DETERMINAN PENERAPAN HIGIENE SANITASI MAKANAN PADA PEDAGANG ANGKRINGAN SELAMA MASA PANDEMI COVID-19

The Covid-19 pandemic is still not over, although there is no valid data but there are allegations that this virus has the potential to transmit through food and food packaging. Angkringan is a place to sell snack food, so it is important angkringan traders apply hygiene food sanitation to prevent this possibility. The factors that drive such actions are education, knowledge, attitudes, infrastructure facilities, training, income and working life. The purpose of this study is to find out the relationship between education, knowledge, attitudes, infrastructure facilities, training, income, working life with the application of food sanitation hygiene to angkringan traders during the Covid-19 pandemic in Kelurahan Warungboto , Umbulharjo, Yogyakarta. Quantitative research uses analytical observational methods with cross sectional design. The number of samples as many as 35 traders angkringan with the technique of totaly sampling. Data analysis using fisher's exact CI test of 95% (α = 0.05). There is a knowledge level relationship with the application of food sanitary hygiene (p-value=0.007). There is a knowledge level relationship with the application of hygiene to food sanitation (p-value = 0.000). There is no attitude relationship with the application of hygiene sanitation of food (p-value = 0.155). There is a relationship between infrastructure facilities and the application of hygiene sanitation of food (p-value = 0.006). There is no training relationship with the application of hygiene sanitation of food (p-value = 1,000). There is no income relationship with the application of food sanitary hygiene (p-value = 0.151). There is a working relationship with the application of hygiene sanitation of food (p-value = 0.003). There is a relationship of education, knowledge, infrastructure and working period with the application of hygiene sanitation of food to angkringan traders. There is no relationship between attitude, participation in training and income with the application of hygiene sanitation of food to angkringan traders.

EDUKASI PENGETAHUAN SANITASI PADA PRODUKSI KERUPUK IKAN DI UD SUMBER REJEKI SURABAYA

Sanitasi makanan adalah kegiatan yang dilakukan untuk membebaskan makanan dari kontaminasi makanan sehingga makanan tetap aman selama proses produksi makanan mulai dari penanganan bahan baku sampai distribusi produk kepada konsumen. Pengetahuan sanitasi sangat penting dimiliki oleh para pelaku industri makanan terutama pemilik usaha mikro kecil dan menengah (UMKM). Pengetahuan sanitasi yang baik akan mendukung terciptanya produk yang bersih, aman bebas dari bahaya kesehatan. Edukasi tentang sanitasi makanan dilakukan kepada UD Sumber Rejeki yang bergerak pada produksi kerupuk ikan di kota Surabaya. Pelaksanaan pengabdian masyarakat berlangsung dalam dua tahap. Tahap pertama adalah proses koordinasi dengan mitra untuk melaksanakan rangkaian kegiatan. Tahap kedua adalah kegiatan inti yang terdiri dari pre-test, edukasi dan post-test. Materi yang disampaikan antara lain personal hygiene, sanitasi peralatan, dan sanitasi ruangan. Hasil pengamatan setelah kegiatan menunjukkan bahwa penerapan sanitasi yang ada di UD Sumber Rejeki terjadi peningkatan positif. Pengetahuan tentang sanitasi meningkat dari 62% menjadi 82% dan pada penerapannya meningkat dari 44% menjadi 56%. Dari hasil kegiatan tersebut dapat dikatakan bahwa edukasi dalam bentuk penyuluhan merupakan salah satu cara efektif dalam menyampaikan materi sanitasi pada mitra. Hasil positif yang dicapai yaitu peningkatan pengetahuan sanitasi sebesar 10% dan penerapan program sanitasi sebesar 12%. Kata kunci: Kerupuk Ikan, Sanitasi, UMKM ABSTRACT Food sanitation is the practice of following certain rules and procedures to prevent the contamination of food, keeping it safe to eat during food processing from material handling to distribution. Sanitation knowledge is very important for food industry, especially UMKM (usaha kecil mikro dan menengah). Sanitation supports food products that are clea, safe and free from health hazards. Education was carried out to UD Sumber Rejeki, fish cracker industry in Surabaya. The program is implemented in two stages. The first stage is coordination with partner. The second stage consist of pre-test, counseling, and post-test. The content delivered includes personal hygiene, equipment sanitation and room sanitation. The result of post-activity observation showed that implementation of sanitation in UD Sumber Rejeki had a postif increase. Knowledge of sanitation increased from 62% to 82% and in practice increased from 44% to 56%. From the results of this activities, it can be said that counseling is an effective way to convey to sanitation knowledge to partners. Postif results were achieved for sanitation knowledge by 10%, and implemention of sanitation program by 12%. Keywords: Fish Cracker, Sanitation, UMKM

