DAFTAR ISI
Halaman
Lembar Pengesahan ····························································· ii
Abstrak ············································································· iii
Abstract ············································································· iv
Kata Penghantar ································································· v
Daftar Isi ··········································································· vi
Daftar Gambar ··································································· ix
Daftar Tabel ······································································· x
Daftar Lampiran ································································· xi
BAB 1 PENDAHULUAN ······················································· 1
1.1. Latar Belakang ······················································
1 1.2.
Rumusan Masalah··················································· 3
1.3. Tujuan Penelitian····················································
3 1.4.
Manfaat Penelitian ·················································· 4
BAB 2 TINJAUAN PUSTAKA ················································ 5
2.1. Perilaku ·································································· 5
2.1.1. Pengetahuan ····················································· 5
2.1.2. Sikap ····························································· 6
2.1.3. Tindakan ························································· 7
2.2. PanganMakanan ······················································· 8
2.2.1. Definisi ·························································· 8
2.2.2. Makanan yang Aman dan Sehat ······························ 9
2.3. PanganMakanan yang Sehat ·········································· 12
2.3.1. Definisi ·························································· 12
2.3.2. Langkah-langkah untuk Keamanan Pangan················· 13 2.3.2.1.Sayuran dan Buah-buahan ····························
16 2.3.2.2.Daging Daging Sapid An Unggas ·················
17 2.3.2.3.Makanan Laut ··········································
19 2.3.3. Penatalaksanaan atau Teknik Pengawasan Pangan ········
20 2.4. Damapak Kesehatan ····················································
21 2.4.1. Keracunan Makanan ···········································
21 2.4.1.1. Gejala-gejala Keracunan Makanan ·················
21 2.4.1.2. Jenis-jenis Keracunan Makanan ····················
22 2.4.1.3. Terapi dan Pengobatan keracunan Makanan ······
22
BAB 3 KERANGKA KONSEP DAN DEFINISI OPERASIONAL ···· 23
3.1 Kerangka Konsep ······················································· 23
3.2. Variabel dan Definisi Operasional ··································· 23
3.3. Cara Ukur ································································ 24
3.3.1. Pengetahuan ····················································· 24
3.3.2. Sikap ····························································· 24
3.3.3. Tindakan ························································· 25
BAB 4 METODE PENELITIAN ·············································· 26
4.1. Rancangan Penelitian ·················································· 26
Universitas Sumatera Utara
4.2. Lokasi dan Waktu Penelitian ·········································· 26
4.3. Populasi dan Sampel Penelitian ······································ 26
4.3.1. Populasi ·························································· 26
4.3.2. Sampel ··························································· 26
4.3.3. Besar Sampel ··················································· 27
4.4. Teknik Pengumpulan Data ············································ 28
4.4.1. Pengukuran Pengetahuan ······································ 28
4.4.2. Pengukuran Sikap ·············································· 28
4.4.3. Pengukuran Tindakan ·········································· 29
4.5. Pengolahan dan Analisa Data ········································· 29
4.5.1. Data Primer ····················································· 29
4.5.2. Data Sekunder ·················································· 29
4.5.3. Uji Validitas dan Reabilitas ··································· 29
BAB 5 HASIL PENELITIAN DAN PEMBAHASAN ···················· 31
5.1. Deskripsi Lokasi Penelitian ··········································· 31
5.2. Hasil Penelitian ························································· 31
5.2.1. Data Karakteristik Responden ································· 31
5.2.1.1. Kelompok Umur Responden····························· 31
5.2.1.2. Pendidikan Terakhir Responden ························ 32
5.2.1.3. Pekerjaan Responden ····································· 32
5.2.2. Pengetahuan Responden ······································· 33
5.2.3. Sikap Responden ················································ 33
5.2.4. Tindakan Responden ··········································· 34
5.2.5. Hubungan Pengetahuan, Sikap dan Tindakan menurut Pendidikan Terakhir Responden ····························
35 5.2.5.1. Hubungan Pengetahuan dengan Pendidikan Terakhir
Responden ·················································· 35
5.2.5.2. Hubungan Sikap dengan Pendidikan Terakhir Responden ··················································
35 5.2.5.3. Hubungan Tindakan dengan Pendidikan Terakhir
Responden ·················································· 36
5.2.6. Hubungan Pengetahuan, Sikap dan Tindakan Responden · 5.2.6.1. Hubungan Pengetahuan dengan Sikap Responden ···
