Prinsip Hygiene Sanitasi Makanan pada Usaha Keripik Tempe Di Desa Koto Agung Kecamatan Sitiung Kabupaten Dhamasraya Provinsi Sumatera Barat

Authors

  • Neni Ekowati Januariana Program Studi S1 Kesehatan Masyarakat, Fakultas Kesehatan Masyarakat, Institut Kesehatan Helvetia, Medan., Indonesia
  • Suzan Fitriana Pakpahan Program Studi S1 Kesehatan Masyarakat, Fakultas Kesehatan Masyarakat, Institut Kesehatan Helvetia, Medan., Indonesia
  • Hera Satya Jayanti Program Studi S1 Kesehatan Masyarakat, Fakultas Kesehatan Masyarakat, Institut Kesehatan Helvetia, Medan., Indonesia

DOI:

https://doi.org/10.47679/ib.2024901

Keywords:

Tempe Chips Business, Knowledge, Attitudes, princIples of Food Hygiene Sanitation

Abstract

The majority of Indonesians have long been familiar with chips as a snack item. Apart from that, improper processing of chips might result in food risks arising from chemical, biological, and physical aspects. This study aimed to determine the relationship between knowledge and attitudes with the principles of food sanitation hygiene. Cross-sectional research design is used in this observational study, the population consisted of 53 individuals who worked for the tempeh chip company in Koto Agung Village, Sitiung District, Dharmasraya Regency, West Sumatra Province. The chi-square test was used for univariate and bivariate data analysis. The results of chi-square test obtained the relationship between knowledge and the principles of food sanitation hygiene in tempeh chips business with p = 0.000, there was a relationship between attitude and the principles of food sanitation hygiene in the tempeh chips business with p = 0.007. The study's findings indicate a connection between attitudes and understanding of the fundamentals of food sanitary hygiene in the tempeh chip industry. All employees of the Koto Agung Village, Sitiung District, Dharmasraya Regency, West Sumatra Province tempeh Chip Company are advised to be knowledgeable about and adopt a positive attitude toward food sanitation hygiene by the year 2023. 

Abstrak. Sebagian besar masyarakat Indonesia sudah lama mengenal keripik sebagai makanan ringan. Selain itu, pengolahan keripik yang tidak tepat dapat mengakibatkan risiko pangan yang timbul dari aspek kimia, biologi, dan fisik. Penelitian ini bertujuan untuk mengetahui hubungan antara pengetahuan dan sikap dengan prinsip higiene sanitasi pangan. Penelitian observasional ini menggunakan desain penelitian cross-sectional, populasi sebanyak 53 orang yang bekerja pada perusahaan keripik tempe di Desa Koto Agung, Kecamatan Sitiung, Kabupaten Dharmasraya, Provinsi Sumatera Barat. Analisis data univariat dan bivariat menggunakan uji chi-square. Hasil uji chi-square diperoleh hubungan pengetahuan dengan prinsip higiene sanitasi pangan pada usaha keripik tempe dengan p = 0,000, terdapat hubungan sikap dengan prinsip higiene sanitasi pangan pada usaha keripik tempe dengan p = 0,007. Hasil penelitian menunjukkan adanya hubungan antara sikap dengan pemahaman tentang dasar-dasar higiene sanitasi pangan pada industri keripik tempe. Seluruh karyawan di Desa Koto Agung Kecamatan Sitiung Kabupaten Dharmasraya Provinsi Sumatera Barat dihimbau untuk memiliki pengetahuan dan bersikap positif terhadap higiene sanitasi pangan pada tahun 2023.

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Published

2024-08-17

How to Cite

Januariana, N. E., Pakpahan, S. F., & Jayanti, H. S. (2024). Prinsip Hygiene Sanitasi Makanan pada Usaha Keripik Tempe Di Desa Koto Agung Kecamatan Sitiung Kabupaten Dhamasraya Provinsi Sumatera Barat. Indonesia Berdaya, 5(4), 1131–1140. https://doi.org/10.47679/ib.2024901

Issue

Vol. 5 No. 4 (2024)

Section

Articles

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