Analisis Faktor Kepatuhan Penggunaan Alat Pelindung Diri (APD) di Instalasi Gizi pada Rumah Sakit X

Indira Halimatu Azzah Roh; Amalia Rahma

doi:10.57213/antigen.v3i4.919

Authors

Indira Halimatu Azzah Roh Universitas Muhammadyah Gresik
Amalia Rahma Universitas Muhammadyah Gresik

DOI:

https://doi.org/10.57213/antigen.v3i4.919

Keywords:

compliance, personal protective equipment (PPE), knowledge, attitude, hospital nutrition installation

Abstract

Hospitals are healthcare institutions with a high risk of disease transmission and cross-contamination, both for patients and healthcare workers. One of the key measures to prevent nosocomial infections is the proper and consistent use of Personal Protective Equipment (PPE) by nutrition installation staff. This study aims to analyze the factors influencing PPE compliance in the Nutrition Installation of Hospital X. This research employed a descriptive quantitative design involving 7 nutrition staff members consisting of 5 food servers (71.43%) and 2 cooks (28.57%). Based on educational background, most respondents had senior high school education (85.71%), while 1 respondent (14.29%) had an elementary-level education. Regarding work experience, 6 respondents (85.71%) had worked for more than 5 years, and 1 respondent (14.29%) had less than 5 years of experience. The results showed that most respondents had good knowledge of PPE compliance (72.8%), while 27.1% demonstrated moderate knowledge. In terms of attitude, 68.8% showed good attitudes, and 32.2% showed moderate attitudes. These findings indicate that the nutrition installation staff at Hospital X have a good understanding of the importance of PPE in ensuring safety and hygiene. However, regular training, continuous supervision, and ergonomic improvement of PPE are still needed to maintain and improve consistent compliance.

References

Adnyasari, P. N., Rahayu, S., & Astuti, W. (2022). Evaluasi suhu dan kelembapan ruang penyimpanan bahan makanan kering di instalasi gizi rumah sakit. Jurnal Gizi dan Pangan Sehat, 3(2), 115–123. https://doi.org/10.21009/jgps.032.115

Aini, N. (2022). Penerapan standar keamanan pangan di instalasi gizi rumah sakit untuk mencegah foodborne disease. Jurnal Kesehatan Masyarakat, 18(1), 56–64. https://doi.org/10.24893/jkm.v18i1.1122

Green, L. W., & Kreuter, M. W. (2005). Health program planning: An educational and ecological approach (4th ed.). McGraw-Hill.

Irawayantiningsih, K. Y., Supriatiningrum, D. N., & Prayitno, S. A. (2025). Faktor penggunaan alat pelindung diri (APD) di Instalasi Gizi RSUD Dr. Soegiri Lamongan. Ghidza Media Jurnal, 6(1), 1–15. https://journal.umg.ac.id/index.php/ghidzamediajurnal/article/view/9429

Karina, I. D., Wani, Y. A., & Arfiani, E. P. (2023). Studi kualitatif: Praktik penggunaan alat pelindung diri pada penjamah makanan di Instalasi Gizi RSUD Bangil. Jurnal Gizi dan Kesehatan Pangan (JGKP), 4(2), 50–60. https://jurnal.untirta.ac.id/index.php/JGKP/article/view/24989

Kementerian Kesehatan Republik Indonesia. (2021). Pedoman higiene sanitasi penyelenggaraan makanan di rumah sakit. Direktorat Kesehatan Lingkungan.

Kurniawati, E., Hidayati, R., & Yuliana, D. (2023). Analisis mutu bahan makanan segar berdasarkan suhu dan waktu penyimpanan di instalasi gizi RSUD X. Jurnal Teknologi Pangan dan Gizi, 6(1), 22–31. https://doi.org/10.21009/jtpg.061.22

Nunnally, J. C., & Bernstein, I. H. (1994). Psychometric theory (3rd ed.). McGraw-Hill.

Putri, A. R., Susilo, H., & Lestari, S. (2021). Food safety knowledge, attitudes, and practices among hospital food handlers in Indonesia. Journal of Environmental and Public Health, 2021, 1–8. https://doi.org/10.1155/2021/8672317

Rahmawati, L., & Fitriani, A. (2023). Kesesuaian suhu penyimpanan bahan makanan segar terhadap standar keamanan pangan di rumah sakit pemerintah Jawa Tengah. Ghidza Media Jurnal, 5(2), 67–75. https://journal.umg.ac.id/index.php/ghidzamediajurnal/article/view/8651

Sadiah, S. (2025). Manajemen penyelenggaraan makanan untuk pasien rawat inap di rumah sakit. Jurnal Karimah Tauhid, 5(1), 55–67. https://ojs.unida.ac.id/karimahtauhid/article/view/18886

Sugiyono. (2022). Metode penelitian kuantitatif, kualitatif, dan R&D. Alfabeta.

Sulistyorini, N. I., Wardhani, E. P., & Arifin, D. R. (2022). Evaluating food sanitation, hygiene, and quality in the nutrition installation of an Indonesian mental hospital. Asian Journal of Health Research, 6(3), 45–53. https://pdfs.semanticscholar.org/273a/03214566032a05c42cdecafeed3b4fa562a2.pdf

Wardana, A. S., & Marfuah, D. (2023). Analisis faktor yang mempengaruhi kepatuhan penggunaan alat pelindung diri (APD) di Instalasi Gizi RSUD Kota Salatiga. Profesi (Profesional Islam), 19(1), 45–54. https://doi.org/10.26576/profesi.v19i1.88

World Health Organization. (2020). Five keys to safer food manual. World Health Organization.