PENYULUHAN ASPEK HIGIENITAS MAKANAN PADA KELOMPOK KECIL PELAKU USAHA CATERING MAKANAN DI PASAR KEMIS TANGERANG
Abstract
Keterbatasan pengetahuan pelaku usaha dalam aspek menjaga kualitas produk yang dijual dapat menyebabkan usaha tidak berkembang atau bahkan tidak bertahan lama. Salah satu aspek penting yang dapat mendukung kualitas produk yaitu aspek higienitas makanan. Hal inilah yang dilihat dari observasi tim pelaksana pada mitra yang merupakan kelompok kecil pelaku usaha catering makanan di Pasar Kemis Tangerang. Mitra menjalankan usaha dengan seadanya dan tanpa pengetahuan yang cukup dalam hal higienitas makanan yang dijual. Oleh karena itu, dalam upaya untuk memberikan wawasan atau pengetahuan tambahan kepada para mitra, tim pelaksana melakukan kegiatan pengabdian kepada masyarakat dalam bentuk penyuluhan aspek higienitas makanan kepada mitra. Kegiatan ini dilakukan pada bulan Desember 2022 dengan metode tatap muka langsung dengan tetap menggunakan masker sebagai bagian dari menjalankan protokol kesehatan. Kegiatan ini berjalan dengan lancar dan baik dimana berdasarkan hasil umpan balik, para peserta merasa mendapatkan wawasan atau pengetahuan yang bermanfaat mengenai aspek higienitas makanan. Materi yang disampaikan oleh para narasumber dapat dimengerti oleh para peserta. Secara keseluruhan, para peserta menilai bahwa kegiatan ini memberikan manfaat kepada para peserta khususnya dalam hal peningkatan wawasan atau pengetahuan mengenai aspek higienitas makanan.
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References
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Cortese, R. D. M., Veiros, M. B., Feldman, C., & Cavalli, S. B. (2016). Food safety and hygiene practices of vendors during the chain of street food production in Florianopolis, Brazil: A cross-sectional study. Food Control, 62, 178–186. https://doi.org/https://doi.org/10.1016/j.foodcont.2015.10.027
Kitagwa, W. G., Bekker, J. L., & Onyango, R. (2012). An assessment of knowledge, attitudes and practices of food handlers in food kiosks in relation to food hygiene in Eldoret, Kenya. International Journal of Current Research, 4(4), 127–138.
Kumar, S., & Shah, A. (2021). Revisiting food delivery apps during COVID-19 pandemic? Investigating the role of emotions. Journal of Retailing and Consumer Services, 62, 102595. https://doi.org/https://doi.org/10.1016/j.jretconser.2021.102595
Maukar, S. M. D., Langitan, F. W., Tangkere, T. F. S., & Dondokambey, A. (2018). Developing Traditional Food Service: A Portrait of Women in Culinary Industry. IOP Conference Series: Materials Science and Engineering, 306, 012116. https://doi.org/10.1088/1757-899X/306/1/012116
Morse, T. D., Masuku, H., Rippon, S., & Kubwalo, H. (2018). Achieving an Integrated Approach to Food Safety and Hygiene—Meeting the Sustainable Development Goals in Sub-Saharan Africa. In Sustainability (Vol. 10, Issue 7, p. 2394). https://doi.org/10.3390/su10072394
Muyanja, C., Nayiga, L., Brenda, N., & Nasinyama, G. (2011). Practices, knowledge and risk factors of street food vendors in Uganda. Food Control, 22(10), 1551–1558. https://doi.org/https://doi.org/10.1016/j.foodcont.2011.01.016
