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All Journal Journal of Nutrition Explorations
Mujayanto Mujayanto
Politeknik Kesehatan Kementrian Kesehatan Surabaya

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Descriptive Study: Knowledge, Attitudes, and Hygiene Sanitation Behavior of Food Handlers in Stalls Around the Health Polytechnic of the Ministry of Health Surabaya Alisa Oriana; Mujayanto Mujayanto; Taufiqurrahman Taufiqurrahman; Ani Intiyati
Journal of Nutrition Explorations Vol. 3 (2025): Spesial Issue 5th International Conference on Nutrition (ICON)
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v3i6.615

Abstract

Food handlers play an essential role in maintaining food safety and quality through the application of sanitary hygiene principles. Preliminary research showed that sanitary hygiene practices among food handlers in stalls surrounding the Health Polytechnic of the Ministry of Health Surabaya remain relatively low. This study aims to describe the knowledge, attitudes, and behaviors of food handlers regarding sanitary hygiene. A descriptive quantitative design was employed involving 20 respondents. Data were collected through questionnaires and observations, then analyzed univariately. Results showed that the majority of food handlers had moderate knowledge (50%), moderate attitudes (45%), and good behavior (65%). Factors such as age, education, and years of service were found to influence these aspects. In conclusion, most food handlers had moderate levels of knowledge and attitudes, with good hygiene behavior. Continuous education is needed to improve their understanding and practices.
Test of Acceptability and Fe Levels Pancake “Bilor” Beetroot and Moringa Leaves as a Snack to Prevent Anemia in Adolescent Girls Sisca Indah Mentari; Ani Intiyati; Nuning Marina Pengge; Mujayanto Mujayanto
Journal of Nutrition Explorations Vol. 3 (2025): Spesial Issue 5th International Conference on Nutrition (ICON)
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v3i6.618

Abstract

Iron deficiency anemia is a major health problem that occurs in adolescent girls. Prevention of anemia in adolescent girls is carried out with food innovations that are high in iron. This study aims were to determine the acceptability and content of Fe in beetroot and moringa “BILOR” pancakes as a snack to prevent anemia in adolescent girls. This type of research uses experimental research with a complete random design. There are three formulations with the addition of wheat flour:beet flour:moringa leaves flour, PB1 (85:0:0), PB2 (50:20:15), PB3 (50:25:10). A total of 2,700 grams of samples for 30 panelists were organoleptically tested using a hedonic scale and analyzed with the Kruskal Wallis test and the Mann Whitney test. Based on the results of the acceptability test on the PB1 control formulation was preferred by the panelists, while the PB3 treatment formulation with an iron content of 6.88mg was considered the best and qualified as a snack. It is hoped that the formulation of the “BILOR” pancake can be improved and developed again for better results.
Description of Knowledge, Attitude, and Hygiene Sanitation Behavior among Food Handlers at “PJ” Catering, Surabaya Fadila Briliyana; Mujayanto Mujayanto; Inne Soesanti; Nuning Marina Pengge
Journal of Nutrition Explorations Vol. 3 (2025): Spesial Issue 5th International Conference on Nutrition (ICON)
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v3i6.630

Abstract

Hygiene and sanitation are essential to ensuring food safety, particularly in the catering industry. The knowledge, attitudes, and practices (KAP) of food handlers significantly influence the quality and safety of food served. A preliminary study at “PJ” Catering Surabaya found that while food handlers had generally good knowledge, their attitudes and practices remained suboptimal. This gap between knowledge and practice is critical, as it increases the risk of food contamination, threatens consumer health, and can undermine trust in catering services. This study aimed to assess the hygiene and sanitation-related KAP of food handlers during food processing. A descriptive cross-sectional design was used, involving all seven food handlers through total sampling. Knowledge and attitudes were measured using structured questionnaires, and practices were observed directly. Data were analyzed descriptively using frequency distribution. Results showed that 71.4% of respondents had good knowledge and 71.4% had good attitudes. However, practices in ingredient selection, storage, and food serving were only sufficient (42.85–57.15%). These findings emphasize the need for continuous training and regular supervision to improve hygiene and sanitation practices. Strengthening these aspects is essential to ensuring consistent food safety, maintaining service quality, and protecting consumer health in catering operations.
Co-Authors Alisa Oriana Ani Intiyati Fadila Briliyana Inne Soesanti Nuning Marina Pengge Nuning Marina Pengge Sisca Indah Mentari Taufiqurrahman Taufiqurrahman