THE INTERNATIONAL JOURNAL OF SCIENCE & TECHNOLEDGE

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1 THE INTERNATIONAL JOURNAL OF SCIENCE & TECHNOLEDGE The Influence of Knowledge on the Implementation of Sanitation Hygiene in School Production Unit of Cullinary Art Program Vocational High School Jenny Ch. Tambahani Lecturer, Mahasiswa Program Doctor Universitas Negeri Malang, Indonesia Djoko Kustono Lecturer, Universitas Negeri Malang, Indonesia Purnomo Lecturer, Universitas Negeri Malang, Indonesia Rina R. Mariana Lecturer, Universitas Negeri Malang, Indonesia Abstract: The purpose of this research is to apprehend the influence of the application of food sanitation hygiene to the sanitation hygiene knowledge of Cullinary Art students in Vocational High School in North Sulawesi. This research is a case control study with retrospective cohort approach with the subject of Cullinary Art Vocational High School Students. The subject of this research is 93 students drawn from 5 Vocational schools. The instrument of this study is an observation sheet for the application of hygiene sanitation principles, and data on the score of Occupational Safety and Health Application subject and Hygiene Sanitation. The result of bivariate description shows that 13 respondents with low sanitation hygiene practice possess average knowledge on sanitation hygiene (14.0%), 29 respondents with the averager sanitation hygiene application possess average knowledge of sanitation hygiene which is equal to 31,2%, and 20 respondents with the high application of sanitation hygiene possess average knowledge of sanitation hygiene which is 21,5%. The results showed that the chi -Square between the application of the principles of sanitary hygiene of the sanitary hygiene knowledge obtained value calculating chi square (12.326) higher than chi square table (9.488) or the significance value (0.015) is less than alpha (0.050) therefore There is a significant relationship between the application of hygiene sanitation principle to sanitation hygiene knowledge. Keywords: sanitation hygiene knowledge, sanitation hygiene application, production unit, vocational high school 1. Introduction Indonesia Regulation Number 20 of 2003 article 15 on the National Education System states that vocational education is secondary education that prepares students primarily to work in a particular field. Particularly, Vocational Education has the objectives of: (1) preparing students to become productive human beings, capable of working independently, filling job vacancies in the business world and industrial world as middle-level workforce in accordance with competencies in their chosen skills program. (2) Preparing students to be able to choose a career, tenacious and persistent in competence in the work environment, and develop a professional attitude in the expertise of interest, (3) equipping students with science, technology and art, in order to develop themselves in the future either independently or through Higher education levels, (4) equipping students with competencies appropriate to the chosen skills program (Depdiknas, 2004). According to Djoyonegoro (1998), vocational education is part of an educational system that prepares a person to be better able to work in one group of work or one field than other fields of work. Educational programs that are directly related to the preparation of a person for a particular job or for the preparation of additional work for one's career. Vocational Education is functionally aimed at preparing individual learners to become a professional workforce and also ready to be able to continue education to a higher level. In terms of educational criteria according to Finch and Crunkilton (1984), vocational education must provide (1) orientation to individual work in the workplace, (2) specific justification on real needs in the field, (3) curriculum focus on psychomotor, Affective and cognitive, (4) adequate facilities and infrastructure, and (5) community support. Furthermore, Loose (1998) concludes that the process of providing technological and vocational education takes place in several places, namely: (1) in the school production unit 9%, (2) in training center facility 12%, (3) in the school workshop 17% 4) in grade 27%, and at work or industry 43%. 131 Vol 5 Issue 7 July, 2017

2 Cullinary Art is one of the areas of expertise developed at Vocational High Schools in Indonesia Curriculum for Vocational High School for Cullinary Art include productive programs covering several subjects, one of which is the subjects Occupational Safety and Health Implementation and Hygiene-Sanitation. In particular the purpose of Cullinary Art Education is: (1) to equip students with the skills, knowledge and attitude to be competent in the field of Culinary Expertise, able to work either independently or in groups or able to fill vacancies in the business world and industry as a middle-level worker, (2) educating students to be able to choose a career, competence and develop a professional attitude in the field of Culinary Expertise (Curriculum SMK, 2013). Competency-based education is a process