PENERAPAN PRINSIP-PRINSIP HIGIENE SANITASI MAKANAN DI PONDOK PESANTREN DARUL FIKRI KABUPATEN PONOROGO TAHUN 2023

MURNI, ALFI SETIA (2023) PENERAPAN PRINSIP-PRINSIP HIGIENE SANITASI MAKANAN DI PONDOK PESANTREN DARUL FIKRI KABUPATEN PONOROGO TAHUN 2023. Diploma thesis, POLTEKKES KEMENKES SURABAYA.

	Text 1_COVER.pdf Download (455kB)
	Text 2_HALAMAN PENGESAHAN.pdf Restricted to Repository staff only Download (2MB)
	Text 3_ABSTRAK.pdf Download (211kB)
	Text 4_BIODATA.pdf Download (195kB)
	Text 5_KATA PENGANTAR,DAFTAR ISI,DAFTAR ISTILAH,DLL.pdf Download (1MB)
	Text 6_BAB 1.pdf Download (2MB)
	Text 7_BAB 2.pdf Download (10MB)
	Text 8_BAB 3.pdf Download (4MB)
	Text 9_BAB 4.pdf Restricted to Repository staff only Download (2MB)
	Text 10_BAB 5.pdf Restricted to Repository staff only Download (351kB)
	Text 11_BAB 6.pdf Restricted to Repository staff only Download (736kB)
	Text 12_DAFTAR PUSTAKA.pdf Download (1MB)
	Text 13_LAMPIRAN.pdf Download (9MB)

Abstract

ABSTRAK PENERAPAN PRINSIP-PRINSIP HIGIENE SANITASI MAKANAN DI PONDOK PESANTREN DARUL FIKRI KABUPATEN PONOROGO TAHUN 2023 Alfi Setia Murni1,Karno2,Djoko Windu P Irawan3,Sri Poerwati4 Kementerian Kesehatan RI Politeknik Kesehatan Kemenkes Surabaya Program Studi Sanitasi Program Diploma III Kampus Magetan Jurusan Kesehatan Lingkungan Email : alfisetiamurni8@gmail.com Penerapan higiene sanitasi makanan di pondok pesantren merupakan upaya yang sangat penting dalam penyelenggaraan pengolahan makanan, khususnya pada jasa boga. Higiene sanitasi makanan bertujuan untuk menjamin keamanan makanan yang dapat menyebabkan keracunan makanan. Prosedur sanitasi dan higiene harus dilakukan sesuai dengan persyaratan yang telah ditetapkan setiap saat selama menyiapkan makanan. Penelitian ini termasuk dalam kategori penelitian deskriptif. Pengumpulan data dilakukan dengan menggunakan lembar observasi berdasarkan Permenkes No. 1096 Tahun 2011,dokumentasi,dan pengujian yang dilakukan di laboratorium makanan. Subyek dari penelitian ini adalah Higiene sanitasi makanan yaitu pemilihan bahan makanan,penyimpanan bahan makanan,pengolahan makanan,penyimpanan makanan jadi,pengangkutan makanan,penyajian makanan,dan aspek kualitas makanan. Hasil dari penelitian ini berkaitan dengan prinsip higiene sanitasi makanan, yaitu pemilihan bahan makanan yang telah memenuhi syarat dengan hasil 83%, penyimpanan bahan makanan belum memenuhi syarat dengan hasil 64%,pengolahanmakanan belum memenuhi syarat dengan hasil 62%,penyimpanan makanan jadi belum memenuhi syarat dengan hasil 60%, untuk pengangkutan makanan sudah memenuhi syarat dengan hasil 60%, dan hasil untuk penyajian makanan belum memenuhi syarat dengan hasil 63%, meskipun karakteristik fisik, kimia, dan mikrobiologi semuanya sudah mencapai tingkat kualitas yang disyaratkan.Untuk itu penerapan prinsip-prinsip higiene sanitasi makanan yang memenuhi syarat ditingkatkan dan perlu adanya penunjang sarana dan fasilitas higiene sanitasi makanan,saran untuk peneliti selanjutnya dapat menambah variabel lain seperti pemeriksaan alat usap masak,pemeriksaan E.coli,dan kualitas air. Kata Kunci :Higiene,sanitasi,pengolahan makanan,dan pondok pesantrenABSTRACT APPLICATION OF FOOD SANITATION HYGIENE PRINCIPLES AT DARUL FIKRI ISLAMIC BOARDING SCHOOL, PONOROGO REGENCY IN 2023 Alfi Setia Murni1, Karno2,Djoko Windu P Irawan3,Sri Poerwati4 Indonesia Ministry of Health Surabaya Ministry of Health Polytechnic Diploma III Sanitation Study Program Magetan Campus, Department of Environmental Health Email : alfisetiamurni8@gmail.com The application of food sanitation hygiene in Islamic boarding schools is a very important effort in the implementation of food processing, especially in catering services. Food sanitation hygiene aims to ensure the safety of food that can cause food poisoning. Sanitation and hygiene procedures must be carried out in accordance with established requirements at all times during food preparation. This research is included in the category of descriptive research. Data collection was carried out using observation sheets based on Permenkes No. 1096 of 2011, documentation and tests carried out in food laboratories. The subjects of this study were food hygiene, namely the selection of food ingredients, food storage, food processing, food storage, food transportation, food serving, and food quality aspects. The results of this study are related to the principles of food sanitation hygiene, namely the selection of food ingredients that meet the requirements with a result of 83%, food storage does not meet the requirements with a result of 64%, food processing does not meet the requirements with a result of 62%, food storage does not meet the requirements requirements with a yield of 60%, for the transportation of food has met the requirements with a yield of 60%, and the yield for serving food has not met the requirements with a yield of 63%, even though the physical, chemical and microbiological characteristics have all reached the required quality level. Food sanitation hygiene that meets the requirements is improved and there is a need to support food sanitation hygiene facilities and facilities. Suggestions for future researchers can add other variables such as inspection of cooking swabs, examination of E.coli, and water quality. Keywords :Hygiene, sanitation, food processing, and Islamic boarding schools

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributor NIDN/NIDK UNSPECIFIED KARNO, KARNO nidn4009115901 UNSPECIFIED IRAWAN, DJOKO WINDU PURNA nidn4011126402 UNSPECIFIED POERWATI, SRI nidn4028056901
Additional Information:	1331/KTI/2023 / 10KTI2023023
Uncontrolled Keywords:	SANITASI PENGOLAHAN MAKANAN ; SANITASI PONDOK PESANTREN
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 06:14
Last Modified:	22 Apr 2024 06:14
URI:	http://repo.poltekkesdepkes-sby.ac.id/id/eprint/8304

Actions (login required)

View Item