Skip to content
PENUNTUT ILMU
Dr. Abdullaah Jalil
40 Hadith (13)

Academic Advisory, Supervision and Review

Academic Courses

ASWJ

Awards

Books (40)

Chapter in Books

Conferences & Workshops – Participant/ Moderator

Conferences – Presenter/ Author/ Co-Author

Consultation

Courses & Workshops – Trainer/ Member

Educational Background

Fiqh Muamalat

Hak Cipta

Halal

Home

Islamic Banking and Finance

Journals

Kuliah & Kursus Agama – Pengajar/ Pembentang

Laws and Regulations

Mirath & Fara’id

Mutun Ilmiyyah

News Paper / Magazines

PCVE (Deradicalization and Rehabilitation)

Penyelidik IMARAH

Policy / Industry

Q & A

References & Links

Research

Risalah Penuntut Ilmu (RPI)

Selected Fatwa

Services/ Modules Offered

Shariah Compliance and Governance

Takaful

Talaqqi

Waqf

Zakat

Zikrullah and Supplications

About

Blog
Author: Penuntut Ilmu
Sembang Kari
March 21, 2021
Penuntut Ilmu
Leave a comment
SEMBANG KARI
Kritik ulama’ berapi-api,
Bid’ahkan sana kafirkan sini,
Bertambah ego dan takabbur diri,
Rupanya hanya sembang kari.
Talaqqi ilmu dipandang sepi,
Ulama’ muktabar tak dikenali,
Kitab muktamad ditolak ke tepi,
Hanya pandai sembang kari.
Belajar agama dua tiga kali,
Dah rasa diri seperti mufti,
Dakwa hanya nak ikut Nabi,
Hakikatnya hanya sembang kari.
Jauhilah sikap dan perangai Takfiri,
Tajsim dan Tashbih juga Tabdi’i,
Sibukkan perbaiki diri sendiri,
Tinggalkanlah sikap sembang kari.
PENUNTUT ILMU 😎
Konvensyen Memperkukuhkan Pemikiran Ahli Sunnah Wal Jama’ah (ASWJ)
August 27, 2020
Penuntut Ilmu
Leave a comment
Link Pembentangan
Fiqh Muamalat | 01.09.2019
July 9, 2020
Penuntut Ilmu
Leave a comment
Kuliah Subuh
Tarikh: 1 September 2019
Masjid Al-Hasanah, Bangi
Buku “Menjawab Persoalan Agama: Konsep al-Tark dan Perkara Baru dan Baik dari Perspektif Shariat” (2013)
May 29, 2020
Penuntut Ilmu
Leave a comment
Abdullaah Jalil. (2013). Menjawab Persoalan Agama: Konsep al-Tark dan Perkara Baru dan Baik dari Perspektif Shariat. Nilai: Wisdom Publication.
Muat turun PDF di
SINI
“Ramadan Karim”
April 24, 2020April 24, 2020
Penuntut Ilmu
Leave a comment
[Boleh atau tidak menyebut “Ramadan Karim”]
Isu/Permasalahan:
Telah tersebar satu video yang menyatakan bahawa “Tidak Boleh” menyebut sifat Karim pada bulan Ramadan.
Jawapan ringkasnya:
Pusat Fatwa Jordan (Da’irat al-Ifta’ al-‘Amm al-Urduniyyah) telah menjawab isu ini.
Berikut adalah nas dan terjemahannya.
ينبغي للمسلم إظهار فرحته بالمناسبات الدينية، وبقدوم مواسم الخير والبركة كشهر رمضان المبارك، بل في ذلك ما يدل على انتمائه لهذا الدين الحنيف والاعتزاز به، قال تعالى: قُلْ بِفَضْلِ اللَّهِ وَبِرَحْمَتِهِ فَبِذَلِكَ فَلْيَفْرَحُوا هُوَ خَيْرٌ مِمَّا يَجْمَعُونَ يونس/58.
Hendaklah seseorang Muslim itu menzahirkan kegembiraannya pada waktu munasabah-munasabah keagamaan Islam, juga pada waktu datangnya musim-musim kebaikan dan barakah seperti bulan Ramadan al-Mubarak. Bahkan pada penzahiran [kegembiraan] itu terdapat [bukti] yang menunjukkan betapa dia menyandarkan dirinya/menisbahkan dirinya kepada agama [Islam] yang lurus ini dan dia berbangga dengannya.
Allah SWT berfirman: Katakanlah (wahai Muhammad), dengan limpah kurnia Allah dan kasih sayangNya, maka hendaknya mereka bersukacita, kerana ia lebih baik daripada apa yang mereka himpunkan (dari segala benda dan perkara yang tidak kekal)” (Yunus:58)
ومن ذلك تهنئة الناس بعضهم بعضاً بشهر رمضان واستعمال عبارة “رمضان كريم”؛ إذ لم يرد ما ينهى عن ذلك، كما يجوز إطلاق صفة الكرم على رمضان لما فيه من تفضّل الله تعالى على عباده في هذا الشهر العظيم من الخير والبركة ومضاعفة الأجر، ونسبة الشيء إلى سببه جائزة، ومن ذلك تعليق الزينة والأنوار والأهلة والفوانيس وغيرها، مما يدخل الفرح والسرور إلى النفوس.
Dan di antaranya ialah mengucapkan tahniah kepada orang ramai, sesama mereka, dengan [kedatangan] bulan Ramadan, dan dengan PENGGUNANAN ibarat “RAMADAN KARIM”, kerana tidak ada larangan yang datang [dari Shariat] bagi melarang perkara tersebut.
Begitu juga, HARUS untuk menggunakan/meletakkan sifat AL-KARAM (Mulia) bagi bulan Ramadan kerana padanya terdapat limpah kurnia Allah Ta’ala kepada para hambaNya di dalam bulan yang sangat mulia ini daripada [pelbagai bentuk] kebaikan dan keberkatan serta pahala yang digandakan.
Dan penisbahan sesuatu perkara kepada sebabnya adalah harus [seperti Menisbahkan kemuliaan kepada Ramadan kerana kemuliaan limpah kurnia Allah padanya].
Dan di antaranya (penzahiran kegembiran dengan kedatangan musim kebaikan seperti Ramadan), ialah menggantungkan perhiasan, lampu-lampu, imej anak bulan, pelita dan seumpamanya, yang memasukkan kegembiraan dan kebahagian ke dalam jiwa-jiwa [umat Islam].
Boleh rujuk kenyataan Pusat Fatwa Jordan di sini:
“Penuntut Ilmu”
Shariah Town Hall
August 9, 2018August 9, 2018
Penuntut Ilmu
Leave a comment
Shariah Town Hall di Bank Rakyat sebentar tadi.
Alhamdulillah, satu initiatif yang sangat baik oleh pihak pengurusan Bank Rakyat dalam membudayakan Kepatuhan Shariah dan meningkatkan kefahaman staf Bank Rakyat tentang Tadbir Urus Shariah dan perkara berkaitan.
Alhamdulillah.
Bicara Pengurusan Perbankan Islam dan Takaful
April 20, 2017
Penuntut Ilmu
Leave a comment
Tutorial – Saving Accounts
March 7, 2017
Penuntut Ilmu
Leave a comment
Kuliah Fiqh Muamalat – Wadiah
March 7, 2017
Penuntut Ilmu
Leave a comment
Bengkel Penyelidikan FRGS, Cyberjaya
December 18, 2016
Penuntut Ilmu
Leave a comment
Posts navigation
Older posts
Blog at WordPress.com.
PENUNTUT ILMU
Blog at WordPress.com.
Follow

