HUBUNGAN PENGETAHUAN DAN HYGIENE PENJAMAH MAKANAN DENGAN ANGKA KUMAN PERALATAN MAKAN
DOI:
https://doi.org/10.31964/jsk.v13i2.372Abstrak
Abstrak : Latar Belakang : Persyaratan keamanan pangan yang akan dikonsumsi semestinya menjadi persyaratan pertama terpenting yang harus dipenuhi sebelum persyaratan lain dipertimbangkan. Pencemaran mikrobia dalam makanan dapat berasal dari lingkungan, bahan-bahan mentah, air, alat-alat yang digunakan dan penjamah makanan. Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan pengetahuan dan hygiene penjamah makanan dengan angka kuman peralatan makan Metode: Jenis penelitian studi literatur (library research), dg metode review pada 5 artikel. Hasil: Hasil penelitian karakteristik penjamah usia terbanyak 16-50tahun, dan jenis kelamin terbanyak perempuan. Pengetahuan penjamah makanan pada penelitian Kartika, et all (2017) cukup 68,2%, penelitian Poli, et all (2014) kurang sebanyak 56,1%. penelitian Gobel, et all (2015) baik sebanyak 74%. Hygiene penjamah pada penelitian Fadhila, et all (2015) baik sebanyak 67,4%, penelitian Agustiningrum (2018) baik sebanyak 57,1%, penelitian Kartika, et all (2017) hygiene penjamah buruk sebanyak 79,5%. Angka kuman peralatan makan pada penelitian Kartika, et all (2017), Fadhila, et all (2015) dan Poli, et all (2014) tidak memenuhi syarat dengan persentase masing-masing 58%, 56,5%, dan 100%. Dan pada penelitian Gobel, et all (2015) dan Agustiningrum (2018) angka kuman peralatan makan memenuhi syarat sebanyak 67,7% dan 85,7%. Kesimpulan : Tidak ada hubungan antara pengetahuan penjamah makanan dengan angka kuman peralatan makan. Ada hubungan antara hygiene penjamah makanan dengan angka kuman peralatan makan
Kata kunci : Pengetahuan, Hygiene, Angka kuman
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