ASTUTI, FINKA ASTRI (2023) PENERAPAN PRINSIP-PRINSIP HIGIENE SANITASI MAKANAN DI PONDOK PESANTREN HIDAYATUL MA’MUN PEDANG SONGO MAGETAN TAHUN 2023. Diploma thesis, POLTEKKES KEMENKES SURABAYA.
![[thumbnail of Cover.pdf]](http://repo.poltekkesdepkes-sby.ac.id/style/images/fileicons/text.png) |
Text
Cover.pdf Download (55kB) |
|
Text
Lembar Pengesahan.pdf Restricted to Repository staff only Download (1MB) |
|
Text
Abstrak.pdf Download (69kB) |
|
Text
KATA PENGANTAR.pdf Download (287kB) |
|
Text
Halaman Biodataa.pdf Download (428kB) |
|
Text
BAB I.pdf Download (110kB) |
|
Text
BAB II.pdf Download (145kB) |
|
Text
BAB III.pdf Restricted to Repository staff only Download (136kB) |
|
Text
BAB V.pdf Restricted to Repository staff only Download (126kB) |
|
Text
BAB VI.pdf Restricted to Repository staff only Download (65kB) |
|
Text
Lampiran.pdf Download (794kB) |
Abstract
ABSTRAK Makanan yaitu kebutuhan dasar setiap manusia untuk melanjutkan kehidupan. Makanan yang dibutuhkan harus sehat dalam arti memiliki nilai gizi yang optimal. Makanan harus murni dan utuh dalam arti tidak mengandung bahan pencemar serta harus higiene. Bila salah satu faktor tersebut terganggu makanan yang dihasilkan akan menimbulkan gangguan kesehatan dan penyakit bahkan keracunan makanan. Tujuan penelitian ini yaitu untuk mengetahui penerapan 6 prinsip higiene sanitasi makanan di Pondok Pesantren berdasarkan Permenkes 1096/MENKES/PER/VI/2011. Jenis penelitian ini adalah deskriptif dengan tujuan untuk membuat gambaran keadaan secara objektif, dengan pendekatan observasi lapangan menggunakan lembar observasi. Subyek dari penelitain ini adalah 6 prinsip higiene sanitasi makanan adalah pemilihan bahan makanan, penyimpanan bahan makanan, pengolahan bahan makanan, pengangkutan makanan, penyajian makanan dan penyimpanan makanan. Hasil dari penelitian ini dari pemilihan bahan makanan tidak memenuhi syarat dengan persentase 75%, untuk penyimpanan bahan makanan tidak memenuhi syarat dengan persentase 75%, untuk pengolahan makanan tidak memenuhi syarat dengan persentase 72%, dan untuk penyimpanan makanan tidak memenuhi syarat dengan persentase 70%, untuk pengangkutan makanan memenuhi syarat dengan persentase 80%, dan untuk penyajian makanan tidakmemenuhi syarat dengan persentase 75%. Dengan kualitas fisik dan kimia makanan memenuhi syarat sedangkan kualitas mikrobiologi makanan tidak memenuhi syarat. Kesimpulan penelitian ini adalah dari 6 prinsip higiene sanitasi makanan ada 5 prinsip yang masuk dalam kategori tidak memenuhi syarat yaitu pemilihan bahan makanan, penyimpanan bahan makanan, pengolahan makanan, penyimpanan makanan dan penyajian makanan. Sedangkan 1 prinsip yang masuk dalam kategori memenuhi syarat yaitu pengangkutan makanan. Peneliti berharap pengurus pondok pesantren mampu memperhatikan penerapan prinsip-prinsip higiene sanitasi makanan karena berperan penting dalam menentukan kualitas makanan, bagi puskesmas diharapkan melakukan penyuluhan tentang prinsip-prinsip higiene sanitasi makanan serta melakukan inspeksi mengenai sanitasi pondok pesantren. Keyword : Prinsip higiene sanitasi makanan, kualitas makanan, pondok pesantren2 IMPLEMENTATION OF FOOD SANITATION HYGIENE PRINCIPLES AT THE HIDAYATUL MA’MUN PEDANG SONGO MAGETAN ISLAMIC BOARDING SCHOOL IN 2023 Finka Astri Astuti1, Denok Indraswati2, V. Supriyono3 Department of Sanitation Poltekkes Kemenkes Surabaya E-mail : finkaastri363@gmail.com ABSTRACT Food is a basic need for every human being to continue life. The food needed must be healthy in the sense of having optimal nutritional value. Food must be pure and intact in the sense that it does not contain contaminants and must be hygienic. If one of these factors is disturbed by the food produced, it will cause health problems and disease and even food poisoning. The purpose of this study was to find out the application of the 6 principles of food sanitation hygiene in Islamic boarding schools based on Permenkes 1096/MENKES/PER/VI/2011. This type of research is descriptive with the aim of making an objective description of the situation, with a field observation approach using observation sheets. The subjects of this research are the 6 principles of food hygiene and sanitation, namely the selection of food ingredients, food storage, food processing, food transportation, food serving and food storage. The results of this study were that the selection of food ingredients did not meet the requirements with a percentage of 75%, for storage of foodstuffs did not meet the requirements with a percentage of 75%, for food processing did not meet the requirements with a percentage of 72%, for transporting food met the requirements with a percentage of 80%, for presentation of food does not meet the requirements with a percentage of 75%, and for food storage does not meet the requirements with a percentage of 70%. The physical and chemical quality of the food meets the requirements while the microbiological quality of the food does not meet the requirements. The conclusion of this study is that of the 6 principles of food sanitation hygiene, there are 5 principles that fall into the category of not meeting the requirements, namely selection of food ingredients, food storage, food processing, food storage and food serving. While 1 principle is included in the category of fulfilling the requirements, namely the transportation of food. The researcher hopes that the administrators of Islamic boarding schools are able to pay attention to the application of the principles of food sanitation hygiene because they play an important role in determining the quality of food, for puskesmas it is hoped that they will conduct counseling on the principles of food sanitation hygiene and carry out inspections regarding sanitation in Islamic boarding schools. Keyword : Principles of food sanitation hygiene, food quality, Islamic boarding schools
| Item Type: | Thesis (Diploma) |
|---|---|
| Contributors: | Contribution Contributor NIDN/NIDK UNSPECIFIED INDRASWATI, DENOK nidn4019016401 UNSPECIFIED SUPRIYONO, VINCENTIUS nidn4007075801 UNSPECIFIED IRAWAN, DJOKO WINDU PURNA nidn4011126402 |
| Additional Information: | 1352/KTI/2023 / 10KTI2023044 |
| Uncontrolled Keywords: | Prinsip higiene sanitasi makanan, kualitas makanan, 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: | 26 Apr 2024 06:35 |
| Last Modified: | 26 Apr 2024 06:35 |
| URI: | http://repo.poltekkesdepkes-sby.ac.id/id/eprint/8346 |
Actions (login required)
 |
View Item |