DAFTAR ISI

KATA PENGANTAR.................................................................................................i
DAFTAR ISI..............................................................................................................ii
ABSTRAK.................................................................................................................iii
ABSTRACT.................................................................................................................iv
BAB I PENDAHULUAN.........................................................................................1
1.1 Latar Belakang.....................................................................................................3
1.2 Rumusan Masalah................................................................................................1
1.3 Tujuan Penelitian..................................................................................................1
1.3.1 Tujuan Umum..........................................................................................1
1.3.2 Tujuan Khusus.........................................................................................1
1.4 Manfaat Penelitian...............................................................................................2
1.4.1 Bagi Peneliti.............................................................................................2
1.4.2 Bagi Pembaca..........................................................................................2
1.4.3 Bagi Institusi............................................................................................2
BAB II TINJAUAN PUSTAKA...............................................................................3
2.1 Kantin...................................................................................................................3
2.1.1 Definisi Kantin.........................................................................................3
2.1.2 Fungsi Kantin Sekolah.............................................................................3
2.2 Pengertian Higiene dan Sanitasi...........................................................................3
2.2.1 Sanitasi Kantin Sekolah...........................................................................3
2.3 Enam Prinsip Dasar Higiene Sanitasi Makanan...................................................4
2.4 Zat Aditif pada makanan......................................................................................5
2.5 Faktor faktor yang Mempengaruhi Kantin Sehat..............................................5
2.5.1 Tingkat pendidikan pengelola kantin.......................................................5
2.5.2 Pengetahuan pengelola kantin.................................................................5
2.5.3 Omset Harian...........................................................................................6
2.5.4 Perjanjian pihak sekolah dengan pengelola kantin..................................7
2.5.5 Status Kepemilikan Bangunan Kantin.....................................................7
2.5.6 Pengawasan Internal dan Eksternal.........................................................8
2.6 Pelaksanaan Kantin Sehat di Sekolah..................................................................9
2.7 Persyaratan untuk menjadi pengelola dan pelaksana kantin sehat.......................9
2.8 Pengawasan Kantin Sekolah................................................................................10
2.8.1 Orang yang melakukan pengawasan terhadap kantin di sekola..............10
2.8.2 Persyaratan yang harus dimiliki seorang pengawas kantin disekolah.....10
BAB III KERANGKA KONSEP...............................................................................11
3.1 Kerangka konsep..................................................................................................11
BAB IV METODE PENELITIAN.............................................................................12
4.1 Desain Penelitian..................................................................................................12
4.2 Tempat dan Waktu Penelitian...............................................................................12
4.3 Populasi dan Sampel Penelitian...........................................................................12
4.3.1 Populasi Target.........................................................................................12
4.3.2 Populasi Terjangkau.................................................................................12
4.3.3 Sampel Penelitian....................................................................................12
4.4 Definisi Operasional.............................................................................................13
4.4.1 Definisi Operasional................................................................................13
4.5 Sumber dan Pengumpulan Data...........................................................................15
4.5.1 Sumber Data............................................................................................15
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4.5.2 Instrumen Pengumpulan Data..................................................................15

4.5.3 Teknik Pengambilan Data........................................................................15
4.6 Analisis Data........................................................................................................15
BAB V HASIL DAN PEMBAHASAN.....................................................................17
5.1 Gambaran Umum Subjek Penelitian....................................................................17
5.2 Pengetahuan Pengelola Kantin.............................................................................18
5.2.1 Pengetahuan Pengelola Kantin................................................................18
5.2.2 Pengetahuan tentang personal hygiene....................................................19
5.2.3 Pengetahuan tentang penyajian makanan................................................20
5.2.4 Pengetahuan tentang lingkungan sehat....................................................20
5.3 Pengetahuan dan Peran Guru Sekolah serta Siswa terhadap kesehatan Kantin...22
5.3.1 Pengetahuan dan peran kepala sekolah....................................................22
5.3.2 Pengetahuan dan peran guru pembina/pengawas....................................23
5.3.3 Pengetahuan dan peran OSIS...................................................................24
5.4 Pengetahuan dan Peran Pemegang Program Kesehatan Lingkungan Puskesmas
dalam program Kantin Sehat......................................................................................24
BAB VI SIMPULAN DAN SARAN.........................................................................26
6.1 Simpulan..............................................................................................................26
6.2 Saran.....................................................................................................................27
DAFTAR PUSTAKA.................................................................................................28
DAFTAR TABEL.......................................................................................................ii
Tabel 4.1............................................................................................................13
DAFTAR GAMBAR..................................................................................................ii
Gambar 3.1 Kerangka Konsep..........................................................................11
LAMPIRAN

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