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All Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat Media Penelitian dan Pengembangan Kesehatan
Sari, Martha Puspita
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Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Environmental Science Medicine & Pharmacology Social Sciences Other

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THE EFFECT OF BOOKLET MEDIA ON FOOD HANDLER HYGIENE PRACTICES, ATTITUDES, AND KNOWLEDGE DURING THE COVID-19 PANDEMIC Kaluku, Khartini; Sari, Martha Puspita
Media Penelitian dan Pengembangan Kesehatan Vol. 33 No. 2 (2023): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v33i2.1844

Abstract

Tantangan besar untuk menjaga rantai produksi dan distribusi pangan olahan yang bermutu secara konsisten, termasuk pada masa status darurat wabah COVID-19. Penelitian ini bertujuan untuk mengetahui efektivitas penggunaan media booklet untuk meningkatkan pengetahuan, sikap, dan praktik penjamah makanan. Jenis penelitian ini adalah kuantitatif dengan desain pre-post test design. Lokasi penelitian di rumah makan di Kota Ambon, yang akan dilaksanakan pada bulan Maret 2021. Subjek penelitian adalah seluruh penjamah makanan yang berjumlah 70 orang. Pengambilan sampel penjamah makanan dilakukan dengan menggunakan simple random sampling. Variabel bebas adalah media booklet tentang penyuluhan gizi seimbang, sedangkan variabel terikat adalah pengetahuan, sikap dan praktik penjamah makanan. Pada awal penelitian, pengetahuan penjamah makanan diukur dengan menggunakan kuesioner. Hari kedua penelitian, penjamah makanan mendapatkan perlakuan berupa penyuluhan dan pada akhir penelitian dilakukan post test. Data dianalisis dengan menggunakan uji Wilcoxon. Media booklet secara signifikan dapat meningkatkan pengetahuan dan sikap penjamah makanan. Penyuluhan dengan menggunakan booklet dapat mempengaruhi praktik penjamah makanan namun tidak signifikan. Hasil penelitian diharapkan dapat memberikan pengaruh terhadap pengetahuan, sikap dan praktik penjamah makanan terkait penyediaan makanan yang berkualitas pada masa pandemi COVID-19.
Counseling Using Booklet Media And Simulation Of Food Handler Hygiene During The Covid-19 Endemic: Counseling Using Booklet Media And Simulation Of Food Handler Hygiene During The Covid-19 Endemic Konseling Menggunakan Media Buklet Dan Simulasi Kebersihan Penanganan Makanan Pada Masa Endemik Covid-19 Kaluku, Khartini; Sari, Martha Puspita
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 4 (2024): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v8i4.17432

Abstract

SARS-Cov-2 is a new virus that causes respiratory diseases that can cause respiratory system disorders, acute pneumonia, and death. The COVID-19 endemic continues to show positive things towards the endemic. The step to prevent COVID-19 is to convey information to the public regarding the prevention of COVID-19. The importance of hygiene in food handlers so that safe food is served is the focus of the implementation of Community Service activities. Hygiene implementation behavior is supported by nutritional knowledge, attitudes or behavior of the handler starting from the preparation, cleaning, processing, transportation to serving to consumers. Booklets as a health education communication medium can increase the average knowledge and nutritional attitudes of the handler towards the implementation of institutional food hygiene. Community service through a community partnership program was carried out through counseling and simulations using booklet media in Batu Merah Village as an effort to implement food handler hygiene during the Covid-19 endemic period. The counseling participants were food handlers at the Batu Merah Village Institutional Food Site, totaling 50 people. This activity adds insight into the thinking of participants regarding the application of hygiene, and through simulations the handlers can realize hygiene practices and be applied every day at food service institutions.
Co-Authors Kaluku, Khartini