EVALUASI PELAKSANAAN PROGRAM MAKANAN TAMBAHAN ANAK SEKOLAH (PMT-AS) PADA DAERAH PANTAI DAN NON-PANTAI DI SEMARANG, JAWA TENGAH

Abstract

The objectives of supplementary food program for elementary school student (PMT-AS) are to increase students' physical endurance by improving nutrition and health status which will motivate their interest and learning capabilities for advancing achievement in order to fulfill nine-year compulsory education. The implementation of PMT-AS involved women's group as cookers and also helps distribute foods to students. In large amount of foods cooking unwanted incidences could happened, such as food poisoning in Lampung Utara and Purwokerto (Banyumas). These unwanted incidences can be prevented if food processing followed health procedures. The objectives of this research are identifying food safety risk factors on food processing. Risk factors that are observed: raw materials resources, raw materials and food storage, food processing and food distribution. After the risk factors and critical points are known, it would be easier to do some improvement interventions. This study is a cross sectional type reseach. It is located in Kelurahan Bandarharjo (Semarang Utara Subdistirct ) and Kelurahan Pakintelan and Patemon (Gunung Pati Subdistrict). 'This study was done in July 1998 — November 1998. The subjects are women who involved in food processing for PMT-AS programme. There were 27 respondents and samples are taken by purposive sampling method. The data were gathered from interviewing and observing. Risk factors will be discussed in three aspects; knowledge, practice and monitoring. Data were analyzed descriptively. Based on this research, there are some risk factors that will cause endanger to the food safety. The risk factors in knowledge aspect are low : on raw materials storage, washing raw materials, hand nail hygiene, usage of jewelry, washing and drying cooking / eating equipment. The risk factors in practice aspect are low : raw materials storage, washing raw materials, washing facilities, ventilation, usage of aluminum equipment, cooker didn't use special equipment to hold foods, didn't use head cover and apron and also students' washing hand method. The risk factor in monitoring aspect is the frequency of monitoring too rarely. It can be concluded that there were some risk factors in knowledge, practice and monitoring in food processing of supplementary food program. It is recommended to related department to make annual refreshing training for cooker (food processor), trained district officers and teachers to monitor food processing and food quality, increasing frequency of monitoring and develop practical module in food processing hygiene and sanitation.