Faktor-Faktor yang Berhubungan dengan Jumlah Koloni Bakteri pada Tangan Penjamah Makanan Warung Burjo

Ruth Septiani, Nur Endah Wahyuningsih, Nurjazuli Nurjazuli

Abstract


The hands of food handlers are a source of food contamination. Hand hygiene is said to be good if the number of bacterial colonies on the hands does not exceed 100 colonies/cm2. So research is needed which aims to determine the factors related to the number of bacterial colonies on the hands of food handlers at the Burjo stall, Bulusan Village. This study used a cross-sectional design, involving 32 food handlers. Data collection was carried out through observation, filling out questionnaires and laboratory test results. The results showed that there were 68.75% of food handlers with bacteria >100 colonies/cm2. The p-value for the personal hygiene condition factor was 0.008, and for stall sanitation was 0.018. It was concluded that there was a relationship between personal hygiene conditions and the sanitary condition of the food stalls with the number of bacterial colonies on the hands of food handlers.

Keywords: number of bacterial colonies; personal hygiene; stall sanitation

 

ABSTRAK

 

Tangan penjamah makanan merupakan salah satu sumber pencemaran pangan. Kebersihan tangan dikatakan baik jika jumlah koloni bakteri pada tangan tidak melebihi 100 koloni/cm2. Maka diperlukan penelitian yang bertujuan untuk mengetahui faktor yang berhubungan terhadap jumlah koloni bakteri pada tangan penjamah makanan warung burjo Kelurahan Bulusan. Penelitian ini menggunakan desain cross-sectional, yang melibatkan 32 penjamah makanan. Pengumpulan data dilakukan melalui observasi, pengisian kuesioner dan hasil uji laboratorium. Hasil penelitian menunjukkan bahwa ada 68,75% penjamah makanan dengan bakteri >100 koloni/cm2. Nilai p untuk faktor kondisi personal hygiene adalah  0,008, dan untuk sanitasi warung adalah 0,018. Dismpulkan bahwa ada hubungan antara kondisi personal hygiene dan kondisi sanitasi warung dengan jumlah koloni bakteri pada tangan penjamah makanan.

Kata kunci: jumlah koloni bakteri; personal hygiene; sanitasi warung


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DOI: http://dx.doi.org/10.33846/sf13nk324

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