Fauziah, - and udi Arimba Wani, SKM. MPH. and Laksmi Karunia Tanuwijaya, S.Gz., M.Biomed. (2021) Studi Kualitatif : Praktik Keamanan Makanan dalam Proses Penerimaan dan Penyimpanan Bahan Makanan di RSUD Bangil. Sarjana thesis, Universitas Brawijaya.
Abstract
"Keamanan makanan merupakan upaya yang wajib dipatuhi oleh industri penyelenggara makanan untuk mencegah cemaran terhadap makanan secara biologis, kimia, dan fisika pada setiap proses penanganan makanan yang dapat mengganggu kesehatan manusia. Bagian penting pertama yang menentukan kualitas dari makanan tersebut adalah proses penerimaan dan penyimpanan bahan makanan. Tujuan dari penelitian ini untuk mengkaji lebih dalam terkait praktik keamanan makanan dalam proses penerimaan dan penyimpanan bahan makanan di RSUD Bangil. Penelitian ini menggunakan rancangan penelitian kualitatif. Metode pengambilan data yang digunakan adalah wawancara mendalam dengan triangulasi sumber dan metode. Pemilihan sampel menggunakan metode purposive sampling. Hasil penelitian ini antara lain petugas penerimaan dan penyimpanan bahan makanan hanya menggunakan masker dan celemek sebagai APD. Petugas penerimaan mengecek kuantitas dan kualitas bahan makanan, namun tidak memeriksa suhu bahan makanan. Petugas melakukan ceklis terhadap bahan makanan yang diterima. Bahan makanan yang tidak langsung digunakan disimpan sesuai dengan jenisnya, bahan makanan segar yang langsung digunakan disalurkan ke persiapan bahan, dan bahan makanan kering diletakkan di gudang kecil. Metode penyimpanan yang diterapkan adalah FIFO. Untuk bahan makanan segar tidak disimpan lebih dari satu hari. Jarak lemari di ruang penyimpanan sudah sesuai, namun ruang penyimpanan kurang luas. Suhu ruang penyimpanan kering maupun basah sudah sesuai. Tidak terdapat hewan di ruang penyimpanan. Terdapat SOP pengendalian kontaminasi, namun hanya sebagian yang mengetahui hal ini. Petugas penerimaan dan penyimpanan bahan makanan tidak mengalami hambatan ketika bertugas. Evaluasi dilakukan satu kali dalam satu bulan dan briefing setiap pagi. Namun belum ada evaluasi terhadap proses penerimaan dan penyimpanan bahan makanan. Kata kunci : Keamanan makanan, penerimaan bahan makanan, penyimpanan bahan makanan."
English Abstract
Food safety is a procedure made to prevent the possibility of biological, chemical, and physical contamination of food that can harm and interfere with human health. Food safety is a regulation that the foodservice industry must obey because it can prevent food contamination in every food handling process. The first important part that determines the quality of the food is receiving and storing foodstuffs. This process can determine how the quality of the foodstuffs will be processed into cooked food. This study aimed to examine food safety in the process of receiving and storing foodstuffs in Bangil General Hospital. This study used a qualitative research design and a case study approach. Data collecting of this study was using in-depth interviews with investigator triangulation and method triangulation. The sample in this study was selected based on the purposive sampling method. The results of this study are the personnels receiving and storing foodstuffs only using masks and aprons as PPE. The personnel of receiving checks the quantity and quality of foodstuffs but does not check the temperature of foodstuffs; besides that, the personnel also makes notes in the form as a checklist for the foodstuffs received. The foodstuffs that are not used directly, personnels store it according to the type of the foodstuffs. In contrast, fresh foodstuffs that are directly used, will be directly distributed to the preparation, and dry foodstuffs will be placed in a small warehouse in the form of a display case. The applied storage method is FIFO, while for fresh foodstuffs, the ingredients are used directly and are not stored for more than one day. According to the personnels, the distance between the display case and the cupboard in the storage room is appropriate. Still, the storage room area is not wide enough, and the temperature for dry and wet storage rooms is proper. There are no animals such as flies, cockroaches, and rats in the storage room, and there is an SOP regarding contamination control at the nutrition installation of RSUD, but not all personnels know this. The personnels for receiving and storing foodstuffs admitted that they did not experience any obstacles or problems while on duty in that section. Evaluation has been done once a month and briefings every morning, but there has never been an evaluation for receiving and storing foodstuffs at Bangil General Hospital.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052106 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | agung |
| Date Deposited: | 20 Oct 2021 08:46 |
| Last Modified: | 27 Sep 2024 10:59 |
| URI: | http://repository.ub.ac.id/id/eprint/184357 |
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