Perpustakaan Terpadu

1 ABSTRAK Cantikania Wahyu Putri. 2020. Tingkat Pengetahuan, Sikap, dan Perilaku Tenaga Penjamah Makanan Serta Analisis Kelayakan Higiene dan Sanitasi Di Katering Omah Sehat Malang. Karya tulis ilmiah, program studi DIII Gizi Malang, Jurusan Gizi, Politeknik Kesehatan Kemenkes Malang. Dibawah bimbingan Dwie Soelistyorini, SST, M.Kes. Katering merupakan salah satu bentuk usaha dari industri jasa dimana produk utamanya adalah penjualan makanan dan minuman dengan pelayanan jasa lainnya yang berorientasi pada kepuasan konsumen. Pada katering, ada tenaga penjamah makanan yang melakukan pekerjaannya yang berhubungan dan berinteraksi langsung dengan makanan merupakan tenaga penjamah makanan. Penelitian ini bertujuan untuk mengetahui pengetahuan, sikap, dan perilaku tenaga penjamah makanan terhadap penerapan higiene dan sanitasi serta menganalisis kelayakan higiene dan sanitasi katering. Penelitian ini merupakan penelitian bersifat deskriptif observasional dengan desain experimental One Group Pre test dan Post test. Subjek penelitian yaitu berjumlah 5 orang tenaga penjamah makanan di Katering Omah Sehat Malang dengan teknik sampling yang digunakan yaitu teknik sampling jenuh.Variabel penelitian yaitu karakteristik, pengetahuan, sikap, dan perilaku tenaga penjamah makanan serta kelayakan higiene dan sanitasi katering. Variabel karakteristik diukur menggunakan lembar identitas. Pada variabel pengetahuan, sikap, dan perilaku diberikan intervensi penyuluhan higiene dan sanitasi. Variabel pengetahuan diperoleh dengan wawancara menggunakan kuisioner, variabel sikap dan perilaku diperoleh dengan wawancara menggunakan checklist, serta kelayakan higiene dan sanitasi katering dengan melakukan observasi sesuai dengan Peraturan Menteri Kesehatan Republik Indonesia Nomor 1096/Menkes/PER/VI/2011. Hasil analisis menunjukkan bahwa ketiga responden berusia 40-55 tahun, tingkat pendidikan yaitu 1 orang SD, 1 orang SMP, dan 1 orang SMA, serta pengalaman kerja di bidang penyelenggaraan makanan selama 4-5 tahun. Responden memiliki pengetahuan, sikap, dan perilaku dalam kategori baik. Hasil observasi kelayakan higiene dan sanitasi katering menunjukkan bahwa nilai bobot penilaian tidak mencapai nilai minimal bagi jasa boga golongan A2 (nilai bobot 57 dengan persentase 77%). Kesimpulan dari penelitian ini yaitu terjadi peningkatan pengetahuan, sikap, dan perilaku tenaga penjamah pada saat setelah diberikan penyuluhan terkait higiene dan sanitasi. Pada hasil observasi kelayakan higiene dan sanitasi katering tidak menerapkan beberapa hal yang menjadi persyaratan didalam Peraturan Menteri Kesehatan Republik Indonesia Nomor 1096/Menkes/PER/VI/2011. Kata Kunci: Karakteristik, Pengetahuan, Sikap, Perilaku, Tenaga Penjamah Makanan, Kelayakan Higiene dan Sanitasi.

2 ABSTRACT Cantikania Wahyu Putri. 2020. Food Handlers Knowledge, Attitude, and Behavior Level and Appropriateness of Hygiene and Sanitation Analysis in Omah Sehat Malang Catering. Scientifis papers, DIII Nutrition Malang program, Department of Nutrition, Health Polytechnic Kemenkes Malang. Under the guidance of Dwie Soelistyorini, SST, M.Kes. Catering is a form of business in the service industry where the main product is the sale of food and beverages with other services oriented towards customer satisfaction. In catering, there are food handlers who do their work that is related and interacts directly with food. This study aims to determine the knowledge, attitudes, and behavior of food handlers on the implementation of hygiene and sanitation and to analyze the appropriateness of catering hygiene and sanitation. This research is a descriptive observational study with experimental design One Group Pre test and Post test. The research subjects were 5 food handlers at Omah Sehat Malang catering. The sampling technique that being used was saturated sampling technique. The research variables were characteristics, knowledge, attitudes, and behavior of food handlers as well as the appropriateness of hygiene and catering sanitation. Characteristic variables are measured using an identity sheet. The variables of knowledge, attitudes, and behavior were given hygiene and sanitation education interventions. Knowledge variables were obtained by interviewing using questionnaires, attitude and behavior variables were obtained by interviewing using a checklist, and the appropriateness of catering hygiene and sanitation by observing in accordance with the Regulation of the Minister of Health of the Republic of Indonesia Number 1096 / Menkes / PER / VI / 2011. The results of the research showed that the three respondents were 40-55 years old, the level of education was 1 elementary school student, 1 junior high school student, and 1 high school student, and work experience in the field of food management for 4-5 years. Respondents have knowledge, attitudes, and behavior in good categories. The results of the observation on the feasibility of catering hygiene and sanitation show that the weighted value of the assessment does not reach the minimum value for food service group A2 (weight value 57 with a percentage of 77%). The conclusion of this study is that there is an increase in knowledge, attitudes, and behavior of the handlers after being given counseling on hygiene and sanitation. The results of the observation on the feasibility of catering hygiene and sanitation do not apply several things that are requirements in the Regulation of the Minister of Health of the Republic of Indonesia Number 1096 / Menkes / PER / VI / 2011. Keywords: Characteristics, Knowledge, Attitudes, Behaviors, Food Handlers, Proper Hygiene and Sanitation.