PELATIHAN HYGIENE SANITASI OLAHAN MAKANAN LOKAL DI KEPULAUAN SERIBU UTARA - Parantika, Asep; Hurdawaty, Ramon; Kusumaningrum, Dewi Ayu (SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan, 2023)
ABSTRAKKepulauan Seribu Utara dengan tiga kecamatan yaitu Pulau Harapan, Pulau Kelapa, dan Pulau Panggang/Pulau Pramuka memiliki usaha mikro kecil menengah di bidang makanan lokal serta memiliki usaha catering dan usaha warung makan. Berdasarkan hasil survey dan observasi, penjamah makanan masih kurang memahami higiene sanitasi. Kesadaran masyarakat mengenai kebersihan pengolahan makanan masih sangat rendah. Tujuan pengabdian ; 1) mengetahui peningkatan pengetahuan higiene dan sanitasi penjamah makanan sebelum dan sesudah pelatihan, 2) mengetahui peningkatan higiene sanitasi sarana pengolahan makanan, 3) mengetahui tanggapan peserta terhadap kegiatan pelatihan. Pengabdian masyarakat dilakukan di Kepulauan Seribu Utara dengan lokasi 3 (tiga) pulau yaitu Pulau Kelapa, Pulau Harapan dan Pulau Pramuka. Metode deskriptif dengan teknik survei lapangan, dokumentasi, wawancara, dan kegiatan pelatihan. Peserta Pengabdian masyarakat adalah 30 orang pemilik usaha makanan lokal. Hasil Pengabdian masyarakat menunjukkan adanya peningkatan pengetahuan tentang higiene dan sanitasi makanan sebelum dan sesudah diberikan pelatihan yang diketahui dari hasil pre-test dan post-test, peningkatan higiene dan sanitasi setelah pelatihan cukup baik, terlihat adanya perubahan pada beberapa usaha makanan yang mengikuti standar higienitas. Peserta pelatihan memberikan tanggapan yang baik mengenai materi pelatihan, instruktur pelatihan, dan metode pendekatan. Kata kunci: hygiene; sanitasi; kuliner local; pengolahan makanan; UMKM. ABSTRACTThe North Thousand Islands with three sub-districts namely Harapan Island, Kelapa Island, and Panggang Island/Pramuka Island have a Home Food Industry with local food and have a catering business and a food stall business. Based on the results of surveys and observations, food handlers still lack understanding of sanitation hygiene. Public awareness regarding the cleanliness of food processing is still very low. The purpose of the activities; 1) knowing the increase in hygiene and sanitation knowledge of food handlers before and after training, 2) knowing the increase in sanitation hygiene of food processing facilities, 3) knowing participants' responses to training activities. The research was conducted in the North Thousand Islands with locations of 3 (three) islands namely Kelapa Island, Harapan Island and Pramuka Island. Descriptive method with field survey techniques, documentation, interviews, and training activities. The research sample is 30 local food business owners. The results showed that there was an increase in knowledge about food hygiene and sanitation before and after the training was given which was known from the results of the pre-test and post-test, the improvement in hygiene and sanitation after the training was quite good, it was seen that there were changes in several food businesses that followed hygiene standards. The training participants gave good responses regarding the training materials, training instructors, and approach methods. Keywords: hygiene; sanitation; local food; food processing; UMKM.