UPAYA PENINGKATAN KUALITAS MAKANAN MELALUI KURSUS HYGIENE SANITASI MAKANAN DI KANTIN UNIVERSITAS MULAWARMAN
DOI:
https://doi.org/10.31764/jmm.v8i1.20457Keywords:
Hygiene Courses, Food Handling, University Canteen, Cleanliness, Healthy Food.Abstract
Abstrak: Masalah penjamah kantin Universitas Mulawarman banyak yang tidak memiliki sertifikat hygiene sanitasi makanan dan minuman padahal itu merupakan syarat jika mau mendirikan jasa makanan dan minuman salah satu penanggung jawabnya harus mempunyai sertifikat dari dinas yang berwenang. Tujuan dilaksanakan pengabdian ini adalah memberikan kursus hygiene sanitasi makanan pada penjamah kantin Unmul untuk meningkatkan kebersihan dan kualitas makanan di kantin unmul menjadi lebih baik. Pengabdian ini menggunakan metode pelatihan hygiene sanitasi makanan dan minuman kepada penjamah makanan di kantin Universitas Mulawarman sebelum dilakukan pelatihan diberikan pretest dan sesudah pelatihan diberikan posttest yang terdiri dari 10 pertanyaan pilihan ganda terkait dengan materi pelatihan. Mitra pendukung pengabdian ini adalah Dinas Kesehatan Kota Samarinda selaku pemateri 1 team yang terdiri dari 3 orang dan mitra peserta penjamah makanan kantin Unmul sebanyak 10 orang. Hasil sudah terlaksana pengabdian dengan baik dan lancar terjadi peningkatan skor pengetahuan 25,6%.
Abstract: Food and beverage sanitation hygiene certificate even though it is a requirement if you want to establish a food and beverage service, one of the persons in charge must have a certificate from the authorized agency. The purpose of this service is to provide food sanitation hygiene courses to Unmul canteen handlers to improve the cleanliness and quality of food in the Unmul canteen for the better. This service uses a food and beverage sanitation hygiene training method to food handlers in the canteen of Mulawarman University before the training is given a pretest and after the training is given a posttest consisting of 10 multiple-choice questions related to the training material.this service partner is the Samarinda City Health Office as the speaker of 1 team consisting of 3 people and Unmul canteen food handlers as many as 10 people. The results have been carried out well and there has been an increase in knowledge score of 25.6%.
References
Agustina, R., Sari, T. P., Satroamidjojo, S., Bovee-Oudenhoven, I. M. J., Feskens, E. J. M., & Kok, F. J. (2013). Association of food-hygiene practices and diarrhea prevalence among Indonesian young children from low socioeconomic urban areas. BMC Public Health, 13(1), 977. https://doi.org/10.1186/1471-2458-13-977
Atomoko, T. P. H. (2017). Peningkatan Higiene Sanitasi Sebagai Upaya Menjaga Kualitas Makanan Dan Kepuasan Pelanggan Di Rumah Makan Dhamar Palembang. Jurnal Khasanah Ilmu, 8(1), 1–9.
Cempaka, L., Rizki, A. A., & Asiah, N. (2019). Knowledge, Attitudes and Practices Regarding Food Hygiene and Sanitation of Food Street Handlers in the Public Elementary School at Greater Jakarta, Indonesia. Asia Pacific Journal of Sustainable Agriculture, Food and Energy, 7(2), 1–8. https://doi.org/10.36782/apjsafe.v7i2.1944
Fariba, R., Gholamreza, J. K., Saharnaz, N., Ehsan, H., & Masoud, Y. (2018). Knowledge, attitude, and practice among food handlers of semi-industrial catering: A cross sectional study at one of the governmental organization in Tehran. Journal of Environmental Health Science and Engineering, 16(2), 249–256. https://doi.org/10.1007/s40201-018-0312-8
Handayani, N. M. A., Adhi, K. T., & Duarsa, D. P. (2015). Faktor yang Mempengaruhi Perilaku Penjamah Makanan dalam Penerapan Cara Pengolahan Pangan yang Baik pada Industri Rumah Tangga Pangan di Kabupaten Karangasem Factors Associated with the Behavior of Food Handlers in the Application of Good Manufacturing Pr. Public Health and Preventive Medicine Archive, 3(2), 194–202.
