UNIVERSITAS AIRLANGGA



Detail Article

Kesehatan Lingkungan

ISSN 1829-7285

Vol. 4 / No. 2 / Published : 2008-01

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Original Article :

Hygiene and sanitation of “nasi tempe penyet” at karangmenjangan street vendors, surabaya

Author :

  1. Trisna Erawati Agustin*1
  2. Retno Adriyani *2
  1. Departemen Kesehatan Lingkungan Fakultas Kesehatan Masyarakat
  2. Departemen Kesehatan Lingkungan Fakultas Kesehatan Masyarakat

Abstract :

“Nasi tempe penyet” is one of traditional favorite food in Surabaya. This menu is consisting of rice, fried tempe, fresh vegetables and chilli ketchup. The purpose of this research was to observe the hygiene of the food handlers, sanitation facility and hygiene of nasi tempe penyet. This was a descriptive research with cross sectional approach. There were 12 nasi tempe penyet street vendors at Karangmenjangan street, Surabaya who became respondent. Data collected using questionnaire and check list. There were several hygiene of the food handlers must be considered. They did not using apron and uniform. Conditions of sanitation facility did not meet the standard including the selling location, handling of garbage and grey water and also washing the cooking tools. In general food sanitation of nasi tempe penyet was good. The E. coli parameters were negative. The nasi tempe penyet street vendors at Karangmenjangan street need training about personal hygiene and food sanitation. They have to be relocated for minimized the risk of food contamination.

Keyword :

hygiene and sanitation, street vendors, ‘nasi tempe penyet”,


References :

Mukono, J,(2000) Prinsip Dasar Kesehatan Lingkungan Surabaya : Airlangga University Press

Purnawijayanti, HA,(2001) Sanitasi Higiene dan Keselamatan Kerja dalam Pengelolaan Makanan Yogyakarta : Kanisius.

Depkes RI,(1994) Pedoman Pembinaan Makanan Jajanan Kaki Lima. Jakarta : Ditjen PPM dan PLP Depkes

Adams, M dan Y Motarjemi,(2004) Dasar-Dasar Keamanan Makanan untuk Petugas Kesehatan. WHO Jakarta : Penerbit buku kedokteran ECG.

-,(1989) Peraturan Menteri Kesehatan RI No. 304/Menkes/P/IV/1989 tentang Persyaratan Kesehatan Rumah Makan dan Restoran - : -





Archive Article

Cover Media Content

Volume : 4 / No. : 2 / Pub. : 2008-01
  1. Hazard Analysis And Critical Control Point (haccp) In Food Managing Of Hospital Patient At Lumajang Islamic Hospital
  2. Number Of Patients And Medical Solid Waste Production In Hospitalization And Emergency Room Of Siti Khadijah Hospital, Sepanjang Sidoarjo
  3. The Correlation Of Distance Waste Disposal To Water Chemical Quality In Fishpond And Health Disorder Of Fishpond’s Consumer Around Waste Landfills Benowo
  4. The Correlation Of The Leachate Benowo Landfills Pollution To Level Hg In The Fish And The Consumer Health Effect
  5. Correlation Between Leachate Lead (pb) Levels At Salt Pond Around Benowo Landfill Toward Lead Level In Hair Of Salt Consumer
  6. Environmental Factor On Endemic Area Of Malaria In Border Area
  7. Coal Dust Exposure And Respiratory Disorders Among Coal Stockpile’s Field Workers
  8. Hygiene And Sanitation Of “nasi Tempe Penyet” At Karangmenjangan Street Vendors, Surabaya
  9. Free Radical Formation Interference From Circadian Rhythm Disorder And Coal Dust Exposure
  10. Hygiene And Sanitation Of Refill Drinking Water Depo At Tanjung Redep, Berau, East Borneo

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