designed to develop students' skills and abilities in particular, in order to achieve the learning outcomes-based performance (work performance) that have been established by the industry (Hill, 2014). This is in line with the opinion of Notoatmodjo, (2007) arguing that knowledge is the result of not knowing and it is occurring to a person after sensing one particular object. Knowledge or cognitive domain is very important for the formation of a person's actions, because from experience and research results turned out that the behaviour based on knowledge will be better than behaviour that is not based on knowledge. Furthermore, Setyawati (2014) concludes that academic achievement is the final product of a learning experience that describes the level of mastery of knowledge or skills in students after experiencing the process of education or learning or training. According to Minister of Health Decree No. 711 / MENKES / SK / V / 2003 About Cullinary Services Sanitation Hygiene Requirements in Chapter IV Article 9 states that: (1) food management conducted by cullinary services shall fulfil the requirements of Hygiene Sanitation processing, storage and transportation, (2) any food management undertaken by cullinary services must meet the technical requirements of food processing, (3) the equipment used for processing and serving food should not cause any direct or indirect health hazards; (4) the storage of foodstuff and finished food must meet the requirements of food sanitation hygiene, (5) ) The transport of food must meet the technical requirements of Hygiene Sanitation for the transportation of food, and (6) the provisions of the Hygiene Sanitary requirements of processing, equipment, storage and transport of food. According to the report in 2011 in North Sulawesi, the number of diarrhea cases was cases, in 2012 was 28,072 cases (Dinkes Sulut, 2013). The case of diarrhea is closely related to food contaminated with microbes or with harmful chemicals and then consumed. This is supported by research results Agustina (2005) which states that food poisoning can be caused by pathogenic microbes or harmful chemicals. In connection with the report that diarrhea is a disease that potentially leads to Extraordinary Events. The research result discovered by Salma, et al (2015) in Padang restaurant in Manado City showed that four variables in connection with the contamination of Escherichia coli that is personal hygiene of food handlers, the food processing, waste management, food storage and the most influential variable to contamination Escherichia coli is personal hygiene of food handlers. In addition to poor personal hygiene, one reason is the lack of knowledge in regard own health and the environment in the processing of food was good and wholesome (Zulaikah, 2012, Musfiroh 2014). This is in line with the results of Min Sun Jeon (2015) research: the results of sanitation knowledge evaluation show that respondents are aware of the importance of sanitation in the preparation and cooking of food (89.86%). Food is very important for the health of the human body; thus, it needs to be considered and maintained in terms of its hygiene and sanitation of these foods. Utami (2011) states that the existence of good hygiene and food sanitation will produce good quality food as well. Taheer (2005) further states that many things can cause a food to be unsafe, one of which is contaminated. According to Prabu (2008) food sanitation aims to ensure the safety and purity of food, to prevent consumers from disease, prevent the sale of food that will harm the buyer, and reduce the damage or waste of food. Hygiene sanitation is an attempt to avoid disease, and defined as a preventive health effort that focuses on individual hygiene and personal health (Sihite, 2000). Hygiene food and beverage sanitation is an attempt to control site, equipment, people and food factors that may or may cause health problems and food poisoning (MOH RI, 2004). In the MOH RI (1994) the Sanitation Hygiene requirements are the technical health provisions stipulated on the products and equipment which include bacteriological, chemical and physical requirements The role of food managers is to provide information to food handlers because managers also play a role and have first contact with food handlers and generally very understand the condition of food handlers and play a role as a facilitator in behavior change (Dewi, S. 2014). As aspects such as risk identification for food safety and hand hygiene remain a problem that needs to be emphasized in training programs in the food sector in Romania (Calin & Ionut Golet, 2014). The result of research conducted by Purnawijayanti (2007) shows that 80-85% of food poisoning in Indonesia is caused by three factors: (1) lack of knowledge from food handlers (processing staff), (2) lack of skills from processing staff, and (3) lack of work motivation. Further, Lisyani's (2008) research results conducted at SMK in three provinces, North Sulawesi Province, West Java Province and South Sumatera Province, proves that there are some symptoms that indicate the lack of attention