Following

PENUNTUT ILMU

Join 37 other followers

												Sign me up

Already have a WordPress.com account?
Log in now.
PENUNTUT ILMU

Customize

Follow

Following

Sign up

Log in

Report this content

View site in Reader

Manage subscriptions

Collapse this bar


Skip to content
PENUNTUT ILMU
Dr. Abdullaah Jalil
40 Hadith (13)

Academic Advisory, Supervision and Review

Academic Courses

ASWJ

Awards

Books (40)

Chapter in Books

Conferences & Workshops – Participant/ Moderator

Conferences – Presenter/ Author/ Co-Author

Consultation

Courses & Workshops – Trainer/ Member

Educational Background

Fiqh Muamalat

Hak Cipta

Halal

Home

Islamic Banking and Finance

Journals

Kuliah & Kursus Agama – Pengajar/ Pembentang

Laws and Regulations

Mirath & Fara’id

Mutun Ilmiyyah

News Paper / Magazines

PCVE (Deradicalization and Rehabilitation)

Penyelidik IMARAH

Policy / Industry

Q & A

References & Links

Research

Risalah Penuntut Ilmu (RPI)

Selected Fatwa

Services/ Modules Offered

Shariah Compliance and Governance

Takaful

Talaqqi

Waqf

Zakat

Zikrullah and Supplications

About

Blog
Sembang Kari
March 21, 2021
Penuntut Ilmu
Leave a comment
SEMBANG KARI
Kritik ulama’ berapi-api,
Bid’ahkan sana kafirkan sini,
Bertambah ego dan takabbur diri,
Rupanya hanya sembang kari.
Talaqqi ilmu dipandang sepi,
Ulama’ muktabar tak dikenali,
Kitab muktamad ditolak ke tepi,
Hanya pandai sembang kari.
Belajar agama dua tiga kali,
Dah rasa diri seperti mufti,
Dakwa hanya nak ikut Nabi,
Hakikatnya hanya sembang kari.
Jauhilah sikap dan perangai Takfiri,
Tajsim dan Tashbih juga Tabdi’i,
Sibukkan perbaiki diri sendiri,
Tinggalkanlah sikap sembang kari.
PENUNTUT ILMU 😎
Konvensyen Memperkukuhkan Pemikiran Ahli Sunnah Wal Jama’ah (ASWJ)
August 27, 2020
Penuntut Ilmu
Leave a comment
Link Pembentangan
Fiqh Muamalat | 01.09.2019
July 9, 2020
Penuntut Ilmu
Leave a comment
Kuliah Subuh
Tarikh: 1 September 2019
Masjid Al-Hasanah, Bangi
Buku “Menjawab Persoalan Agama: Konsep al-Tark dan Perkara Baru dan Baik dari Perspektif Shariat” (2013)
May 29, 2020
Penuntut Ilmu
Leave a comment
Abdullaah Jalil. (2013). Menjawab Persoalan Agama: Konsep al-Tark dan Perkara Baru dan Baik dari Perspektif Shariat. Nilai: Wisdom Publication.
Muat turun PDF di
SINI
“Ramadan Karim”
April 24, 2020April 24, 2020
Penuntut Ilmu
Leave a comment
[Boleh atau tidak menyebut “Ramadan Karim”]
Isu/Permasalahan:
Telah tersebar satu video yang menyatakan bahawa “Tidak Boleh” menyebut sifat Karim pada bulan Ramadan.
Jawapan ringkasnya:
Pusat Fatwa Jordan (Da’irat al-Ifta’ al-‘Amm al-Urduniyyah) telah menjawab isu ini.
Berikut adalah nas dan terjemahannya.
ينبغي للمسلم إظهار فرحته بالمناسبات الدينية، وبقدوم مواسم الخير والبركة كشهر رمضان المبارك، بل في ذلك ما يدل على انتمائه لهذا الدين الحنيف والاعتزاز به، قال تعالى: قُلْ بِفَضْلِ اللَّهِ وَبِرَحْمَتِهِ فَبِذَلِكَ فَلْيَفْرَحُوا هُوَ خَيْرٌ مِمَّا يَجْمَعُونَ يونس/58.
Hendaklah seseorang Muslim itu menzahirkan kegembiraannya pada waktu munasabah-munasabah keagamaan Islam, juga pada waktu datangnya musim-musim kebaikan dan barakah seperti bulan Ramadan al-Mubarak. Bahkan pada penzahiran [kegembiraan] itu terdapat [bukti] yang menunjukkan betapa dia menyandarkan dirinya/menisbahkan dirinya kepada agama [Islam] yang lurus ini dan dia berbangga dengannya.
Allah SWT berfirman: Katakanlah (wahai Muhammad), dengan limpah kurnia Allah dan kasih sayangNya, maka hendaknya mereka bersukacita, kerana ia lebih baik daripada apa yang mereka himpunkan (dari segala benda dan perkara yang tidak kekal)” (Yunus:58)
ومن ذلك تهنئة الناس بعضهم بعضاً بشهر رمضان واستعمال عبارة “رمضان كريم”؛ إذ لم يرد ما ينهى عن ذلك، كما يجوز إطلاق صفة الكرم على رمضان لما فيه من تفضّل الله تعالى على عباده في هذا الشهر العظيم من الخير والبركة ومضاعفة الأجر، ونسبة الشيء إلى سببه جائزة، ومن ذلك تعليق الزينة والأنوار والأهلة والفوانيس وغيرها، مما يدخل الفرح والسرور إلى النفوس.
Dan di antaranya ialah mengucapkan tahniah kepada orang ramai, sesama mereka, dengan [kedatangan] bulan Ramadan, dan dengan PENGGUNANAN ibarat “RAMADAN KARIM”, kerana tidak ada larangan yang datang [dari Shariat] bagi melarang perkara tersebut.
Begitu juga, HARUS untuk menggunakan/meletakkan sifat AL-KARAM (Mulia) bagi bulan Ramadan kerana padanya terdapat limpah kurnia Allah Ta’ala kepada para hambaNya di dalam bulan yang sangat mulia ini daripada [pelbagai bentuk] kebaikan dan keberkatan serta pahala yang digandakan.
Dan penisbahan sesuatu perkara kepada sebabnya adalah harus [seperti Menisbahkan kemuliaan kepada Ramadan kerana kemuliaan limpah kurnia Allah padanya].
Dan di antaranya (penzahiran kegembiran dengan kedatangan musim kebaikan seperti Ramadan), ialah menggantungkan perhiasan, lampu-lampu, imej anak bulan, pelita dan seumpamanya, yang memasukkan kegembiraan dan kebahagian ke dalam jiwa-jiwa [umat Islam].
Boleh rujuk kenyataan Pusat Fatwa Jordan di sini:
“Penuntut Ilmu”
Shariah Town Hall
August 9, 2018August 9, 2018
Penuntut Ilmu
Leave a comment
Shariah Town Hall di Bank Rakyat sebentar tadi.
Alhamdulillah, satu initiatif yang sangat baik oleh pihak pengurusan Bank Rakyat dalam membudayakan Kepatuhan Shariah dan meningkatkan kefahaman staf Bank Rakyat tentang Tadbir Urus Shariah dan perkara berkaitan.
Alhamdulillah.
Bicara Pengurusan Perbankan Islam dan Takaful
April 20, 2017
Penuntut Ilmu
Leave a comment
Tutorial – Saving Accounts
March 7, 2017
Penuntut Ilmu
Leave a comment
Kuliah Fiqh Muamalat – Wadiah
March 7, 2017
Penuntut Ilmu
Leave a comment
Bengkel Penyelidikan FRGS, Cyberjaya
December 18, 2016
Penuntut Ilmu
Leave a comment
Posts navigation
Older posts
Blog at WordPress.com.
PENUNTUT ILMU
Blog at WordPress.com.
Follow

