Relationship On Business Behavior In The Implementation Of Sanitation Hygiene And Food Management In The Home Industry In Johan Districts Pahlawan West Aceh District

Aris Winandar, Riski Muhammad, Zakiyuddin Zakiyuddin

Abstract


Indonesia has experienced 115 extraordinary events (KLB) due to food poisoning. In addition, it is also known that food poisoning in Indonesia is caused by household processed food products amounting to 40.87% and processed food products amounting to 24.35%. The food home industry in West Aceh is as many as 48 businesses while in Johan Pahlawan District there are as many as 40 businesses. This study aims to determine the relationship between entrepreneurial behavior in the application of sanitation hygiene and food management in the home industry in Johanahlawan subdistrict, Aceh Barat district. This research is a descriptive analytic study with a cross sectional design, with a population of 40 with the sample in this study are 40 home industry entrepreneurs in johan Pahlawan district. The sampling technique in this study using the total sampling method. Based on the research results, it shows that the independent variables (attitude and action) have a relationship with food management where Pvalue <α (0.05) while Knowledge has no relationship where Pvalue> α (0.05).To related agencies, to further improve counseling, supervision and monitoring of household Home Industry and to household Home Industry entrepreneurs to further increase their awareness of the importance of managing food well.

Full Text:

PDF

References


Amalia IS, et al (2015). Hubungan Pengetahuan Dan Sikap Dengan Praktik Hygiene Sanitasi Penjamah Makanan Di Kecamatan Kadugede Kabupaten Kuningan Tahun 2013. Jurnal Ilmu-Ilmu Kesehatan Bhakti Husada Kuningan - Vol. 04 No. 02 Juli-Desember 2015

Ahmadi, A., 1999. Psikologi Sosial. Jakarta. Rieneka Cipta

Arikunto, S., (2006), Prosedur Penelitian Suatu Pendekatan Praktek, Jakarta, Rineka Cipta

Budiarto. Eko, 2001. Biostatistik untuk Kedokteran dan Kesehatan, Jakarta: EGC

Cecep Dani Sucipto, 2016, Keamanan Pangan Untuk Kesehatan Manusia, Yogyakarta: Gosyen Publishing

Depkes RI, 2007. Profil Kesehatan Indonesia. Jakarta

Depkes RI, 2009. Sistem Kesehatan Nasional. Jakarta

Putri, E. S., Wati, R., & Fera, D. (2020). The Influence of Diet Menus and Sports Models on Decreased Blood Sugar Levels and Body Weight of Prediabetes Group. Journal of Nutrition Science, 1(1), 1-5.

Fatmawati, S., A. et al. 2013. Perilaku Higiene pengolahan makanan berdasarkan pengetahuan tentang Higiene dalam Penyelenggaraan Makanan Di Pusat Pendidikan Dan Latihan Olahraga Pelajar Jawa Tengah. Jurnal Gizi. Vol. 2, No. 2, Hal. 30–38.

Fitriana, N I, et al, 2018. Relationship between knowledge with kitchen behavior behavior in storage and processing of food. Journal of Islamic Nutrition, Juni 2018, 1(1):1-8 ISSN 2621-6655 E- ISSN 2621-6663.

Floridiana, Zamia. 2018. Analisis Higiene Penjamah Makanan dan Sanitasi Lingkungan pada Industri Rumah Tangga Tahu

Hasbullah, 2005. Dasar-Dasar Ilmu Pendidikan. Edisi Revisi PT. Raja Grafindo. Persada. Jakarta.

Inayah. 2015. Hubungan Pengetahuan Higiene dan Sanitasi Makanan terhadap Sikap dan Perilaku Penjamah Makanan di Kantin Universitas Tanjungpura. Naskah Publikasi. Fakultas Kedokteran Universitas Tanjungpura. Pontianak.

Kaplan, Robert S. dan David P. Norton. 2000. Balanced Scorecard : Menerapkan. Strategi Menjadi Aksi. Erlangga, Jakarta.

Liza, 2010. Otak Manusia, Neurotransmiter dan Stres. Dinkes kab Cirebon.

Lopasovsky, L., S.Kunova., A.Bobkova., L.Zelenakova & M. Bobko. 2014. Control of Operational Hygiene in Fast Food Restaurants. Journal of Microbiology, Biotechnology and Food Sciences. Vol.3 Hal. 28-30.

Maslim, Rusdi. (2004). Buku Saku Diagnosis Gangguan Jiwa (PPDGJ III). Jakarta : FK Jiwa Unika Atmajaya.

Nur, M. (2010). Hubungan Pengetahuan Sikap dan Perilaku Tenaga Pelaksana Gizi terhadap Standar Operasioanl Prosedur Higiene dan Sanitasi di Rumah Sakit Umum Kabupaten T angerang Provinsi Banten Tahun 2010.

Notoatmodjo. S, 2012, Metodologi Penelitian Kesehatan, PT Rineka Cipta, Jakarta

__________, 2005. Metodologi Penelitian Kesehatan, PT Rineka Cipta, Jakarta

__________,2007. Promosi Kesehatan dan Ilmu Perilaku. PT Rineka Cipta, Jakarta

__________, 2012. Promosi Kesehatan dan Ilmu Perilaku. PT Rineka Cipta, Jakarta.

Ramaiah, 2003. Kecemasan: Bagaimana Mengatasi Penyebabnya. Jakarta. :Pustaka Obor.

Sarwono, S, (2004), Sosiologi Kesehatan, Beberapa Konsep Beserta Aplikasinya, FKM UI, Gama University Press

Sarwono, Solita., 1993. Sosiologi Kesehatan. Yayasan Bina Pustaka. Jakarta.

WHO, 2013. Additional Materials and Chemical Hazardous Food.word Health Organization Technical Repot Series No. 820. Geneva.

Webb M, Morancie A. 2015. Food safety knowledge of food service works at a university campus by educational level, experience, and food safety training. Journal of Food Control.

Yulia. 2016. Higiene Sanitasi Makanan, Minuman dan Sarana Sanitasi Terhadap Angka Kuman Peralatan Makan dan Minum Pada Kantin. Jurnal Vokasi Kesehatan. Vol. 2, No. 1, Hal. 259–265.

Zulfia, N. 2011. Hubungan Higiene Personal Pedagang dan Sanitasi Makanan dengan Keberadaan Escherichia coli pada Nasi Rames di Pasar Johar Kota Semarang Tahun 2011. Skripsi. Universitas Negeri Semarang.




DOI: https://doi.org/10.35308/jns.v1i2.2806

Refbacks

  • There are currently no refbacks.


Journal of Nutrition Science (p-2723-2867, e-2723-2875)

Department of Nutrition, Faculty of Publich Health, Teuku Umar University, 23615, Indonesia Phone/Fax: +62-852-7736-5563; E-mail: jns@utu.ac.id; URL http://jurnal.utu.ac.id/JNS/index

Abstracting & Indexing

  

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.