Kel Sehat Sejah. 2017;15(2):57-64. doi:10.24114/jkss.v15i2.8775

Adhitya ET, Ramadhanintyas KN, Wibowo PA. Hubungan Hygiene Sanitasi dengan Angka Kuman pada Peralatan Makan Pedagang Bakso di Kecamatan Kawedanan Kabupaten Magetan. JIIP - J Ilm Ilmu Pendidik. 2022;5(10):3974-3979. doi:10.54371/jiip.v5i10.968

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Published

2023-07-30

Issue

Vol. 5 No. 2 (2023): Pro Health Jurnal Ilmiah Kesehatan, July 2023

Section

Articles

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Copyright (c) 2023 Pro Health Jurnal Ilmiah Kesehatan

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