Following

PENUNTUT ILMU

Join 37 other followers

												Sign me up

Already have a WordPress.com account?
Log in now.
PENUNTUT ILMU

Customize

Follow

Following

Sign up

Log in

Report this content

View site in Reader

Manage subscriptions

Collapse this bar


Skip to content
PENUNTUT ILMU
Dr. Abdullaah Jalil
40 Hadith (13)

Academic Advisory, Supervision and Review

Academic Courses

ASWJ

Awards

Books (40)

Chapter in Books

Conferences & Workshops – Participant/ Moderator

Conferences – Presenter/ Author/ Co-Author

Consultation

Courses & Workshops – Trainer/ Member

Educational Background

Fiqh Muamalat

Hak Cipta

Halal

Home

Islamic Banking and Finance

Journals

Kuliah & Kursus Agama – Pengajar/ Pembentang

Laws and Regulations

Mirath & Fara’id

Mutun Ilmiyyah

News Paper / Magazines

PCVE (Deradicalization and Rehabilitation)

Penyelidik IMARAH

Policy / Industry

Q & A

References & Links

Research

Risalah Penuntut Ilmu (RPI)

Selected Fatwa

Services/ Modules Offered

Shariah Compliance and Governance

Takaful

Talaqqi

Waqf

Zakat

Zikrullah and Supplications

About

Blog
Sembang Kari
March 21, 2021
Penuntut Ilmu
SEMBANG KARI
Kritik ulama’ berapi-api,
Bid’ahkan sana kafirkan sini,
Bertambah ego dan takabbur diri,
Rupanya hanya sembang kari.
Talaqqi ilmu dipandang sepi,
Ulama’ muktabar tak dikenali,
Kitab muktamad ditolak ke tepi,
Hanya pandai sembang kari.
Belajar agama dua tiga kali,
Dah rasa diri seperti mufti,
Dakwa hanya nak ikut Nabi,
Hakikatnya hanya sembang kari.
Jauhilah sikap dan perangai Takfiri,
Tajsim dan Tashbih juga Tabdi’i,
Sibukkan perbaiki diri sendiri,
Tinggalkanlah sikap sembang kari.
PENUNTUT ILMU 😎
Share this:
Twitter

Facebook
Like this:
Related
Uncategorized
Published by Penuntut Ilmu
Seniour Lecturer, USIM
View all posts by Penuntut Ilmu
Post navigation
‹ PreviousKonvensyen Memperkukuhkan Pemikiran Ahli Sunnah Wal Jama’ah (ASWJ)
Leave a Reply
Cancel reply
Blog at WordPress.com.
Comment

Follow

Following

PENUNTUT ILMU

Join 37 other followers

												Sign me up

Already have a WordPress.com account?
Log in now.
PENUNTUT ILMU

Customize

Follow

Following

Sign up

Log in

Copy shortlink

Report this content

View post in Reader

Manage subscriptions

Collapse this bar


		Skip to content

				Search for:

UTAMA

PENGENALAN

Sejarah

Objektif

Misi Dan visi

Fungsi

Carta Organisasi

Piagam Pelanggan

Pencapaian Piagam Pelanggan

PENGURUSAN

Mufti Selangor

Pengurusan Tertinggi

Pelantikan Pegawai

Majlis Mesyuarat Kerajaan Negeri Selangor

Pengiktirafan MS ISO

Bahagian

Bahagian Fatwa

Bahagian Falak

Bahagian Maktabah

Bahagian Khidmat Pengurusan

PERKHIDMATAN

Dari Meja Mufti

Soal Jawab Agama

Fatwa Selangor

Permohonan Arah Kiblat

Jadual Waktu Solat

Lawatan Balai Cerap Selangor

Taudhih Al-Hukmi

Taudhih Al-Falak

Data Cerapan Hilal

Laporan Cerapan Hilal

Berita

Penerbitan

Risalah Falak

Buletin At-Taqwa

Garis Panduan

Buku

Falak

Fatwa

Kitab Matla’ Al-Badrain

Poster/Pamphlet

WARGA JMNS

E-mel

Portal iSPEKS

Sistem iSPEKS

Pelan Strategik JMNS

Dasar Keselamatan ICT

Sistem Taudhih Al-Ahkam

Sistem HRMIS

Perpustakaan Jabatan

DIREKTORI

					Main Menu

Utama

PENGENALAN
Menu Toggle

Sejarah

Objektif

Misi Dan visi

Fungsi

Carta Organisasi

Piagam Pelanggan
Menu Toggle

Pencapaian Piagam Pelanggan 2023

PENGURUSAN
Menu Toggle

Mufti Selangor

Pengurusan Tertinggi

Pelantikan Pegawai

Majlis Mesyuarat Kerajaan Negeri Selangor

Pengiktirafan MS ISO

Bahagian
Menu Toggle

Bahagian Fatwa

Bahagian Falak

Bahagian Maktabah

Bahagian Khidmat Pengurusan

PERKHIDMATAN
Menu Toggle

Dari Meja Mufti

Soal Jawab Agama

Fatwa Selangor

Permohonan Arah Kiblat

Jadual Waktu Solat

Lawatan Balai Cerap Selangor

Taudhih Al-Hukmi

Taudhih Al-Falak

Data Cerapan Hilal

Laporan Cerapan Hilal

Berita

Penerbitan
Menu Toggle

Risalah Falak

Buletin At-Taqwa

Garis Panduan

Buku
Menu Toggle

Fatwa

Kitab Matla’ Al-Badrain

Poster/Pamphlet

WARGA JMNS
Menu Toggle

E-mel

Sistem Taudhih Al-Ahkam

Sistem HRMIS

Sistem iSPEKS

Portal iSPEKS

Pelan Strategik JMNS

Dasar Keselamatan ICT

Perpustakaan Jabatan

DIREKTORI

This page doesn't seem to exist.

			It looks like the link pointing here was faulty. Maybe try searching?

		Search for:

KAJIAN KEPUASAN PELANGGAN

JABATAN MUFTI NEGERI SELANGOR

Tingkat 7 & 8, Menara Utara,
Bangunan Sultan Idris Shah,
40000 Shah Alam, Selangor Darul Ehsan.
Telefon : 03-55143739
Fax : 03-55197584
E-mail :  mail@muftiselangor.gov.my

Pelawat

Jumlah Pengunjung: 2,894

Hakcipta Terpelihara © 2023 Jabatan Mufti Negeri Selangor

			Sesuai dipaparkan menggunakan pelayar Chrome versi terkini dengan resolusi minima 1366x768

Accessibility Toolbar

            close
            Toggle the visibility of the Accessibility Toolbar

                        keyboard
                        Keyboard Navigation

                        visibility_off
                        Disable Animations

                        nights_stay
                        Contrast

                        format_size
                        Increase Text

                        text_fields
                        Decrease Text

                        font_download
                        Readable Font

                        title
                        Mark Titles

                        link
                        Highlight Links & Buttons

Powered with favoriteLove by
Codenroll


 *Corresponding author.

Email: ratihde@apps.ipb.ac.id

eISSN: 2550-2166 / © 2020 The Authors. Published by Rynnye Lyan Resources

  Food Research 4 (4) : 1045 - 1052 (August 2020)
  Journal homepage: http://www.myfoodresearch.com

F
U

L
L

 P
A

P
E

R

Modeling of food safety knowledge, attitude, and behavior characteristics

1Ellinda-Patra, M.W., 2,3*Dewanti-Hariyadi, R. and 2Nurtama, B.