and concern of students in school on sanitation hygiene, (2) generally, uniform equipment is not provided by the school, (3) low level of awareness of students to use work uniforms during the implementation of food processing practices, (4) when starting Food practice practices are mostly neglectful students to wash their hands, which is actually very important and, (5) generally schools does not provide a safety box in the food processing practices. In accordance with the above-mentioned phenomena, it is deemed necessary to uncover the problems that need to be investigated. The purpose of this study is to know the influence of the application of food sanitation hygiene to the knowledge of sanitation hygiene students of Cullinary Art in Vocational High School in North Sulawesi. 132 Vol 5 Issue 7 July, 2017

3 2. Method This study is a case-control study using a retrospective approach. The research was conducted at Vocational High School of Culinary Art Program in North Sulawesi, SMK Negeri 3 Manado, SMK Negeri Airmadidi, SMK Negeri 2 Tahuna, SMK Negeri 1 Tondano and SMK Negeri 2 Kotamobagu amounted to 93 students. The knowledge of sanitation hygiene is based on the value obtained in the subjects applying the Occupational Safety and Health and Hygiene Sanitation that students gain in grade 10 relating to sanitary hygiene knowledge variables. Observation sheet application of sanitary hygiene six variables used to measure food sanitation hygiene through the checklist. Further data collected were analyzed by descriptive technique and multivariate and bivariate analysis. To determine the significance relationship between independent and dependent variables using non-parametric statistical test of chisquare. 3. Results The data collection of Sanitation Hygiene Knowledge was done by taking data of Occupational Health and Safety and Hygiene Sanitation learning results obtained by students during the first semester of the first grade. The score obtained are from mid semester exam score, daily assignments score, Student attendance in class, Occupational Health and Safety practice score and final semester examination score. This value was obtained from Occupational Health and Safety and Hygiene Sanitation subject teacher. The aforementioned data was obtained using observation sheets and the assessment was done with direct observation as the students practiced in the school production unit Univariate Description Based on the results of the sanitation hygiene knowledge description in the Table, it obtained 5 respondents included in the low category, 62 respondents included in the average category, and 22 respondents included in the high category. Based on the results of the description of Table 5, it can be concluded that most knowledge of hygiene sanitation of respondents included in the average category of 73.3% Frequency Percent Valid Percent Cumulative Percent Valid Low 9 9,7 9,7 9,7 Average 62 66,7 66,7 76,3 High 22 23,7 23, Total Table 1: Sanitation Hygiene Knowledge Description Source: Processed Research Data (2017) The description results on sanitation hygiene implementation obtained 9 students in low category, 62 students in average category, 22 students in high category Implementation of Sanitation Hygiene Principles on Sanitation Hygiene Knowledge Sanitation Hygiene Implementation Total Low Average High Sanitation Hygiene Knowledge Low Count % of Total 4,3% 2.2% 3.2% 9,7% Average Count % of Total 14.0% 31.2% 21,5% 66.7% High Count % of Total 2.2% 5.4% 16,1% 23,7% Total Count % of Total 20.4% 38.7% 40.9% 100.0% Table 2: The Implementation of Sanitation Hygiene on Sanitation Hygiene Knowledge Description Source: Processed Research Data (2017) The result of bivariate description of Table 2 indicated that 13 respondents with low sanitation hygiene principle possess average sanitation knowledge (14.0%), 29 respondents with average level of principle of sanitation hygiene also possess average sanitation knowledge (31.2%), and respondents with high sanitation hygiene as much as 20 respondents possess average knowledge on sanitation hygiene (21,5%). Based on the result, it can be concluded that the implementation of sanitation hygiene principle toward sanitation knowledge mostly in average category is 66,7%. 133 Vol 5 Issue 7 July, 2017

4 Value df Asymp. Sig. (2-sided) Pearson Chi-Square a Likelihood Ratio Linear-by-Linear Association N of Valid Cases 93 Table 3: Chi-Square Testing of the Implementation of Sanitation Hygiene on Sanitation Hygiene Knowledge Description Source: Processed Research Data (2017) The result of chi-square testing between the application of the principles of sanitary hygiene of the sanitary hygiene knowledge obtained a count chi square (12.326) is higher than chi square table with 4 independent degree (9.488) or the significance value (0.015) is less than alpha (0.050) so that there is a significant relationship between sanitary hygiene principles to sanitary hygiene knowledge. Based on the test results in Table 3, it can be argued that there is a significant relationship between the implementation of hygiene sanitation principle with knowledge of