HUBUNGAN HIGIENE SANITASI, SUMBER AIR MINUM DENGAN KUALITAS BAKTERIOLGI AIR MINUM DI KEDAI KOPI
Authors: Fajar Fajar , Dewi Fitri Sari , Dalimunthe Minara Kenly Melda 
Published: July 2022

Air minum di kedai kopi harus memenuhi syarat namun masih ada higiene sanitasi kedai kopi tidak layak, beragam jenis sumber air minum belum dilakukan pemeriksaan kualitas bakteriologi. Tujuan penelitian mengetahui higiene sanitasi, sumber air minum yang digunakan, kualitas air minum, hubungan higiene sanitasi dan sumber air minum dengan kualitas bakteriologi air minum di kedai kopi. Metodologi penelitian kuantitatif pendekatan cross sectional study. Instrumen berupa checklist. Populasi 35 kedai kopi dan sampel 35 kedai kopi di wilayah kerja Puskesmas Mekar Baru . Variabel bebas higiene sanitasi dan sumber air minum, variabel terikat kualitas bakteriologi air minum. Data primer meliputi observasi dan wawancara uji kualitas bakteriologi air dengan Compack Dry EC. Data sekunder meliputi Puskesmas, Dinkes Kota, Provinsi serta uji kepustakaan. Analisa data dengan uji chi square. Hasil tidak ada hubungan higiene sanitasi dengan kualitas bakteriologi air minum yang digunakan di kedai kopi p value 0,132 > dari ά 0,05 dan tidak ada hubungan sumber air minum dengan kualitas bakteriologi air minum yang digunakan di kedai kopi nilai p value = 0,694 > ά 0,05 maka H0 diterima. Saran berupa Kegiatan pengawasan, pembinaan, dan pemeriksaan kesehatan secara rutin terhadap penjamah dan pengelola kedai kopi serta dijadikan referensi penelitian selanjutnya.Kata Kunci: Higiene; sanitasi; air minum; bakteriologiAbstractDrinking water in coffee shops must meet the requirements but there is still inadequate sanitation and hygiene in coffee shops, various types of drinking water sources have not been tested for bacteriological quality. The purpose of the study was to determine the sanitation hygiene, the source of drinking water used, the quality of drinking water, the relationship between sanitation hygiene and drinking water sources with the bacteriological quality of drinking water in coffee shops. The quantitative research methodology is a cross sectional study approach. The instrument is a checklist. The population is 35 coffee shops and a sample of 35 coffee shops in the working area of the Mekar Baru Health Center. The independent variables are sanitation hygiene and drinking water sources, the dependent variable is the bacteriological quality of drinking water. Primary data includes observations and interviews of water bacteriological quality test with Compack Dry EC. Secondary data includes Puskesmas, City, Provincial Health Office and library testing. Data analysis with chi square test. The results showed that there was no relationship between sanitation hygiene and the bacteriological quality of drinking water used in coffee shops p value 0.132 > from 0.05 and there was no relationship between drinking water sources and the bacteriological quality of drinking water used in coffee shops p value = 0.694 > 0 .05 then H0 is accepted. Suggestions in the form of monitoring activities, coaching, and routine health checks for coffee shop handlers and managers and are used as references for further research.Keywords: Hygiene; sanitation; drinking water; bacteriological