Handwashing Behavior Using Soap, Physical Conditions of Cooking Food Storage and Deare Incidence

Tuhu Pinardi; Suparji Suparji

doi:10.3889/oamjms.2021.7028

Authors

Tuhu Pinardi Department of Environmental Health, Health Polytechnic of the Ministry of Health Surabaya, Surabaya, Indonesia
Suparji Suparji Department of Midwifery, Health Polytechnic Ministry of Health Surabaya, Surabaya, Indonesia

DOI:

https://doi.org/10.3889/oamjms.2021.7028

Keywords:

Diarrhea, Connective tissue progenitor cells behavior, Physical condition of cooking food storage area

Abstract

BACKGROUND: Diarrhea is an endemic disease in Indonesia and is also a potential disease outbreak which is often accompanied by death. In 2015, the number of diarrhea sufferers in the working area of the Parang Health Center ranked first as many as 782 people.

AIM: This study aims to determine whether the behavior of washing hands with soap and the physical condition of the cooking food storage area is a supporter of the incidence of diarrhea in Pragak Village, Parang District, Magetan Regency.

MATERIALS AND METHODS: This type of analytic research with case–control design. The population of Pragak village is 2500 families. The sample is a resident of Pragak Village, who suffers from diarrhea and does not suffer from diarrhea at the same time by 40 respondents; the sampling method is simple random sampling technique. The independent variable is the behavior of washing hands using soap; the physical condition of the cooking food storage area, the dependent variable is the incidence of diarrhea. Data collection by means of questionnaire interviews and direct observation. Data analysis with Chi-square statistical test.

RESULTS: The results of the statistical test obtained p-value (0.027) < (0.05) which means that there is a relationship between the behavior of washing hands with soap on the incidence of diarrheal disease and odds ratio (OR) (4.333 > 1) is a risk factor. The results of the statistical test of the physical condition of the cooking food storage area obtained p-value (0.695) > (0.05) which means that there is no relationship between the physical condition of the cooking food storage area to the incidence of diarrheal disease and OR (0.529) < 1 is a protective factor.

CONCLUSION: The conclusion of the study stated that the behavior of washing hands with soap was proven to be a contributing factor to the incidence of diarrheal disease. Meanwhile, the physical condition of the storage area for cooked food is not considered a factor in the incidence of diarrheal disease.

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