1Food Technology Study Program, Graduate School of Bogor Agricultural University, Bogor, Indonesia

16680
2Department of Food Science and Technology, Bogor Agricultural University, Bogor, Indonesia 16680

3Southeast Asia Food Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural

University, Bogor, Indonesia 16680

Article history:

Received: 9 November 2019

Received in revised form: 14

January 2020

Accepted:  16 January 2020

Available Online: 20 March

2020

Keywords:

Food safety,

Knowledge

Attitude

Behavior,

Structural-equation modeling

DOI:
https://doi.org/10.26656/fr.2017.4(4).375

Abstract

In 2016-2017, foodborne outbreaks in Indonesia were mostly due to foods from

households and street food vendors, indicating that people do not understand and apply

food safety practices properly. In 2015, the government of Indonesia initiated a

community-based food safety empowerment program to increase food safety knowledge,

attitude and behavior of selected communities. Knowledge, attitude, and behavior are

variables which can appropriately be analyzed by multivariate analysis. This study aimed

to determine the characteristics and relationships of food safety knowledge, attitude and

behavior in the intervened communities using the Partial Least Square Structural Equation

Modeling (PLS-SEM) method. The study used purposive method to establish the

respondents and developed a questionnaire to collect the responses. A total of 254

respondents were obtained from 9 urban areas in DKI Jakarta Province. Analysis using

PLS-SEM concluded one statement for knowledge, three statements for attitude, and six

statements for behavior as the statement characteristics for food safety. Results of this

study suggest that knowledge affects food safety attitude and behavior significantly, but

attitude does not influence behavior significantly. These results indicated the need to

improve food safety knowledge in order to improve food safety attitude and behavior of

the communities. However, it is important to realize that the transformation of attitude

into behavior requires other factors such as environmental support and ease of the

application of the principle of food safety.

1. Introduction

Indonesia Food Law Number 18 of 2012 states that

food safety is a major aspect that has to be fulfilled in

foods consumed by the public. Consumption of unsafe

foods can cause food poisoning. In 2016-2017, there

were 167 news of food poisoning and 113 foodborne

outbreaks reported in Indonesia (NADFC, 2016a;

NADFC, 2017). Based on the news and reports, the

foods implicated in the outbreaks were those from the

households, street vendors, home industries, and

caterings/food services. Outbreaks caused by household

foods indicated that people did not understand and apply

food safety practices appropriately (NADFC, 2017). To

improve knowledge, attitude, and practices of food

safety in selected communities, the government of

Indonesia through The National Agency of Drug and

Food Control (NADFC) initiated community

empowerment on food safety for both rural and urban

communities. The program has been carried out since

2015 in 33 provinces. The general objectives of this

program were to encourage communities to provide safe

food and strengthen the communities’ economy.

Meanwhile, the specific objectives were to increase food

safety knowledge, attitude, and behavior; enhance the

food safety practices implementation amongst food

businesses, and encourage the replication of similar food

safety activities in the villages (NADFC, 2016b). The

communities involved in the activities include food

businesses, food merchants, school communities,

nonformal organizations, and health centers.

The indicators for the above program were the

number of intervened communities and trained food

safety cadres (NADFC, 2015), which reached 40.608

community members and 4.266 food safety cadres

https://orcid.org/0000-0002-1763-0522

https://orcid.org/0000-0002-3276-1627

https://orcid.org/0000-0002-9426-3009

 Ellinda-Patra et al. / Food Research 4 (4) (2020) 1045 - 1052

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

(NADFC, 2018). However, these indicators do not

reflect food safety knowledge, attitude, and behavior of

the intervened communities. Thus, there was a need to

conduct a study to see the relationships between food

safety knowledge, attitude, and behavior after the

intervention.

Gefen et al. (2011) stated that according to the

neuroscience techniques, latent variables such as beliefs,

intentions, and feelings are theoretical constructs that can

not be measured directly; and can only be measured

through the related characteristics. Several studies have

measured knowledge, attitude, and behavior indirectly

through their respective characteristics and showed that

those three variables are latent variables. Generally,

studies on the three variables are also conducted by the

bivariate approach thus does not describe the

relationships between the variables. A more appropriate

method to analyze such variables is the multivariate

approach, such as the Structural Equation Modeling

(SEM). As the second generation multivariate analysis

technique, SEM combines factor analysis and path

analysis. SEM is also able to analyze the relationships of

multiple latent independent and dependent variables,

each of which with many indicators. SEM has been used

in recent studies to determine the characteristics and

relationships of food safety knowledge, attitude, and

behavior of several communities.

The need for studying the relationship between food

safety knowledge, attitude, and behavior in the

communities intervened by the NADFC program then

can be carried out by modeling food safety knowledge,

attitude and behavior using SEM approach. This study

aimed to describe the demographic characteristics of

respondents,  determine the correlations between

respondents’ demographic characteristics and food safety

knowledge, attitude, and behavior; determine the

indicators of knowledge, attitude, and behavior as the

characteristics related to food safety; and obtain a model

of the relationships between food safety knowledge,

attitude, and behavior of the intervened communities.

2. Materials and methods

2.1 Respondents

Respondents were purposively chosen from the

participants of the community empowerment program on

food safety in DKI Jakarta province from 2015 to 2018.

The respondents were categorized as housewives, street

food vendors, home-industries, and food retailers

communities. The criteria for the housewives are married

women, divorcée or widows who do not work in the

formal sector. Street food vendors are men or women

who process ready-to-eat foods for sale, including foods

sold in food stalls. Home-industry communities are men

or women who process low risk packaged food with a

shelf-life of more than 7 days. The criteria for food

retailers are men or women, owners or workers in food

retailers.

2.2 Questionnaire

The questionnaire consisted of four parts, i.e. (1)

demographic characteristics, (2) food safety knowledge

aspects, (3) food safety attitude aspects, and (4) food

safety behaviour aspects. Part 1 was used to collect

respondents’ name, address, age, sex, education, and net

monthly income. Part 2 consisted of 15 right or wrong

statements about food safety definition and regulation (2

statements), raw material and water (4 statements),

personal hygiene (3 statements), food storage (4

statements), food-borne disease (1 statement), and

kitchenware hygiene and sanitation (1 statement). Each

correct answer was given 1 point and incorrect answers

were given 0. Part 3 consisted of 8 statements with 5

points Likert-scale answers, from strongly agree (0

point) to strongly disagree (5 points) that covered raw

material and water (3 statements), personal hygiene (2

statements), food storage (2 statements), and kitchenware

hygiene and sanitation (1 statement). Part 4 consisted of

6 statements with 5 points Likert-scale answers, from

practiced every day (0 point) to never practiced (5

points), about raw material and water (1 statement),

personal hygiene (2 statements), food storage (2

statements), and kitchenware hygiene and sanitation (1

statement).  The questionnaire was tried to 37

respondents living in Cibubur, East Jakarta and revised

when not easily understood by the respondents. The

revised questionnaire consisted of 29 statements. The

questionnaire was written in the Indonesian language.

2.3 Data collection

Each respondent answered the questionnaire

independently and took about 15-20 minutes to complete

the questionnaire. The data collection relied fully on the

self-assessment of the respondents.

2.4 Data analysis

2.4.1 Analysis of demographic profiles

Descriptive analysis was used to compose

respondents' demographic profiles, consisted of

percentages per age group, gender, education level, and

net income.

