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HUBUNGAN PENGETAHUAN DAN SIKAP DENGAN PERILAKU PENGGUNAAN BAHAN TAMBAHAN PANGAN DI PASIR GOMBONG

Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) · Vol. 12 No. 2 (2023)

DOI
10.30597/jgmi.v12i2.28377
ISSN
2686-1909, 2302-8807
Published
2023-11-24
Publisher
Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar
Language
en
License
creativecommons.org/licenses/by-nc-sa/4.0

Abstract

Pendahuluan: Penggunaan Bahan Tambahan Pangan yang tidak sesuai dengan anjuran Badan Pengawasan Obat dan Makanan dapat mengakibatkan masalah Kesehatan seperti hipertensi, ginjal dan stroke. Namun data terkait gambaran takaran penggunaan bahan tambahan pangan pada jajanan makanan belum ada. Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan pengetahuan dan sikap dengan penggunaan bahan tambahan pangan. Bahan dan Metode: Penelitian ini merupakan penelitian observasional analitik dengan pendekatan cross sectional. Penelitian dilakukan di wilayah Pasir Gombong Kabupaten Bekasi dengan jumlah sampel 80 orang pedagang kaki lima. Analisis Data menggunakan uji chi-square. Hasil: Sebanyak 60% pedagang memiliki tingkat pengetahuan dengan kategori cukup, 56,3% memiliki sikap negatif terkait penggunaan bahan tambahan pangan dan sebanyak 67,5% menggunakan bahan tambahan pangan melebihi anjuran pemakaian. Adapun hasil analisis bivariat menunjukkan terdapat hubungan yang signifikan antara pengetahuan dengan perilaku penggunaan takaran BTP (p-value = 0,000), sikap dengan perilaku penggunaan takaran BTP (p-value = 0,007). Kesimpulan: Terdapat hubungan yang signifikan antara pengetahuan dan sikap dengan perilaku penggunaan bahan tambahan pangan. Perlu adanya upaya lebih lanjut untuk mencegah penggunaan bahan tambahan pangan yang tidak sesuai anjuran pada pedagang makanan. Kata kunci: Pengetahuan, Sikap, Takaran, Bahan Tambahan Pangan, ABSTRACT Introduction: Inappropriate use of food additives recommendations of the Food and Drug Control Agency can cause health problems such as hypertension, kidney disease and stroke. However, there is no data related to the description of the dosage for the use of food additives in food snacks. Methods: This research is an analytic observational study with a cross sectional approach. The research was conducted in the Pasir Gombong area, Bekasi Regency, with a total sample of 80 street vendors. Data analysis used the chi-square test. Results: As many as 60% of traders have a level of knowledge in the adequate category, 56.3% have a negative attitude related to the use of food additives and as much as 67.5% use food additives beyond the recommended usage. The results of the bivariate analysis showed that there was a significant relationship between knowledge and behavior using the BTP measure (p-value = 0.000), attitudes and behavior using the BTP measure (p-value = 0.007). Conclusion: There is a significant relationship between knowledge and attitudes with the behavior of using food additives. There needs to be further efforts to prevent the use of food additives that are not as recommended by food traders. Keywords: Knowledge, Attitude, Dosage, Food Additives

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Faisal AnwarAffiliation unknown1
Ali KhomsanAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/mgmi/oai, first harvested 3 Nov 2026, last seen 3 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">HUBUNGAN PENGETAHUAN DAN SIKAP DENGAN PERILAKU PENGGUNAAN BAHAN TAMBAHAN PANGAN DI PASIR GOMBONG</dc:title>
	<dc:creator xml:lang="en">Asmi, Nur Fauzia</dc:creator>
	<dc:creator xml:lang="en">Nurpratama, Widya Lestari </dc:creator>
	<dc:creator xml:lang="en">Puspasari, Kiki</dc:creator>
	<dc:description xml:lang="en">Pendahuluan: Penggunaan Bahan Tambahan Pangan yang tidak sesuai dengan anjuran Badan Pengawasan Obat dan Makanan dapat mengakibatkan masalah Kesehatan seperti hipertensi, ginjal dan stroke. Namun data terkait gambaran takaran penggunaan bahan tambahan pangan pada jajanan makanan belum ada.&amp;nbsp; Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan pengetahuan dan sikap dengan penggunaan bahan tambahan pangan. Bahan dan Metode: Penelitian ini merupakan penelitian observasional analitik dengan pendekatan cross sectional. Penelitian dilakukan di wilayah Pasir Gombong Kabupaten Bekasi dengan jumlah sampel 80 orang pedagang kaki lima. Analisis Data menggunakan uji chi-square. Hasil: Sebanyak 60% pedagang memiliki tingkat pengetahuan dengan kategori cukup, 56,3% memiliki sikap negatif terkait penggunaan bahan tambahan pangan dan sebanyak 67,5% menggunakan bahan tambahan pangan melebihi anjuran pemakaian. Adapun hasil analisis bivariat menunjukkan terdapat hubungan yang signifikan antara pengetahuan dengan perilaku penggunaan takaran BTP (p-value = 0,000), sikap dengan perilaku penggunaan takaran BTP (p-value = 0,007). Kesimpulan: Terdapat hubungan yang signifikan antara pengetahuan dan sikap dengan perilaku penggunaan bahan tambahan pangan. Perlu adanya upaya lebih lanjut untuk mencegah penggunaan bahan tambahan pangan yang tidak sesuai anjuran pada pedagang makanan.
&amp;nbsp;
Kata kunci : Pengetahuan, Sikap, Takaran, Bahan Tambahan Pangan, 
&amp;nbsp;
ABSTRACT
Introduction : Inappropriate use of food additives recommendations of the Food and Drug Control Agency can cause health problems such as hypertension, kidney disease and stroke. However, there is no data related to the description of the dosage for the use of food additives in food snacks. Methods : This research is an analytic observational study with a cross sectional approach. The research was conducted in the Pasir Gombong area, Bekasi Regency, with a total sample of 80 street vendors. Data analysis used the chi-square test. Results: &amp;nbsp;As many as 60% of traders have a level of knowledge in the adequate category, 56.3% have a negative attitude related to the use of food additives and as much as 67.5% use food additives beyond the recommended usage. The results of the bivariate analysis showed that there was a significant relationship between knowledge and behavior using the BTP measure (p-value = 0.000), attitudes and behavior using the BTP measure (p-value = 0.007). Conclusion : There is a significant relationship between knowledge and attitudes with the behavior of using food additives. There needs to be further efforts to prevent the use of food additives that are not as recommended by food traders.
&amp;nbsp;
Keywords : Knowledge, Attitude, Dosage, Food Additives</dc:description>
	<dc:publisher xml:lang="en">Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar</dc:publisher>
	<dc:date>2023-11-24</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/mgmi/article/view/28377</dc:identifier>
	<dc:identifier>10.30597/jgmi.v12i2.28377</dc:identifier>
	<dc:source xml:lang="en">Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition); Vol. 12 No. 2 (2023): Jurnal Gizi Masyarakat Indoneisa</dc:source>
	<dc:source>2686-1909</dc:source>
	<dc:source>2302-8807</dc:source>
	<dc:source>10.30597/jgmi.v12i2</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/mgmi/article/view/28377/10790</dc:relation>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by-nc-sa/4.0</dc:rights>
</oai_dc:dc>