Faktor Yang Berhubungan Dengan Praktik Hygiene Penjamah Makanan Di Sekolah Dasar Wilayah Kerja Puskesmas Tanjung Pinang
DOI:
https://doi.org/10.33143/jhtm.v6i2.979Abstrak
ABSTRAK
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Makanan merupakan kebutuhan pokok setiap manusia yang diperlukan setiap saat dan memerlukan pengolahan yang baik dan benar agar bermanfaat bagi tubuh. Sekitar 70% kasus keracunan makanan di dunia dan 27 kasus insiden keracunan makanan di Indonesia Salah satu kejadian keracunan makanan disebabkan oleh pangan jajanan sebanyak 6 insiden keracunan dengan jumlah korban 88 orang. Data Dinas Kesehatan Kota Jambi tahun 2018 menunjukkan bahwa persentase kantin sehat di wilayah kerja Puskesmas Tanjung Pinang sebesar 42,1%. Penelitian ini merupakan penelitian kuantitatif dengan pendekatan analitik menggunakan desain cross sectional sampel penelitian adalah penjamah makanan di kantin sekolah dasar wilayah kerja puskesmas Tanjung Pinang sebanyak 48 orang. Instumen penelitian adalah kuesioner. Analisis data menggunakan analisis univariat dan bivariat dengan uji chi-square. Hasil penelitian menunjukkan bahwa 33,3% responden memiliki praktik higiene kurang baik, 41,7% responden memiliki pengetahuan kurang baik, 50,0% responden memiliki sikap negatif, 33,3% responden memiliki sarana prasarana kurang baik dan 29,2% responden memiliki peran petugas kesehatan kurang baik. Hasil bivariat diketahui ada hubungan pengetauan (p=0,017), sikap (p=0,032), sarana prasarana (p=0,040) dan peran tenaga kesehatan (p=0,001) dengan praktik higiene penjamah makanan di Sekolah Dasar wilayah kerja Puskesmas Tanjung Pinang. Disarankan agar pihak sekolah sebaiknya bekerja sama denga petugas kesehatan untuk melakukan penyuluhan megenai persyaratan penajamah makanan dan melakukan pemeriksaan jajanan secara rutin di kantin sekolah.
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Kata Kunci     : Higiene, Pengetahuan, Sikap, Sarana Prasarana, Peran Petugas Kesehatan
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