2.4.2 Validity and reliability tests of the

questionnaire statements

The validity test for questionnaire statements

regarding food safety knowledge (part 2) was conducted

F
U

L
L

 P
A

P
E

R

1046

 Ellinda-Patra et al. / Food Research 4 (4) (2020) 1045 - 1052

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

by the biserial correlation test (MS Excel 97-2003). The

validity test for questionnaire on attitude and behavior

statements (part 3 and 4) were performed by corrected

item-total correlation method at 95% confidence level (α

= 0.05) by PASW Statistics 18. The reliability tests in

each part were based on Cronbach's Alpha. The

statements were reliable when the Cronbach’s Alpha is >

0.5. Based on the validity and reliability tests, all the

statements were valid and reliable (Cronbach’s Alpha of

knowledge, attitude, and behavior were 0.54; 0.58; and

0.74 respectively).

2.4.3 Correlation analysis between demographic

characteristics and food safety knowledge, attitude,

and behavior

The correlation analysis was conducted based on the

respective scores of knowledge, attitude, and behavior by

Pearson correlation (PASW Statistics 18), at 95%

confidence level (significant if the p-value < 0.05).

2.4.4 Modeling to determine knowledge, attitude,

and behavior characteristics and relationships

The modeling was done by Smartpls application

version 3.2.8 and the results were evaluated based on the

outer and inner models. The outer model describes the

relationships between variables (knowledge, attitude, and

behavior) and their valid statements. A statement will be

a characteristic when its outer loading is > 0.5. The inner

model describes the relationships between the three

variables. The description of the inner model will also

test the hypothesis (Figure 1). The modeling steps, i.e.

draw a model hypothesis, place valid statements of the

variables, calculate the “Consistent PLS algorithm”,

remove statements with outer loading < 0.5; recalculate

“Consistent PLS algorithm”, and finally run “Consistent

Bootstrapping PLS”. A relationship is significant if the p

-value is <0.05.

3. Results and discussion

3.1 Demographic profile of respondents

Of the 254 respondents, 69 were housewives

(27.16%), 67 were street food vendors (26,38%), 54

were home-industries workers (21.26%), and 64 were

food retailers (25.20%). The female respondents

accounted for 77.17% of the total respondents due to a

large number of housewives communities participating

in this study. The largest age group of female

respondents was 41-50 years old (45.41%), followed by

51-60 years old (22.45%) and 31-40 years old (19.90%),

while for male respondents was 41-50 years old

(36.21%), followed by 31-40 years old (32.76%), and 51

-60 years old (13.79%). Although there were differences

in the proportions in each age group, the 41-50 years old

respondents were dominant both in women and men.

Women and men respondents having a net income of

below Rp. 2 million/month were 52,04% and 46,55%

respectively.  Based on The National Social Economic

Survey September 2017 (DKI-Jakarta, 2018), this

amount is close to The Provincial Minimum Wage in

DKI Jakarta Province, which is Rp 3.940.973,096 per

month. Around one-third of respondents had net income

of Rp 2-4 million per month thus more than 80% of

respondents had an income of 1-2 times minimum wage

in DKI Jakarta. Women had higher education but similar

income as compared to men, possibly since female

respondents tended to work for an additional income, not

as the primary source of income in a family (Muyanja et

al., 2011). The demographic profile of the respondents is

illustrated in Figure 2.

In general, the level of education of female

respondents in this study was higher than male, similar to

the female primary education profile of DKI Jakarta but

different from the male’s education profile (CBS-RI,

2018). This suggests an increase in the number of literate

women that could improve the ability of women to

absorb science and technology and impact on the level of

welfare of women as the members of a community.

Education will affect mothers’ patterns in educating and

taking care of their children, gradually impacts the

general level of community welfare, and finally impact

the quality of future generations (CBS-RI, 2018). Male

respondents were generally younger and had lower

education than the female respondents, indicating that

male respondents did not continue their education to a

higher level and worked in the nonformal sector

immediately after completing their primary education.

3.2 The correlations between respondents’ demographic

characteristics and food safety knowledge, attitude, and

behavior

The food safety level of knowledge, attitude, and

behavior were classified as good, i.e. more than 95%,

following studies by Ansari-Lari et al. (2010) and Abdul

-Mutalib et al. (2012). The Pearson correlation test

results between the demographic characteristics and food

safety knowledge, attitude, and behavior are presented in

Table 1. The result suggested that the type of community

F
U

L
L

 P
A

P
E

R

Figure 1. Hypothesis model (Schwartz, 1975)

1047

 Ellinda-Patra et al. / Food Research 4 (4) (2020) 1045 - 1052

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

did not correlate with food safety knowledge, attitude, or

behavior. The respondents of this study were the

NADFC food safety program participants and each of

them received the same food safety material in general.

This condition could be the cause of the absence of

correlation of food safety knowledge, attitude, and

behavior, even among food retailer respondents who had

no direct contact with food. This result indicates that as

long as the respondents received the same information,

counseling, and assistance regardless of their gender and

age, the level of knowledge, attitude, and behavior would

not be significantly different. Education significantly

correlated with knowledge and attitude of food safety but

did not significantly correlate with food safety behavior.

This result was also similar to Abdul-Mutalib et al.

(2012), Soares et al. (2012), Liu et al. (2013), and

Farahat et al. (2015). According to Ruby et al. (2019a),

education level was a demographic characteristic that

differentiates the level of food safety knowledge, as well

as gender, age,  number of children, and food preparation

frequency. Tertiary level education and female gender

were significant predictors of food safety knowledge. In

our study, education was the only characteristic which

correlates with food safety knowledge. However, the

number of tertiary-educated respondents in this research

was very low (7.09%).  The net income of the

respondents significantly correlated with food safety

attitude but did not significantly correlate with the food

safety knowledge and behavior. These results were

similar to Liu et al. (2013) who concluded that income

was a factor related to food safety (behavior). For people

with limited or low income, price is an important factor

in buying foods compared to those with higher incomes

(Dammann and Smith, 2009).

3.3 The statement characteristics for food safety

knowledge, attitude, and behavior

Based on the model established in this study, several

statements are determined as the characteristics for food

safety knowledge, attitude, and behavior, i.e. one

statement for food safety knowledge (code PU06), 3

statements for food safety attitude (code SU02, SU03,

and SU05), and 6 statements for food safety behavior

(code RU01 until RU06), as described in Table 2.

Knowledge characteristic PU06 was related to the

distribution permits for ready-to-eat foods. The average

value of respondents' answers was 0.24±0.027, meaning

that only 1 of 4 respondents could answer correctly.

According to Government Regulation No. 28/2004 on

Food Safety, Quality and Nutrition (MoSS, 2004),

processed foods with a shelf life of fewer than seven

days at room temperature (ready-to-eat food category)

were exempted from the mandatory for the distribution

permits. The result of this study indicates that

respondents assume that all category of food should have

distribution permits.

Characteristic statements SU02 and RU05 were

associated with the consumption of unboiled refill

drinking water. Recently, there is an increase in the

demand for drinking water but not accompanied by

adequate supply. The percentage of households in DKI

Jakarta consuming bottled drinking water and refill water

had increased from 4.32% in 2000 to 72.31% in 2016

(CBS-RI, 2019). Unfortunately, several studies

suggested that refill water was susceptible to microbial

F
U

L
L

 P
A

P
E

R

Figure 2. The demographic profile of respondents

Demographic
characteristics

Correlation with

Knowledge Attitude  Behavior

Communities -0.038 -0.02 0.044

Age -0.044 -0.051 0.008

Sex -0.074 -0.088 -0.063

Education 0.147* 0.152* 0.062

Nett income 0.071 0.132* 0.012

Table 1. Pearson correlation test results

* significant at confidence level (α = 0.05)

1048

 Ellinda-Patra et al. / Food Research 4 (4) (2020) 1045 - 1052

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

contamination, i.e. coliforms (Walangitan et al., 2016;

Hilmarni et al., 2018), Bacillus subtilis (Rumondor et al.,

2014), Klebsiella pneumonia and Pseudomonas

aerogenosa (Birawida et al., 2018), and Escherichia

coli  (Apriliana et al., 2014; Walangitan et al., 2016).

