Karakteristik Pengetahuan Sikap dan Tindakan Ibu terhadap Penyajian Makanan yang Aman di Kompleks Johor Indah Permai pada Tahun 2011

  Karakteristik Pengetahuan Sikap dan Tindakan Ibu terhadap Penyajian Makanan yang Aman di Kompleks Johor Indah Permai pada Tahun 2011 Oleh : LOH HUI WEN 080100289

FAKULTAS KEDOKTERAN UNIVERSITAS SUMATERA UTARA MEDAN 2011

  Karakteristik Pengetahuan Sikap dan Tindakan Ibu terhadap Penyajian Makanan yang Aman di Kompleks Johor Indah Permai pada Tahun 2011 KARYA TULIS ILMIAH Oleh : LOH HUI WEN 080100289 FAKULTAS KEDOKTERAN UNIVERSITAS SUMATERA UTARA MEDAN 2011

  LEMBAR PENGESAHAN Karakteristik Pengetahuan Sikap dan Tindakan Ibu terhadap Penyajian Makanan yang Aman di Kompleks Johor Indah Permai pada Tahun 2011 Nama : Loh Hui Wen NIM : 080100289 Pembimbing Penguji I

  (Nenni Dwi A, Lubis, SP, MSi) (dr. Zaimah Z. Tala, MS, Sp.GK)

   NIP: 19760410 200312 2 002 NIP: 19670505 199203 2 001

  Penguji II (Prof. Dr. dr. Rozaimah Zain-Hamid, MS,Sp.FK )

  NIP: 19530417 198003 2 001 Medan, Desember 2011 Dekan Fakultas Kedokteran Universitas Sumatra Utara (Prof. Dr. Gontar A. Siregar, SpPD-KGEH) NIP. 195402201980111001

  

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

  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

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.

  Keyword: Knowledge, Attitude, Action, Food Safety, Mother

KATA PENGHANTAR

  Segala puji dan syukur penulis ucapkan kepada Tuhan Yang Maha Esa atas berkat dan kasih-Nya penulis dapat menyelesaikan karya tulis ilmiah yang berjudul “Karakteristik, Pengetahuan, Sikap dan Tindakan Ibu terhadap Penyajian Makanan yang Aman di Kompleks Johor Indah Permai Tahun 2011”.

  Selama penyusunan karya tulis ini, penulis banyak mendapat dukungan, bantuan moral maupun materil serta bimbingan dari berbagai pihak. Pada kesempatan ini penulis ingin mengucapkan terima kasih setulusnya kepada: 1.

  Prof. dr. Gontar Alamsyah Siregar, Sp.PD-KGEH, selaku dekan Fakultas Kedokteran Universitas Sumatera Utara.

  2. Ibu Nenni Dwi Aprianti Lubis, SP, MSi, selaku Dosen Pembimbing yang telah meluangkan waktunya dalam proses membimbing serta memberi arahan dalam pengerjaan karya tulis ilmiah ini.

3. Seluruh Dosen dan pegawai di Falkutas Kedokteran Universitas Sumatera

  Utara yang untuk semua jasa-jasanya dalam memberi bantuan selama perkuliahan.

  4. Kedua orang tua tersayang, Loh Boon Leong dan Khoo Ai Chin. Terima kasih atas kasih sayang, motivasi dan dukungan secara moril maupun materil sehingga penulis dapat menyelesaikan karya tulis ilmiah ini dengan baik.

  5. Teman-temanku : Alviera, Chia Thing, Leepin, Kai Ying, Meng Lee, Wei Lin dan semua teman-teman angkatan 2008 serta yang lainnya tidak tersebutkan terima kasih atas persahabatan dan dukungan selama ini kepada penulis.

  Penulis menyadari penelitian ini terdapat banyak kekurangan dan penulis mengharapkan semoga karya tulis ilmiah ini akan bermanfaat bagi semua pihak demi perkembangan dan kemajuan Civitas Akademika.

  Medan, 10 Desember 2011 Penulis

  Loh Hui Wen 080100289

DAFTAR ISI

  Halaman

BAB 1 PENDAHULUAN ·······················································

  21

  2.4.1.3. Terapi dan Pengobatan keracunan Makanan ······

  22

  2.4.1.2. Jenis-jenis Keracunan Makanan ····················

  21

  2.4.1.1. Gejala-gejala Keracunan Makanan ·················

  21

  2.4.1. Keracunan Makanan ···········································

  23

  2.4. Damapak Kesehatan ····················································

  20

  2.3.3. Penatalaksanaan atau Teknik Pengawasan Pangan ········

  19

  22 BAB 3 KERANGKA KONSEP DAN DEFINISI OPERASIONAL ····

  23

  3.1 Kerangka Konsep ·······················································

  17

  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

  26

  2.3.2.3.Makanan Laut ··········································

  2.3.2.2.Daging (Daging Sapid An Unggas) ·················

  Lembar Pengesahan ····························································· ii Abstrak ············································································· iii Abstract ············································································· iv Kata Penghantar ································································· v Daftar Isi ··········································································· vi Daftar Gambar ··································································· ix Daftar Tabel ······································································· x Daftar Lampiran ································································· xi

  2.1.2. Sikap ·····························································

  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

  6

  16

  2.1.3. Tindakan ·························································

  7

  2.2. Pangan/Makanan ·······················································

  8

  2.2.1. Definisi ··························································

  8

  2.2.2. Makanan yang Aman dan Sehat ······························

  9

  2.3. Pangan/Makanan 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 ····························

4.1. Rancangan Penelitian ··················································

  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

  Daftar Pustaka ····································································

  43 Lampiran

  

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

  

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