DAFTAR ISI

HALAMAN SAMPUL ....................................................................... i

HALAMAN JUDUL .......................................................................... ii
HALAMAN PERNYATAAN KEASLIAN ...................................... iii
HALAMAN PERSETUJUAN .......................................................... iv
ABSTRAK .......................................................................................... v
KATA PENGANTAR ........................................................................ vii
DAFTAR ISI ....................................................................................... ix
DAFTAR TABEL .............................................................................. xii
DAFTARSKEMA .............................................................................. xiii
DAFTAR LAMPIRAN ...................................................................... xiv

BAB I PENDAHULUAN
A. Latar Belakang ......................................................................... 1
B. Rumusan Masalah .................................................................... 4
C. Tujuan ...................................................................................... 4
1. Tujuan Umum .................................................................... 4
2. Tujuan Khusus ................................................................... 4
D. Manfaat Penelitian ................................................................... 5
1. Teoritis ............................................................................... 5
2. Praktik ................................................................................ 5
E. Keaslian Penelitian ................................................................... 6

BAB II TINJAUAN PUSTAKA

1. Kebersihan Makanan ................................................................ 9

a. Food hygiene dan Sanitasi ................................................. 9
b. Kriteria Makanan ............................................................... 10
c. Cara penyimpanan dan Bahan makanan ............................ 10
d. Pengolahan Bahan Makanan .............................................. 11

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 e. Penyajian Bahan Makanan ................................................. 12
f. Penyakit penyakit yang Dapat Ditimbulkan ................... 13
2. Kejadian Diare ......................................................................... 13
a. Definisi Diare ..................................................................... 14
b. Etiologi ............................................................................... 15
c. Klasifikasi Diare................................................................. 17
d. Derajat Dehidrasi ............................................................... 18
e. Patogenesis ......................................................................... 18
f. Patofisiologi ....................................................................... 19
g. Manifestasi Klinis .............................................................. 21
h. Cara Penularan ................................................................... 21
i. Pencegahan Diare ............................................................... 22
j. penatalaksanaan.................................................................. 24
k. pemeriksaan laboratorium .................................................. 25
l. komplikasi .......................................................................... 26
B. Kerangka Teori......................................................................... 28
C. Kerangka Konsep ..................................................................... 30
D. Hipotesis................................................................................... 30

BAB III METODE PENELITIAN

A. Rancangan Penelitian ............................................................... 31

B. Populasi dan Sampel ................................................................ 31
1. Populasi .............................................................................. 31
2. Sampel ................................................................................ 32
3. Kriteria Sampel .................................................................. 34
C. Waktu dan Tempat Penelitian .................................................. 34
D. Variabel Penelitian ................................................................... 35
E. Desain Operasional .................................................................. 36
F. Instrumen Penelitian................................................................. 37
G. Uji Validitas dan Reabilitas ..................................................... 37
H. Teknik Pengumpulan Data ....................................................... 39

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 I. Analisa Data ............................................................................. 40
J. Jalannya Penelitian ................................................................... 43
K. Etika penelitian......................................................................... 44

BAB IV HASIL PENELITIAN DAN PEMBAHASAN

A. Hasil Penelitian ........................................................................ 46

1. Gambaran Umum Lokasi Penelitian .................................. 46
2. Analisa dan Univariat ......................................................... 46
3. Analisa Bivariat .................................................................. 49
B. Pembahasan .............................................................................. 50
1. Hasil Analisa Univariat ...................................................... 50
2. Hasil Analisa Bivariat ........................................................ 51
C. Keterbatasan Penelitian ............................................................ 54

BAB V KESIMPULAN

A. Kesimpulan .............................................................................. 55
B. Saran ........................................................................................ 55

DAFTAR PUSTAKA

LAMPIRAN

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