Thus, it is recommended to reduce microbial

contamination by boiling (Septiani et al., 2018).

Characteristic statements pertaining to food safety

attitude SU03 and food safety behavior RU02 were

related to hand washing. "Handwashing" is an effective

way to inhibit the spread of microorganisms. Other

studies using SEM also concluded "handwashing" as an

indicator for food safety knowledge (Lim et al., 2016)

and food safety behavior (Baser et al., 2016). Food

safety characteristics of attitude SU05 and behavior

RU06 were related to preventing contamination by

covering nose and mouth when sneezing and coughing.

The characteristic was not determined as a food safety

indicator in previous studies using SEM (Ko, 2013,

Baser et al., 2016; Lim et al., 2016). However, the

statement had been used in other studies on food safety

knowledge, attitude, and behavior. Tegegne and Phyo

(2017), Agüeria et al. (2018), and Prabhusaran et al.

(2018) suggested that respondents who answered

correctly pertaining the habit of covering nose and mouth

when sneezing and coughing would generally have good

attitude.

Food safety behavior statement characteristic RU01

was associated with the use of kitchen cloths for multiple

purposes. Previous studies suggested that kitchen wipes

could be a source of coliform contamination (Oxford et

al., 2013; Gil et al., 2014),  E. coli, Enterobacteriaceae

as well as Pseudomonas spp. (Gil et al., 2014).

Additionally, the environment could also become a

source of contamination. Therefore, processed food must

be stored in closed containers (characteristic RU03) and

safe temperatures (characteristic RU04). An example to

characteristic RU04 is preventing post pasteurization

contamination by storing pasteurized milk at lower

temperatures, which is a key in producing safe

pasteurized milk, thus storage of pasteurized milk at

room temperature should be avoided. This result was

supported by Ruby et al. (2019b) who reported that

keeping cooked food at a safe temperature was an

indicator of food safety attitude.

3.4 A model for the relationships between food safety

knowledge, attitude, and behavior of the intervened

communities

The analysis using PLS-SEM showed that the path

coefficient for food safety knowledge and behavior was

0.169 (p-value < 0.05) suggesting that food safety

knowledge affects food safety behavior. This result

indicated the importance of developing food safety

knowledge improvement programs to improve food

safety behavior among communities. The result was

similar to Abdul-Mutalib et al. (2012), Lim et al. (2016)

and Al-Shabib et al. (2017).

The path coefficient for food safety attitude and

behavior was 0.223 (p-value > 0.05) thus food safety

attitude does not affect food safety behavior. The result

was different from Abdul-Mutalib et al. (2012), Rahman

et al. (2016) and Lim et al. (2016) who suggested that

the food safety attitude would affect food safety

behavior. One theory related to attitude and behavior is

the Theory of Planned Behavior, which postulates three

conceptually independent determinants of intention or

important factors that transform an attitude into behavior.

The three factors are intention or attitude, perceived

social pressure, and perceived behavioral control (Ajzen,

1991). The first factor, intention or attitude, denotes the

need for a good attitude to encourage good behavior. A

person will perform certain behavior (action) if she/he

has a positive attitude towards a subject. In this research,

the respondents had a good attitude as shown by the high

percentage of the food safety attitude level thus they will

have good behavior. The second postulate states that

perceived social pressure, or subjective norm, will affect

F
U

L
L

 P
A

P
E

R

Variables Code  Descriptions Outer loading p-value

Knowledge PU06 Ready-to-eat food must have  distribution permits 1 0

Attitude

SU02 Water from refill depots is safe to consume directly without boiling 0.544 0

SU03 Washing hands with water only without soap is adequate  0.715 0

SU05 Sneezing without covering your mouth and nose towards food is correct 0.553 0

RU01
I use the same cloth to wipe the dishes, wipe the hands, and wipe the table (one
cloth for all)

0.664 0

Behavior

RU02 I do not wash my hands after I use the bathroom 0.594 0

RU03 I do not close food containers tightly 0.545 0

RU04 I store pasteurized milk at room temperature for a long time 0.58 0

RU05 I drink refill-water without boiling prior to consumption 0.611 0

RU06 I sneeze toward food without covering my nose and mouth 0.502 0

Table 2. The statement characteristics for food safety knowledge, attitude, and behavior

1049

 Ellinda-Patra et al. / Food Research 4 (4) (2020) 1045 - 1052

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

one’s intention or attitude positively. A person most

likely will perform an intention if the people around him/

her have the same attitude because he/she will try to

fulfill the surrounding people’s expectations, e.g. parents

or other family members, in practicing food safety

(Mullan et al. 2013; Ruby et al. 2019b). Ruby et al.

(2019b) determined that subjective norm was the

strongest factor, amongst others e.g attitude and

perceived social behavior, in driving someone’s intention

of food safety. The third factor is perceived behavioral

control (PBC), i.e. how easy the behavior to be done. If

the behavior is easy to be done, there is a greater chance

for someone to implement it. For example, based on this

research, low-income communities will likely face

difficulties in choosing safe foods because they cannot

afford the price. Thus, food safety behavior would not be

expressed. The role of PBC in affecting intention was

studied previously by Ruby et al. (2019b) who

concluded that PBC was a significant predictor in food

handling intentions.

The path coefficient of food safety of knowledge and

attitude was 0.363 (p-value < 0.05) suggesting that food

safety knowledge affects food safety attitude. This result

is in accord with studies by Abdul-Mutalib et al. (2012),

Al-Shabib et al. (2017), and Ruby et al. (2019b). Abdul-

Mutalib et al. (2012) stated that that good knowledge

could lead to a good attitude, while a study by Ansari-

Lari et al. (2010) found that there was a significant

positive correlation between knowledge and attitude.

This result indicated the need to improve food safety

knowledge as a strong foundation to establish food safety

attitude. The model for food safety knowledge, attitude,

and behavior are illustrated in Figure 3.

4. Conclusion

This study concludes that there is no correlation

between community, age, and gender with food safety

knowledge, attitude, and behavior. Conversely, there is a

significant correlation between education and food safety

knowledge and attitude, and between net income and

food safety attitude.

The statement characteristics for food safety

knowledge, attitude, and behavior are those related to

food distribution permits, refill water safety, personal

hygiene, kitchen equipment hygiene, and food-storage.

Food safety knowledge affects food safety attitude and

behavior significantly. Therefore, there is a need to

improve food safety knowledge in order to improve food

safety attitude and behavior of the communities. Food

safety attitude does not affect food safety behavior

significantly. Based on the Theory of Planned Behavior,

there may be other factors that drive changes in behavior

such as perceived social pressure and behavioral control.

Conflict of Interest

The first author works at and has received a

scholarship from The National Agency of Drug and Food

Control (NADFC). The second and third authors declare

no potential conflict of interest.

Acknowledgments

The authors would like to express their gratitude to

The National Agency of Drug and Food Control

(NADFC) Republic of Indonesia for the research

supports.

