HIGIENE SANITASI DAN KUALITAS BAKTERIOLOGIS MAKANAN PADA RUMAH MAKAN DI KOTA MAGELANG

Background: Food is a basic need for human survival. Food should be healthy and safe to be consumed. One of the common places for food management is restaurant. A good food processing, by paying attention to the restaurant�s sanitation, is needed in order to get healthy and safe food to be consumed. Objective:To assess the relationship between sanitation hygienic and food bacteriological quality chicken food at restaurants in the city of Magelang. Methods: Cross sectional observational.The subjects of this study were 28 restaurants, taken by purposive sampling method.A checklist was used to collect data.Chicken food 28 units samples were examined in Yogyakarta Health Laboratory. Processing and data analysis with Fisher's exact test at = 0.05 whereas multivariate analysis using logistic regression at = 0.05. Results: a total of 7.1% of chicken examined for its bacteriological quality, contain E.coli bacteria. On bivariate analysis, which having significant relation was the sanitation requirements (p = 0.000 and OR = 13) and equipment requirements (p = 0.015 and OR = 25). On multivariate analysis, the most dominant relation variable with the food bacteriological quality was equipment requirements variable. Conclusion: Based on bivariate analysis there is significant correlation between tools requirements and food bacteriological quality. Based on multivariate analysis, this relationship is meaningless, howeverit has the most dominant relationship among other variables with ods ratio = 18.