PENERAPAN ENAM PRINSIP HYGIENE SANITASI MAKANAN PADA OLAHAN ROTI BOLU BASAH DI UD. NEW TWEETY KABUPATEN MAGETAN

ROSARI, AGATHA ELSA DIANDRA (2023) PENERAPAN ENAM PRINSIP HYGIENE SANITASI MAKANAN PADA OLAHAN ROTI BOLU BASAH DI UD. NEW TWEETY KABUPATEN MAGETAN. Diploma thesis, POLTEKKES KEMENKES SURABAYA.

	Text a COVER ELSA.pdf Download (390kB)
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	Text c ABSTRAK ELSA.pdf Download (189kB)
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Abstract

ABSTRAK UD. New Tweety merupakan pabrik roti yang memproduksi salah satunya roti bolu basah. Peran penerapan prinsip hygiene sanitasi makanan perlu dilakukan secara mendasar di pabrik roti ini. Tujuan dari penelitian ini adalah mengetahui penerapan enam prinsip hygiene sanitasi makanan di UD. New Tweety Kabupaten Magetan. Jenis penelitian yaitu metode deskriptif dengan Design penelitian Cross Sectional yaitu jenis penelitian yang ditekankan pada waktu pengukuran atau observasi data hanya satu kali pada saat itu juga. Penelitian ini dilakukan dengan penelitian enam prinsip hygiene sanitasi makanan. Kemudian dilakukan analisa laboratorium untuk mengetahui angka kuman yang terdapat pada roti bolu basah. Hasil penelitian menunjukan bahwa penerapan enam prinsip hygiene sanitasi makanan di UD. New Tweety termasuk kategori menerapkan prinsip hygiene sanitasi makanan dengan persentase 86,8%. Dengan data penguat hasil akhir uji kualitas makanan memenuhi syarat sesuai standar baku mutu yang telah ditetapkan. Disimpulkan secara keseluruhan penjamah makanan untuk lebih menerapkan prinsip hygiene sanitasi makanan khususnya pada personal hygiene disarankan penjamah makanan menggunakan alat pelindung diri yang lengkap, tidak berbicara saat mengelola makanan, lebih menerapkan prinsip hygiene sanitasi makanan dan perlu di tingkatkan dengan memberikan pengetahuan bagi karyawan dan penjamah makanan yang dapat diperoleh melalui pelatihan dan penyuluhan tentang pentingnya menerapkan prinsip hygiene sanitasi makanan. Kata Kunci : Prinsip hygiene sanitasi makanan, personal hygiene, sanitasi, UD. New TweetyTHE APPLICATION OF THE SIX PRINCIPLES OF FOOD SANITATION HYGIENE IN THE PROCESS OF WET SPONGE BREAD AT UD. NEW TWEETY MAGETAN DISTRICT Agatha Elsa Diandra Rosari1, Djoko Windu P. Irawan2, Denok Indraswati3 Environmental Health Department Poltekkes Kemenkes Surabaya E-mail: agathaelsa123@gmail.com ABSTRACT UD. New Tweety is a bakery that produces wet sponge cake. The role of applying the principles of food sanitation hygiene needs to be carried out fundamentally in this bakery. The purpose of this study was to find out the application of the six principles of food sanitation hygiene at UD. New Tweety Magetan District. The type of research is a descriptive method with a cross sectional research design, namely a type of research that emphasizes the measurement or observation of data only once at a time. This research was conducted by researching the six principles of food sanitation hygiene. Then a laboratory analysis was carried out to determine the number of germs found in wet sponge cake. The results showed that the application of the six principles of food sanitation hygiene at UD. New Tweety is category as applying the principles of food sanitation hygiene with a percentage of 86,8%. With reinforcing data, the final results of the food quality test are qualified according to the quailty standards that have been set. It was concluded that overall food handlers to better apply the principles of food sanitation hygiene, especially in personal hygiene, it is recommended that food handlers use complete personal protective equipment, not walk when handling food, apply more principles of food sanitation hygiene and need to be improved by providing knowledge for employees and food handlers which can be obtained through training and counseling about the importance of applying the principles of food sanitation hygiene. Keywords : Principles of food sanitation hygiene, food handlers, sanitation, UD. New Tweety

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributor NIDN/NIDK UNSPECIFIED MUJIYONO, MUJIYONO nidn40004056702 UNSPECIFIED IRAWAN, DJOKO WINDU PURNA nidn4011126402 UNSPECIFIED INDRASWATI, DENOK nidn4019016401
Additional Information:	1329/KTI/2023 / 10KTI2023021
Uncontrolled Keywords:	sANITASI MAKANAN ; ROTI BOLU 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:	22 Apr 2024 05:32
Last Modified:	22 Apr 2024 05:32
URI:	http://repo.poltekkesdepkes-sby.ac.id/id/eprint/8302

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