TINJAUAN SANITASI PENCUCIAN DAN TEKNIK PENYIMPANAN PERALATAN MAKAN PADA PEDAGANG KAKI LIMA DI KAWASAN PONDOK PESANTREN AL-MUNAWWIR YOGYAKARTA TAHUN 2022

Nurhalizah, Wanda (2023) TINJAUAN SANITASI PENCUCIAN DAN TEKNIK PENYIMPANAN PERALATAN MAKAN PADA PEDAGANG KAKI LIMA DI KAWASAN PONDOK PESANTREN AL-MUNAWWIR YOGYAKARTA TAHUN 2022. Diploma thesis, Poltekkes Kemenkes Yogyakarta.

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Abstract

ABSTRACT Sources of food contamination comes from eating utensils that are not cleanly washed and stored in an uncovered or random place. The purpose of this study was to determine the stages of washing and storage techniques for cutlery at street vendors in the Al-Munawwir Islamic Boarding School, Yogyakarta. This research is a survey using descriptive analysis. The research was conducted in December 2022. The study population was all street vendors in the Al-Munawwir Islamic Boarding School Yogyakarta, with a total of 10 street vendors. The sampling technique used is total sampling. Based on the results of the research, the washing stages carried out were scrapping, flushing, washing, rinsing, and toweling, but there were several traders who carried out the washing stages correctly but were not complete. Close storage of cutlery only 3 (three) out of 10 street vendors have closed cutlery storage racks The conclusion of this study is that the washing stage and technique for storing cutlery at street vendors in the Al-Munawwir Islamic Boarding School area. Yogyakarta do not meet the requirements, namely by carrying out 6 stages of washing and storing techniques in a closed manner according to the Minister of Health of the Republic of Indonesia No. 1096/Menkes/Per/VI/2011. Suggestions for street vendors to better pay attention to the washing stage and proper storage techniques to avoid biological contamination which causes the cutlery used to not meet the requirements. Keywords: washing stage, storage technique, cutlery, street vendors. ABSTRAK Sumber kontaminasi makanan adalah salah satunya berasal dari peralatan makan yang dicuci dengan kurang bersih dan disimpan di tempat yang tidak tertutup atau asal-asalan. Tujuan penelitian ini untuk mengetahui tahapan pencucian dan teknik penyimpanan peralatan makan pada pedagang kaki lima di Kawasan Pondok Pesantren Al-Munawwir Yogyakarta. Jenis penelitian ini adalah survei dengan menggunakan analisis deskriptif. Penelitian dilaksanakan pada bulan Desember 2022. Populasi penelitian adalah semua pedagang kaki lima di Kawasan Pondok Pesantren Al-Munawwir Yogyakarta yang berjumlah 10 pedagang kaki lima Teknik sampling yang digunakan yaitu total sampling. Berdasarkan hasil penelitian tahap pencucian yang dilakukan adalah scrapping, flushing, washing, rinsing, dan toweling namun ada beberapa pedagang yang melakukan tahapan pencucian dengan benar tetapi tidak lengkap. Teknik penyimpanan alat makan dengan cara tertutup hanya ada 3 (tiga) dari 10 pedagang kaki lima yang memiliki rak penyimpanan alat makan. Kesimpulan penelitian ini adalah tahap pencucian dan teknik penyimpanan peralatan makan pada pedagang kaki lima di Kawasan Pondok Pesantren Al- Munawwir Yogyakarta tidak memenuhi syarat yaitu dengan melakukan 6 tahap pencucian dan teknik penyimpanan secara tertutup sesuai Permenkes RI No. 1096/Menkes/Per/VI/2011. Saran bagi pedagang kaki lima agar lebih baik memperhatikan tahap pencucian dan teknik penyimpanan yang baik agar terhindar dari pencemaran biologis yang menyebabkan peralatan makan yang digunakan tidak memenuhi syarat. Kata kunci: tahap pencucian, teknik penyimpanan, alat makan, pedagang kaki lima.

Item Type:	Thesis (Diploma)
Subjects:	T Technology > TD Environmental technology. Sanitary engineering
Divisions:	Poltekkes Kemenkes Yogyakarta > Jurusan Kesehatan Lingkungan > Program Studi DIII Kesehatan Lingkungan
Depositing User:	Mahasiswa Polkesyo
Date Deposited:	03 Nov 2023 02:51
Last Modified:	03 Nov 2023 02:51
URI:	http://eprints.poltekkesjogja.ac.id/id/eprint/14320

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