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Sulistia Hardianti; Pembimbing: Fatma Lestari; Penguji: Budi Harto, Randy Novirsa
Abstrak:
Skripsi ini membahas evaluasi penerapan Keselamatan, Kesehatan Kerja danLingkungan (K3L) di Area Kantin Asrama Mahasiswa, Kantin MUI, dan WismaM Universitas Indonesia. Penelitian ini adalah penelitian semi kuantitatif dengandesain deskriptif. Tujuan penelitian ini untuk mengetahui evaluasi penerapan K3Lberdasarkan kedua aspek sesuai dengan standar penerapan K3L Kantin UI yaituhigiene sanitasi makanan, dan aspek K3 kantin. Hasil penelitian didapatkanpersentase penerapan K3L di Kantin Asrama Mahasiswa (53%), Kantin MUI(41,8%), dan Wisma M (59,1%). Diharapkan agar setiap pengelola/karyawanKantin Asrama Mahasiswa, Kantin MUI, dan Wisma M dapatmempertimbangkan saran yang diberikan untuk K3L kantin.
Kata Kunci : Aspek K3 kantin, higiene sanitasi makanan, kantin
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Kata Kunci : Aspek K3 kantin, higiene sanitasi makanan, kantin
S-9306
Depok : FKM UI, 2017
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Euis Purwanisari; Pembimbing: Dewi Susanna, Budi Hartono; Penguji: Ema Hermawati, Sukanda, Ika Lastyaningrum
Abstrak:
Keamanan pangan saat ini telah menjadi isu penting dalam kesehatan masyarakat. Sekitar 10-20% kejadian luar biasa pada penyakit akibat makanan disebabkan oleh terkontaminasinya makanan dan minuman oleh mikroorganisme pathogen melalui penjamah makanan. Sampai saat ini belum ada penelitian mengenai bakteri patogen pada penjamah makanan di kantin ini.
Tujuan penelitian ini adalah mengetahui kejadian infeksi bakteri patogen pada penjamah makanan di kantin sebuah kampus di Depok. Disain penelitian yang digunakan adalah cross sectional. Penelitian dilakukan bulan Mei-Juni 2017 di kantin sebuah kampus di Depok. Populasi penelitian ini seluruh penjamah makanan yang berada di kantin sebuah kampus di Depok. Jumlah sampel 60 orang penjamah makanan. Data yang dikumpulkan merupakan data primer yaitu hasil wawancara dan observasi data karakteristik dan perilaku penjamah, serta data infeksi bakteri patogen melalui pemeriksaan feses di laboratorium.
Hasil penelitian diketahui bahwa 60% penjamah makanan termasuk dalam kelompok umur tidak berisiko (30-50 tahun), proporsi penjamah makanan berjenis kelamin laki-laki sedikit lebih banyak dari perempuan (53,3%), mayoritas berpendidikan rendah (58,3 %), setengahnya pernah mengikuti pelatihan kesehatan (50%), dan seluruhnya belum pernah melakukan imunisasi tifoid. Hasil pemeriksaan feses diketahui bahwa ada 3 penjamah makanan yang teridentifikasi mengandung bakteri E.coli O157 dalam fesesnya. Selain itu perilaku dan personal hygiene sebagian besar penjamah termasuk dalam kategori kurang baik, faktor lingkungan seperti fasilitas sanitasi kantin sebagian besar sudah memenuhi syarat, dan 83,3 % penjamah tidak ada riwayat kontak dengan binatang. Secara statistik tidak ada hubungan yang bermakna antara karakteristik, perilaku, personal hygiene, fasilitas sanitasi dan riwayat kontak dengan binatang terhadap infeksi bakteri patogen.
Dengan melihat hasil penelitian ini, disarankan agar pihak kampus terus melakukan edukasi terhadap penjamah makanan terkait perilaku dalam pengelolaan makanan dan pengawasan secara rutin terhadap kualitas kesehatan penjamah, kualitas makanan dan kondisi sanitasi agar kantin dan penjamah tidak menjadi sarana penyebaran penyakit. Kata kunci : bakteri patogen, E.coli 157, penjamah makanan, kantin
Food safety has become an important issue in public health. Approximately 10-20% of the outbreak of foodborne illness is caused by food and water contamination by pathogenic microorganisms through food handlers. Until now there has been no research on pathogenic bacteria at food handlers in this canteen.
