WAHYUDI, SENNY AMALIA (2024) ANALISIS PENGOLAHAN MAKANAN DAN KUALITAS MAKANAN DI TANGGUH FROZEN FOOD KABUPATEN MADIUN TAHUN 2024. Diploma thesis, Poltekkes Kemenkes Surabaya.
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Abstract
ANALISIS PENGOLAHAN MAKANAN DAN KUALITAS MAKANAN DI TANGGUH FROZEN FOOD KABUPATEN MADIUN TAHUN 2024 Makanan merupakan salah satu kebutuhan pokok bagi kehidupan manusia oleh karena itu pengolahan makanan perlu diperhatikan secara langsung atau tidak langsung dapat menjadi penyebab penularan penyakit jika pengolahan makanan kurang diperhatikan.Tujuan umum dari penelitian ini yaitu melngeltahuli pelngolahan makanan dan kulalitas makanan nulggelt ayam dan nulgeltt tulna di Tanggulh Frozeln Food Kabulpateln Madiuln berdasarkan peraturan BPOM No 23 Tahun 2018 tentang pedoman pengawasan pangan industri rumah tangga. Desain penelitian ini adalah desain penelitian deskriptif kualitatif,metode untuk menggambarkan kondisi di lokasi penelitian dengan penedekatan observasional. Populasi dalam penelitian ini yaitu aspek pengolahan makanan yang sesuai dengan peraturan BPOM No 23 Tahun 2018 tentang pedoman pengawasan pangan industri rumah tangga. Hasil penilaian pengolahan makanan di tangguh frozen food sebesar 71,3% yang dimana menurut permenkes no 02 tahun 2023 tentang kesehatan lingkungan makanan olahan siap saji tidak memenuhi syarat kesehatan. Dari observasi peralatan masak tidak memenuhi syarat dengan presentase 66,6%, untuk penjamah makanan tidak memenuhi syarat dengan presentase 60%, untuk tempat pengolahan makanan tidak memenuhi syarat dengan presentase 72,2%, dan untuk cara pengolahan makanan dengan presentase 70%. Dengan kualitas fisik dan kimia olahan maknan memnuhi syarat sedangkan kualitas mikrobiologi olahan makanan tidak memenuhi syarat. Kesimpulan penelitian ini pengolahan makanan yang terdiri dari 4 aspek yaitu, peralatan masak, penjamah makanan, tempat pengolahan makanan, dan cara pengolahan makanan tidak memenuhi syarat, kualitas kimia memenuhi syarat, sedangkan kualitas mikrobiologi tidak memenuhi syarat. Saran untuk IRT pembenahan pemilihan bahan baku, fasilitas dan peralatan serta pemberian penyuluhan dari pihak puskesmas akan penting nya pengolahan makanan siap saji yang akan dikonsumsi oleh konsumen terjaga kualitasnya dan layak untuk dikonsumsi. Daftar Bacaan : 2016-2023 Kata Kunci : Industri rumah tangga, Proses pengolahan, Kualitas makanan ABSTRACT Indonesian Ministry of Health Ministry of Health Surabaya Health Polytechnic Department of Environmental Health Sanitation Study Program Magetan Campus III Diploma Program Final Project, June 2024 Senny Amalia Wahyud , Denok Indraswat , Hurip Jayad ANALYSIS OF FOOD PROCESSING AND FOOD QUALITY IN TANGGUH FROZEN FOOD, MADIUN DISTRICT, 2024 Food is one of the basic needs for human life, therefore food processing needs to be paid attention to directly or indirectly, it can cause disease transmission if food processing is not paid enough attention. The general aim of this research is to understand food processing and quality of chicken nulggelt and tulna nulggelt food at Tanggulh Frozeln Food Kabulpateln Madiuln based on BPOM regulation No. 23 of 2018 concerning guidelines for food supervision in home industries. This research design is a qualitative descriptive research design, a method for describing conditions at the research location using an observational approach. The population in this research is aspects of food processing that comply with BPOM regulation No. 23 of 2018 concerning guidelines for food supervision in home industries. The results of the food processing assessment at Tough Frozen Food were 71.3%, which according to Minister of Health Regulation No. 02 of 2023 concerning environmental health, ready-to-eat processed food does not meet health requirements. From observations, cooking equipment does not meet the requirements with a percentage of 66.6%, for food handlers it does not meet the requirements with a percentage of 60%, for food processing places it does not meet the requirements with a percentage of 72.2%, and for food processing methods with a percentage of 70%. The physical and chemical quality of processed food meets the requirements, while the microbiological quality of processed food does not meet the requirements. The conclusion of this research is that food processing consists of 4 aspects, namely, cooking equipment, food handlers, food processing places, and food processing methods do not meet the requirements, chemical quality meets the requirements, while microbiological quality does not meet the requirements. Improving the selection of raw materials, facilities and equipment as well as providing education on the importance of processing ready-to-eat food that will be consumed by consumers to maintain its quality
| Item Type: | Thesis (Diploma) |
|---|---|
| Contributors: | Contribution Contributor NIDN/NIDK UNSPECIFIED JAYADI, HURIP nidn4006126501 UNSPECIFIED INDRASWATI, DENOK nidn4019016401 |
| Additional Information: | 1448/KTI/2024 10KTI2024057 |
| Uncontrolled Keywords: | Industri rumah tangga, Proses pengolahan, Kualitas makanan |
| 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: | 06 Mar 2025 04:46 |
| Last Modified: | 06 Mar 2025 04:46 |
| URI: | http://repo.poltekkesdepkes-sby.ac.id/id/eprint/10179 |
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