FAKTOR – FAKTOR YANG BERHUBUNGAN DENGAN KEJADIAN KERACUNAN MAKANAN DI PESANTREN JIHADUL FITRAH KECAMATAN RASAU JAYA KABUPATENKUBU RAYA

AM, AIDAH (2018) FAKTOR – FAKTOR YANG BERHUBUNGAN DENGAN KEJADIAN KERACUNAN MAKANAN DI PESANTREN JIHADUL FITRAH KECAMATAN RASAU JAYA KABUPATENKUBU RAYA. Skripsi thesis, Universitas Muhammadiyah Pontianak.

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Abstract

The OUTBREAK of food poisoning in Indonesia still occurs is closely related to food hygiene and the occurrence of cross-contamination at the time of the management of food, each ma-right always experience the process of provision of materials, selection of raw materials,, storage , the transport until the presentation on a table to eat tang-ga homes, meetings, parties, hawker food, restaurant and various ways of serving pan-gan are all at risk of occurrence of poisoning, poisoning both because food itself that are poisonous or toxic materials that contaminate the foodObjective: this research is to know the frequency, distribution and determinants that became a factor associated with food poisoning incident at PesantrenJihadulFitrahRasau Jaya SubdistrictKubu Raya Design : research deskriftif design is used with the approach of Cross Sectional as much as 64 respondentsThe result: a risky age group occur in toddlers aged 5-9 years (AR 67%). gender risk experiencing food poisoning occurred in males (AR 57%), education level who are at risk of going on the SD (AR 88%) and not schools (67%), Symptoms experienced diarrhea (88%), nausea (58%), dizziness (41%), pain (29%), vomiting (26%), fever (15%) and shivering (3%) of the amount of food consumed is poisoning which caused the respondent consumed the goat curry (40.6%) and hard boiled eggs (46.9%), types of food poisoning-related i.e. goat curry (p value 0.024) and hard boiled egg (P value 0.001) and the incidence of food poisoning there is no relationship with the behaviour of hand wash SOAP usage respondents (p value 1.000)recommendationsSuggestions of the need for understanding and applying the hygiene and sanitation a good meal, starting from the selection of raw materials, storage of raw materials, food processing, food storage and food serving

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