MEDIA “FRIDGE MAGNET SERIES” MENINGKATKAN PENGETAHUAN DAN SIKAP HIGIENE SANITASI IBU RUMAH TANGGA

Background: Most of housewives do not understand food sanitation hygiene yet. It caused by lack of education on households food sanitation hygiene. The importance of food sanitation hygiene education to prevent foodborne diseases. One of the educational media which can used is the educational fridge magnet series media.Objective: To assess the impacts of educational fridge magnet series media towards knowledge and attitude improvement related with housewives' hygiene food sanitation.Methods: A quasi-experimental study with a non-equivalent control group pretest-posttest design. Subjects were devided into two gropus, 31 subjects from the intervention group and 30 subjects in control group. In the intervention group, subjects were given educational fridge magnet series media and lecturing session, while the control group were given lecturing-session only. Data analysis were used Paired Sample T-test, Wilcoxon, Independent Sample T-test, and Mann-Whitney.Results: There were significant differences on housewives' knowledge before and after education in the intervention group (p=0,000) and control (p=0,015). There were differences on attitudes before and after education in the intervention (p=0,000) and control (p=0,022). Knowledge score were increased by 20,00 and attitude score by 9,59 in the intervention group after education with fridge magnet series media. In the control group, the knowledge score after education were increased from 3,66 only. Meanwhile, the attitude score showed decrease by 1,98. After education, there were differences in knowledge (p=0.000) and attitudes (p= 0,000) between the two groups.Conclusion: Educational fridge magnet series media has impacts on increasing housewives' knowledge and attitudes related food sanitation hygiene. Interventions with educational media more effective than lecturing-session.

Appropriate technology for processing of plantation products for the mekar association of the bugis transmigrant tribe in Pal Village IX

Pal IX village has a potential plantation, namely banana. The products of this plantation are utilized by the Mekar Women's Association (Parwa), which consists of transmigrant women from the Bugis tribe who process bananas into dodol, chips, and kapok bread. The problem faced is that the processing of products is still manual (traditional), so that the products produced are limited. In addition, product marketing still relies on existing orders and has not paid attention to the food sanitation hygiene produced. The introduction of appropriate technology is needed to overcome this problem. Implementation of activities using the method of education and mentoring and carried out for 4 months. The results of the activity showed an increase in the group's knowledge and skills in applying appropriate technology, and changes in online-based marketing strategies.

Identification of Coliform bacteria content in ‘Thai Tea’ drinks and its correlation with hygiene factors in Yogyakarta, Indonesia

Background: Various water-borne diseases have been seen in developed and developing countries, like Coliform bacteria in food and drink due to their poor making.Objective: This study aims to estimate the hygiene factors and examine the content of Coliform bacteria and in Thai Tea drinks in Yogyakarta Municipality.Methods: A cross-sectional method was used in all Thai Tea product sellers in Yogyakarta Municipality from September to November 2020. A total of 30 sellers were included, and 30 different types of Thai Tea products were tested using the Most Probably Number (MPN) method at the Health and Calibration Laboratory Center, Yogyakarta, Indonesia. Descriptive statistics, Chi-square, and Fisher exact test were used for data analysis.Results: Laboratory tests showed half of Thai Tea products contaminated with Coliform bacteria more than MPN/100ML. Of all Thai Tea sellers, about 83.3% of them were never hygiene food sanitation training. Findings also show that the seller’s hygiene sanitation was significantly associated with the existence of Coliform bacteria in Thai Tea (Crude OR=0.44, 95% CI=0.20-0.98). The sellers with poor sanitation facilities were four times more likely to have Coliform bacteria in their Thai Tea products (Crude OR=4.0, 95% CI=1.41-11.35). Meanwhile, hygiene food sanitation training and location of selling did not have a significant relationship with the presence of Coliform in Thai Tea.Conclusion: In sum, the existence of Coliform in Thai Tea drinks in the city of Yogyakarta is influenced by the hygiene sanitation and sanitation facility. Training on personal hygiene for each seller is necessary to obtain Thai Tea products that contain Coliform bacteria according to standards. This is very useful to do to reduce food-borne disease. This study was funded by Ahmad Dahlan University, Yogyakarta, Indonesia.

