FAKTOR-FAKTOR YANG MEMPENGARUHI PENERAPAN HIGIENE SANITASI RUMAH MAKAN DI KOTA PALEMBANG

VIANKA, DINDA and Putri, Dini Arista (2024) FAKTOR-FAKTOR YANG MEMPENGARUHI PENERAPAN HIGIENE SANITASI RUMAH MAKAN DI KOTA PALEMBANG. Undergraduate thesis, Sriwijaya University.

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Abstract

Restaurant is a permanent food processing establishment that is equipped with all the necessary tools and supplies required for the process of making, storing, and serving food and beverages where people can come to buy food and drinks at that place. Restaurants must adhere to health and sanitation regulations for public places. The primary objective of this research is to analyze the factors influencing the implementation of restaurant sanitation hygiene in Palembang City. This research used quantitative research with a cross-sectional design, collecting data through questionnaires and observations. The population of interest consisted of restaurant owners and food vendors. A total of 114 restaurants were sampled using a purposive sampling technique, which was distributed across 18 districts in Palembang City. The obtained data was analyzed using chi-square tests and logistic regression. Bivariate analysis revealed no significant relationships between knowledge (p-value = 0.120), education (p-value = 1.000), economic level (p-value = 1.000), and the role of health workers (p-value = 0.362) with the cleanliness and sanitation of food establishments. There is a significant relationship between sanitary facilities and restaurant hygiene (p-value=0.001). Multivariate analysis results showed that sanitary facilities are the most influential or dominant variable in determining restaurant hygiene, with a p-value of 0.001, PR=15.977, and CI=4.518-56.496. After controlling for the level of economy and the role of health officials, it was concluded that the factor most at risk of being related to restaurant hygiene is sanitary facilities. It is recommended that restaurant owners provide a place for customers to wash their hands. The number of hand washing stations is adjusted to the number of employees, namely 1 to 10 people, 1 piece with the addition of 1 piece for every additional 10 people or less.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Higiene, Rumah Makan, Sanitasi
Subjects:	R Medicine > RA Public aspects of medicine > RA565-600 Environmental health. Including sewage disposal, air pollution, nuisances, R Medicine > RA Public aspects of medicine > RA601-602 Food and food supply in relation to public health
Divisions:	10-Faculty of Public Health > 13251-Environmental Health (S1)
Depositing User:	Dinda Vianka
Date Deposited:	27 Feb 2024 01:48
Last Modified:	27 Feb 2024 01:48
URI:	http://repository.unsri.ac.id/id/eprint/141094

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