STUDI PENDAHULUAN DAYA SAING WISATA LOKAL: HYGIENE DAN SANITASI DI KAWASAN WISATA KULINER GLODOK

Rahmawati Rahmawati; Yandi Andiyana

doi:10.36441/pariwisata.v6i2.1483

STUDI PENDAHULUAN DAYA SAING WISATA LOKAL: HYGIENE DAN SANITASI DI KAWASAN WISATA KULINER GLODOK

Rahmawati Rahmawati, Yandi Andiyana

Abstract

Tujuan penelitian ini adalah sebagai studi pendahuluan untuk mempelajari kondisi higiene dan sanitasi di rumah makan kawasan wisata kuliner Glodok. Penelitian dilakukan dengan metode observasi terhadap sepuluh rumah makan (RM1-RM10) dan wawancara penjamah makanan dengan mengacu pada Pedoman Keputusan Menteri Kesehatan Republik Indonesia Nomor 1098/Menkes/SK/VII/2003 tentang Persyaratan Higiene Sanitasi Rumah Makan dan Restoran (KMK 1098/2003). Penilaian dilakukan secara parsial terhadap variabel A (Lokasi dan Bangunan) hingga variabel I (Tenaga Kerja) sesuai formulir penilaian KMK 1098/2003. Uji mikrobiologi juga dilakukan terhadap sampel makanan dan minuman untuk mendeteksi keberadaan bakteri Escherichia coli dengan metode Most Probable Number (MPN). Hasil observasi dan wawancara menunjukkan tingkat mutu/laik higiene sanitasi RM1-RM10 di bawah skor minimal 700 menurut KMK 1098/2003. Hasil uji mikrobiologi menunjukkan keberadaan bakteri E. coli di salah satu sampel makanan dan minuman. Dari penilaian terhadap variabel yang diteliti, variabel D (dapur, ruang makan dan gudang bahan), H (peralatan) dan I (tenaga kerja) merupakan variabel dengan skor terendah yang dapat dijadikan fokus perbaikan dan penelitian lanjutan tingkat laik higiene sanitasi sebagai bagian dari upaya peningkatan daya saing pariwisata sesuai Rencana Induk Pembangunan Kepariwisataan Nasional (RIPPARNAS) Tahun 2010-2025.

Keywords

Daya Saing; Glodok; Hygiene; Sanitasi; Wisata Kuliner

Full Text:

147-159 (Bahasa Indonesia)

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