sanitation hygiene, since 0,015 <0, Hypotheses Testing The test results obtained by the implementation of the principles of hygiene sanitation on the school environment, the chi square count (12.326) is smaller than the Chi Square table with 4 independent degree (9.488) or the significance value (0.015) is less than alpha (0.050). This shows that 0.05 (0.015 <0.050) means that there is a significant relationship between the implementation of hygiene sanitation principle to sanitation knowledge, thus the hypothesis that there is influence of the application of hygiene sanitation principle to sanitation knowledge is acceptable. The results of this study are supported by research from Jeanu and Golet (2014) indicating that there is a significant positive correlation between the level of knowledge and practice of food handlers (rs = 0.681, p <0.001) in Southern Romania. The results of the Devan et al (2017) revealed that the level of knowledge of food safety is high (85.06%), and food safety practices in the aboveaverage (62.28%), so that a significant level of knowledge of food safety with food safety practices Pengaruh Pengetahuan Hygiene Sanitasi dengan Penerapan Hygiene Sanitasi The findings of this study indicate that the magnitude or effect of sanitation hygiene knowledge on implementing sanitation hygiene principle in the school production unit is The knowledge of sanitation hygiene is a very important part of the learning process and the basis of the productive subjects in Vocational High School. According to Bloom, quoted by Rumini et al (1995) that can be interpreted by the cognitive knowledge, therefore knowledge or cognitive domain is involved in the formation of a person's behaviour or actions. The research that supports the results of this study as proposed by Avrilinda and Kristiastuti (2016) indicates that there is a positive influence between knowledge on hygiene behaviour in cafeteria SMA Muhammadiyah 2 Surabaya. The results of research of Devan et al (2017) reveal that the level of knowledge of food safety is high (85.06%), and food safety practices in the above-average (62.28%), so that a significant level of knowledge of food safety with food safety practices. Furthermore, the research results of Mohd Halim et al, (2015) states that the knowledge, attitude and practice effects are specifically recognized as contributing to positively affect the future performance of a chef. While the results of research from Faridah (2016) indicates that knowledge is needed to improve the knowledge of food operators, personal hygiene and hygiene practices on food safety for consumers. The results of the study are also done by Larissa, et al (2017) show that 88.0% of employees have the knowledge, attitudes and practices in accordance with personal hygiene, but does not show a significant relationship between knowledge, attitudes and practices carried out by food handlers. The findings discovered by Javar et al (2017) show that the knowledge and practice have important implications for developing appropriate and continuous programs on food safety in Iran concerned with food, personal hygiene, cleaning procedures, preparing the right foods, prevention of cross-contamination and storage food. The results of the July et al (2017) show that most of the food handlers at the National School Nutrition Program (NSNP) lack of knowledge, awareness and attitudes in many important aspects of safety hazards microbial food in Mpumalanga of South Africa, while research from Jeanu and Golet (2014) shows that there is a significant positive correlation between the level of knowledge and practice of food handlers (rs = 0.681, p <0.001) in Southern Romania. The results discovered by Barbara et al (2015) show that the score of food hygiene knowledge is varied across demographic factors such as gender and education, as it provides a way to more decisive interventions on the health knowledge of food with a target of people who need it. Furthermore, the findings of Berta et al (2016) argue that the need to increase knowledge about the functioning of the food to change attitudes and increase consumption Based on the above-mentioned results research, it is shown that sanitation hygiene knowledge is very important in the cullinary art circumstance or food, because it is in direct contact with food to be consumed by human, which can provide health insurance or can give effect of disease if the application of food sanitation hygiene does not match with sanitary hygiene principles. The selection of food is related to the amount of food needed, in this case for the category of school production units is still very limited for the required materials per day, they do not buy in large quantities especially for raw materials such as vegetables, fresh fish and fresh spices. The selection of food is only purchased every day according to the menu for one day. 134 Vol 5 Issue 7 July, 2017

