Judul
TINJAUAN SANITASI PENYEDIAAN MAKANAN DAN
MINUMAN DI INSTALASI GIZI RSUD CIAMIS TAHUN 2017
MINUMAN DI INSTALASI GIZI RSUD CIAMIS TAHUN 2017
Pembuat
Maya Rismayanti
Abstract
PROGRAM STUDI S1 KESEHATAN MASYARAKAT
SEKOLAH TINGGI ILMU KESEHATAN
RESPATI TASIKMALAYA
SKRIPSI, AGUSTUS 2017
ABSTRAK
MAYA RISMAYANTI
TINJAUAN SANITASI PENYEDIAAN MAKANAN DAN MINUMAN DI
INSTALASI GIZI RSUD CIAMIS TAHUN 2017
xv+96 Halaman+ 6 Tabel+ 2 Gambar+ 16 Lampiran
Kualitas keamanan makanan tergantung dari kualitas kebersihan tempat pengolahan
makanan. Oleh karena itu harus memenuhi standar kesehatan seperti faktor lokasi
bangunan tempat pengolahan makanan, bahan baku, proses pengolahan dan penyajian
makanan, peralatan pengolah makanan serta penjamah makanan. Tujuan penelitian
ini adalah untuk mengetahui sanitasi penyediaan makanan dan minuman di Instalasi
Gizi RSUD Ciamis.
Metode yang digunakan adalah deskriptif tentang aktifitas, obyek, proses dan subyek
atau orang yang tengah dihadapi. Populasinya yaitu Instalasi Gizi dan sampelnya
yaitu penjamah makanan di Instalasi Gizi RSUD Ciamis.
Hasil penelitian diketahui bahwa berdasarkan Kepmenkes RI
No.1204/Menkes/SK/X/2004, penyediaan makanan dan minuman memenuhi syarat,
penjamah makanan belum memenuhi syarat, peralatan belum memenuhi syarat dan
tempat pengolahan makanan belum memenuhi syarat,
Simpulan penelitian ini, pada empat variabel yang diobservasi secara langsung satu
sudah memenuhi syarat dan tiga belum memenuhi syarat. Adapun masukannya, yaitu
masih perlu ditingkatkan sarana dan prasarana serta diadakan pelatihan terutama
higiene sanitasi makanan bagi tenaga penjamah guna peningkatan pengetahuan dan
perubahan perilaku.
Kata Kunci : Penyediaan Makanan dan Minuman, Penjamah makanan, Peralatan,
Penyediaan Makanan dan Minuman, Tempat Pengolahan Makanan.
Bahan bacaan: 2004-2017
SEKOLAH TINGGI ILMU KESEHATAN
RESPATI TASIKMALAYA
SKRIPSI, AGUSTUS 2017
ABSTRAK
MAYA RISMAYANTI
TINJAUAN SANITASI PENYEDIAAN MAKANAN DAN MINUMAN DI
INSTALASI GIZI RSUD CIAMIS TAHUN 2017
xv+96 Halaman+ 6 Tabel+ 2 Gambar+ 16 Lampiran
Kualitas keamanan makanan tergantung dari kualitas kebersihan tempat pengolahan
makanan. Oleh karena itu harus memenuhi standar kesehatan seperti faktor lokasi
bangunan tempat pengolahan makanan, bahan baku, proses pengolahan dan penyajian
makanan, peralatan pengolah makanan serta penjamah makanan. Tujuan penelitian
ini adalah untuk mengetahui sanitasi penyediaan makanan dan minuman di Instalasi
Gizi RSUD Ciamis.
Metode yang digunakan adalah deskriptif tentang aktifitas, obyek, proses dan subyek
atau orang yang tengah dihadapi. Populasinya yaitu Instalasi Gizi dan sampelnya
yaitu penjamah makanan di Instalasi Gizi RSUD Ciamis.