The aim of this study is to know the incidence of pathogenic bacterial infections among food handlers in the cafeteria of a campus in Depok. The research design used was cross sectional. The study was conducted in May-June 2017 in the canteen of a campus in Depok. The population of this study is all food handlers located in the cafeteria of a campus in Depok. The sample size is 60 food handlers. The data collected are primary data that is the result of interview and observation of characteristic and behavioral data of the food handler, and data of bacterial pathogen infection by stool examination in the laboratory.
The results of the study revealed that 60% of food handlers were included in the non-risk age group (30-50 years), the proportion of male sex food handlers was slightly higher than women (53.3%), the majority of them were low educated (58.3% , Half have attended health training (50%), and all have never done tifoid immunization. The results of faecal examination revealed that there are 3 food handlers identified contain bacteria E. coli O157 in their faeces. In addition, the behavior and personal hygiene of most of the handlers are in poor category, environmental factors such as canteen sanitation facilities are largely eligible, and 83.3% of the handlers have no history of contact with animals. There was no statistically significant relationship between characteristics, behavior, personal hygiene, sanitation facilities and contact history with animals against pathogenic bacterial infections.
By looking at the results of this study, it is suggested that the campus continue to educate food handlers related to behavior in food management and regular supervision on the quality of health of the handlers, food quality and sanitary conditions for canteen and food handlers not be a means of spreading the disease. Key words: Pathogenic bacteria, E.coli 157, food handlers, canteen
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Tujuan penelitian ini adalah mengetahui kejadian infeksi bakteri patogen pada penjamah makanan di kantin sebuah kampus di Depok. Disain penelitian yang digunakan adalah cross sectional. Penelitian dilakukan bulan Mei-Juni 2017 di kantin sebuah kampus di Depok. Populasi penelitian ini seluruh penjamah makanan yang berada di kantin sebuah kampus di Depok. Jumlah sampel 60 orang penjamah makanan. Data yang dikumpulkan merupakan data primer yaitu hasil wawancara dan observasi data karakteristik dan perilaku penjamah, serta data infeksi bakteri patogen melalui pemeriksaan feses di laboratorium.
Hasil penelitian diketahui bahwa 60% penjamah makanan termasuk dalam kelompok umur tidak berisiko (30-50 tahun), proporsi penjamah makanan berjenis kelamin laki-laki sedikit lebih banyak dari perempuan (53,3%), mayoritas berpendidikan rendah (58,3 %), setengahnya pernah mengikuti pelatihan kesehatan (50%), dan seluruhnya belum pernah melakukan imunisasi tifoid. Hasil pemeriksaan feses diketahui bahwa ada 3 penjamah makanan yang teridentifikasi mengandung bakteri E.coli O157 dalam fesesnya. Selain itu perilaku dan personal hygiene sebagian besar penjamah termasuk dalam kategori kurang baik, faktor lingkungan seperti fasilitas sanitasi kantin sebagian besar sudah memenuhi syarat, dan 83,3 % penjamah tidak ada riwayat kontak dengan binatang. Secara statistik tidak ada hubungan yang bermakna antara karakteristik, perilaku, personal hygiene, fasilitas sanitasi dan riwayat kontak dengan binatang terhadap infeksi bakteri patogen.
Dengan melihat hasil penelitian ini, disarankan agar pihak kampus terus melakukan edukasi terhadap penjamah makanan terkait perilaku dalam pengelolaan makanan dan pengawasan secara rutin terhadap kualitas kesehatan penjamah, kualitas makanan dan kondisi sanitasi agar kantin dan penjamah tidak menjadi sarana penyebaran penyakit. Kata kunci : bakteri patogen, E.coli 157, penjamah makanan, kantin
Food safety has become an important issue in public health. Approximately 10-20% of the outbreak of foodborne illness is caused by food and water contamination by pathogenic microorganisms through food handlers. Until now there has been no research on pathogenic bacteria at food handlers in this canteen.
The aim of this study is to know the incidence of pathogenic bacterial infections among food handlers in the cafeteria of a campus in Depok. The research design used was cross sectional. The study was conducted in May-June 2017 in the canteen of a campus in Depok. The population of this study is all food handlers located in the cafeteria of a campus in Depok. The sample size is 60 food handlers. The data collected are primary data that is the result of interview and observation of characteristic and behavioral data of the food handler, and data of bacterial pathogen infection by stool examination in the laboratory.
