DEVI WASANTI, NI KADEK (2020) HUBUNGAN TINGKAT PENGETAHUAN DENGAN PERILAKU HIGIENE SANITASI BERDASARKAN KARAKTERISTIK PENJAMAH MAKANAN DI HOTEL THE JAYAKARTA BALI. Diploma thesis, Poltekkes Denpasar.
|
Text (Skripsi 2020)
COVER.pdf Download (526kB) | Preview |
|
|
Text (Skripsi 2020)
BAB 1.pdf Download (303kB) | Preview |
|
|
Text (Skripsi 2020)
BAB 2.pdf Download (374kB) | Preview |
|
|
Text (Skripsi 2020)
BAB 3.pdf Download (312kB) | Preview |
|
|
Text (Skripsi 2020)
BAB 4.pdf Download (444kB) | Preview |
|
![[img]](http://repository.poltekkes-denpasar.ac.id/style/images/fileicons/text.png) |
Text (Skripsi 2020)
BAB 5.pdf Restricted to Repository staff only Download (393kB) | Request a copy |
|
|
Text (Skripsi 2020)
BAB 6.pdf Download (291kB) | Preview |
|
|
Text (Skripsi 2020)
DAFTAR PUSTAKA.pdf Download (176kB) | Preview |
|
|
Text (Skripsi 2020)
LAMPIRAN.pdf Download (1MB) | Preview |
|
|
Text (Skripsi 2020)
PERNYATAAN PERSETUJUAN PUBLIKASI SKRIPSI DEVI.pdf Restricted to Repository staff only Download (208kB) | Request a copy |
Abstract
KNOWLEDGE LEVEL RELATIONSHIP WITH HYGIENE BEHAVIOR BASED ON FOOD REPELLENT CHARACTERISTIC OF HOTEL THE JAYAKARTA BALI ABSTRACT Food maintenance is a series of activities ranging from menu planning to food distribution. The basic principle of food maintenance is to implement hygiene and sanitation. This research aims to determine the relationship between the level of knowledge and behavior of hygiene sanitation, and to analyze The difference in knowledge level and behavior of sanitary hygiene based on The characteristics of foodrefellent in Hotel The Jayakarta Bali.Cross sectional research design, with a sample number of 70 people who have a meal at The Jayakarta Hotel Bali. Data collection techniques with questionnaires using google form. Methods of data analysis using univariate and bivariate analysis with Pearson correlation test know the relationship between the level of knowledge and behavior of hygiene and sanitation, and test Independent T-Test to determine the difference in knowledge levels and behaviors ofhygiene and sanitation, and test Independent T-Test to determine the difference in knowledge levels and behaviors of hygiene and sanitation based on the characteristics of the food. The results showed that there was a relationship (p value of < 0.05, value r = 0.539) between the level of knowledge and behavior of hygiene sanitation food (0.000). Whereas based on the analysis of the average value of hygiene knowledge levels and sanitation shows are not tangible to the characteristics of the sample which include age, gender, level of education, and long work (P value > 0.05). The analysis based on the average value of hygiene behaviour indicates a different unreal behavior against sample characteristics that include age, gender, level of education, and long-working (P value > 0.05). In order to improve the knowledge and behavior of hygiene food repellent sanitation at The Hotel TheJayakarta Bali is required training/education for the food. Keywords: knowledge level, hygiene behaviour sanitation, food handler characteristics, food maintenance HUBUNGAN TINGKAT PENGETAHUAN DENGAN PERILAKU HIGIENE SANITASI BERDASARKAN KARAKTERISTIK PENJAMAH MAKANAN DI HOTEL THE JAYAKARTA BALI ABSTRAK Penyelenggaraan makanan adalah suatu rangkaian kegiatan mulai dari perencanaan menu sampai dengan pendistribusian makanan. Prinsip dasar penyelenggaraan makanan adalah menerapkan higiene dan sanitasi. Penelitian ini bertujuan untuk mengetahui hubungan antara tingkat pengetahuan dan perilaku higiene sanitasiserta menganalisis perbedaan tingkat pengetahuan dan perilaku hygiene sanitasi berdasarkan karakteristik penjamah makanan di Hotel The Jayakarta Bali. Desain penelitian cross sectional, dengan jumlah sampel sebanyak 70 orang tenaga penjamah makanan di Hotel The Jayakarta Bali. Teknik pengumpulan data dengan kuesioner menggunakan google form. Metode analisis data menggunakan analisis univariate dan bivariate dengan uji korelasi pearson intuk mengetahui hubungan antara tingkat pengetahuan dan perilaku hygiene dan sanitasi, dan uji Independent t-test untuk mengetahui perbedaan tingkat pengetahuan dan perilaku higiene dan sanitasi berdasarkan karakteristik tenaga penjamah makanan. Hasil penelitian menunjukkan bahwa ada hubungan (p value < 0,05, nilai r = 0,539) antara tingkat pengetahuan dan perilaku higiene sanitasi penjamah makanan (0,000). Sedangkan berdasarkan analisis nilai rata-rata tingkat pengetahuan higiene dan sanitasi menunjukkan berbeda tidak bermakna terhadap karakteristik sampel yang meliputi umur, jenis kelamin, tingkat pendidikan, dan lama bekerja (p value > 0,05). Analisis berdasarkan nilai rata-rata perilaku higiene sanitasi menunjukkan berbeda tidak bermakna terhadap karakteristik sampel yang meliputi umur, jenis kelamin, tingkat pendidikan, dan lama bekerja (p value > 0,05). Untuk meningkatan pengetahuan dan perilaku higiene sanitasi penjamah makanan pada penyelenggaraan makanan di Hotel The Jayakarta Bali diperlukan pelatihan/ pendidikan bagi penjamah makanan di hotel. Kata kunci : Tingkat Pengetahuan, Perilaku Higiene Sanitasi, Karakteristik Penjamah Makanan, Penyelenggaraan Makanan.
| Item Type: | Thesis (Diploma) |
|---|---|
| Additional Information: | Perilaku Higiene Sanitasi, |
| Uncontrolled Keywords: | Tingkat Pengetahuan, Karakteristik Penjamah Makanan, Penyelenggaraan Makanan. |
| Subjects: | R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine R Medicine > RZ Other systems of medicine |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | DEVI WASANTI NI KADEK |
| Date Deposited: | 02 Jul 2020 23:34 |
| Last Modified: | 02 Jul 2020 23:34 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/4671 |
Actions (login required)
 |
View Item |