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GAMBARAN HIGIENE SANITASI PENYELENGGARAAN MAKANAN DI PONDOK PESANTREN TASIKMALAYA TAHUN 2025
Latar belakang: Penyelenggaraan makanan yang tidak memenuhi standar higiene dan sanitasi dapat meningkatkan risiko terjadinya penyakit bawaan makanan (foodborne diseases), khususnya di institusi seperti pondok pesantren yang memiliki sistem asrama dan mengelola konsumsi massal setiap hari. Tujuan: Menggambarkan kondisi higiene sanitasi penyelenggaraan makanan di dua pondok pesantren di wilayah Tasikmalaya. Metode: Desain penelitian ini menggunakan pendekatan deskriptif kualitatif dengan metode pengumpulan data melalui observasi, wawancara, studi kepustakaan, serta dokumentasi. Informan terdiri dari delapan penjamah makanan dan ahli gizi. Aspek yang diteliti meliputi perilaku higiene penjamah makanan, kondisi lokasi dan bangunan dapur, fasilitas sanitasi yang tersedia, serta penerapan enam prinsip higiene sanitasi penyelenggaraan makanan sesuai dengan Permenkes RI No. 1096/Menkes/Per/VI/2011. Hasil: kedua pondok pesantren belum sepenuhnya memenuhi standar higiene sanitasi. Sebagian penjamah makanan belum menerapkan personal higiene secara optimal, seperti penggunaan celemek, penutup kepala, dan kebiasaan mencuci tangan. Selain itu, fasilitas dapur masih terbatas, misalnya kurangnya tempat cuci tangan dengan sabun, pencahayaan yang minim, dan tempat penyimpanan bahan makanan yang belum sesuai standar. Namun demikian, pada aspek penyajian makanan ditemukan bahwa prosedur sudah lebih terorganisir dan mendekati standar laik santap. Kesimpulan: Penelitian ini menunjukkan bahwa masih diperlukan upaya perbaikan dalam penerapan prinsip-prinsip higiene dan peningkatan fasilitas sanitasi untuk menjamin keamanan dan kualitas makanan di pondok pesantren. Penelitian selanjutnya disarankan untuk mengkaji faktor budaya, kontaminasi mikroorganisme, efektivitas pelatihan, serta melibatkan pesantren dari berbagai wilayah dan mempertimbangkan kualitas air serta kebijakan pemerintah. Background: Food service operations that do not meet hygiene and sanitation standards can increase the risk of foodborne diseases, particularly in institutions such as Islamic boarding schools (pondok pesantren) that operate on a boarding system and manage mass food consumption daily. Objective: To describe the hygiene and sanitation conditions of food service operations in two Islamic boarding schools in the Tasikmalaya area. Methods: This study employed a qualitative descriptive approach with data collection methods including observation, interviews, literature review, and documentation. Informants consisted of eight food handlers and a nutritionist. The aspects studied included the hygiene behavior of food handlers, the condition of kitchen facilities and infrastructure, available sanitation facilities, and the application of the six hygiene and sanitation principles of food service management as outlined in the Indonesian Ministry of Health Regulation No. 1096/Menkes/Per/VI/2011. Results: Both Islamic boarding schools had not fully met hygiene and sanitation standards. Some food handlers had not optimally applied personal hygiene practices, such as wearing aprons, head covers, and regular handwashing. In addition, kitchen facilities were still limited, such as the lack of handwashing stations with soap, poor lighting, and improper food storage areas. However, in terms of food serving, procedures were found to be more organized and closer to the standards of proper food presentation. Conclusion: This study shows that improvements are still needed in implementing hygiene principles and upgrading sanitation facilities to ensure the safety and quality of food in Islamic boarding schools. Future research is recommended to examine cultural factors, microbial contamination, training effectiveness, and to involve boarding schools from various regions while considering water quality and government policies.
KODEPRODI13211#Gizi_S1, Universitas Pendidikan Indonesia
GAMBARAN HIGIENE SANITASI PENYELENGGARAAN MAKANAN DI PONDOK PESANTREN TASIKMALAYA TAHUN 2025 (Text)
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