Pengetahuan, Sikap, dan Praktik Keamanan Pangan Penjamah Makanan di SPPG (Studi Kasus: SPPG Yasmin dan SPPG Cibatok, Bogor)

Abstract

Program Makanan Bergizi Gratis (MBG) melibatkan penyelenggaraan makanan skala besar sehingga keamanan pangan menjadi aspek krusial, dan penjamah makanan berperan sentral dalam menjaganya. Penelitian ini bertujuan menganalisis pengetahuan, sikap, dan praktik keamanan pangan penjamah makanan serta hubungan dan perbedaannya di SPPG Yasmin dan SPPG Cibatok. Desain yang digunakan adalah cross-sectional study dengan 54 penjamah makanan yang dipilih secara purposive sampling (masing-masing 27 subjek), dilaksanakan pada Juni 2026. Data pengetahuan dan sikap dikumpulkan melalui kuesioner, sedangkan praktik melalui observasi langsung. Hubungan karakteristik subjek dengan pengetahuan, sikap, dan praktik dianalisis menggunakan uji Pearson Chi- Square dan Mann-Whitney, dengan hasil tidak terdapat hubungan signifikan antara karakteristik subjek dengan pengetahuan, sikap, maupun praktik (p>0,05). Hubungan antarvariabel dianalisis menggunakan uji Spearman. Hasil penelitian menunjukkan rata-rata skor pengetahuan sebesar 90,6±10,0 (92,6% baik), sikap 83,9±8,8 (96,3% baik), dan praktik 86,3±12,9 (85,2% baik). Terdapat hubungan positif signifikan antara pengetahuan dan sikap (r=0,402; p<0,05), sedangkan pengetahuan dengan praktik dan sikap dengan praktik tidak signifikan. Uji perbedaan menunjukkan tidak terdapat perbedaan pengetahuan dan sikap, tetapi terdapat perbedaan praktik antara kedua SPPG (p=0,007). Pengetahuan dan sikap yang baik belum menjamin praktik yang baik tanpa dukungan fasilitas dan pengawasan yang memadai.

The Makanan Bergizi Gratis (MBG) Program involves large-scale food service, making food safety a crucial aspect, with food handlers playing a central role in maintaining it. This study aimed to analyze food safety knowledge, attitudes, and practices among food handlers, as well as their relationships and differences, at SPPG Yasmin and SPPG Cibatok. A cross-sectional study design was used, involving 54 food handlers selected through purposive sampling (27 subjects each), conducted in June 2026. Knowledge and attitude data were collected through questionnaires, while practice data were collected through direct observation. Relationships between subject characteristics and knowledge, attitudes, and practices were analyzed using Pearson Chi-Square and Mann-Whitney tests, with no significant relationships found between subject characteristics and knowledge, attitudes, or practices (p>0.05). Relationships between variables were analyzed using Spearman’s test. The results showed average knowledge, attitude, and practice scores of 90.6±10.0 (92.6% good), 83.9±8.8 (96.3% good), and 86.3±12.9 (85.2% good), respectively. A significant positive relationship was found between knowledge and attitude (r=0.402; p<0.05), while knowledge with practice and attitude with practice showed no significant relationships. Difference tests showed no significant differences in knowledge and attitude, but a significant difference in practice between the two SPPGs (p=0.007). Good knowledge and attitudes do not necessarily guarantee good practices without adequate facilities and supervision.