36 5.2.6.2. Hubungan Pengetahuan dengan Tindakan
Responden ·················································· 37
5.2.6.3. Hubungan Sikap dengan Tindakan Responden ······· 37
5.3. Pembahasan ····························································· 38
5.3.1. Pengetahuan Ibu terhadap Penyajian Makanan yang Aman di Kompleks Johor Indah Permai ···············
38 5.3.1. Sikap Ibu terhadap Penyajian Makanan yang Aman
di Kompleks Johor Indah Permai ·························· 38
5.3.3. Tindakan Ibu terhadap Penyajian Makanan yang Aman di Kompleks Johor Indah Permai ·······················
39
BAB 6 KESIMPULAN DAN SARAN ········································ 41
6.1. Kesimpulan ······························································ 41
6.2. Saran ······································································ 42
Universitas Sumatera Utara
Daftar Pustaka ···································································· 43
Lampiran
Universitas Sumatera Utara
DAFTAR GAMBAR
Gambaran Halaman
3.1. Kerangka Konsep ····························································· 23
5.1. Sebaran menurut Usia Responden ·········································· 31
5.2. Sebaran menurut Pendidikan Terakhir Responden ······················· 32
5.3. Sebaran menurut Pekerjaan Responden ··································· 32
5.4. Sebaran menurut Pengetahuan Responden ································ 33
5.5. Sebaran menurut Sikap Responden ········································ 34
5.6. Sebaran menurut Tindakan Responden ···································· 34
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DAFTAR TABEL
Tabel Halaman
Tabel 2. Tabel Penyimpanan Makanan pada Lemari Es ···················· 15
Tabel 5.1. Sebaran Pengetahuan Responden menurut Pendidikan Terakhir 35
Tabel 5.2. Sebaran Sikap Responden menurut Pendidikan Terakhir .......... 35
Tabel 5.3. Sebaran Tindakan Responden menurut Pendidikan Terakhir .... 36
Tabel 5.4. Sebaran menurut Pengetahuan dengan Sikap Responden .......... 36
Tabel 5.5. Sebaran menurut Pengetahuan dengan Tindakan Responden .... 37
Tabel 5.6. Sebaran menurut Sikap dengan Tindakan Responden ............... 37
Universitas Sumatera Utara
DAFTAR LAMPIRAN
Lampiran Lampiran 1: Riwayat Hidup Peneliti
Lampiran 2: Lembar Penjelasan Penelitian Lampiran 3: Surat Pertanyaan Persetujuan Mengikuti Penelitian
Lampiran 4: Kuesioner Lampiran 5: Ethical Clearance
Lampiran 6: Validity Lampiran 7: Validitas Isi
Lampiran 8: Master Data Lampiran 9: Data Output
Universitas Sumatera Utara
ABSTRAK
Keamanan pangan adalah kondisi dan upaya yang dilakukan untuk mencegah pangan dari cemaran secara biologis, kimia, benda lain yang dapat
mengganggu, merugikan dan membahayakan kesehatan manusia. Di Indonesia, angka kejadian keracunan makanan merupakan salah satu manifestasi penyakit
bawaan makanan PBM yang dapat menjadi indikator situasi keamanan pangan. Menurut Balai Besar Pengawasan Obat dan Makanan BP POM pada tahun 2005,
telah dilaporkan bahwa selama tahun 2004 sebanyak 7295 orang mengalami keracunan makanan, 45 orang di antaranya meninggal dunia. Tujuan penelitian ini
adalah untuk mengetahui karakteristik pengetahuan, sikap dan tindakan ibu terhadap penyajian makanan yang aman di Kompleks Johor Indah Permai pada
tahun 2011.
Penelitian yang digunakan adalah penelitian deskriptif dengan desain cross sectional study. Jumlah sampel penelitian sebanyak 84 orang yang diambil dengan
menggunakan teknik simple random sampling. Penelitian dilakukan dengan menggunakan kuesioner.
Hasil penelitian menunjukan ibu di Kompleks Johor Indah Permai berpengetahuan baik terhadap penyajian makanan yang aman sebanyak 61.9.
Penilaian sikap dan tindakan, kebanyakan responden memiliki sikap dan tindakan yang baik dan mencatat 67.9 untuk sikap dan 89.3 untuk tindakan. Umumnya,
kelompok usia bagi responden adalah 21-40 tahun. Kebanyakan responden adalah ibu rumah tangga dan berpendidikan terakhir adalah SMA.
Kata kunci:
Pengetahuan, Sikap, Tindakan, Keamanan pangan, Ibu
Universitas Sumatera Utara
ABSTRACT
Food safety is a condition and action that has been taken to prevent food from contaminated neither from chemical substances nor foreign bodies which
can cause harm or threaten to human’s health. In Indonesia, incident of food poisoning is one of the manifestations for food borne disease. At year of 2005,
according Balai Besar Pengawasan Obat dan Makanan BP POM had reported in 2004, 7295 people that had food poisoning and out of it 45 had passed away. The
purpose of this study was to determine the characteristics of the knowledge, attitudes and actions toward mother serving safe food in Complex Johor Indah
Permai in 2011.
This study is a descriptive study with cross-sectional study design. Number of study sample is 84 people taken by simple random sampling technique. The
study was conducted using a questionnaire The research shows respondents in Complex
. Johor Indah Permai was
Keyword: Knowledge, Attitude, Action, Food Safety, Mother
knowledgeable on serving safe food with the percentage of 61.9. Mean while, for attitudes, most respondents show good attitude by showing the results of
67.9. Lastly the action of the respondents was good with the percentage of 89.3. Generally, the age group of respondents was 21-40 years. Most
respondents were housewives and the latter is a high school education.
Universitas Sumatera Utara
BAB 1 PENDAHULUAN
