FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN PRAKTIK HIGIENE SANITASI TENAGA PENJAMAH MAKANAN DI INSTALASI GIZI RSUD UNIT SWADANA KUDUS TAHUN 2006

Agustina, Ely (2006) FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN PRAKTIK HIGIENE SANITASI TENAGA PENJAMAH MAKANAN DI INSTALASI GIZI RSUD UNIT SWADANA KUDUS TAHUN 2006. Undergraduate thesis, Diponegoro University.

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Abstract

Keamanan makanan pada dasarnya adalah upaya higiene dan sanitasi makanan untuk memperoleh makanan yang bergizi dan aman. Penyebab terjadinya penularan penyakit melalui makanan adalah karena makanan tidak dikelola secara higienis dan saniter. Adapun sumber kontaminasi dapat berasal dari bahan makanan, tempat penyimpanan, peralatan yang dipakai, lingkungan sekitar dan tenaga penjamah makanan yang tidak memenuhi persyaratan kesehatan. Penelitian ini bertujuan untuk mengetahui faktor-faktor yang berhubungan dengan praktik higiene dan sanitasi tenaga penjamah makanan yang meliputi faktor predisposisi (tingkat pendidikan, lama kerja, pengetahuan dan sikap penjamah makanan),faktor pendukung (sarana pribadi penjamah makanan dan kegiatan pelatihan) dan faktor pendorong (pengawas penjamah makanan). Penelitian ini adalah penelitian yang bersifat deskriptif-analitik dengan pendekatan cross-sectional.Populasi penelitian adalah FACTORS RELATED WITH PRACTICE OF HIGIENE AND SANITASI FOOD ATTENDANCE AT NUTRITION INSTALLATION OF RSUD UNIT OF SWADANA KUDUS SUB-PROVINCE YEAR OF 2006 Food security basically is effort of higiene and sanitary of food to obtain nutritious food and peaceful. Cause the happening of infection of disease through food is because food do not be managed hygienically and saniter. As for source of contamination can come from food-stuff, processing place, repository,equipments weared, environment around and the food attendences which do not fulfill conditions of health. This research aim to know factors related with higiene practice and of sanitary of food attendence which is including predisposition factors (age, gender, education level, duration of working, knowledge and food attendence behavior), supplementary factor (food attendence personality) and impeller factor (supervisor of food attendence). This research is analyticdescriptive with cross sectional approach. Population of this research is all installation employees of nutrition,which at the same time as sampel, amounting to 33 peoples and statistic test used is Chi Square Test. From result of research obtained that responder age most under 34 years (54,5%),gender most women (93,95%), education level most high school (36,4%),knowledgee generally goodness (93,9%),period of working less than 10 years (51,5%),personality requered ((87,9%),responden's attitude mostly good (90,9%), mostly they have been trained (72,7%), mostly who said there supervising (66,7%) and good behavior at the most (84,8%). Result of this research show there is relation having a meaning between education level ( p = 0,013), knowledge ( p = 0,019), with higiene practice and sanitary. While age factor ( p = 1,000),gender ( p = 1,000),duration of working ( p = 1,000), training ( p = 0,111),attitude ( p = 0,053),personality ( p = 0,099),and supervisor ( p = 0,731) do not show relation having a maening. To be sugessted by the importance of make-up education and knowledge, and also the importance of performed research by using amount of larger sample to yield better research. Keyword: : Nutrition Intalations,Practice of Higiene and Sanitary, Food Attendance.

Item Type:Thesis (Undergraduate)
Subjects:R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions:Faculty of Public Health > Department of Public Health
ID Code:9220
Deposited By:admin FKM undip
Deposited On:26 Apr 2010 14:20
Last Modified:26 Apr 2010 14:20

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