F
U

L
L

 P
A

P
E

R

Knowledge

Attitude

Behavior

Figure 3.  The model of food safety knowledge, attitude, and behavior

1050

 Ellinda-Patra et al. / Food Research 4 (4) (2020) 1045 - 1052

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

References

Abdul-Mutalib, N.A., Abdul-Rashid, M.F., Mustafa, S.,

Amin-Nordin, S., Hamat, R.A. and Osman, M.

(2012). Knowledge, attitude and practices regarding

food hygiene and sanitation of food handlers in

Kuala Pilah, Malaysia. Food Control, 27(2), 289-

293. https://doi.org/10.1016/j.foodcont.2012.04.001

Agüeria, D.A., Terni, C., Baldovino, V.M. and Civit, D.

(2018). Food safety knowledge, practices and

attitudes of fishery workers in Mar del Plata,

Argentina. Food Control, 91, 5-11. https://

doi.org/10.1016/j.foodcont.2018.03.028

Ajzen, I. (1991). The theory of planned behavior.

Organizational Behavior and Human Decision

Processes, 50(2), 179-211. https://

doi.org/10.1016/0749-5978(91)90020-T

Al-Shabib, N.A., Husain, F.M. and Khan, J.M. (2017).

Study on food safety concerns, knowledge and

practices among university students in Saudi Arabia.

Food Control, 73(Part B), 202-208. https://

doi.org/10.1016/j.foodcont.2016.08.005

Ansari-Lari, M., Soodbakhsh, S. and Lakzadeh, L.

(2010). Knowledge, attitudes and practices of

workers on food hygienic practices in meat

processing plants in Fars, Iran. Food Control, 21(3),

260-263. https://doi.org/10.1016/

j.foodcont.2009.06.003

Apriliana, E., Ramadhian, M.R. and Gapila, M. (2014).

Bacteriological quality of refill drinking water at

refill drinking water depots in Bandar Lampung.

Juke Universitas Lampung, 4(7), 142-146.

Baser, F., Ture, H., Abubakirova, A., Sanlier, N. and Cil,

B. (2016). Structural modeling of the relationship

among food safety knowledge, attitude and behavior

of hotel staff in Turkey. Food Control, 73(Part B),

438-444. https://doi.org/10.1016/ j.foodcont. 2016.

08.032

Birawida, A., Selomo, M. and Mallongi, A. (2018).

Potential hazards from hygiene, sanitation and

bacterium of refill drinking water at Barrang Lompo

island (water and food safety perspective). IOP

Conference Series: Earth and Environmental

Science, 157, 012034. https://doi.org/10.1088/1755-

1315/157/1/012034

Central Bureau of Statistics Republic of Indonesia (CBS-

RI). (2018). Education Profile Of DKI Jakarta

Province in 2017. Retrieved on November 18, 2019

from CBS Website: https://jakarta.bps.go.id/

publication/2018/05/30/1bc7d0dfb2c2728ec4d15cdc

/profil-pendidikan-provinsi-dki-Jakarta2017.html

Central Bureau of Statistics Republic of Indonesia (CBS-

RI). (2019). Percentage of Households by Province

and Drinking Water Source 2000-2016. Retrieved on

August 19, 2019 from CBS Website:

www.bps.go.id/statictable/2014/09/10/1361/

persentase-rumah-tangga-menurut-provinsi-dan

sumber-air-minum-2000-2016.html.

Dammann, K.W. and Smith, C. (2009). Factors affecting

low-income women's food choices and the perceived

impact of dietary intake and socioeconomic status on

their health and weight. Journal of Nutrition

Education and Behavior, 41(4), 242-253. https://

doi.org/10.1016/j.jneb.2008.07.003

Farahat, M.F., El-Shafie, M.M. and Waly, M.I. (2015).

Food safety knowledge and practices among Saudi

women. Food Control, 47, 427-435. https://

doi.org/10.1016/ j. foodcont.2014.07.045

Gefen, D., Straub, D.W. and Rigdon, E.E. (2011). An

update and extension to SEM guidelines for

admnistrative and social science research.

Management Information System Quarterly, 35, 3-

14. www.jstor.org/ stable/pdf/ 23044042.pdf?seq=1/

subjects

Gil, A. I., Lanata, C.F., Hartinger, S.M., Mäusezahl, D.,

Padilla, B., Ochoa, T.J., Lozada, M., Pineda, I. and

Verastegui, H. (2014). Fecal contamination of food,

water, hands, and kitchen utensils at the household

level in rural areas of Peru. Journal of

Environmental Health, 76, 102-107. http://

www.jstor.org/stable/ 26329963

Hilmarni, H., Ningsih, Z. and Ranova, R. (2018).

Coliform bacterial contamination in refill drinking

water from Tarok Dipo village depot in Bukittinggi,

presented at Seminar Kesehatan Perintis, Padang,

Indonesia: STIKes Perintis PADANG.

Indonesia Ministry of State Secretariat (MoSS). (2004).

Government Regulation Number 28 concerning

Food Safety, Quality and Nutrition, Jakarta,

Indonesia: MoSS.

Ko, W.H. (2013). The relationship among food safety

knowledge, attitudes and self-reported HACCP

practices in restaurant employees. Food Control, 29

(1), 192-197. https://doi.org/10.1016/

j.foodcont.2012.05.076

Lim, T.P., Chye, F.Y., Sulaiman, M.R., Suki, N.M. and

Lee, J.-S. (2016). A structural modeling on food

safety knowledge, attitude, and behaviour among

Bum Bum Island community of Semporna, Sabah.

Food Control, 60, 241-246. https://doi.org/10.1016/

j.foodcont.2015.07.042

Liu, R., Pieniak, Z. and Verbeke, W. (2013). Consumers'

attitudes and behaviour towards safe food in China:

A review. Food Control, 33(1), 93-104. https://

doi.org/10.1016/j.foodcont.2013.01.051

F
U

L
L

 P
A

P
E

R

1051

about:blank

 Ellinda-Patra et al. / Food Research 4 (4) (2020) 1045 - 1052

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

Local Goverment of DKI Jakarta Province (DKI-

Jakarta). (2018). Governor Regulation Number 114

Year 2018 Concerning Provincial Minimum Wage

Year 2019. Retrieved on November 18, 2019 from

DKI-Jakarta Website: https://jdih.jakarta.go.id/

uploads/default/produkhukum/Pergub_No._114_

Tahun_2018.pdf

Mullan, B.A., Wong, C. and Kothe, E.J. (2013).

Predicting adolescents' safe food handling using an

extended theory of planned behaviour. Food

Control, 31(2), 454–460. https://doi.org/10.1016/

j.foodcont.2012.10.027

Muyanja, C., Nayiga, L., Brenda, N. and Nasinyama, G.

(2011). Practices, knowledge and risk factors of

street food vendors in Uganda. Food Control, 22

(10), 1551-1558. https://doi.org/10.1016/

j.foodcont.2011.01.016

National Agency of Drug and Food Control Republic of

Indonesia (NADFC). (2015). Regulation of the Head

of the Republic of Indonesia Drug and Food

Supervisory Agency Number 24 of 2015 concerning

The Food Safety Empowerment of the Urban

Communities, Jakarta, Indonesia: NADFC

National Agency of Drug and Food Control Republic of

Indonesia (NADFC). (2016a). Annual Report 2016.

Retrieved on November 18, 2019 from NADFC

Website: https://www.pom.go.id/new/admin/

dat/20171127/laptah2016.pdf

National Agency of Drug and Food Control, Republic of

Indonesia. (2016b). Guidelines for Urban

Communities Empowerment of Food Safety, Jakarta,

ID: NADFC

National Agency of Drug and Food Control Republic of

Indonesia (NADFC). (2017). Annual Report 2017.