The results of the study revealed that 60% of food handlers were included in the non-risk age group (30-50 years), the proportion of male sex food handlers was slightly higher than women (53.3%), the majority of them were low educated (58.3% , Half have attended health training (50%), and all have never done tifoid immunization. The results of faecal examination revealed that there are 3 food handlers identified contain bacteria E. coli O157 in their faeces. In addition, the behavior and personal hygiene of most of the handlers are in poor category, environmental factors such as canteen sanitation facilities are largely eligible, and 83.3% of the handlers have no history of contact with animals. There was no statistically significant relationship between characteristics, behavior, personal hygiene, sanitation facilities and contact history with animals against pathogenic bacterial infections.
By looking at the results of this study, it is suggested that the campus continue to educate food handlers related to behavior in food management and regular supervision on the quality of health of the handlers, food quality and sanitary conditions for canteen and food handlers not be a means of spreading the disease. Key words: Pathogenic bacteria, E.coli 157, food handlers, canteen
T-4966
Depok : FKM UI, 2017
S2 - Tesis Pusat Informasi Kesehatan Masyarakat
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Nabila Sephia Arisanti; Pembimbing: Robiana Modjo; Penguji: Doni Hikmat Ramdhan, Qanita Fauzia
Abstrak:
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Penelitian ini untuk mengetahui penerapan aspek higiene dan sanitasi serta K3 pada kantin fakultas di Lingkungan Universitas X sesuai standar yang ditetapkan oleh Menteri Kesehatan Republik Indonesia Nomor 1096 Tahun 2011 dan Work Safe BC “Health Safety for Hospitality Small Bussiness”. Penelitian ini merupakan penelitian semi kuantitatif dengan desain deskriptif. Penelitian ini ditujukan kepada seluruh penjamah makanan di kantin fakultas di Universitas X. Hasil yang diperoleh dari penelitian ini menunjukkan bahwa penerapan higiene, sanitasi, dan aspek K3 di kantin Universitas X perlu dimaksimalkan. Berdasarkan teori segitiga epidemiologi, hasil tersebut dapat menimbulkan ketidakseimbangan antara 3 faktor pendukung terjadinya penyakit dan kecelakaan di kantin. Hasil tersebut menunjukkan bahwa penjamah makanan harus meningkatkan kesadaran akan kebersihan dan perilaku aman terkait penerapan pengelolaan makanan di kantin, selain itu perlu diberikan pendidikan dan pelatihan serta perbaikan konstruksi kantin yang memenuhi persyaratan.
This research is to find out the implementation of hygiene and sanitation as well as K3 aspects in canteens at the University of X according to the standards set by the Minister of Health of the Republic of Indonesia Number 1096 of 2011 and Work Safe BC "Health Safety for Hospitality Small Business. This research is semi-quantitative research with a descriptive design. This research aims to at all food handlers in the faculty canteen at the University of X. The results obtained from this research showed that the application of hygiene, sanitation, and K3 aspects in the University of X’es canteen needs to be maximal. Based on the epidemiological triangle theory, Those results can impact conflict between 3 factors supporting disease occurrence and accidents in the canteen. Those results suggest that food handlers must increase awareness of clean and safe behavior regarding implementing food management in the canteen. In addition, it is necessary to provide education and training and repair canteen construction that meets the requirements.
S-11325
Depok : FKM-UI, 2023
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Dewi Safitri; Pembimbing: Evi Martha; Penguji: Ratna Djuwita, Herdis Herdiansyah, Legis Novianthy, Sri Herlin K.
Abstrak:
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Timbulan food waste tidak hanya menyebabkan kerugian ekonomi, sosial dan lingkungan, namun juga menyebabkan masalah kesehatan. Mahasiswa, sebagai kelompok dewasa muda, memiliki kecenderungan tinggi dalam menghasilkan food waste, terutama di area kantin kampus. Penelitian pada tesis ini bertujuan untuk mengidentifikasi faktor-faktor yang berhubungan dengan perilaku food waste mahasiswa di kantin universitas. Metode yang digunakan adalah mixed method dengan embedded design. Penelitian kuantitatif sebagai penelitian utama dan penelitian kualitatif sebagai penelitian penunjang. Pengisian kuesioner dilakukan terhadap 160 responden dengan analisis data menggunakan model mediasi PROCESS dari Hayes. Hasil penelitian ini mengungkapkan bahwa faktor sosiodemografi meliputi jenis kelamin, umur, biaya hidup per bulan, klaster fakultas, asal daerah dan pengaturan tempat tinggal tidak berhubungan signifikan dengan niat perilaku food waste. Namun, biaya hidup per bulan berhubungan signifikan dengan frekuensi perilaku food waste dan faktor pengaturan tempat tinggal berhubungan signifikan dengan estimasi jumlah food waste yang ditimbulkan. Sikap dan perceived behavioral control determinan signifikan perilaku, baik secara langsung maupun tidak langsung melalui niat (p<0.05 dan 95% CI tidak mencakup 0). Norma subjektif merupakan determinan signifkan perilaku food waste jika di mediasi oleh niat (b=0.217, 95% CI [0.117; 0.325]). Sementara pada variabel personal norm, tidak terbukti sebagai determinan perilaku food waste (p>0.05 dan 95% CI mencakup 0). Disarankan Universitas Indoneisa dapat melakukan upaya edukasi yang difokuskan pada penguatan sikap dan persepsi kontrol mahasiswa terhadap food waste sehingga mahasiswa merasa mampu untuk mencegah timbulan food waste di lingkungan kampus.
