Determinants Affecting Mariyai Village Housewives' Practice of Food Sanitation Hygiene

Abstract

Latar belakang: Hygiene sanitasi makanan (HSM) merupakan upaya untuk menjaga kebersihan yang dapat dilakukan agar makanan yang diolah tidak tercemar oleh kotoran, bakteri dan lainnya. Makanan yang terkontaminasi oleh bakteri dapat menyebabkan gangguan kesehatan. Hal tersebut dapat disebabkan karena pengelolaan makanan yang tidak higienis. Tujuan penelitian ini yaitu untuk mengetahui faktor-faktor yang berhubungan dengan penerapan hygiene sanitasi makanan ibu rumah tangga di Kelurahan Mariyai.Metode: Jenis penelitian kualitatif dengan metode observasional analitik dan desain Cross-Sectional. Sampel penelitian yaitu ibu rumah tangga sebanyak 234 orang di Kelurahan Mariyai, Distrik Mariat, Kabupaten Sorong, Provinsi Papua Barat. Proportional random sampling technique digunakan untuk menentukan sampel pada penelitian ini. Instrumen penelitian yaitu kuesioner dan lembar check list. Analisis data menggunakan analisis univariat, analisis bivariat dengan uji statistik Chi-Square, dan Binary Logistic Regression.Hasil: Hasil dari penelitian menunjukkan bahwa, ada hubungan antara pengetahuan (p-value = 0,002) dan fasilitas sanitasi (p-value = 0,000) dengan penerapan hygiene sanitasi makanan. Tidak ada hubungan antara usia (p-value = 0,918), tingkat pendidikan (p-value = 0,193), status bekerja (p-value = 0,634) dan sikap (p-value = 0,110) dengan penerapan hygiene sanitasi makanan.Simpulan: Penelitian ini menemukan bahwa tingkat pengetahuan dan fasilitas sanitasi merpakan variabel yang berhubungan dengan penerapan hygiene sanitasi makanan ibu rumah tangga. Oleh karena itu, diharapkan kepada petugas kesehatan Puskesmas Mariat untk lebih aktif dalam memberikan inovasi penyuluhan tetang hygiene sanitasi rumah tangga di wilayah kerja puskeamasnya. ABSTRACT Title: Determinants Affecting Mariyai Village Housewives' Practice of Food Sanitation Hygiene Background: Food sanitation hygiene is an effort to maintain cleanliness that can be done so that the food that is processed is not contaminated by dirt, bacteria, and others. Food contaminated by bacteria can cause health problems. This can be caused by unhygienic food management. The objective of this study was to determine the variables associated with housewives' implementation of food sanitation hygiene in Mariyai Village.Method: This type of qualitative research with the analytic observational method and Cross-Sectional design. The research sample was 234 housewives in the Mariyai Village, Mariat District, Sorong Regency, West Papua Province. A proportional random sampling technique was used to determine the sample in this study. The research instruments are questionnaires and checklist sheets. Univariate analysis, bivariate analysis with the Chi-Square test, and multivariate analysis with the Multiple Logistic Regression test all had been used for the data analysis.Result: The study's findings indicated that the practice of food sanitation hygiene was correlated with knowledge (p-value = 0.002) and access to sanitation facilities (p-value = 0.000). Age (p-value = 0.918), education (p-value = 0.193), employment (p-value = 0.634), and attitude (p-value = 0.110) do not correlate with the use of food sanitation hygiene.Conclusion: This study found that the level of knowledge and sanitation facilities were variables related to the application of housewife food sanitation hygiene. Therefore, it is hoped that Mariat Health Center health workers will be more active in providing counseling innovations about household sanitation hygiene in their work area.