Retrieved on November 18, 2019 from NADFC

Website: https://www.pom.go.id/new/admin/

dat/20180710/Laporan%20Tahunan%20BPOM%

202017.pdf

National Agency of Drug and Food Control, Republic of

Indonesia. (2018). Annual Report 2018. Retrieved on

November 18, 2019 from NADFC Website: https://

www.pom.go.id/new/admin/dat/20191212/LAPTAH

-BPOM-2018.pdf

Oxford, J., Berezin, E.N., Courvalin, P., Dwyer, D.,

Exner, M., Jana, L.A., Kaku, M., Lee, C., Letlape, K.

and Low, D.E. (2013). An international survey of

bacterial contamination and householders’

knowledge, attitudes and perceptions of hygiene.

Journal of Infection Prevention, 14(4), 132-138.

https://doi.org/10.1177/1757177413483346

Prabhusaran, N., Manivannan, L., Pramila, M. and

Prabhakar, Y. (2018). Knowledge, Attitude and

Practice of personal hygiene, cleaning and sanitation

during food processing. European Journal of

Pharmaceutical and Medical Research, 5, 455-461.

Rahman, M.M., Arif, M.T., Bakar, K. and Talib, Z.

(2016). Food safety knowledge, attitude and hygiene

practices among the street food vendors in Northern

Kuching City, Sarawak. Borneo Science, 31, 107-

116.

Ruby, G.E., Abidin, U.F.U.Z., Lihan, S., Jambari, N.N.

and Radu, S. (2019a). A cross sectional study on

food safety knowledge among adult consumers.

Food Control, 99, 98-105. https://doi.org/10.1016/

j.foodcont.2018.12.045

Ruby, G.E., Abidin, U.F.U.Z., Lihan, S., Jambari, N.N.

and Radu, S. (2019b). Predicting intention on safe

food handling among adult consumers: A cross

sectional study in Sibu district, Malaysia. Food

Control, 106, 106696. (Accepted Version) https://

doi.org/10.1016/j.foodcont.2019.06.022

Rumondor, P.P., Porotu’o, J. and Waworuntu, O. (2014).

Identification of bacteria in refill drinking water

depots in Manado City.  Jurnal e-Biomedik, 2.

https://doi.org/10.35790/ebm.2.2.2014.5518

Schwartz, N. (1975). Nutrition knowledge, attitude and

practices of high school graduates. Journal of

American Dietetic Association, 66(1), 28-31.

Septiani, I., Nurwitri, C.C., Rahayu, W.P. and

Indrotristanto, N. (2018). Penentuan Titik Kritis

Risiko Mikrobiologi dalam Rantai Penyediaan

Minuman Es di Jakarta. Jurnal Mutu Pangan

(Indonesian Journal of Food Quality), 5(2), 80-87.

[In Bahasa Indonesia].

Soares, L.S., Almeida, R.C., Cerqueira, E.S., Carvalho,

J.S. and Nunes, I.L. (2012). Knowledge, attitudes

and practices in food safety and the presence of

coagulase-positive staphylococci on hands of food

handlers in the schools of Camaçari, Brazil. Food

Control, 27(1), 206-213. https://doi.org/10.1016/

j.foodcont. 2012. 03. 016

Tegegne, H.A. and Phyo, H. (2017). Food safety

knowledge, attitude and practices of meat handler in

abattoir and retail meat shops of Jigjiga Town,

Ethiopia. Journal of Preventive Medicine and

Hygiene, 58, E320-E327. https:/

doi.org/10.15167/2421-4248/jpmh2017.58.4.737

Walangitan, M.R., Sapulete, M.R. and Pangemanan, J.M.

(2016). Gambaran kualitas air minum dari depot air

minum isi ulang di Kelurahan Ranotana-Weru dan

Kelurahan Karombasan Selatan menurut parameter

mikrobiologi. Jurnal Kedokteran Komunitas dan

Tropik, 4, 49-58. [In Bahasa Indonesia].

F
U

L
L

 P
A

P
E

R

1052


2

Doa (Yang Dinisbahkan kepada) Anas Bin Malik 

،ََهللُاَ  ُ ْكَب
،ََهللُاَ أ  ُ ْكَب

،َبِْسِمَاهللَِهللُاَ أ  ُ ْكَب
ِدينِي،َبِْسِمََأ  َن ْفِِسَو  َل  َهللِاع

،َبِْسِمَ ِّبِّ ٍءَأ ْعط اِِنَر  ْ ََش  َُكلِّ َل  َاْل ََهللِاع  ْْيِ ِء،َبِْسِمَخ  الَِّذيََهللِامْْسءا

َ ،َبِْسِمَل  اء، َد
ِِ ِِ َامْْس  َ  َ َ ُّ ُُ ََهللِاَي  َل  ع  ْلُت،ََهللِااْفت ت ْحُت،َو  كَّ َهللَُاَ ت و

ََهللُاَ  ،َل  ِّبِّ ا،ر  ًا  َ َأ
ِِ َبِ ُُ ِ ْْ ََُأ

َاللَ  َأ مْْسأ ُلك  ،َالَِّذيَل   ُ ْْيِ ْنَخ  َِ َ  ُ ْْيِ َبِخ  َُهمَّ ،َع  ََّّ  ُ ْْيُ  َ َ ،ً  َ َأ  ُِ طِه ْْ َُي

،  ُ ن اُؤ َث  لَّ ج  َو  ،  ُ اُر ََج  ل  َاََِِِلَ و  ،  ُ ْْيُ  َ َ  َِ ِّ  ْ َ ْن
َِ َ  ُ َِعه اِذ َِِف ْلنِي  ْ ْج

ِجهِم، َالرَّ ْهط اِن َالشَّ ن
َِ
َو  َمُْسْلط اٍن، ْنَللَ اَ َُكلِّ َِ َ ُسَبِك  ِ َت  َْ َأ  َِِِنِّ ُهمَّ

نُْهْم، َِ َ ُزَبِك  ِ َت  َْ أ  ،َو  ُِ ْقت  ل  َخ  ٍّ  ْ َِذيَ َُكلِّ َِ ِه ََج  ِّ  َْ

:َبِْسِمَ يَّ  ً َي  ْْي  ُمَب  ًِّ ُأق  حََْهللِاو  همَِـ الرَّ َِ ََ))َِنَالرَّ ََهللُاُقْلَُهو  ،ً  َ َ(1)أ

ََهللُاَ  ًُ  ِ َ(2َ)الصَّ ًْ َُْيول  َل  َو  ًْ
لِ َْي  ً،ََ(3)َل   َ َأ  ا َُكُفوا ُِ َل  ُكْن َْي  َل  َ(4)َو

َذَ (( ْثل  َِ ْلِفيَ ْنَخ  َِ َذَ ،َو  ْثل  َِ هنِيَ ِِ ْنَي  ع  ،َو  اِريَلِك  ْنَي س  ع  ،َو  لِك

َذَ  ْثل  ْوقََِِ ْنَف  َِ ،َو  َذَ لِك  ْثل  َِ َيَ َ.لِك

(Ibn al-Sunni (364H), 2001 - 'Amal al-Yawm wa al-Laylah), No. 347 [Lafaz

di atas]; (al-Rafi'i (623H), 1987 - al-Tadwin fi Akhbar Qazwin), No. 81; (Ibn

ʿAsākir (571H), 1998 - Tārīkh Dimashq), No. 56037; (Ibn al-Jawzi (597H),

1992M/1412H - al-Muntazam fi Tarikh al-Muluk wa al-Umam), No. 921 &

(Ibn al-Sammak (344H) – al-Thani min al-Fawa’id al-Muntaqah), No. 25.