Nabila, N., & Andriani, A. (2020). Pengaruh penyuluhan dengan media poster terhadap peningkatan pengetahuan dan penerapan teknik pengolahan bahan makanan pada penjamah makanan di Panti Asuhan Kota Banda Aceh. SAGO: Gizi Dan Kesehatan, 1(2), 195–200. https://doi.org/10.30867/gikes.v1i2.415
Ningsih, R. (2014). Penyuluhan Hygiene Sanitasi Makanan dan Minuman, Serta Kualitas Makanan yang Dijajakan Pedagang di Lingkungan SDN Kota Samarinda. KEMAS: Jurnal Kesehatan Masyarakat; Vol 10, No 1 (2014), 10(1), 64–72. https://doi.org/10.15294/kemas.v10i1.3071
Noort, M. C., Reader, T. W., Shorrock, S., & Kirwan, B. (2016). The relationship between national culture and safety culture: Implications for international safety culture assessments. Journal of Occupational and Organizational Psychology, 89(3), 515–538. https://doi.org/https://doi.org/10.1111/joop.12139
Nyarugwe, S. P., Linnemann, A. R., Ren, Y., Bakker, E.-J., Kussaga, J. B., Watson, D., Fogliano, V., & Luning, P. A. (2020). An intercontinental analysis of food safety culture in view of food safety governance and national values. Food Control, 111, 107075. https://doi.org/https://doi.org/10.1016/j.foodcont.2019.107075
Omemu, A. M., & Aderoju, S. T. (2008). Food safety knowledge and practices of street food vendors in the city of Abeokuta, Nigeria. Food Control, 19(4), 396–402. https://doi.org/https://doi.org/10.1016/j.foodcont.2007.04.021
Paujiah, E., & Salikho, M. (2018). Penyuluhan Sanitasi dan Higienis Makanan Pada Pedagang Kantin di Sekitar Kampus Uin Sunan Gunung Djati Bandung. Jurnal Al-Khidmat, 1(2), 16–20. https://doi.org/10.15575/jak.v1i2.3331
Prastiti, L., & Sofyan, R. (2021). Penyuluhan Sanitasi Higiene dan PHBS Pada Masyarakat Kawasan Candi Batujaya, Sebagai Dasar Membangun Desa Wisata yang Bersih dan Sehat. Jurnal Pengabdian Masyarakat Fakultas Teknik: Jurnal Abditek, 1(1), 22–31. https://doi.org/10.21009/ABDITEK.011.03
Quoc, T., Thanh, T., Thi, M., & Thi, H. (2020). Condition of food safety and some relevant factors of street food stores in Quoc Oai district, Hanoi in 2017. Vietnam Journal of Food Control, 3(1), 54–61. https://doi.org/10.47866/2615-9252/vjfc.95
Samapundo, S., Cam Thanh, T. N., Xhaferi, R., & Devlieghere, F. (2016). Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam. Food Control, 70, 79–89. https://doi.org/https://doi.org/10.1016/j.foodcont.2016.05.037
Santoso, G. G., & Christian, M. (2021). Mengukur Determinan Kinerja Usaha Kedai Kopi di Pantai Indah Kapuk (PIK) Jakarta di Masa Awal Pandemi COVID-19. Jurnal Pengabdian Dan Kewirausahaan, 5(2), 117–125. https://doi.org/10.30813/jpk.v5i2.2986
Sari, A., & Wahyu Tri Hastiningsih. (2022). Penyuluhan Higine Sanitasi Makanan dan Sosial Media Bagi UMKM Penjual Makanan di Desa Japanan, Sukoharjo. Literasi: Jurnal Pengabdian Masyarakat Dan Inovasi, 2(1), 282–287. https://doi.org/10.58466/literasi.v2i1.245
Sari, M. A., Sulistyani, S., & Dewanti, N. A. Y. (2016). Perbedaan Perilaku Penjamah Makanan Sebelum dan Sesudah Mendapatkan Penyuluhan Higiene Sanitasi Makanan Pada Warung Makan di Terminal Terboyo Semarang. Jurnal Kesehatan Masyarakat, 4(5), 11–17. https://doi.org/10.14710/jkm.v4i5.14465
Silalahi, R. M. P., Christian, M., Fensi, F., & Rembulan, G. D. (2022). Menelisik Problematika Kursus Bahasa Asing di Era Pandemi Covid-19: Program Pengayaan Kepada Pemilik Kursus Bahasa Asing Intensif. Jurnal Pengabdian Dan Kewirausahaan, 6(1), 1–9. https://doi.org/10.30813/jpk.v6i1.3161
