THE INFLUENCE OF FOOD SAFETY EDUCATION ON THE COMMUNITY OF PROCESSED FOOD AND READY TO SERVE BUSINESSES IN AMPIBABO DISTRICT

Jamaluddin Jamal; Nur Muthiawati; Agus Riyanto; Mutmainah Ukas Abd Latif

doi:10.46356/wfarmasi.v12i2.267

Jamaluddin Jamal Jurusan Farmasi, Fakultas Matermatika dan Ilmu Pengetahuan Alam, Universitas Tadulako, Palu
Nur Muthiawati Balai Pengawasan Obat dan Makanan di Palu, Sulawesi Tengah, Indonesia
Agus Riyanto Balai Pengawasan Obat dan Makanan di Palu, Sulawesi Tengah, Indonesia
Mutmainah Ukas Abd Latif Jurusan Farmasi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Tadulako, Palu, Sulawesi Tengah, Indonesia

DOI: https://doi.org/10.46356/wfarmasi.v12i2.267

Keywords: Keamanan Pangan, Edukasi, Pengetahuan, Sikap Dan Perilaku

Abstract

The high rated of food poisoning and foodborne illness could lead to low public knowledge about food safety on the wrong attitude chose so that it would be the caused of poor food safety practiced. The aim of this study was to determine the effect of food safety education on the knowledge, attitudes and behavior of the processed food business community and the ready-to-eat food business community in Ampibabo district. This research was a joint study with the Center for Drug and Food Control, using a quantitative method with a one group pretest-posttest design. The sampling technique used total sampling with a sample of 16 people for processed food businesses and 56 people for ready-to-eat food businesses. Data were analyzed with Paired T-Test, Wilcoxon test and Mann-Whitney test. The results showed that there was a significant difference in the respondent’s knowledge and behavior variables before and after education with a P value < 0.05, while for attitudes behavior, the results showed that there was no significant difference before and after education with a P value > 0.05. The conclusion of this research is, food safety education had an effect on the knowledge and behavior of respondents and had no effect on increasing respondents' attitudes.

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