Realizing healthy culinary tourism through education in the ‘Angkringan’ street vendor community of Yogyakarta city during the COVID-19 pandemic

https://doi.org/10.22146/jcoemph.66362

Rizka Ayu Setyani(1*), Fika Lilik Indrawati(2), Tri Mei Khasana(3)

(1) Universitas Sebelas Maret
(2) Universitas Respati Yogyakarta
(3) Universitas Respati Yogyakarta
(*) Corresponding Author

Abstract


Angkringan is included in the culinary options of Java, although it involves a simple food stall on the roadside using a wheelbarrow and covered with a plastic tarpaulin as the roof.However, food safety is one of the main factors that influence tourists in choosing Angkringan culinary spots. Therefore, it is necessary to monitor the quality of food management by paying attention to health requirements including hygiene and sanitation procedures. This study aimed to analyze the differences in the food safety scores of Angkringan street vendors in Yogyakarta City before and after an intervention. We conducted a quantitative study with an experimental design from March to May 2021. We intervened with health education through pocketbooks in 49 communities of Angkringan street vendors in Yogyakarta tourism locations with a duration of one month. Data collection was conducted through the Food Safety Score Questionnaire while data analysis used Wilcoxon signed-rank tests. The majority of Angkringan street vendors had a category of Food Safety Score that was vulnerable but safe to consume before and after the pocketbook intervention. However, the influence of the intervention showed significant differences in research results (p-value < 0.05). This study concluded that health education interventions with pocketbooks among the Angkringan street vendors could positively affect food safety scores. We recommend that the government foster food hygiene education and monitoring of Angkringan street vendors, especially during the COVID-19 pandemic.

Keywords


Angkringan; Community; Culinary; Education; Tourism

Full Text:

PDF


References

  1. Statistik kepariwisataan Daerah Istimewa Yogyakarta 2018 Dinas Pariwisata DIY; 2020 [cited 2020 March 12]. Available from: https://drive.google.com/file/d/1dS0c8PRuV1VPvFkeYIm_xAUXJ6gVzF3U/view.

  2. Laporan kinerja Dinas Pariwisata Kota Yogyakarta tahun 2018; 2020 [cited 2020 March 12]. Available from: https://pariwisata.jogjakota.go.id/resources/download/laporan-kinerja-dinas-pariwisata-tahun-anggaran-2018-14.pdf.

  3. Setya D. Sejarah dan fakta unik angkringan, kuliner ndeso yang populer hingga kini. 2019 2020 [cited 2020 March 13]. Available from: https://food.detik.com/info-kuliner/d-4699385/sejarah-dan-fakta-unik-angkringan-kuliner-ndeso-yang-populer-hingga-kini/1/#news.

  4. Handayani SB, Taufik M. Analisa keputusan konsumen warung angkringan yang dipengaruhi lokasi, fasilitas & kualitas pelayanan (studi kasus pada warga kos di Kota Semarang). Jurnal Ekonomi Manajemen dan Akuntansi. 2017; 43: 59–75.

  5. Gupta V, Downs SM, Ghosh-Jerath S, Lock K, Singh A. Unhealthy fat in street and snack foods in low-socioeconomic settings in India: a case study of the food environments of rural villages and an urban slum. J Nutr Educ Behav. 2016; 48(4): 269-79

  6. Downs SM, Singh A, Gupta V, Lock K, Ghosh-Jerath S. The need for multisectoral food chain approaches to reduce trans fat consumption in India. BMC Public Health. 2015; 22(15): 693

  7. Rahayu NS. Profil higiene-sanitasi para pedagang kaki lima di beberapa lokasi (studi kasus pada beberapa pedagang kaki lima di Klaten dan Temanggung). Seminar Nasional Pangan Lokal, Bisnis, dan Eko-Industri; 2015; Semarang: 20–28.

  8. The Food and Agriculture Organization of the United Nations. Good hygienic practices in the preparation and sale of street food in Africa tools for training. Roma: FAO. 2019.

  9. Hariyadi P. Keamanan pangan: prasyarat dasar pangan. majalah keamanan pangan. 2017: 10–13.

  10. Jeinie MH, Nora NM, Sharifb MSM, Saad M. Food hygiene and safety among culinary intern: questionnaire for FHS quality. Procedia - Social and Behavioral Sciences, 2016; 222: 299–305.

  11. Alwi K, Ismail E, Palupi IR. Pengetahuan keamanan pangan penjamah makanan dan mutu keamanan pangan di pondok pesantren. Darussalam Nutrition Journal, 2019; 3(2): 72–83.

  12. Aduah M, Adzitey F, Amoako DG, Abia A, Ekli R, Teye GA, Shariff A, & Huda N. Not all street food is bad: low prevalence of antibiotic-resistant Salmonella enterica in Ready-to-Eat (RTE) meats in Ghana is associated with good vendors' knowledge of meat safety. Foods (Basel, Switzerland), 2021; 10(5): 1011.

  13. Keputusan Menteri Kesehatan Republik Indonesia Nomor 942/MENKES/SK/VII/2003 Tentang pedoman persyaratan hygiene sanitasi makanan jajanan [cited 2020 March 10]. Available from: https://peraturan.bkpm.go.id/jdih/userfiles/batang/KEPMENKES_942_2003.pdf.

  14. Peraturan Walikota Yogyakarta Nomor 64 Tahun 2010 Tentang hygiene sanitasi pengelolaan pangan [cited 2020 March 11]. Available from: https://hukum.jogjakota.go.id/asset/naskah/10-064.pdf

  15. Puspikawati SI, Dewi D, Astutik E, Kusuma D, Melaniani S, & Sebayang SK. Density of outdoor food and beverage advertising around gathering place for children and adolescent in East Java, Indonesia. Public Health Nutrition, 2021; 24(5): 1066–1078.



DOI: https://doi.org/10.22146/jcoemph.66362

Article Metrics

Abstract views : 1100 | views : 926

Refbacks

  • There are currently no refbacks.


Copyright (c) 2022 Journal of Community Empowerment for Health

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.