Hygiene dan Sanitasi Pada Pedagang Makanan Jajanan Murid Sekolah Dasar di Kota Pekanbaru, Riau

Abstract

Latar belakang: Sanitasi pada makanan merupakan upaya untuk mengamankan dan menyelamatkan agar makanan tetap bersih, aman dan sehat. Masih ditemukan pedagang makanan yang belum memenuhi standar hygienitas terutama pada makanan jajanan anak di Sekolah Dasar (SD). Penelitian ini bertujuan menjelaskan hubungan hygiene dan sanitasi pedagang makanan dilihat dari pengetahuan, personal hygiene, kebersihan peralatan, cara penyajian dan lingkungan.Metode: Jenis penelitian observasional, desain cross sectional. Pemilihan sampel berjumlah 35 pedagang makanan pada sebelas SD di Kota Pekanbaru dengan purposive sampling. Penelitian dimulai bulan Juni-Agustus 2019. Instrumen penelitian menggunakan kuisioner terstruktur. Analisis data menggunakan uji univariat dan bivariat dengan uji chi-square pada tingkat kepercayaan 95%.Hasil: Masih terdapat 18 orang (51,4%) hygiene dan sanitasi makanan dengan kategori rendah (<700). Ada hubungan signifikan antara personal hygiene, pengetahuan, kebersihan peralatan, cara penyajian dan lingkungan dengan hygiene dan sanitasi makanan dengan ρ-value ≤ 0,05 dan nilai POR> 1. Sedangkan untuk kebersihan peralatan merupakan faktor dominan dengan POR = 8,400 (1,829-38,568).Simpulan: Kelima variabel yang diteliti berhubungan dengan hygiene dan sanitasi makanan dan merupakan faktor risiko. Perlu koordinasi. peran aktif dan pengawasan pihak sekolah bersama pemerintah dalam penerapan standar kebersihan, keamanan dan makanan sehat bagi siswa SD di Kota Pekanbaru. ABSTRACT Title: Hygiene and Sanitation of Snack Traders for Elementary School Students in Pekanbaru, RiauBackground: Food sanitation is an effort to secure and save food to keep it clean, and healthy. But there are still food traders who do not use hygiene standards, especially in snacks in elementary schools. The study aimed to describe the correlation between hygiene and sanitation of food vendors seen from the knowledge, personal hygiene, equipment cleanliness, sanitary presentation, and the environment.Method: It was observational with a cross-sectional design. The sample selection consisted of 35 food traders at eleven elementary schools in Pekanbaru with purposive Sampling. The study was conducted for three months (June-August). The research instrument used a structured questionnaire. The data analysis used univariate and bivariate  analysis with chi-square test at 95% Confidence Interval.Result: There are still have  18 (51.4%) traders whose food hygiene and sanitation are in a low category (Standart <700). There was a significant correlation between, personal hygiene, knowledge, equipment cleanliness, sanitary presentation, and the environment with food hygiene and sanitation with p-value < 0.05 and POR > 1. Meanwhile, equipment hygiene was the dominant factor with POR = 8,400 (1,829-38,568 ).Conclusion: The five variables studied were related to food hygiene and sanitation as a risk factors. Need coordination. the active role and supervision of the school committee together with the government in implementing hygiene, safety, and healthy food standards for elementary school students in Pekanbaru.