Intention on food safety among food handlers at the beach culinary tourism area

Food safety remains a public health issue in developing countries. The theory of planned behavior (TPB) was applied to predict food handlers' intentions to perform safe food-handling practices in food processing. This was a quantitative research with observational analytic methods, using cross sectional approach. The sample consisted of 80 food handlers of locally-run seafood stalls along the coast of Bantul Regency, Special Region Yogyakarta, Indonesia. Data analysis employed Chi-square test. The results showed a very strong relationship between attitudes, subjective norms, and self-efficacy with the food handler's intention to perform hygienic food safety. This study suggested that food handlers must have a strong intention to perform safe food-handling practicing in processing food to protect consumers from potential foodborne diseases

Local Wisdom Fly Trap Effectiveness in the Culinary Area of Bantul Beach Tourism, Yogyakarta

Background: Flies are insects that can contaminate food with various harmful disease agents. It is not yet known which fly trap is the most effective at trapping flies. There are three types of fly traps as local wisdom for the culinary area of Bantul Beach, which is used to control fly populations: sticky paper, plastic bowls, and plastic bottles. This study aims to determine the effectiveness of sticky paper, plastic bowls, and plastic bottles in trapping flies. Method: This research was an experimental study with three fly traps: sticky paper, plastic bowls, and plastic bottles. Measurements were made by placing fly traps in 12 seafood stalls in the culinary area of Bantul Beach. The number of trapped flies was counted by hand counter. Data were analyzed using the One-Way ANOVA test, significance level (α) = 0.05, and Post Hoc Test Multiple Comparison advanced test. Results: Sticky paper could trap 297 flies (69.4%), followed by 121 plastic bowls (28.3%) and ten plastic bottles (2.3%). The analysis showed that sticky paper had significantly different effectiveness in trapping flies compared to plastic bowls (p = 0.032) and plastic bottles (p = 0.004). In contrast, the efficacy of plastic bowls and bottles was not significantly different (p = 0.130). Conclusion: The effectiveness of sticky paper in trapping flies was significantly different from that of plastic bowls and plastic bottles, while the efficacy of plastic bowls and plastic bottles was not significantly different

HUBUNGAN KARAKTERISTIK INDIVIDU DENGAN PERILAKU KEAMANAN PANGAN PADA PENJAMAH MAKANAN DI RUMAH MAKAN KAWASAN WISATA KULINER PANTAI DEPOK KABUPATEN BANTUL

Latar Belakang: Foodborne Diseases masih menjadi masalah kesehatan dizaman modern ini. Terjadinya Foodborne Diseases karena kelalaian atau ketidaktauan penjamah makanan tentang perilaku keamanan pangan. Perilaku penjamah makanan dapat dipengaruhi oleh karakteristik individu yang meliputi umur, jenis kelamin, tingkat pendidikan, masa kerja dan pengalaman pelatihan. Pantai Depok merupakan pantai yang menyajikan wisata kuliner. Namun, hasil penelitian terdahulu didapatkan adanya hubungan perilaku penjamah dan pengolahan makanan dengan jumlah angka kuman pada ikan bawal bakar. Tujuan penelitian ini untuk mengetahui hubungan karakteristik individu dengan perilaku keamanan pangan pada penjamah makanan di Rumah Makan Kawasan Wisata Kuliner Pantai Depok Kabupaten Bantul. Metode: Jenis penelitian ini merupakan penelitian kuantitatif menggunakan metode analitik observasional dan rancangan cross sectional.Sampel penelitian menggunakan total sampling berjumlah 75 responden dari 75 rumah makan. Instrumen penelitian menggunakan lembar identitas responden dan lembar check list. Analisis data menggunakan univariat dan bivariat. Hasil: Hasil penelitian ini bahwa responden lebih banyak golongan umur <46 tahun (61%), berjenis kelamin perempuan (91%), tingkat pendidikan tinggi (64%), masa kerja lama (84%) dan pernah mengikuti pelatihan (65%). Hasil analisis bivariat menunjukkan ada hubungan umur (p value=0,023), tidak ada hubungan jenis kelamin (p value=1,000), tidak ada hubungan tingkat pendidikan (p value=0,126), ada hubungan masa bekerja (p value=0,024) dan ada hubungan pelatihan (p value=0,023) artinya ada hubungan umur, masa kerja dan pelatihan dengan perilaku keamanan pangan. Kesimpulan: ada hubungan umur, masa kerja dan pelatihan dengan perilaku keamanan pangan pada penjamah makanan di rumah makan kawasan wisata kuliner Pantai Depok Kabupaten Bantul

