Faktor-Faktor yang Berhubungan dengan Perilaku Penerapan Hygiene Sanitasi Rumah Makan di Kecamatan JelutungTahun 2022

Amelia Putri, Rosa (2023) Faktor-Faktor yang Berhubungan dengan Perilaku Penerapan Hygiene Sanitasi Rumah Makan di Kecamatan JelutungTahun 2022. S1 thesis, UNIVERSITAS UNJA.

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Abstract

Latar belakang: Perilaku penerapan hygiene sanitasi rumah makan masih rendah, banyak faktor-faktor yang mempengaruhi penerapan hygiene sanitasi rumah makan, sehingga penelitian ini bertujuan untuk mengetahui faktor yang berhubungan dengan perilaku penerapan hygiene sanitasi rumah makan. Metode: Penelitian ini menggunakan desain cross sectional. Sampel penelitian adalah rumah makan di Kecamatan Jelutung sebanyak 56 rumah makan, teknik pengambilan sampel dilakukan dengan total sampling, variabel dalam penelitian ini yaitu perilaku penerapan hygiene dan sanitasi, pengetahuan, sikap, pengawasan petugas kesehatan, sarana dan prasarana. Analisis dilakukan menggunakan uji Chi-Square dengan nilai PR CI 95%. Hasil: Karakteristik responden lebih banyak laki-laki (53,6%), kelompok umur 19-44 tahun (51,8%), berpendidikan SMA (41,1%), lama bekerja 1-5 tahun (44,6%). berpengetahuan kurang baik (55,4%), bersikap positif (51,8%). sarana dan prasaran yang baik (57,1%) serta pengawasan petugas kesehatan juga ada pengawasan petugas kesehatan (51,8%). Ada hubungan antara pengetahuan nilai P = 0,022 (PR = 1,613) (95%CI = 1,074-2,423), sikap nilai P = 0,006 (PR = 1,719) (95%CI = 1,180-2,503), pengawasan petugas kesehatan nilai P = 0,000 (PR = 2,095) (95%CI = 1,358-3,231), dan sarana prasarana nilai P = 0,026 (PR = 1,556) (95%CI = 1,106-2,188) dengan perilaku penerapan hygiene sanitasi rumah makan. Kesimpulan: Faktor resiko yang berhubungan dengan perilaku penerapan hygiene sanitasi rumah makan adalah tidak ada pengawasan petugas, pengetahuan yang rendah, sikap negatif, dan kurangnya sarana dan prasarana. Kata Kunci : Perilaku, Hygiene, Sanitasi, Rumah Makan Background: The behavior of implementing restaurant sanitation hygiene is still low, there are many factors that influence the application of restaurant sanitation hygiene, so this study aims to determine the factors related to the behavior of implementing restaurant sanitation hygiene. Methods: This study used a cross-sectional design. The research sample consisted of 56 restaurants in Jelutung District, the sampling technique was carried out by total sampling, the variables in this study were the behavior of implementing hygiene and sanitation, knowledge, attitudes, supervision of health workers, facilities and infrastructure. Analysis was performed using the Chi-Square test with a PR CI 95% Results: The characteristics of the respondents are mostly male (53.6%), age group 19-44 years (51.8%), high school education (41.1%), length of work 1-5 years (44.6%) . less knowledgeable (55.4%), positive attitude (51.8%). good facilities and infrastructure (57.1%) and the supervision of health workers is also the supervision of health workers (51.8%). There is a relationship between knowledge p = 0.022 (PR = 1.613) (95% CI = 1.074-2.423), attitude p = 0.006 (PR = 1.719) (95% CI = 1.180-2.503), supervision of health workers p = 0.000 (PR = 2.095) (95% CI = 1.358-3.231), and infrastructure p = 0.026 (PR = 1.556) (95% CI = 1.106-2.188) with the behavior of implementing restaurant hygiene sanitation. Conclusion: The risk factors associated with the behavior of implementing restaurant hygiene and sanitation are the absence of staff supervision, low knowledge, negative attitudes, and lack of facilities and infrastructure. Keywords: Behavior, Hygiene, Sanitation, Restaurant

Type:	Thesis (S1)
Uncontrolled Keywords:	Behavior, Hygiene, Sanitation, Restaurant
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Kedokteran dan Ilmu Kesehatan > Ilmu Kesehatan Masyarakat
Depositing User:	Putri
Date Deposited:	15 May 2023 02:56
Last Modified:	15 May 2023 02:56
URI:	https://repository.unja.ac.id/id/eprint/48671

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