Higiene sanitasi makanan dan analisis nomor P-IRT pada kerupuk berwarna merah (Studi pasar Kepanjen Kabupaten Malang)

Food sanitation hygiene has been done to control food factor, people, place and tools in order to prevent cross contamination between food and eater. Household food industry must possess household food industry certificate or SPP-IRT to aid supervision by involved parties. The aim of this research was to discover food sanitation hygiene and analysis P-IRT number on red-coloring crackers at Kepanjen Market in Malang. Thisresearch is descriptive research with observation and interview methods to cracker industry workers and there were 12 kinds of red-coloring crackers distributed around Kepanjen Market. The research used univariant analysis to describe variable of those which were observed. This research it was found that there were three stages in cracker making process, Food sanitation hygiene, and P-IRT number on red-coloring crackers. From this research there were 3 of respondents around < 40 years old, all respondents in secondary education, and 2respondents had < 3 years of working period. The application of food hygiene and sanitation of cracker industry in Malang Regency was categorized as relatively good. There were 7 red-coloring crackers traded at Kepanjen Market were qualified as what had been standardized by BPOM number 22 year 2020. Meanwhile, there were 4 products were not updated and 1 product was not qualified.

FAKTOR-FAKTOR YANG MEMPENGARUHI KEJADIAN DIARE PADA BALITA

Background. Based on data from the Health Profile of Central Java Province on 2017, the proportion of diarrhea cases handled in Central Java in 2017 was 55.8%, the highest incidence of diarrhea was handled in Magelang, Surakarta and Sukoharjo. Factors that influence the occurrence of diarrhea include nutritional status, socioeconomic, health information, socio-culture, food sanitation, allergies and digestive tract infections. Research Objective. To find the factors that influence the incidence of diarrhea. Subjects and Methods. Subject Population of mothers and toddlers, in Posyandu Kadilangu Village with 57 samples. Method is non-experimental research with correlation approach. Data were collected using a questionnaire, analyzed using chi square. Results. All factors are influence diarhhea, nutritional status (p = 0.046), food sanitation (p = 0.001), socioeconomic (p = 0.001) and health information (p = 0.001). Conclusion. There is a relationship between nutritional status, food sanitation, socioeconomic and health information with the incidence of diarrhea. Keywords: diarrhea, health information, nutritional status, sanitation, social economic Korespondensi: Rahayu Setyaningsih. STIKES PANTI KOSALA SURAKARTA. Jalan Raya Solo - Baki KM. 4 Gedangan, Grogol, Sukoharjo, Jawa Tengah. Email: [email protected]

PENERAPAN DAN PENINGKATAN SANITASI MAKANAN PADA PRODUKSI KERUPUK IKAN DI UD SUMBER REJEKI KELURAHAN GUNUNG ANYAR TAMBAK KOTA SURABAYA

