Personal Hygiene dan Sanitasi Tempat Pengolahan Terhadap Kualitas Bakteriologis Makanan Jajanan di Pasar Cidu Kota Makassar - Zaenab, Zaenab; Azizah, Nurfitriani (Master Program of Environmental Health, Faculty of Public Health, Diponegoro University, 2025)
Latar belakang: Makanan jajanan merupakan salah satu jenis pangan yang berisiko tinggi terhadap cemaran bakteriologis, jika pengolahan dan penyajiannya tidak memenuhi standar kebersihan. Penelitian ini bertujuan mengetahui personal hygiene dan sanitasi tempat pengolahan terhadap kualitas bakteriologis makanan jajanan pasar di Pasar Cidu Kota Makassar.Metode: Penelitian ini merupakan observasional analitik dengan pendekatan cross-sectional. Populasi penelitian adalah 171 pedagang. Sampel diambil secara purposive sampling sebanyak 20 orang penjamah dan 20 sampel makanan jajanan yang disajikan. Jenis makanan yang diuji meliputi makanan berbahan dasar daging, telur dan susu. Analisis laboratorium terhadap parameter bakteriologis yaitu angka kuman, Escherichia coli, dan Salmonella sp. Analisa data menggunakan Uji Fisher's exact test dengan signifikansi p-value < 0,05 dinyatakan memiliki hubungan.Hasil: Hasil penelitian menunjukkan 19 responden (95%) dengan kategori personal hygiene buruk dan 1 responden (5%) dengan kategori baik, sanitasi tempat pengolahan makanan menunjukkan sebanyak 14 TPM (70%) dengan kategori buruk sedangkan sebanyak 6 TPM (30%) dengan kategori baik. Hasil uji laboratorium menunjukkan bahwa sebagian besar makanan jajanan yang diuji mengandung cemaran bakteri, dengan angka kuman > 1.000 koloni/gr pada 17 (85%) sampel, Escherichia coli positif pada 3 (15%) sampel, dan Salmonella sp terdeteksi pada 1 (5%) sampel.Simpulan: Tidak ada hubungan personal hygiene terhadap kualitas bakteriologis pada makanan jajanan di Pasar Cidu Kota Makassar dengan p-value 0,150 > 0,05, p-value Salmonella sp. 1.000 > 0,05 dan p-value bakteri Escherichia coli 1.000 > 0,05 sedangkan ada hubungan kondisi sanitasi tempat pengolahan makanan dengan kualitas bakteriologis angka kuman dengan p value 0,018 < 0,05. ABSTRACT Title: Personal Hygiene of Food Handlers and Sanitation of Food Processing Facilities on the Bacteriological Quality of Street Food at Cidu Culinary Market Makassar CityBackground: Street food is considered high-risk for bacteriological contamination if its processing and serving do not meet hygiene standards. This study aims to assess the personal hygiene of food handlers and the sanitation of food processing areas in relation to the bacteriological quality of street food at Cidu Market, Makassar City.Method: This was an analytical observational study using a cross-sectional approach. The study population consisted of 171 food vendors. A purposive sample of 20 food handlers and 20 street food samples commonly served by them was selected. The tested food samples included those made from meat, eggs, and milk. Laboratory analysis was conducted to examine bacteriological parameters total plate count, Escherichia coli, and Salmonella sp. Data were analyzed using Fisher’s Exact Test, with a significance level set at p-value < 0.05.Result: The study found that 19 respondents (95%) had poor personal hygiene, while only 1 (5%) was categorized as good. In terms of sanitation, 14 food processing sites (70%) were in poor condition, and 6 (30%) were in good condition. Laboratory tests showed that most street food samples were contaminated: 17 samples (85%) had total plate counts > 1,000 CFU/gram, E. coli was found in 3 samples (15%), and Salmonella sp. was detected in 1 sample (5%).Conclusion: There was no significant relationship between personal hygiene and the bacteriological quality of street food p-values total plate count 0.150 < 0,05, E. coli 1.000 , 0,05 and Salmonella sp. 1.000 < 0,05. However, a significant relationship was found between the sanitation condition of food processing areas and total plate counts p-value 0.018 < 0,05.