Analisis Faktor Penyebab Higiene Sanitasi Kantin Sekolah untuk Meningkatkan Kesehatan Komunitas Sekolah
Abstract
Sebanyak 90% siswa mengkonsumsi jajanan di sekolah, keamanan pangan kantin merupakan faktor penting yang tidak boleh diabaikan. Penelitian ini bertujuan untuk menganalisis fakor penyebab hygiene sanitasi kantin sekolah dasar di Semarang . Disain cross sectional dengan metode stratified random sampling dengan sampel sebanyak 225 kantin sekolah dasar . Pengumpulan data dilakukan melalui wawancara, kuesioner terstruktur, dan observasi langsung menggunakan checklist kantin sekolah. Checklist tersebut meliputi sanitasi makanan dan minuman, Fasilitas sanitasi dan penjamah makanan. Analisis data dilakukan dengan menggunakan Chi Square and regresi logistic Secara keseleluruhan 72,4% sekolah memperoleh skor hygiene sanitasi kantin tidak memenuh persyaratan kesehatan. Penjamah makanan, 57,8% memiliki pengetahuan baik, 80,4% memiliki sikap positif, sedangkan 96% memiliki praktik kurang baik. Sanitasi makanan, fasilitas sanitasi signifikan. Hasil pemeriksaan sampel makanan jajanan terdapat 54.2% kantin sekolah tidak Memenuhi syarat karena cemaran fisik (0.2%), kimia (8.9%), dan mikrobiologi(17.4%). Faktor dominan penentu Higiene sanitasi kantin Sekolah Dasar kota Semarang adalah fasilitas sanitasi, sanitasi makanan
Keywords
References
Abdul-Mutalib, N. A., Abdul-Rashid, M. F., Mustafa, S., Amin-Nordin, S., Hamat, R. A., & Osman, M. (2012). Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food Control, 27(2), 289–293. https://doi.org/10.1016/j.foodcont.2012.04.001
Adolf, J. N. P., & Azis, B. S. (2012). Microbiological Status of Various Foods Served in Elementary School Based on Social Economic Status Differences in Karawaci Region, Tangerang District - Indonesia. International Food Research Journal, 19(1), 65–70.
Amir, S., Sirajuddin, S., & Zakaria. (2014). Analisis kandungan boraks pada pangan jajanan anak di SDN Kompleks Lariangbangi Kota Makassar. 1–10. http://digilib.unhas.ac.id/opac/detail-opac?id=6382
Arif, H. S. (2017). Malnutrition trends in preschool children from a primary healthcare center in Baghdad: A comparative two-year study (2006 and 2012). Qatar Medical Journal, 2017(2), 5. https://doi.org/10.5339/qmj.2017.5
Aziz, S. A. A., & Dahan, H. M. (2013). Food Handlers’ Attitude towards Safe Food Handling in School Canteens. Procedia - Social and Behavioral Sciences, 105, 220–228. https://doi.org/10.1016/j.sbspro.2013.11.023
Basri Hadi, Bahar, E., & Semiarti, R. (2014). Uji bakteriologis es batu rumah tangga yang digunakan penjual minuman di Pasar Lubuk Buaya Kota Padang Basri. Jurnal Kesehatan Andalas, 3(2), 119–122. https://doi.org/10.25077/jka.v3i2.44
BPOM RI.(Indonesia National Agency of Drug and Food Control). (2015). POM Agency Performance Report. https://www.pom.go.id/new/home/en
BPOM RI (Indonesia National Agency of Drug and Food Control). (2014). Penguatan peran komunitas sekolah untuk penjaminan keamanan pangan (Strengthening the role of the school community for food safety assurance). https://docplayer.info/45995577-Peran-komunitas-sekolah-untuk-penjaminan-keamanan-pangan.html
Disease, F., Epidemiology, B., & Group, R. (2015). WHO estimates of the global burden of foodborne diseases.
Herfionita, R. (2015). Gambaran Kondisi Higiene Sanitasi Pada Kantin Poltekkes Kemenkes Padang Tahun 2015 [Politeknik Kesehatan Kemenkes Padang]. http://pustaka.poltekkes-pdg.ac.id/index.php?p=show_detail&id=2656&keywords=
Jonathan E, O. (2015). Pattern Of Food Hygiene And Environmental Health Practices. 3(1), 24–40.