Soegiantoro, D. H., Soegiantoro, H. R., & Soegiantoro, G. H. (2022). Penyuluhan Higiene dan Sanitasi Dalam Pengolahan Makanan di Sevensky Lippo Plaza Yogyakarta. Jurnal Industri Pariwisata, 4(2), 122–130. https://doi.org/10.36441/pariwisata.v4i2.660
Talwar, M., Talwar, S., Kaur, P., Tripathy, N., & Dhir, A. (2021). Has financial attitude impacted the trading activity of retail investors during the COVID-19 pandemic? Journal of Retailing and Consumer Services, 58, 102341. https://doi.org/https://doi.org/10.1016/j.jretconser.2020.102341
Thuan, H. U. U. (2017). Epidemiologic characteristics of foodborne outbreaks in Southern Vietnam, 2009–2013. Journal of Microbiology and Infectious Diseases, 7(01), 13–20. https://doi.org/10.5799/jmid.328838
Wibowo, S., Christian, M., Sunarno, S., & Yuniarto, Y. (2022). Determinants of Stress Recognition and Job Satisfaction in Hospitals For Health Professionals in Indonesia. Journal of Industrial Engineering and Management Systems, 15(1), 26–34. https://doi.org/10.30813/jiems.v15i1.3601
Akuu, J. A., Danyi, D., & Dapaah, C. (2017). Factors associated with poor food safety compliance among street food vendors in the Techiman Municipality of Ghana. African Journal of Food Science, 11(3), 50–57. https://doi.org/10.5897/AJFS2016.1510
Aluko, O. O., Ojeremi, T. T., Olaleke, D. A., & Ajidagba, E. B. (2014). Evaluation of food safety and sanitary practices among food vendors at car parks in Ile Ife, southwestern Nigeria. Food Control, 40, 165–171. https://doi.org/https://doi.org/10.1016/j.foodcont.2013.11.049
Apostolopoulos, N., Ratten, V., Petropoulos, D., Liargovas, P., & Anastasopoulou, E. (2021). Agri-food sector and entrepreneurship during the COVID-19 crisis: A systematic literature review and research agenda. Strategic Change, 30(2), 159–167. https://doi.org/https://doi.org/10.1002/jsc.2400
Cahya, K. O., & Christian, M. (2020). Determinan Kinerja Usaha Mikro Kecil Menengah (Umkm) Alat Teknik di Pasar HWI Lindeteves Jakarta. Jurnal Pengabdian Dan Kewirausahaan, 4(2), 121–128. https://doi.org/10.30813/jpk.v4i2.2330
Christian, M. (2017). Pengaruh Faktor Perilaku Pada Kelompok Millineal Terhadap Keinginan Untuk Berwirausaha. Journal Of Business & Applied Management, 10(2), 92–105. https://doi.org/10.30813/jbam.v10i02.930
Christian, M., Japri, E. P., Rembulan, G. D., & Yulita, H. (2022). Identification of Needs for Increasing the Selling Value of Salted Fish in Kali Baru. Jurnal Pengabdian Dan Kewirausahaan, 6(1), 10–16. https://doi.org/10.30813/jpk.v6i1.3162
Christian, M., Wibowo, S., & Yuniarto, Y. (2022). An Online Community Service Activity for Sharing Knowledge On Work Pattern Adaptation Trends. Jurnal Pengabdian Dan Kewirausahaan, 6(2), 89–98. https://doi.org/10.30813/jpk.v6i2.3747
Cortese, R. D. M., Veiros, M. B., Feldman, C., & Cavalli, S. B. (2016). Food safety and hygiene practices of vendors during the chain of street food production in Florianopolis, Brazil: A cross-sectional study. Food Control, 62, 178–186. https://doi.org/https://doi.org/10.1016/j.foodcont.2015.10.027
Kitagwa, W. G., Bekker, J. L., & Onyango, R. (2012). An assessment of knowledge, attitudes and practices of food handlers in food kiosks in relation to food hygiene in Eldoret, Kenya. International Journal of Current Research, 4(4), 127–138.
