Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal Rekam Medis dan Informasi Kesehatan Indonesia
Ruqayah Salsabila Parapat
Unknown Affiliation
Computer Science & IT Public Health

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Faktor-Faktor yang Berhubungan dengan Penerapan Hygiene Sanitasi Makanan pada Rumah Makan di Wilayah Kecamatan Medan Baru Ruqayah Salsabila Parapat; Meutia Nanda; Delfriana Ayu; Salianto Salianto
Jurnal Rekam Medis dan Informasi Kesehatan Indonesia Vol. 5 No. 2 (2026): Jurmiki (Jurnal Rekam Medis dan Informasi Kesehatan Indonesia)
Publisher : program studi Rekam Medis dan Infomasi Kesehatan ITSK RS dr Soepraoen Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/jurmiki.v5i2.135

Abstract

Food hygiene and sanitation practices in restaurants play an essential role in preventing foodborne diseases. Data from the Medan City Health Office (2024) showed that only 41 of 124 restaurants (33.06%) in Medan Baru Subdistrict met health standards, while preliminary observation found uncovered food display cases, open waste bins, and food handlers who did not wear aprons or head coverings. This study aimed to identify the factors associated with the implementation of food hygiene and sanitation in restaurants in Medan Baru Subdistrict. A quantitative approach with a cross-sectional design was applied to a population and sample of 30 halal restaurants selected through total sampling. Data were collected through observation using a checklist based on the Indonesian Ministry of Health Regulation No. 1096/MENKES/PER/VI/2011 and analyzed using the Chi-Square test. The results showed significant associations between hygiene sanitation implementation and raw material selection (p=0.001), cooked food storage (p=0.009), cooked food transportation (p=0.028), and food serving (p=0.014), whereas food processing (p=0.245) and raw material storage (p=0.699) were not significantly associated. This study concludes that raw material selection, storage, processing, and serving of cooked food are important factors in the implementation of food hygiene sanitation in restaurants in Medan Baru Subdistrict. Restaurant owners and food handlers are advised to improve sanitation practices in accordance with health standards to ensure food safety and protect consumers.
Co-Authors Delfriana Ayu Meutia Nanda Salianto Salianto