CD Tesis

Analisis Faktor – Faktor Yang Berhubungan Dengan Upaya Mewujudkan Kantin Sehat Di Universitas Riau

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Healthy canteen is a room or building that is used to provide healthy food and drinks to serve the academic community. A healthy canteen must be able to provide safe and nutritious food, provide facilities to apply health and nutrition science and apply healthy and clean living behavior. To organize optimal campus healthy canteen activities, facilities that are the basic requirements that campuses need to have are canteen space or an area sufficient to sell food/drinks and adequate clean water facilities to support hygiene and sanitation activities in the canteen.
One of the roles of the canteen is to help realize the health of the residents/people in and around the campus. Related to the provision of good canteen food, it is necessary to pay attention to food management procedures which include material selection, material storage, processing, storage of cooked food, transportation and presentation of food. Food management is needed so that the food produced and served is pure, whole, clean, has nutritional value, and does not contain contaminants or microorganisms that cause disease. To ensure that the food management process runs well, it is necessary to pay attention to hygiene and environmental sanitation factors. In addition to poor processing methods, the physical environment of the canteen also needs to get good attention and handling.
Food hygiene and sanitation are defined as efforts to control physical and social environmental factors (especially behavior), which include factors of food ingredients, people, places and equipment that can cause disease or health problems.
This study aims to (1) analyze the factors of physical environmental conditions and sanitation in realizing a healthy canteen (2) analyze the behavior of food handlers in realizing a healthy canteen on the Riau University campus (3) analyze policies related to efforts to create a healthy canteen on the Riau University campus (4) analyze the formulation of strategies and recommendations to realize a healthy canteen on the Riau University campus.
The benefit of this research is that it can provide information related to factors related to canteen management on the Riau University campus. This research is also expected to contribute ideas and library treasury to the University of Riau. In addition, it is expected to provide input for the University of Riau in managing the campus canteen towards a healthy canteen. And is expected to provide input for the University of Riau in managing the campus canteen towards a healthy canteen.
This research was conducted in 8 canteens at the Riau University Campus, Pekanbaru City, which are located at the Bina Widya Campus, Gobah Campus and Diponegoro FK Campus. The tools and materials in this study used in this study were the meter, luxmeter, questionnaire, interview sheet which was used to measure the variables studied, by filling out the question sheet. This study uses a quantitative descriptive design approach, to obtain factors of environmental
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conditions and sanitation as well as food handler behavior. Data collection techniques used in this study were questionnaires, interviews and observations. Data on factors of physical environmental conditions were taken by observation, including canteen sanitation facilities and canteen equipment sanitation.
Data on the hygiene factors of food handlers were taken by means of questionnaires and observations. The data taken include personal hygiene of food handlers, nail hygiene, use of aprons and shoes when cooking and hand washing habits.
All data will be compared with the Regulation of the Minister of Health of the Republic of Indonesia Number 1096/MENKES/PER/VI/2011 concerning Food and Service Sanitation Hygiene.
The entire data that has been collected is tabulated in a table and analyzed descriptively using Microsoft Excel software.
Based on the research data, it is known that from the sanitation indicators assessed, some canteens still cannot meet the requirements to realize a healthy canteen. the results of the assessment of the behavior of food handlers amounted to 8 people, there were 4 (50%) respondents who behaved less well, 4 (50%) respondents behaved quite well and no respondents behaved very well. Bad behaviors include not washing hands after defecating, not using PPE such as headgear and aprons, and smoking behavior. And there is still a lack of knowledge of handlers about healthy canteens, and knowledge related to sanitation and hygiene. The quadrant position for the healthy canteen management strategy at the UNRI campus based on the IFAS value of 1.33 and the EFAS value of 1.23 lies in quadrant I or the SO strategy. SO strategy is an aggressive strategy that uses internal strengths to take advantage of external opportunities. The strategy that can be applied is by conducting regular canteen supervision and improving healthy canteen policy soup and personal hygiene supervision for food handlers
Based on the research that has been done regarding the management of healthy canteens on the UNRI Campus, several things can be suggested, namely. (1) for further researchers, it is necessary to carry out further studies related to food equipment, food ingredients, and healthy food presentation in realizing a healthy canteen on the UNRI campus, (2) it is necessary to strengthen the healthy canteen policy on the UNRI campus. (3) the canteen owner is expected to improve the hygiene and sanitation of the canteen more optimally by increasing healthy behavior, especially for food handlers.
Keywords: healthy canteen, sanitation and hygiene healthy canteen management

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1810246484

Penerbit

Pekanbaru : Universitas Riau – Pascasarjana – Tesis Ilmu Lingkungan., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1810246484

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

ILMU LINGKUNGAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

FATAH

Versi lain/terkait

Lampiran Berkas

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