5 The storage of food in schools remains very limited, particularly for food that is durable, since schools do not have a suitable storage food which meets safety standards. Therefore, they do not store fresh food such as meat, fresh fish and fresh vegetables, because they only buy enough for preparation per day, because they do not have feasible storage. Food processing, generally has good food processing places, but only limited to food which is routinely consumed in daily such as midal, soup noodles, Manado porridge, yellow rice, mixed rice, to be consumed by teachers, students and employees in the school during the break time. However, schools also practice a special food if there are orders in the form of catering, birthday and others. The storage of cooked food is less implemented because the facilities of cooking remains unfulfilled, and also no food will be stored, because students hope that their production of food to be sold and it has no remaining food left (not sold), because such types of food do not need to be stored. The transportation of food is done from the kitchen or food processing to the table where the preparations are then brought to the customer to serve and consumed. This does not require heavy equipment, except to transport food catering out of school to be brought to the place of the party or celebration, meeting or to the place of the execution of other celebrations. Food presentation is a major concern of consumers because with the attractive food presentation, consumers tend to come back to buy food or eat at the place. Food presentation that do not provide satisfaction to the consumer will have an impact on the food business. An attractive and clean presentation will provide satisfaction for the consumer. The results supporting the findings of this research is the study of Faridah et al (2016) which state that in order to prevent infectious diseases through food, food business owners need to access and improve operator knowledge, personal cleanliness and hygiene practices in food safety to consumers. This is in line with research findings by Dima et al (2015) which show that respondents who have limited knowledge about some aspects of food safety in practice associated with the temperature and cross-contamination can pose a health risk to consumers. The results of Rebecca et al (2017) confirm that the practice of maintaining food can help prevent contamination, and it is cheaper and better to prevent the occurrence than to deal with disease outbreaks from foodborne diseases. The results of the Andrej et al (2017) state food safety practices are organized and implemented by the food industry, and can help educators, policy makers and food business operators in an effort to develop more effective educational programs contributing to food security. Pursuant to the data analysis and discussion on the research findings above, it is argued that the implementation of sanitation hygiene in school production unit is conducted in accordance with the knowledge of sanitation hygiene obtained before. 4. Conclusion The implementation of the sanitation hygiene principles has a significant relationship to the high knowledge of sanitation hygiene. Based on the results obtained, it can be concluded that the hypothesis of research that states the implementation of sanitation hygiene is significantly related to sanitation knowledge is acceptable. The subject is given in the 10th grade, and the implementation of the practice is carried out in the 11th grade. It may cause the student forget the subjects obtained in the previous class, because the time interval for the subject dealing with the implementation of sanitation hygiene in the school production unit based on previously acquired knowledge. 5. Suggestions 1. For students, even though the result of this study confirms that there is a significant relation on the implementation of sanitation hygiene, the level remains average (68.8%). Therefore, it is important to improve the implementation among the students during the practice in the workshop to make the process and implementation well-conducted. The students are required to enable his or her commitment to improve the knowledge in order to make them be able to implement the sanitation principle and knowledge in real word and professional circumstance. 2. For teachers, it is imperative to be more active in improving the training related to the improvement of sanitation hygiene to be transferred to students, so that students will still have knowledge and sanitation hygiene attitude through learning in school, thus creating graduates who have qualities, can be competitive, professional to be ready for work. 3. For future research related to sanitation hygiene, unfortunately, the research regarding this issue remains limited. Thus, it is important to widen the research and analysis regarding this issue. 4. It is necessary to improve the implementation of hygiene sanitation practice principle because it is related to food to be consumed by people and directly related to human health. 6. References i. Andrej Ovca, Mojca Jevšnik & Peter Raspor Future Professional Food Handlers Perspectives Towards Food Safety. British Food Journal, Vol. 119 Iss 2 pp ii. Astini Handayani, K. Tresna Adhi dan Dyah Pradnyaparamita Duarsa. 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