STUDI HYGIENE SANITASI PENGOLAHAN DAN KUALITAS MAKANAN PADA HOME INDUSTRI MIE BASAH DI KELURAHAN KEPOLOREJO KABUPATEN MAGETAN

PANGESTIKA, FINANDA AFIFAH DHEA (2024) STUDI HYGIENE SANITASI PENGOLAHAN DAN KUALITAS MAKANAN PADA HOME INDUSTRI MIE BASAH DI KELURAHAN KEPOLOREJO KABUPATEN MAGETAN. Diploma thesis, Poltekkes Kemenkes Surabaya.

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Abstract

ABSTRAK Makanan yaitu kebutuhan dasar setiap manusia untuk melanjutkan kehidupan, makanan harus murni dan utuh dalam arti tidak mengandung bahan pencemar serta harus higiene. Higiene dan sanitasi merupakan hal yang penting dalam menentukan kualitas makanan dimana bakteri Escherichia Coli sebagai salah satu indikator terjadinya pencemaran makanan yang menyebabkan penyakit. Penelitian ini bertujuan untuk mengetahui bagaimana higiene sanitasi dan kualitas pada Industri pengolahan mie basah. Jenis penelitian ini adalah deskriptif dengan teknik pengambilan sampel secara grab sampling, dengan pendekatan observasi lapangan menggunakan lembar observasi. Subyek dari penelitain ini adalah prinsip higiene sanitasi pengolahan makanan meliputi peralatan makanan, penjamah makanan, tempat pengolahan makanan, cara pengolahan makanan. Hasil dari penelitian ini menunjukan bahwa Produksi mie basah tidak mengandung bahan-bahan kimia formalin dan boraks, tidak ada cemaran fisik pada mie basah. Pada pengolahan makanan yang meliputi peralatan makanan memiliki kategori kurang dengan presentase 55%, penjamah makanan memiliki kategori kurang dengan presentase 50%, tempat pengolahan makanan memilik kategori cukup dengan presentase 72%, cara pengolahan makanan memiliki kategori kurang dengan presentase 50% dan sampel mie basah yang negatif mengandung bakteri Escherichia Coli. Kesimpulan penelitian ini adalah dari penilaian seluruh pengolahan makanan mendapatkan hasil yang memiliki kategori kurang dengan presentase 58%, kategori cukup yaitu tempat pengolahan makanan sedangkan kategori kurang yaitu peralatan makanan, penjamah makanan dan cara pengolahan makanan. Disarankan bagi pengelola industri mie basah mampu memperhatikan penerapan higiene sanitasi pengolahan makanan dalam menentukan kualitas makanan yang paling utama penyimpanan bahan, pada penelitian selanjutnya disarankan untuk melakukan swab usap alat pengolahan makanan agar mie basah lebih berkuaitas. Kata kunci : Bakteri Escherichia Coli dan pengolahan mie basah STUDY OF HYGIENE SANITATION PROCESSING AND FOOD QUALITY IN THE HOME INDUSTRY OF WET NOODLES IN KEPOLOREJO VILLAGE, MAGETAN DISTRICT Finanda Afifah Dhea Pangestika1 Lilis Prihastini2 Denok Indraswati3 Kementrian Kesehatan RI Politeknik Kesehatan Kemenkes Surabaya Program Studi Sanitasi Program Diploma III Kampus Magetan Jurusan Kesehatan Lingkungan Email : finandaafifah08@gmail.com ABSTRACT Food is a basic need for every human being to continue life, food must be pure and whole in the sense that it does not contain pollutants and must be hygienic. Hygiene and sanitation are important in determining food quality, where Escherichia Coli bacteria are indicators of food contamination that causes disease. This research aims to find out how hygienic, sanitary and quality is in the wet noodle processing industry. This type of research is descriptive with a grab sampling technique, with a field observation approach using an observation sheet. The subject of this research is the principles of food processing sanitation hygiene including food equipment, food handlers, food processing places, food processing methods. The results of this research show that wet noodle production does not contain the chemicals formaldehyde and borax, there is no physical contamination in wet noodles. In food processing which includes food equipment, it has a poor category with a percentage of 55%, food handlers have a poor category with a percentage of 50%, food processing places have a sufficient category with a percentage of 72%, food processing methods have a poor category with a percentage of 50% and samples of wet noodles which was negative for Escherichia Coli bacteria. The conclusion of this research is that from the assessment of all food processing, the results were in the deficient category with a percentage of 58%, the sufficient category was the food processing place, while the deficient category was food equipment, food handlers and food processing methods. It is recommended that managers of the wet noodle industry be able to pay attention to the implementation of food processing sanitation hygiene in determining the quality of food, especially storage of ingredients. In further research, it is recommended to carry out swabs of food processing equipment so that the wet noodles are of higher quality. Keywords : Escherichia Coli bacteria and wet noodle processing

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributor NIDN/NIDK UNSPECIFIED PRIHASTINI, LILIS nidn4017076502 UNSPECIFIED INDRASWATI, DENOK nidn4019016401 UNSPECIFIED PRASETYO, ARIES nidn4024027501
Additional Information:	1417/KTI/2024 / 10KTI2024026
Uncontrolled Keywords:	Sanitasi pengolahan makanan ; mie basah
Subjects:	T Technology > TD Environmental technology. Sanitary engineering
Divisions:	Poltekkes Kemenkes Surabaya > Jurusan Kesehatan Lingkungan > Program Studi DIII Sanitasi Magetan
Depositing User:	Endah Widyastuti
Date Deposited:	18 Feb 2025 07:49
Last Modified:	18 Feb 2025 07:49
URI:	http://repo.poltekkesdepkes-sby.ac.id/id/eprint/10101

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