Hasil penelitian diketahui bahwa berdasarkan Kepmenkes RI
No.1204/Menkes/SK/X/2004, penyediaan makanan dan minuman memenuhi syarat,
penjamah makanan belum memenuhi syarat, peralatan belum memenuhi syarat dan
tempat pengolahan makanan belum memenuhi syarat,
Simpulan penelitian ini, pada empat variabel yang diobservasi secara langsung satu
sudah memenuhi syarat dan tiga belum memenuhi syarat. Adapun masukannya, yaitu
masih perlu ditingkatkan sarana dan prasarana serta diadakan pelatihan terutama
higiene sanitasi makanan bagi tenaga penjamah guna peningkatan pengetahuan dan
perubahan perilaku.
Kata Kunci : Penyediaan Makanan dan Minuman, Penjamah makanan, Peralatan,
Penyediaan Makanan dan Minuman, Tempat Pengolahan Makanan.
Bahan bacaan: 2004-2017
UNDERGRADUATE PROGRAM OF PUBLIK HEALTH
RESPATI TASIKMALAYA SCHOOL OF HEALTH SCIENCE
THESIS, AUGUST 2017
ABSTRACT
MAYA RISMAYANTI
SANITATION REVIEW OF THE PROVISION OF FOOD AND BEVERAGES
AT THE NUTRITION INSTALATION OF RSUD CIAMIS IN 2017
Xv + 96 Pages + 6 Tables + 2 Images + 16 Attachments
The quality of food safety depends on the quality of food processing hygiene.
Therefore must meet health standards such as the location of the building site where
food processing, raw materials, processing and serving food, food processing
equipment and food handler. The purpose of this research is to find out sanitation of
food and beverage supply in nutrient installation of RSUD Ciamis.
The method used is descriptive of activities, objects, processes and subjects or people
being faced. The population is the nutritional installation and the sample is the food
handler at the nutrition installation RSUD Ciamis.
The result of the research is known that based on Kepmenkes RI no.
1204/MENKES/SK/X/2004, the provosion of food and beverages has been eligible,
food handler have not yet qualified, the equipment not yet eligible and food
processing place have not met the requirement.
The conclusions of this study on four variables observed, one already qualified and
three are not yet eligible. As for inputs, that is need to be increased facilities and
infrastructure and held training, especially hygiene sanitation food for the food
handlerin order to increase knowledge and behavior change.
Keywords: Provosion of Food and Beverages, Food, Food Handlers, Food
Processing, Equipment, Food Processing Place.
Reading material: 2004-2017
RESPATI TASIKMALAYA SCHOOL OF HEALTH SCIENCE
THESIS, AUGUST 2017
ABSTRACT
MAYA RISMAYANTI
SANITATION REVIEW OF THE PROVISION OF FOOD AND BEVERAGES
AT THE NUTRITION INSTALATION OF RSUD CIAMIS IN 2017
Xv + 96 Pages + 6 Tables + 2 Images + 16 Attachments
The quality of food safety depends on the quality of food processing hygiene.
Therefore must meet health standards such as the location of the building site where
food processing, raw materials, processing and serving food, food processing
equipment and food handler. The purpose of this research is to find out sanitation of
food and beverage supply in nutrient installation of RSUD Ciamis.
The method used is descriptive of activities, objects, processes and subjects or people
being faced. The population is the nutritional installation and the sample is the food
handler at the nutrition installation RSUD Ciamis.
The result of the research is known that based on Kepmenkes RI no.
1204/MENKES/SK/X/2004, the provosion of food and beverages has been eligible,
food handler have not yet qualified, the equipment not yet eligible and food
processing place have not met the requirement.
The conclusions of this study on four variables observed, one already qualified and
three are not yet eligible. As for inputs, that is need to be increased facilities and
infrastructure and held training, especially hygiene sanitation food for the food
handlerin order to increase knowledge and behavior change.
Keywords: Provosion of Food and Beverages, Food, Food Handlers, Food
Processing, Equipment, Food Processing Place.
Reading material: 2004-2017