Peraturan Menteri Kesehatan Republik Indonesia nomor 2 tahun 2023 tentang Kesehatan Lingkungan, Hal 10.
Kemenkes RI. (2021). Peraturan Menteri Kesehatan Republik Indonesia Nomor 14 Tahun 2021 Tentang Standar Kegiatan Usaha dan Produk Pada Penyelengagraan Perizinan Berusaha Berbasis Risiko Sektor Kesehatan. Menteri Kesehatan Republik Indonesia Peraturan Menteri Kesehatan Republik Indonesia, 69(1496), 1–13.
Kustiyoasih, M. P., Adrian, M., & Triska Susila Nindya. (2016). Penyelenggaraan makanan dan kepuasan konsumen di kantin lantai 2 rumah sakit universitas airlangga surabaya. Media Gizi Indonesia, 11(1), 11–16.
Meitri, A., Fetrick, D., Maya, D., Qory, M., & Isnaeni, N. (2020). Sistem Pembayaran Berbasis Web di Kantin Universitas Pertamina. 01(01), 34–52.
Ningsih, R., & Sedionoto, B. (2013). Pemantauan Kualitas Makanan Nasi Rames (Campur) Yang Dijajakan Di Lingkungan Kampus Unmul Gunung Kelua Melalui Pemeriksaan Bakteriologis Tahun 2013.
Notoatmojo, S., Notoatmojo S, Notoatmojo, S., & Notoatmojo S. (2010). Pendidikan dan Perilaku Kesehatan. Rineka Cipta.
Nuzrina, R., Arjuna, J., Tol, U., & Jeruk, K. (2020). Upaya peningkatan pengetahuan mengenai gizi seimbang pada penjamah makanan kantin Universitas Esa Unggul. 6(2), 1–5.
Oghenekohwo, J. E. (2015). Pattern of food hygiene and environmental health practices among food vendors in Niger Delta University. European Journal of Food Science and Technology, 3(1), 24–40.
Pradnyadiva, S. O. (2019). Pengelolaan Kantin Universitas Sebelas Maret Menuju Standar World Class University.
Pratiwi, R. H., Sulistyaningsih, E., & Budiarso, I. (2020). Pembinaan Penjaja Pangan Jajanan Anak Sekolah Melalui Konseling dan Pemberian Softskill Bahan Tambahan Pangan. Jurnal Masyarakat Mandiri, 4(4), 548–559. http://journal.ummat.ac.id/index.php/jmm/article/view/2239%0Ahttp://journal.ummat.ac.id/index.php/jmm/article/viewFile/2239/pdf
Putri, M. S., & Susanna, D. (2021). Food safety knowledge, attitudes, and practices of food handlers at kitchen premises in the port ‘X’ area, north Jakarta, Indonesia 2018. Italian Journal of Food Safety, 10(4). https://doi.org/10.4081/ijfs.2021.9215
Ritonga, E. A. (2020). Analisis Higiene dan Sanitasi di Kantin Kampus Univeritas Sriwijaya Indralaya. https://repository.unsri.ac.id/43466/3/RAMA_13201_10011381621149_0014096907_01_front_ref.pdf
Sitoayu, L., Ronitawati, P., Melani, V., Gifari, N., Kesehatan, F. I., Unggul, U. E., & Jeruk, K. (2019). Pembinaan kantin kampus melalui higiene penjamah makanan. 35–41.
Susanna, D., Eryando, T., & Kusuma, A. (2015). The relationship between knowledge and behaviour of food handlers to Escherichia coli contamination in serving foods in a campus. World Applied Sciences Journal, 33(7), 1125–1131. https://doi.org/10.5829/idosi.wasj.2015.33.07.186
Susipto, S., Muhammad Syarifudin Al Mubarok, & Setiyawan, D. T. (2021). Hierarchical clustering bahan menu di kantin universitas untuk menunjang implementasi sistem jaminan halal. 31(1), 60–69.
Downloads
Published
Issue
Section
License
Authors who publish articles in JMM (Jurnal Masyarakat Mandiri) agree to the following terms:
- Authors retain copyright of the article and grant the journal right of first publication with the work simultaneously licensed under a CC-BY-SA or The Creative Commons Attribution–ShareAlike License.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