KEAMANAN MAKANAN DI TEMPAT WISATA

Isu keamanan makanan semakin hari semakin terangkat di kalangan masyarakat umum. Pentingnya untuk mendapatkan makanan yang aman di manapun dan kapanpun menjadi suatu keharusan termasuk di tempat wisata. Berbagai masalah kesehatan akibat makanan yang berasal dari tempat wisata mungkin saja terjadi. Melihat kondisi di lapangan, masih sering ditemui penyediaan makanan di tempat wisata yang terbilang tidak aman. Oleh karena itu, penting bagi setiap penyedia makanan di tempat wisata maupun pelaku wisata untuk mengetahui pentingnya keamanan makanan, masalah keamanan makanan dan praktik keamanan makanan yang tepat di tempat wisata guna menghindari risiko munculnya masalah kesehatan

Health Belief Model Application on Food Safety Behavior of Bantul Beach Tourism Culinary Food Handlers

Background: Maintaining food safety is very important to reduce the incidence of foodborne diseases. Previous studies have shown that food safety is related to the healthy behavior of food handlers, while healthy behavior is related to their beliefs and perceptions. The Health Belief Model (HBM) is a theory with a concept of individual reasons for carrying out healthy behaviors based on the perception of disease threats and efforts to improve behavior when facing threats. This study aims to predict and analyze the effect of variables based on the HBM construct on food safety behavior. Method: A total of 80 food handlers from all seafood stalls on the Bantul coast were interviewed face to face using a printed questionnaire regarding seriousness, vulnerability, benefits, barriers, a stimulus to action, and self-efficacy. The food safety behavior of food handlers was observed using observation sheets. Data were evaluated using Structural Equation Model-Partial Least Square (SEM-PLS) Version 3.0. Results: HBM can predict 35.1% of food handlers' food safety behavior variance in the Bantul beach tourism culinary area (R2 adjusted = 0.351). Of all the HBM construct variables analyzed, two variables had a significant effect, namely the stimulus-to-act variable with a path coefficient value (β = 0.305, p = 0.009 &lt;0.05) and the seriousness variable (β = 0.302, p = 0.045 &lt;0.05). Conclusion: HBM succeeded in predicting the food safety behavior of food handlers in tourist culinary delights in Bantul, Yogyakarta, Indonesia. The stimulus-to-action variable was the strongest predictor positively affecting food handlers' food safety behavior, followed by the seriousness variable

KEBUTUHAN PANGAN POKOK UNTUK PENANGGULANGAN BENCANA DI KABUPATEN SLEMAN

ABSTRACTBackground: Sleman district including proneness. Disasters cause suffering food insecurity, so that attempts to anticipate very necessary.The purpose of this research was to calculate how much of staple food such as rice and noodles as a source of energy required by the population especially those living in the area of Disaster Prone Areas (DPA) in Sleman in case catastrophic volcanic eruptions occur.Methods: This research was a quantitative descriptive research, calculate the amount of energy required by the population living in DPA using calculations of Recommended Daily Intake (RDI) average energy age group (kcal).The amount of energy sufficiency obtained than converted into food rice and instant noodles.The data collected was secondary data obtained from the relevant authorities such as the map of DPA, the amount and composition of the population by age and price of rice and instant noodles. Data was processed by Microsoft Excel and Nutri Survey Programs.Results and Conclusions: Recommended Dietary Intake (RDI) of resident in the area of Disaster Prone Areas (DPA) Sleman Regency were 339,964,150 kcal with the average achievement level of energy consumption is less category. If converted into staple food, it is equivalent to 49.7 tonnes of rice (Rp 374,250,000) and 2,137 boxes of instant noodles (Rp 102,624,000). Food reserves or budget must be provided for 5 days in anticipation of the needs of the population in the region when volcanic eruptions occur are as much as 248.5 tonnes of rice and 10,685 boxes of instant noodles, or equivalent to Rp 2,384,370,000. The number of staple food that has been provided by the government as much as 31 tons of rice, or 62.4% of the population requirements in a day.Keywords : Merapi, Food Disaster, Sleman District, PD