| Summary: | 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 = 18.0
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