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

Abstract

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<0.05) about applying good food safety. Only 44.6% of subjects who admit using food additive, 61.9% of them get the food additive from local grocery store and 66.7% of them admit using flavoring additive. Pearson’s correlative test shows that there is a positive correlation between nutrition knowledge and nutrition behavior (r=0.645**; p<0.05) and also between food safety knowledge and food safety behavior (r=0.454; p<0.05), but there are no signifficance correlation between the nutrition and food safety knowledge/behavior with the practice and also no signifficance correlation between the access of nutrition and food safety information with the practice of nutrition and food safety.