Search Repository Universitas Fort De Kock

an. Salah satu tempat pengolahan makanan yang rentan dengan cara pengolahan pangan kurang baik adalah Industri Rumah Tangga Pangan (IRTP). Diantara 57 IRTP di wilayah kerja puskesmas Piladang, hanya terdapat 10 (17,5%) IRTP yang melakukan pengolahan pangan dengan baik dan memenuhi syarat kesehatan. Tujuan penelitian untuk mengetahui faktor-faktor yang berhubungan dengan sanitasi dan hygiene pada Industri Rumah Tangga Pangan (IRTP). Metode penelitian deskriptif analitik, dengan pendekatan cross sectional study. Populasi adalah IRTP yang terdapat di wilayah kerja Puskesmas Piladang Kabupaten Lima Puluh Kota, sebanyak 57 IRTP, dengan pengambilan sampel secara total sampling. Data dikumpulkan melalui observasi dan wawancara terpimpin dengan panduan kuesioner, kemudian dianalisis menggunakan uji chisquare. Hasil analisis univariat diketahui 59,6 % responden memiliki perilaku kurang baik, 89,5 % tidak memiliki izin industri, 50,9 % menyatakan peran petugas baik, dan 82,5 % memiliki sanitasi dan hygiene IRTP yang tidak memenuhi syarat. Hasil bivariat terdapat hubungan perilaku (p = 0,001 dan OR = 21,214), izin (p = 0,007 dan OR = 15,000), dan peran petugas (p = 0,016 dan OR = 10,227), dengan Sanitasi dan Hygiene pada Industri Rumah Tangga Pangan (IRTP). Disimpulkan bahwa faktor yang berhubungan dengan sanitasi dan hygiene IRTP adalah perilaku, izin industri dan peran petugas. Diharapkan pada petugas Puskesmas agar melakukan pengawasan terhadap pengolahan makanan di IRTP dan memberikan peringatan terhadap IRTP yang tidak memiliki izin industri agar segera mengurus izin industri.

Food management that is good and true is basically managing based on the principles and principles of hygiene and food sanitation. One of the most vulnerable food processing sites by food processing is the Food Household Industry (FHI). Among 57 FHIs in the Piladang Community Health Center working area, there were only 10 (17.5%) FHIs that carried out food processing well and met health requirements. The purpose of the study was to determine the factors related to sanitation and hygiene in the Food Household Industry (FHI). Descriptive analytical research method, with a cross sectional study approach. The population is FHI found in the working area of the Piladang Health Center in Lima Puluh Kota Regency, as many as 57 FHI, with total sampling taken. Data were collected through guided observation and interviews with questionnaire guidelines, then analyzed using the chi-square test. Univariate analysis results revealed that 59.6% of respondents had poor behavior, 89.5% did not have industrial permits, 50.9% stated the role of officers was good, and 82.5% had sanitation and hygiene FHI that did not meet the requirements. The bivariate results are behavioral relationships (p = 0,001 and OR = 21,214), permits (p = 0,007 and OR = 15,000), and the role of officers (p = 0,016 and OR = 10,227), with Sanitation and Hygiene in the Food Household Industry (FHI) It was concluded that factors related to sanitation and hygiene of FHI were behavior, industrial permits and the role of officers. It was concluded that factors related to sanitation and hygiene of FHI were behavior, industrial permits and the role of officers. It is expected that Puskesmas officers should monitor food processing at FHI and warn FHIs who do not have industrial permits to immediately take care of industrial permits.