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Pendidikan Gizi Informal Kepada Penjaja Makanan Untuk Peningkatan Keamanan Pangan Jajanan Anak Sekolah Dasar (Informal Nutrition Education to Food Vendors For Improving Safety of Street-Foods Selling at Primary School)

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Street foods have an important role in contributing school children energy and nutriens need. Nationally, there is a serious problem on the safety of street food near sch000l, therefore an effort is needed to overcome the problem. The objective of this study was to develop a simple model to solve the safety problem of street food near school. The study was conducted in two steps. The first step was done in 10 primary schools to determine the problem and to define the method of problem solving. One school with the worst food safety problem was selected as area of research. The second step was to implement the defined method into the selected primary school. Descriptive and inferensia analysis were applied in this study. Based on street food safety risk evaluation, the defined methods are nutrition extension and assistance to street food vendors in primary school SDN "D". Food vendors at SDN "0" were mostly (88.9%) male, with age between 18-40 years old.

Their education background was elementary school (44.7%) and classified as poor (55.6%). Knowledge, attitudes, and practices of most food vendors after nutrition extention and assistance are better than before. Pearson correlation test showed a positive significant correlation between knowledge and food safety attitudes (p 0.05), nutrition and food safety knowledge, with food safety practice (p> 0.05), and nutrition and food safety attitude with food safety practices (p> 0.05). Overall, the nutrition and food safety extension and assistance have been effective in improving knowledge, attitudes and practices of the food vendor but it needed more extensive and periodical assistance to sustain the impatct
Keywords: food safety, street-food selling at primary school, nutrition extension

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Penelitian Giz[ dan Makanan, 36 (1), 2013 : 20-30

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Bogor : Penelitian Gizi dan Makanan Bogor., 2013

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11p

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0125-9717

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