PENERAPAN HIGIENE SANITASI DI WARUNG MAKAN PASAR NGASEM SEBAGAI PENUNJANG WISATA KULINER KOTA YOGYAKARTA

Abstract

Penelitian ini untuk mengetahui: (1) makanan yang berpotensi sebagai daya tarik wisata kuliner, (2)
penerapan higiene sanitasi makanan, (3) penerapan higiene sanitasi alat, (4) penerapan higiene sanitasi
personal, (5) penerapan higiene sanitasi lingkungan, (6) penilaian konsumen tentang penerapan higiene
sanitasi warung makan di Pasar Ngasem. Jenis penelitian adalah kualitatif dengan teknik analisis data
deskriptif. Responden penelitian adalah 7 orang penjual dan 30 orang konsumen. Teknik pengumpulan data
yang digunakan wawancara dan kuisioner. Hasil penelitian adalah: (1) Sayur Bobor Kelor, Sayur Brongkos,
Oseng-Oseng Genjer dan Sambal Jenggot memiliki potensi sebagai daya tarik wisata kuliner. (2) Bahan
makanan berkualitas baik. Hasil olahan disajikan terpisah dan terbuka. (3) Peralatan yang aman dan bersih
dicuci, dikeringkan dan disimpan pada almari atau keranjang. (4) Perilaku kebersihan penjual baik. (5)
Higiene sanitasi lingkungan tampak kotor dan tidak rapi. (6) Higiene sanitasi kuliner menurut penilaian
konsumen secara keseluruhan menunjukkan 23,3% responden menyatakan sangat sesuai, 56,7%
menyatakan sesuai, dan 20% menyatakan tidak sesuai.
Kata Kunci: Higiene, Sanitasi, Wisata Kuliner, Pasar Ngasem.

This study is to knowing about: (1) potential of culinary as tourism fascination at Ngasem Market in
Yogyakarta, (2) food hygiene and sanitation, (3) equipment hygiene and sanitation, (4) personal hygiene
and sanitation, (5) environment hygiene and sanitation at food stall in Ngasem Market Yogyakarta, (6)
culinary hygiene and sanitation according to consumer assessments. This type of research is qualitatif with
data analysis techniques is descriptive. Respondens are the sellers amounting to 7 people and consumers as
many as 30 people. Data collection techniques with interview and questionnaires. The result shows that:
(1) Sayur Bobor Daun Kelor, Sayur Brongkos, Oseng-Oseng Genjer and Sambal Jenggot are special food
which have potential as tourism fascination. (2) sellers use fresh and good quality ingredients to cooked.
The dishes served on the table separately and openly for each dish. (3) Sellers use food grade equipments.
The equipments washed with clean water and soap, dried it off and then saved in the cupboard and  basket
rack. (4) Sellers have good habbits about it. (5) Environment hygiene and sanitation shows that culinary
area at Ngasem Market look dirty and untidy. (6) culinary hygiene and sanitation according to consumer
assesments in totality show that 23,3% people state very appropriate, 56,7% person state appropriate and
20% state inappropriate.
Key Words: Hygiene, Sanitation, Culinary Tourism, Pasar Ngasem.