The generation of food waste not only causes economic, social, and environmental losses, but also poses health problems. University students, as a group of young adults, tend to generate a significant amount of food waste, particularly in campus canteens. This thesis aims to identify the factors associated with students’ food waste behavior in university canteen settings. A mixed method with an embedded design was employed, in which the quantitative method served as the primary method and the qualitative method as a complementary method. The quantitative phase involved 160 respondents, and data were analyzed using Hayes' PROCESS mediation model. The results revealed that sociodemographic factors including gender, age, monthly living expenses, faculty cluster, place of origin, and housing arrangement were not significantly associated with the intention of food waste. However, monthly living expenses were significantly associated with the frequency of food waste behavior, and housing arrangements were significantly associated with the estimated amount of food waste generated. Attitude and perceived behavioral control were found to be significant determinants of food waste behavior, both directly and indirectly through intention (p < 0.05, 95% CI excluding 0). Subjective norm also emerged as a significant determinant of food waste behavior when mediated by intention (b = 0.217, 95% CI [0.117; 0.325]). In contrast, personal norm was not identified as a determinant of food waste behavior (p > 0.05, 95% CI including 0). It is recommended that Universitas Indonesia implement educational efforts focused on strengthening students’ attitudes and perceived behavioral control toward food waste, thereby empowering students to actively prevent food waste generation on campus.
T-7430
Depok : FKM-UI, 2025
S2 - Tesis Pusat Informasi Kesehatan Masyarakat
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Stela Ginari; Pembimbing: Fatma Lestari; Penguji: Budi Harto, Randy Novirsa
Abstrak:
Skripsi ini bertujuan untuk mengetahui evaluasi penerapan keselamatan kesehatan kerja dan lingkungan di Kantin Perpustakaan Pusat, Kantin Prima PAU dan Restoran X Universitas Indonesia tahun 2016 yang merupakan penelitian semi kuantitatif dengan desain studi deskriptif melalui metode observasi langsung, wawancara dan telaah dokumen. Terdapat dua elemen utama penelitian yaitu Higiene Sanitasi dan Aspek K3. Penelitian ini menghasilkan bahwa penerapan K3L di Kantin Perpustakaan Pusat (dalam) sesuai dengan standar. K3L pada kantin perpustakaan pusat (luar) tidak sesuai. K3L pada Kantin Prima PAU adalah tidak sesuai.K3L pada Restoran X tidak sesuai.
This undergraduate thesis aims to determine evaluation the application of occupational safety health and environment in Central Library Canteen, Prima PAU Canteen and Restoran X Universitas Indonesia 2016. This research is a semi-quantitative research with descriptive study design through a method of direct observation, interviews and documents review. There are two main elements research that is Hygiene Sanitation and OSH Aspects. This research resulted that application of SHE in Central Library Canten (inside) is accordance with the standard whereas the application of HSE in Central Library Canteen (outside), Prima PAU Canteen and Restaurant X is not in accordance with the standards.
Key Words: Canteen, Catering Service, Hygiene Sanitation, Occupational Safety and Health, Restaurant.
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This undergraduate thesis aims to determine evaluation the application of occupational safety health and environment in Central Library Canteen, Prima PAU Canteen and Restoran X Universitas Indonesia 2016. This research is a semi-quantitative research with descriptive study design through a method of direct observation, interviews and documents review. There are two main elements research that is Hygiene Sanitation and OSH Aspects. This research resulted that application of SHE in Central Library Canten (inside) is accordance with the standard whereas the application of HSE in Central Library Canteen (outside), Prima PAU Canteen and Restaurant X is not in accordance with the standards.
Key Words: Canteen, Catering Service, Hygiene Sanitation, Occupational Safety and Health, Restaurant.
S-9305
Depok : FKM UI, 2017
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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