Kumar, S., & Shah, A. (2021). Revisiting food delivery apps during COVID-19 pandemic? Investigating the role of emotions. Journal of Retailing and Consumer Services, 62, 102595. https://doi.org/https://doi.org/10.1016/j.jretconser.2021.102595
Maukar, S. M. D., Langitan, F. W., Tangkere, T. F. S., & Dondokambey, A. (2018). Developing Traditional Food Service: A Portrait of Women in Culinary Industry. IOP Conference Series: Materials Science and Engineering, 306, 012116. https://doi.org/10.1088/1757-899X/306/1/012116
Morse, T. D., Masuku, H., Rippon, S., & Kubwalo, H. (2018). Achieving an Integrated Approach to Food Safety and Hygiene—Meeting the Sustainable Development Goals in Sub-Saharan Africa. In Sustainability (Vol. 10, Issue 7, p. 2394). https://doi.org/10.3390/su10072394
Muyanja, C., Nayiga, L., Brenda, N., & Nasinyama, G. (2011). Practices, knowledge and risk factors of street food vendors in Uganda. Food Control, 22(10), 1551–1558. https://doi.org/https://doi.org/10.1016/j.foodcont.2011.01.016
Nabila, N., & Andriani, A. (2020). Pengaruh penyuluhan dengan media poster terhadap peningkatan pengetahuan dan penerapan teknik pengolahan bahan makanan pada penjamah makanan di Panti Asuhan Kota Banda Aceh. SAGO: Gizi Dan Kesehatan, 1(2), 195–200. https://doi.org/10.30867/gikes.v1i2.415
Ningsih, R. (2014). Penyuluhan Hygiene Sanitasi Makanan dan Minuman, Serta Kualitas Makanan yang Dijajakan Pedagang di Lingkungan SDN Kota Samarinda. KEMAS: Jurnal Kesehatan Masyarakat; Vol 10, No 1 (2014), 10(1), 64–72. https://doi.org/10.15294/kemas.v10i1.3071
Noort, M. C., Reader, T. W., Shorrock, S., & Kirwan, B. (2016). The relationship between national culture and safety culture: Implications for international safety culture assessments. Journal of Occupational and Organizational Psychology, 89(3), 515–538. https://doi.org/https://doi.org/10.1111/joop.12139
Nyarugwe, S. P., Linnemann, A. R., Ren, Y., Bakker, E.-J., Kussaga, J. B., Watson, D., Fogliano, V., & Luning, P. A. (2020). An intercontinental analysis of food safety culture in view of food safety governance and national values. Food Control, 111, 107075. https://doi.org/https://doi.org/10.1016/j.foodcont.2019.107075
Omemu, A. M., & Aderoju, S. T. (2008). Food safety knowledge and practices of street food vendors in the city of Abeokuta, Nigeria. Food Control, 19(4), 396–402. https://doi.org/https://doi.org/10.1016/j.foodcont.2007.04.021
Paujiah, E., & Salikho, M. (2018). Penyuluhan Sanitasi dan Higienis Makanan Pada Pedagang Kantin di Sekitar Kampus Uin Sunan Gunung Djati Bandung. Jurnal Al-Khidmat, 1(2), 16–20. https://doi.org/10.15575/jak.v1i2.3331
Prastiti, L., & Sofyan, R. (2021). Penyuluhan Sanitasi Higiene dan PHBS Pada Masyarakat Kawasan Candi Batujaya, Sebagai Dasar Membangun Desa Wisata yang Bersih dan Sehat. Jurnal Pengabdian Masyarakat Fakultas Teknik: Jurnal Abditek, 1(1), 22–31. https://doi.org/10.21009/ABDITEK.011.03