Kemenkes RI. (2018). Laporan Provinsi Jawa Tengah Riskesdas 2018 (Report of Central Java Province Riskesdas 2018). In Kementerian Kesehatan RI. http://ejournal2.litbang.kemkes.go.id/index.php/lpb/article/view/3641
Kementrian Kesehatan RI (Health Ministry of Republic Indonesia). (2018). Regional Health Research.
Martins, J. H. (2006). Socio-economic and hygiene features of street food vending in Gauteng. South African Journal of Clinical Nutrition, 19(1), 18–25. ttps://doi.org/10.1080/16070658.2006.11734085
Mensink, F. F., Schwinghammer, S. A., & Smeets, A. (2012). The healthy school canteen programme: a promising intervention to make the school food environment healthier. Journal of Environmental and Public Health, 2012(April), 1–8. https://doi.org/10.1155/2012/415746
Monney, I., Agyei, D., & Owusu, W. (2013). Hygienic practices among food vendors in educational institutions in Ghana: the case of Konongo. Foods, 2(3), 282–294. https://doi.org/10.3390/foods2030282
Nee, S. O. S. O., & Sani, N. A. (2011). Assessment of Knowledge, Attitudes and Practices (KAP) Among food handlers at residential colleges and canteen regarding food safety. Sains Malaysiana, 40(4), 403–410.
Nounkeu, C. D., Gruber, K. J., Kamgno, J., Teta, I., & Dharod, J. M. (2021). Development of water insecurity scale for rural households in Cameroon- Central Africa. Global Health Action, 14(1). https://doi.org/10.1080/16549716.2021.1927328
Otuneye, A., Ahmed, P., Abdulkarim, A., Aluko, O., & Shatima, D. (2017). Relationship between dietary habits and nutritional status among adolescents in Abuja municipal area council of Nigeria. Nigerian Journal of Paediatrics, 44(3), 128–135. https://doi.org/10.4314/njp.v44i3.1
Pratmanitya, Y., & Aprilia, V. (2016). Kandungan Bahan Tambahan Pangan Berbahaya Pada Makanan Jajan Anak Sekolah Dasar Di Kabupaten Bantul (Content of Harmful Food Additives In Elementary School Children’s Snacks In Bantul Regency). Jurnal Gizi Dan Dietetik Indonesia, 4(1), 49–55. https://ejournal.almaata.ac.id/index.php/IJND/article/view/329
Purnawijayanti, H. (2001). Hygiene and Safety Sanitation in Food Processing.
Rachmadewi, A., Soekarjo, D., Maehara, M., Alwi, B., Mulati, E., & Rah, J. H. (2021). School Canteens in Selected Areas in Indonesia: A Situation Analysis. Food and Nutrition Bulletin, 42(2), 225–246. https://doi.org/10.1177/03795721211008021
Rampersaud, G. C., Pereira, M. A., Girard, B. L., Adams, J., & Metzl, J. D. (2005). Breakfast habits, nutritional status, body weight, and academic performance in children and adolescents. Journal of the American Dietetic Association, 105(5), 743–760. https://doi.org/10.1016/j.jada.2005.02.007
Riyanto, A., Murwani, R., Sulistiyani, & Rahfiludin, M. Z. (2017). Food Safety Education Using Book Covers and Videos To Improve Street Food Safety Knowledge, Attitude , and Practice of Elementary School Students. Current Research in Nutrition and Food Science, 05(2), 116–125. http://www.foodandnutritionjournal.org/volume5number2/food-safety-education-using-book-covers-and-videos-to-improve-street-food-safety-knowledge-attitude-and-practice-of-elementary-school-students/
Riyanto, A., Murwani, R., Sulistiyani, Rahfiludin, M. Z., & Megasari, M. (2018). Food preparation safety education of street food vendors around public elementary schools to improve bacteriological and chemical food safety. Southeast Asian Journal Tropical Medice Public Health, 49(2), 314–320. http://eprints.undip.ac.id/63659/
Rizqi, S. N., Hestiningsih, R., & Saraswati, L. D. (2016). Faktor-faktor yang berhubungan dengan total angka bakteri dan keberadaan bakteri escherichia coli pada alat makan (studi pada Lapas Klas I Kedungpane Kota Semarang). Jurnal Kesehatan Masyarakat (e-Journal), 4(4), 470–477.