Permasalahan yang terjadi pada mitra (UD Sumber Rejeki) adalah minimnya pengetahuan tentang sanitasi makanan pada produksi kerupuk ikan. Hal ini dapat terlihat dari kondisi peralatan yang digunakan dalam produksi kerupuk ikan yang belum sepenuhnya dipisahkan antara peralatan proses produksi dan peralatan rumah tangga. Kurangnya pengetahuan mitra juga ditunjukkan pada saat proses produksi belum menggunakan baju produksi (apron), topi koki, dan dalam produksi kerupuk ikan belum memenuhi kaidah atau pedoman Cara Produksi Pangan Olahan yang Baik (CPPOB). Kegiatan ini bertujuan untuk menerapkan dan meningkatkan sanitasi makanan pada produksi kerupuk ikan sesuai dengan kaidah CPPOB. Metode yang digunakan pada kegiatan ini adalah melakukan sosialisasi, pendampingan, dan edukasi tentang penerapan dan peningkatan sanitasi serta penggunaan peralatan yang sesuai dengan kaidah CPPOB. Metode lainnya adalah membantu pengadaan baju produksi (apron), topi koki, booklet yang berisikan sanitasi diri, bahan baku, peralatan, dan sanitasi ruangan. Hasil dari kegiatan ini adalah mitra sangat antusias dalam menerima materi yang disampaikan dan berkomitmen untuk menerapkan dan meningkatkan sanitasi serta penggunaan peralatan sesuai dengan kaidah CPPOB, adanya baju produksi (apron), topi koki, masker, tempat sampah, dan booklet. Kata kunci: CPPOB, Manajemen produksi, Produksi kerupuk ikan, Sanitasi, UD sumber rejeki ABSTRACT The problem that occurs to partner (UD Sumber Rejeki) is the lack of knowledge about food sanitation in fish crackers production. This can be seen from the condition of the equipment used in the production of fish crackers that has not been completely separated between the production process equipment and household appliances. The lack of knowledge of partner is also shown when the production process does not use apron, chef’s hat, and fish crackers production does not meet the rules for CPPOB. This aims to implement and improve food sanitation in fish crackers production in accordance with CPPOB principles. The method used in this activity is to conduct socialization, mentoring, and counseling on the implementation and improvement of sanitation and the use of equipment in according with CPPOB principles. Another method is to help procure apron, chef’s hat, booklets containing personal sanitation, raw materials, equipment, and room sanitation. The results of this activity is that the partner is very enthusiastic in receiving the material presented and is committed to implementing and improving sanitation and the use of equipment in accordance with CPPOB principles, the existence of apron, chef’s hat, masks, trash bins, and booklets. Keywords: CPPOB, Fish Crackers Production, Production Management, Sanitation, UD sumber rejeki

Studi Higiene Sanitasi Makanan Dengan Pemeriksaan Escherichia coli Air Pencucian dan Peralatan Makan Di Pujasera X

Food sanitation is one of the methods used to protect food from contamination, maintain quality, and prevent potential bacterial transmission. This research was conducted to observe potential diseases caused by the microbiological quality of clean water for household use. MPN method was used to compare the quality of clean water based on the Peraturan Menteri Kesehatan Nomor 416 Tahun 1990. Swab method was implemented to observe the hygiene level of the cutlery to compare with the Peraturan Menteri Kesehatan Nomor 1098 Tahun 2003. 79/100 ml of total coliform found in tenant 1 and tenant 2 which means it did not meet the standards. Escherichia coli were found absent in both clean water sources. The same result comes from 2 samples of plates and spoons before and after the first usage and second usage. In tenant 2, Escherichia coli were found in plate sample no.1 before usage and the clerk’s hands before serving the food. Hence, it did not meet the standards. Based on the interviews and observations, the sanitation hygiene of the clerks and the physical hygiene of tenant 1 and tenant 2 had only fulfilled 61.9% and 57.1% of proper hygiene, so it needed to be improved.

SENTUHAN KEPADA LANSIA MELALUI PROGRAM PERMAKANAN DI KELURAHAN GEBANG PUTIH, KECAMATAN SUKOLILO, SURABAYA

Surabaya City government implements article 34 paragraph 1 CONSTITUTION 1945 with Food program, which is given to the underprivileged community. The food Program started in 2012, the number of food recipients in 2019 has reached 35,414 people. Details, elderly and pre-elderly 20,000 people, orphans, orphans and orphans as many as 6,000 children, as well as a disability of 9,414 people. In Kelurahan Gebang Putih There are 84 food recipients who all consist of the elderly. The food program is very helpful to the elderly to fulfill the needs of primary food, but as good as the program, still leave some issues, among others: the food served is less liked by the recipient because of the physical condition and age, many places to eat the edges are broken and often disappear and food sanitation is less hyginical. To solve the problem: it should be often conducted a meeting between the Dinsos and a food provider who is directly faced with the recipient of the meal so that all issues will be quickly addressed according to the authority.