HUBUNGAN PENGETAHUAN DAN KEYAKINAN PEDAGANG MAKANAN JAJANAN DENGAN PERILAKU PENGGUNAAN SAKARIN(Studi Pada Pedagang Makanan Takjil di Kelurahan Tlogosari Kecamatan Pedurungan Kota Semarang )

YUNI, HAIKAL, A2A215012 (2017) HUBUNGAN PENGETAHUAN DAN KEYAKINAN PEDAGANG MAKANAN JAJANAN DENGAN PERILAKU PENGGUNAAN SAKARIN(Studi Pada Pedagang Makanan Takjil di Kelurahan Tlogosari Kecamatan Pedurungan Kota Semarang ). Undergraduate thesis, Universitas Muhammadiyah Semarang.

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Abstract

Latar Belakang: Sakarin adalah jenis pemanis yang bersifat non nutritif dengan tingkat kemanisan 400 kali gula pasir. Penggunaan BTM sakarin pada makanan jajanan tidak terukur batas maksimum yang diperbolehkan 300 mg/kg. 36.2% makanan jajanan mengandung pemanis buatan perilaku pedagang makanan jajanan salah satu faktor dalam penggunaan sakarin pada makanan. Penelitian ini bertujuan untuk mendeskripsikan hubungan pengetahuan dan keyakinan pedagang makanan jajanan dengan perilaku penggunaan sakarin pada makanan takjil di kelurahan Tlogosari kecamatan Pedurungan kota Semarang. Metode: Pemeriksaan kandungan sakarin pada makanan takjil dengan uji sakarin dengan menggunakan reagen A&B diuji dengan kertas lakmus. Hasil pengamatan dianalisis menggunakan uji chi square. Populasi sebanyak 35 responden pedagang makanan jajanan dengan variabel dependen perilaku penggunaan BTM sakarin dan variable independen pengetahuan, keyakinan, aksesibilitas, dan pengaruh sesame pedagang. Hasil: Sebagian besar makanan jajanan takjil positif mengandung sakarin. Tingkat pengetahuan baik 65.7 %, keyakinan terhadap penggunaan BTM 71.4%. aksesibilitas cara mendapatkan sakarin mudah 77.1%, dan pengaruh sesama pedagang dalam menggunakan sakarin 88.6%. Simpulan: terdapat hubungan yang signifikan antara aksesibilitas pedagang makanan takjil dengan perilaku penggunaan sakarin p-value 0.018. Kata kunci: perilaku, sakarin, pengetahuan, keyakinan, aksesibilitas, pengaruh Background: Saccharin is a non-nutritive sweetener type with a sweetness level 400 times sugar. The use of BTM saccharin on snack is not measurable to the maximum allowable limit of 300 mg/kg. 36.2% of snacks contain artificial sweeteners which as one of the factors in the use of saccharin on food. This study is aimed to describe the correlation between food traders' knowledge & belief and the behavior of using saccharin on takjil vendors at Tlogosari Pedurungan Semarang. Methods: The saccharin content examination on takjil with saccharin test using A & B reagents tested with litmus paper. The result of the observation was analyzed using chi square test. The population was 35 respondents of vendors with the dependent variable of BTM saccharine usage behavior and the independent variable of knowledge, belief, accessibility, and influence of vendors. Result: Most of takjil contains saccharin. The good knowledge level got 65.7%, the confidence of using BTM was 71.4%, the accessibility to get saccharin was easy 77.1%, and the effect of fellow vendors in using saccharin was 88.6%. Conclusion: There is was a significant relationship between the accessibility of takjil vendors with the use of saccharin p-value 0.018. Keywords: behavior, saccharin, knowledge, belief, accessibility, condation

Item Type: Thesis (Undergraduate)
Call Number: 111/S1FKM/I/2018
Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions: Faculty of Public Health > S1 Public Health
Depositing User: perpus unimus
Date Deposited: 06 Dec 2017 03:40
Last Modified: 31 Jan 2018 01:39
URI: http://repository.unimus.ac.id/id/eprint/1038

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