Samapundo, S., Cam Thanh, T. N., Xhaferi, R., & Devlieghere, F. (2016). Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam. Food Control, 70, 79–89. https://doi.org/10.1016/j.foodcont.2016.05.037
Shen, M., Hu, M., & Sun, Z. (2015). Assessment of School-Based Quasi-Experimental Nutrition and Food Safety Health Education for Primary School Students in Two Poverty-Stricken Counties of West China. PLOS ONE, 10(12), 1–16. https://doi.org/10.1371/journal.pone.0145090
Soukoulis, C., Yonekura, L., Gan, H. H., Behboudi-Jobbehdar, S., Parmenter, C., & Fisk, I. (2014). Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread. Food Hydrocolloids, 39, 231–242. https://doi.org/10.1016/j.foodhyd.2014.01.023
Sulistyanto, J., & Sulchan, M. (2010). Kontribusi makanan jajanan terhadap tingkat kecukupan energi dan protein serta status gizi dalam kaitannya dengan prestasi belajar (Contribution of Snack Food to The Adequacy of Energy and Protein And Nutritional Status in Relation to Semarang Learning Ac. Media Medika Muda, 2(4), 31–38. http://eprints.undip.ac.id/22191/
Suntaka, D. F. A. L., Joseph, W. B. S., & Sondakh, R. C. (2015). Analisis kandungan formalin dan boraks pada bakso yang disajikan kios bakso permanen pada beberapa tempat di Kota Bitung tahun 2014 (Analysis of the content of formalin and borax in meatballs served by permanent meatball stalls in several places in Bitung. Kesmas, 4(1), 39–45. https://ejournal.unsrat.ac.id/index.php/kesmas/article/view/7238
Supraptini. (2002). Supraptini. Kejadian Keracunan Makanan.pdf (Food Poisoning Incident). Jurnal Ekologi Kesehatan. http://ejournal.litbang.kemkes.go.id/index.php/jek/article/view/2397
Suryani, D., Sutomo, A. H., & Aman, A. T. (2019). Factors associated with food safety practices on food handlers in primary school canteens. Unnes Journal of Public Health, 8(1), 1–9. https://doi.org/10.15294/ujph.v8i1.22830
Vitria, Elnovriza, D., & Azrimaidaliza. (2013). Hubungan Hygiene Sanitasi dan Cara Pengolahan Mie Ayam dengan Angka Kuman di Kota Padang. Jurnal Kesehatan, 7(2), 75–81.
Vurayai, M., Strysko, J., Kgomanyane, K., Bayani, O., Mokomane, M., Machiya, T., Arscott-Mills, T., Goldfarb, D. M., Steenhoff, A. P., McGann, C., Nakstad, B., Gezmu, A., Richard-Greenblatt, M., & Coffin, S. (2022). Characterizing the bioburden of ESBL-producing organisms in a neonatal unit using chromogenic culture media: a feasible and efficient environmental sampling method. Antimicrobial Resistance and Infection Control, 11(1), 1–9. https://doi.org/10.1186/s13756-021-01042-2
Widyawati. (2018). Hati-hati, Anak pun Bisa Diabetes (Be careful, children can also have diabetes). https://sehatnegeriku.kemkes.go.id/baca/rilis-media/20181031/3128450/hati-hati-anak-diabetes/
Wiraningrum, E., Pudjirahaju, A., & Setyobudi, S. (2015). Pangan Jajanan Anak Sekolah (PJAS), Kecukupan Energi dan Zat Gizi Anak Sekolah Dasar (Snack Food for School Children (PJAS), Adequacy of Energy and Nutrients for Elementary School Children). Jurnal Informasi Kesehatan Indonesia, 1(1), 25–33. https://adoc.pub/pangan-jajanan-anak-sekolah-pjas-kecukupan-energi-dan-zat-gi.html
DOI: http://dx.doi.org/10.30872/jkmm.v6i1.14326
Copyright (c) 2024 Jurnal Kesehatan Masyarakat Mulawarman (JKMM)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Jurnal Kesehatan Masyarakat Mulawarman (JKMM)
e-ISSN: 2686-3601 (ONLINE)
Ruang Jurnal Lantai 1 Fakultas Kesehatan Masyarakat, Universitas Mulawarman,
Jl. Sambaliung, Kampus Gn. Kelua Samarinda, Kalimantan Timur (75123)
Website : http://e-journals.unmul.ac.id/index.php/MJPH
Email : journal.JKMM@gmail.com
JKMM by http://e-journals.unmul.ac.id/index.php/MJPH/index is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Under the CC BY-SA license, authors and other users are able to reprint, distribute or use the material for commercial purposes so long as they give attribution to the JKMM and license the republished material under the same license.