Pengaruh Pemberian Penyuluhan Higiene dan Sanitasi Makanan pada Penjamah Makanan Terhadap Angka Kuman Makanan yang Disajikan di Instalasi Gizi RS Dr. Ernaldi Bahar Palembang

Authors

  • Rohanta Siregar Politeknik Kesehatan Palembang
  • Yuli Hartati Politeknik Kesehatan Palembang

Keywords:

Higiene, sanitasimakanan, angkakuman, penjamah makanan

Abstract

Penyelenggaraan makanan yang tidak saniter dan higien dapat menimbulkan gangguan kesehaten pada pasien yang sedang dirawat. Karena pesien sangat rentan terhadep penyakit deri kumen-kumen pada makanan. Tujuan panelitian ini untuk mengetahui  pengaroh  pamberian penyu/uhan higiene dan sanitasi makanan pada penjamah makanan terhadap angka kuman makanan yang disejikan di insta/asigizi RS Dr. Ems/di Bahar Palembang. Rancangan penelitian ini adafah kuasi eksperimen. Popufasidalam penelitian ini sefuruh penjamah makanan di RS Dr. Ema/di Bahar Palembang, dan yang menjadisampel sebanyak  12 panjamah makanan. Data angka kuman dipero/eh dengan cara melihathasiluji/aboratorium~lama3 hari bertun.Jt-turutsebelum penyu/uhan, dan 3 hari  berturut-turot sete/ah penyufuhan,  data higien  dan sanitasi  diperoleh  dengan cara memberikan pre test sebelum penyuluhandan post test sete/ahpenyuluhan.Hasi/penelitan diketahui higien sanitasi sampel sebelumpenyuluhan 16,7%, setelahpenyuluhan 50%, kelompok pembanding sebelum penyuluhan 33,3%. sebelum dilakukan penyuluhan, rata-rata angka kuman pada ke/ompok sampel 1588,33 atau 1,6x1a'lgram makanan, pada kelompok pembanding 4538,33 atau 4,5x1a'lgram makanan. Setelah dilakukan penyuluhan pada ke/ompok sampel, rats-rata angka kuman pada kelompok sampel sebanyak1188,33 atau 1,2x1a'!gram  makanan. Sehingga rata-rata angka kuman sebelum dan sesudahpenyuluhanpade kelompok sampel menunjukkan bahwa angka kuman mengalamipenurunan sebesar400 atau 4x1cf per gr makanan. Hasi/ uji statistik (run test) didapat angka kuman pada ka/ompok sempe! p>0,05.  Sedangkan pada kelompok pembanding menunjukkan rata-rata penurunan angka kumen sebesar 771,66 atau 7,716 x 1<:f pergrmakanan. Hasil uji statistik(run test) didapatangka kuman pads ke/ompok pembanding p > 0,05. Kesimpulan dari penelitian ini menunjukkan bahwa terjadi penurunan angka  kuman yang  bermakna pada kelompok sampel dan pembanding pada makanan yang disajikan namun  belum bermakna secara signifikan atau tidak berbeda nyata. Artinya menu kela.s Ill masih terdapat angka kuman yang harus diminimalisir.

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Published

2018-07-30

Issue

Vol. 11 No. 2 (2016): Jurnal Kesehatan

Section

Articles

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