Perilaku Penjaja Pangan Jajanan Anak Sekolah Tentang Gizi Dan Keamanan Pangan Di Lingkungan Sekolah Dasar Kota Dan Kabupaten Bogor

PERILAKU PENJAJA PANGAN JAJANAN ANAK SEKOLAH
TENTANG GIZI DAN KEAMANAN PANGAN
DI LINGKUNGAN SEKOLAH DASAR
KOTA DAN KABUPATEN BOGOR

ACI DEBBY OKTORI NASUTION

DEPARTEMEN GIZI MASYARAKAT
FAKULTAS EKOLOGI MANUSIA
INSTITUT PERTANIAN BOGOR
BOGOR
2009

PERILAKU PENJAJA PANGAN JAJANAN ANAK SEKOLAH
TENTANG GIZI DAN KEAMANAN PANGAN
DI LINGKUNGAN SEKOLAH DASAR
KOTA DAN KABUPATEN BOGOR

ACI DEBBY OKTORI NASUTION

Skripsi

Sebagai salah satu syarat untuk memperoleh gelar
Sarjana Gizi pada
Departemen Gizi Masyarakat

DEPARTEMEN GIZI MASYARAKAT
FAKULTAS EKOLOGI MANUSIA
INSTITUT PERTANIAN BOGOR
BOGOR
2009

Judul Skripsi

: Perilaku Penjaja Pangan Jajanan Anak Sekolah tentang Gizi
dan Keamanan Pangan di Lingkungan Sekolah Dasar Kota
dan Kabupaten Bogor

Nama

: Aci Debby Oktori Nasution

NIM

: I14076033

Disetujui
Dosen Pembimbing

Dr. Ir. Siti Madanijah, MS
NIP. 19491130 197603 2 001

Diketahui
Ketua Departemen Gizi Masyarakat

Dr. Ir. Evy Damayanthi, MS.
NIP. 19621204 198903 2 002

Tanggal lulus:

ABSTRACT
ACI DEBBY OKTORI NASUTION. The Behavior of Snack Hawker for Students

About Nutrition and Food Safety at the Elementary School Environment in the
Bogor City and Bogor District. Supervised by SITI MADANIJAH.
The purposes of this research are to identify and to analyze the view of
snack hawker for students about nutrition and food safety at the elementary
school environment in the Bogor city and Bogor District. The design is a
cross-sectional study. The subjects of this research are 47 snack hawkers for
students around the Bogor City Bogor District whom are picked by the purposive
sampling method. Descriptive statistical method is used to process all the data.
The subjects are dominated by man (72.3%) and about 68.1% of them are in the
early-adult age (18 – 40). Most of the subjects are elementary school graduated
and at the same percentage of it, subjects are not poor. Most of them has been
doing this job for about 1- 5 years (44.7%) and 90% of all the subjects received
nutrition and food safety information from television. As the result of it, 68.0% of
the subject’s lack of knowledge about nutrition and food safety and 40.4% of
them had quite good knowledge about it. There are no significant differentiation
about knowledge of nutrition and food safety between the subjects which had
been classified by area, accreditation status. About 48.9% of subjects lack of
nutritional behavior and 53.2% of them had a quite good behavior for food safety.
Subject’s behavior about nutrition and food safety had no significant
differentiation which had been classified by area, accreditation status. Among all

of the subjects, only 6.4% of them applying a good hygiene practice on the food
and drink preparation, also on the food service. About 44.7% of subject did not
apply a good hygiene practice on preparing and handling food/drink, and also
42.5% of them are not applying good pest control, sanitation of food preparation
area and lack of tools. There are no significant differentiation between subjects
which had been classified by area, accreditation status and seller group (p