Quoc, T., Thanh, T., Thi, M., & Thi, H. (2020). Condition of food safety and some relevant factors of street food stores in Quoc Oai district, Hanoi in 2017. Vietnam Journal of Food Control, 3(1), 54–61. https://doi.org/10.47866/2615-9252/vjfc.95
Samapundo, S., Cam Thanh, T. N., Xhaferi, R., & Devlieghere, F. (2016). Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam. Food Control, 70, 79–89. https://doi.org/https://doi.org/10.1016/j.foodcont.2016.05.037
Santoso, G. G., & Christian, M. (2021). Mengukur Determinan Kinerja Usaha Kedai Kopi di Pantai Indah Kapuk (PIK) Jakarta di Masa Awal Pandemi COVID-19. Jurnal Pengabdian Dan Kewirausahaan, 5(2), 117–125. https://doi.org/10.30813/jpk.v5i2.2986
Sari, A., & Wahyu Tri Hastiningsih. (2022). Penyuluhan Higine Sanitasi Makanan dan Sosial Media Bagi UMKM Penjual Makanan di Desa Japanan, Sukoharjo. Literasi: Jurnal Pengabdian Masyarakat Dan Inovasi, 2(1), 282–287. https://doi.org/10.58466/literasi.v2i1.245
Sari, M. A., Sulistyani, S., & Dewanti, N. A. Y. (2016). Perbedaan Perilaku Penjamah Makanan Sebelum dan Sesudah Mendapatkan Penyuluhan Higiene Sanitasi Makanan Pada Warung Makan di Terminal Terboyo Semarang. Jurnal Kesehatan Masyarakat, 4(5), 11–17. https://doi.org/10.14710/jkm.v4i5.14465
Silalahi, R. M. P., Christian, M., Fensi, F., & Rembulan, G. D. (2022). Menelisik Problematika Kursus Bahasa Asing di Era Pandemi Covid-19: Program Pengayaan Kepada Pemilik Kursus Bahasa Asing Intensif. Jurnal Pengabdian Dan Kewirausahaan, 6(1), 1–9. https://doi.org/10.30813/jpk.v6i1.3161
Soegiantoro, D. H., Soegiantoro, H. R., & Soegiantoro, G. H. (2022). Penyuluhan Higiene dan Sanitasi Dalam Pengolahan Makanan di Sevensky Lippo Plaza Yogyakarta. Jurnal Industri Pariwisata, 4(2), 122–130. https://doi.org/10.36441/pariwisata.v4i2.660
Talwar, M., Talwar, S., Kaur, P., Tripathy, N., & Dhir, A. (2021). Has financial attitude impacted the trading activity of retail investors during the COVID-19 pandemic? Journal of Retailing and Consumer Services, 58, 102341. https://doi.org/https://doi.org/10.1016/j.jretconser.2020.102341
Thuan, H. U. U. (2017). Epidemiologic characteristics of foodborne outbreaks in Southern Vietnam, 2009–2013. Journal of Microbiology and Infectious Diseases, 7(01), 13–20. https://doi.org/10.5799/jmid.328838
Wibowo, S., Christian, M., Sunarno, S., & Yuniarto, Y. (2022). Determinants of Stress Recognition and Job Satisfaction in Hospitals For Health Professionals in Indonesia. Journal of Industrial Engineering and Management Systems, 15(1), 26–34. https://doi.org/10.30813/jiems.v15i1.3601
Published
2023-01-17
How to Cite
CHRISTIAN, Michael et al.
PENYULUHAN ASPEK HIGIENITAS MAKANAN PADA KELOMPOK KECIL PELAKU USAHA CATERING MAKANAN DI PASAR KEMIS TANGERANG.
INTEGRITAS : Jurnal Pengabdian, [S.l.], v. 7, n. 1, p. 40-52, jan. 2023.
ISSN 2615-0794.
Available at: <https://unars.ac.id/ojs/index.php/integritas/article/view/2623>. Date accessed: 26 nov. 2024.
doi: https://doi.org/10.36841/integritas.v7i1.2623.
Section
Articles
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
