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All Journal Detector: Jurnal Inovasi Riset Ilmu Kesehatan Jurnal Ventilator: Jurnal Riset Ilmu Kesehatan dan Keperawatan
Erma Noor Wahyuningsih
Universitas Mathla’ul Anwar
Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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Pelatihan Higiene dan Sanitasi Penjamah Makanan bagi Relawan SPPG Jayasari Cimarga dalam Mendukung Program Makan Bergizi Gratis (MBG) Ucu Wandi Somantri; Heny Sasmita; Erma Noor Wahyuningsih; Moh Fariz Natanegara Putra
Detector: Jurnal Inovasi Riset Ilmu Kesehatan Vol. 4 No. 3 (2026): Jurnal Inovasi Riset Ilmu Kesehatan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/detector.v4i3.6614

Abstract

The Free Nutritious Meal Program (MBG) is one of the government initiatives to improve the nutritional status of school-aged children by providing nutritious meals regularly. The success of this program is not only determined by the nutritional value of the food but also by food safety, which is influenced by the implementation of hygiene and sanitation principles during food processing. Food handlers and kitchen volunteers play an important role in maintaining the quality and safety of the food served. This community service activity aimed to improve the knowledge and skills of kitchen volunteers regarding food handler hygiene and sanitation in supporting the implementation of the MBG program. The activity was conducted at the MBG kitchen in Jayasari Village, Cimarga District, Lebak Regency, involving 47 volunteers and food handlers. The methods used included lectures, discussions, demonstrations, and practical simulations related to personal hygiene, equipment sanitation, and safe food processing procedures. Evaluation was carried out through pre-test and post-test to measure participants’ knowledge improvement. The results showed a significant increase in knowledge. Before the training, 66% of participants were in the poor category and 34% were in the moderate category. After the training, most participants were in the good (57.4%) and very good (29.8%) categories. Participants also demonstrated behavioral changes in implementing hygiene practices during food processing activities. This technical guidance activity proved effective in improving volunteer capacity and supporting the implementation of a safe, hygienic, and high-quality MBG program.
Peran Higiene dan Sanitasi dalam Meningkatkan Keamanan Pangan: Analisis Perubahan Perilaku UMKM (Usaha Mikro Kecil Menengah) Erma Noor Wahyuningsih; Asep Rismunandar; Retno Hestuningtyas; Freddy Lusjana; Meidina Meidina
Jurnal Ventilator Vol. 4 No. 2 (2026): Juni : Jurnal Ventilator
Publisher : Stikes Kesdam IV/Diponegoro Semarang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59680/ventilator.v4i2.2486

Abstract

Food safety represents a persistent challenge for street vendors and Micro, Small, and Medium Enterprises (MSMEs), where inadequate hygiene and sanitation practices substantially increase the risk of food contamination. This study aims to examine key determinants of behavioral change among vendors, including educational attainment, business scale, and the availability of sanitation infrastructure. Employing a conceptual article design based on a structured literature review, the analysis critically synthesizes findings from previous empirical studies, with particular attention to the role of hygiene and sanitation in reshaping food safety practices within MSMEs. The results indicate that sustained educational interventions-such as training programs and targeted outreach-significantly enhance vendors’ knowledge (with mean scores increasing from 54.07 to 73.70). Nevertheless, major barriers persist, notably the limited provision of basic sanitation facilities (e.g., access to clean water, handwashing stations, and waste disposal systems) and weak regulatory enforcement. This study proposes a three-pronged strategy: (1) evidence-based and intensive capacity-building programs, (2) the development of affordable and context-appropriate sanitation infrastructure, and (3) routine monitoring supported by transparent reward–punishment mechanisms. Effective collaboration among government agencies, vendor associations, and academic institutions is essential to ensure sustainability, shifting food safety compliance from a regulatory obligation toward an embedded organizational culture.
Co-Authors Asep Rismunandar Freddy Lusjana Meidina Meidina Moh Fariz Natanegara Putra Retno Hestuningtyas Sasmita, Heny Ucu Wandi Somantri