Taste, Price, Hygiene and Cleanliness Related to the Selection of Sari Laut Restaurants
Jumakil Jumakil, Virda Yanti, Harleli Harleli, Fithria Fithria
Abstract
Background: Sari Laut food stalls are one of the food stalls that thrive in Kendari City and is also widely visited by the people of Kendari City and are one of the dining options. Objective: The purpose of this study is to determine what factors influence the selection of Sari Laut in Kendari City. Methods: This type of research is quantitative with a cross-sectional study design. This research was conducted in Mandonga Subdistrict, Poasia Subdistrict, Baruga Subdistrict, Kambu Subdistrict, Kadia Subdistrict, and West Kendari Subdistrict. The population of this research is 56 Sari Laut. The sample is 112 respondents of buyers at Sari Laut. Results: there was a significant relationship between the taste of food (ρValue = 0.004) and the price of food (ρValue = 0.023) with the selection of a place to eat seafood. There is no significant relationship between personal hygiene (ρValue = 0.091), cleanliness of eating places (ρValue = 0.402), and cleanliness of cutlery and cooking utensils (ρValue = 1,000) with the selection of a place to eat seafood. Conclusion: factors related to the choice of Sari Laut stalls, namely the taste of food and the price of food.
Downloads
References
Ahmad, N., Isworo, A., Indriani, C., Studi, P., Masyarakat, K., Tinggi, S., Kesehatan, I., Achmad, J., Cimahi, Y., Kesehatan, P., Kesehatan, K., Indonesia, R., Utara, K., Utara, M., Magelang, K., Mada, U. G., Utara, S., Sleman, K., & Yogyakarta, D. I. (2018). Kejadian Luar Biasa Keracunan “Cumi-Cumian” di Sekolah Dasar Negeri 1 Trasan Bandongan Kabupaten Magelang. Media Ilmu Kesehatan, 7(2), 131–136.
Alberts, H. J. E. M., Thewissen, R., & Raes, L. (2012). Dealing with Problematic Eating Behaviour. The Effects of a Mindfulness-based Intervention on Eating Hehaviour, Food Cravings, Dichotomous Thinking and Body Image concern. Appetite, 58(3), 847–851. https://doi.org/10.1016/j.appet.2012.01.009
Apaolaza, V., & Lópeza, C. M. (2018). Eat organic – Feel good? The relationship between organic food consumption, health concern and subjective wellbeing. Elsevier, 63(January), 51–62.
BPOM. (2016). Data Keracuanan Akibat Makanan di Indonesia Tahun 2016. BPOM RI.
Curatman, A., & Hermansyah. (2015). Membangun Kepuasan Konsumen Melalui Kewajaran Harga dan Merek Pribadi ( Survey pada Konsumen Giant Kota Cirebon ). Jurnal Logika, XIV(2), 42–49.
Drummond, K. E., & Brefere, B. M. (2010). Nutrition for Foodservice and Culinary Professional’s (Seventh Ed). John Wiley &Sons, Inc.
Farrah, & Agustin, E. (2018). Penerapan S.O.P Hygiene dan Sanitasi Teknik Pengolahan Makanan di Kitchen Restauran Burger King Jakarta. Jurnal Hospitality dan Pariwisata, 4(1), 49–59.
Fatmawati, S., Rosidi, A., & Handarsari, E. (2013). Perilaku Higiene Pengolah Makanan Berdasarkan Pengetahuan Tentang Higiene Mengolah Makanan dalam Penyelenggaraan Makanan di Pusat Pendidikan dan Latihan Olahraga Pelajar Jawa Tengah. Jurnal Pangan dan Gizi, 4(8), 115537. https://doi.org/10.26714/jpg.4.2.2013.
Fitriana, I. N., Damayanti, A. Y., Sari, D. D., & Darni, J. (2018). Hubungan Pengetahuan Pekerja Dapur terhadap Perilaku Penyimpanan dan Pengolahan Bahan Makanan (Relationship. Journal of Islamic Nutrition, 1(1), 1–8.
Haderiah, & Ramadhani, F. (2018). Hubungan Higiene Sanitasi dengan Keberadaan Telur Cacing pada Lalapan Kubis di Warung Makan Sari Laut Sepanjang Jalan Perintis Kemerdekaan Kota Makassar. Jurnal Sulolipu : Media Komunikasi Sivitas Akademika dan Masyarakat, 18(2), 166.
Herman, & Lau, S. H. A. (2020). Risk Factors for Dyspepsia. Jurnal Ilmiah Kesehatan Sandi Husada, 9(2), 1094–1100.
Hutasoit, D. P. (2020). Effect of Food Sanitation and Escherichia coli Bacteria Contamination on Diarrhea. Jurnal Ilmiah Kesehatan Sandi Husada, 9(2), 779–786.
Jumriati, J. (2016). Analisis Penerapan Etika Bisnis Islam Pada Kegiatan Produksi di Warung Makan Sari Laut Mas Rizki. Universitas Islam Negeri Alauddin Makassar.
Marga, M. P. (2020). The Personal Hygiene Impact on the Incidence of Scabies. Jurnal Ilmiah Kesehatan Sandi Husada, 9(2), 773–778.
Michael Dwi Cahyono, Karimuna, S. R., & Jumakil. (2017). Persebaran Higiene Sanitasi Pedagang Sari Laut di Kota Kendari Dengan Pendekatan Sistem Informasi Geografis Tahun 2018. Jurnal Ilmiah Mahasiswa Kesehatan Masyarakat, 2(6), 1–10.
Ramadhani, F. (2019). Hubungan Higiene Sanitasi Dengan Keberadaan Telur Cacing Pada Lalapan Kubis Di Warung Makan Sari Laut Sepanjang Jalan Perintis Kemerdekaan Kota Makassar. Sulolipu: Media Komunikasi Sivitas Akademika dan Masyarakat, 18(2), 166–171.
Riandi, A. N., Rahayu, W. P., & Nurjanah, S. (2020). Hubungan Antara Tingkat Pendidikan dan Pendapatan Karyawan dengan Pengetahuan dan Sikap Keamanan Pangannya pada Tempat Makan di DKI Jakarta. Jurnal Ilmu Pertanian Indonesia, 26(1), 50–59. https://doi.org/10.18343/jipi.26.1.50
Syafirah, S., & Andrias, D. R. (2012). Higiene Penjamah Makanan dan Sanitasi Kantin Sekolah Dasar Negeri di Kecamatan Mulyorejo, Surabaya. Media Gizi Indonesia, 10(2), 111–116.
Waldman, K. B., & Kerr, J. M. (2018). Does Safety Information Influence Consumers’ Preferences for Controversial Food Products? Food Quality and Preference, 64, 56–65. https://doi.org/10.1016/j.foodqual.2017.10.013
WHO. (2005). Penyakit Bawaan Makanan Fokus Pendidikan Kesehatan (Foodborne Disease : a Fokus for Health Education) (P. Widyastuti (ed.)). Buku Kedokteran EGC
3.png){kind=logo}
