GAMBARAN HIGIENE DAN SANITASI PENGOLAHAN ROTI PADA TOKO ROTI DI KOTA KUPANG

Abstrak

Higiene dan sanitasi pengolahan roti merupakan aspek penting dalam menjaga keamanan pangan dan mencegah kontaminasi makanan yang dapat berdampak pada kesehatan masyarakat. Toko roti perlu menerapkan higiene dan sanitasi yang baik mulai dari personal hygiene penjamah makanan, sanitasi fasilitas produksi, pemilihan bahan makanan, penyimpanan bahan makanan, hingga proses pengolahan roti. Penelitian ini bertujuan untuk mengetahui gambaran higiene dan sanitasi pengolahan roti pada toko roti di Kota Kupang Tahun 2026. Penelitian ini menggunakan jenis penelitian deskriptif dengan pendekatan kuantitatif. Penelitian dilaksanakan pada bulan Januari–Maret 2026 di Toko Roti Borneo Liliba, Toko Roti Angello, dan Toko Roti Sulung di Kota Kupang. Teknik pengambilan sampel menggunakan purposive sampling. Pengumpulan data dilakukan melalui kuesioner dan lembar observasi berdasarkan Permenkes RI Nomor 1096 Tahun 2011 tentang Higiene Sanitasi Jasaboga. Hasil penelitian menunjukkan bahwa personal hygiene penjamah makanan secara umum telah memenuhi syarat, meskipun masih terdapat pekerja yang belum menggunakan alat pelindung diri secara lengkap dan belum melakukan pemeriksaan kesehatan secara rutin. Sanitasi fasilitas produksi, pemilihan bahan makanan, dan pengolahan roti termasuk kategori memenuhi syarat. Namun, penyimpanan bahan makanan belum sepenuhnya memenuhi syarat karena masih ditemukan tata letak dan kondisi ruang penyimpanan yang belum se  suai dengan prinsip higiene sanitasi. Kesimpulan penelitian ini menunjukkan bahwa sebagian besar aspek higiene dan sanitasi pengolahan roti pada toko roti di Kota Kupang telah memenuhi syarat, namun masih diperlukan perbaikan pada penggunaan alat pelindung diri, pemeriksaan kesehatan pekerja, dan sistem penyimpanan bahan makanan.

Hygiene and sanitation in bread processing is an important aspect of maintaining food safety and preventing food contamination that may affect public health. Bakeries need to implement proper hygiene and sanitation practices, including food handlers’ personal hygiene, production facility sanitation, food ingredient selection, food ingredient storage, and bread processing practices. This study aimed to determine the overview of hygiene and sanitation in bread processing at bakeries in Kupang City in 2026. This study used a descriptive research design with a quantitative approach. The study was conducted from January to March 2026 at Borneo Liliba Bakery, Angello Bakery, and Sulung Bakery in Kupang City. The sampling technique used was purposive sampling. Data were collected through questionnaires and observation sheets based on the Regulation of the Minister of Health of the Republic of Indonesia Number 1096 of 2011 concerning Catering Hygiene and Sanitation. The results showed that the personal hygiene of food handlers generally met the requirements, although there were still workers who did not use complete personal protective equipment and did not undergo routine health examinations. Production facility sanitation, food ingredient selection, and bread processing practices were categorized as meeting the requirements. However, food ingredient storage had not fully met the requirements because there were still improper food arrangement systems and storage room conditions that were not in accordance with hygiene and sanitation principles. The conclusion of this study showed that most aspects of hygiene and sanitation in bread processing at bakeries in Kupang City had met the required standards. However, improvements are still needed in the use of personal protective equipment, workers’ health examinations, and food ingredient storage systems.