Oktania, Rizkyah and Dr. Sucipto,, STP. MP. IPU and Titis Sari Kusuma,, S.Gz, MP (2023) Traceability Kehalalan dan Keamanan Bahan, Bahan, dan Penyajian Makanan di Kantin SMAN 8 Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Kantin merupakan sarana pendukung di sekolah yang bertujuan untuk menyediakan makanan dan minuman bagi warga sekolah. Keamanan dan kehalalan makanan kantin belum banyak dipelajari meskipun berkaitan erat dengan kualitas pembelajaran siswa di sekolah. Penelitian ini bertujuan untuk mengimplementasikan penerapan keamanan dan kehalalan kantin restoran SMAN 8 Malang mulai dari penyiapan bahan, proses produksi, hingga penyajian. Penelitian ini menggunakan metode observasi analitik dengan pendekatan purposive sampling pada tiga penyewa kantin di SMAN 8 Malang. Penelitian ini menggunakan Buku Pedoman SJPH dan Formulir Observasi Kantin Sekolah Sehat dalam Buku Kantin SMA Sehat Masa Kebiasaan Baru. Hasil penelitian menunjukkan bahwa masih terdapat bahan dengan titik kritis atau halal control point (HCP) pada menu makanan yang dijual di kantin SMAN 8 Malang. Persentase material HCP pada tenant 1, 2, dan 3 berturut-turut adalah 9,09%, 20,67%, dan 9,52%. Tenant 2 memiliki jumlah material HCP tertinggi. Penerapan GMP dan SSOP di kantin SMAN 8 Malang perlu ditingkatkan seperti penggunaan tempat sampah tertutup dan kedap udara, pelatihan penanganan kantin secara rutin, kelayakan tempat cuci piring, dan saluran air terbuka yang perlu diperbaiki. Persentase kekurangan pada aspek keamanan pangan sebesar 30%. Penyewa dapat mengganti bahan HCP dengan bahan bersertifikat halal dan menerapkan GMP dan SSOP sesuai standar.
English Abstract
The canteen is a supporting facility in a school that aims to provide food and drink for school members. The safety and halalness of canteen food have not been widely studied even though it is closely related to the quality of student learning at school. This study aims to implement the implementation of safety and halal canteen restaurant SMAN 8 Malang starting from the preparation of ingredients, and production process, to serve. This study used an analytic observational method with a purposive sampling approach to three canteen tenants at SMAN 8 Malang. The study used the SJPH Manual and Observation Forms of Healthy School Canteens in the Book of Healthy High School Canteens in the New Habit Period. The results showed that there were still ingredients with a critical point or halal control point (HCP) on the food menu sold in the SMAN 8 Malang canteen. The percentage of HCP materials in tenants 1, 2, and 3 respectively is 9.09%, 20.67%, and 9.52%. Tenant 2 has the highest amount of HCP material. The implementation of GMP and SSOP in the canteen of SMAN 8 Malang needs to be improved such as the use of closed and airtight trash bins, routine canteen handling training, the feasibility of washing dishes, and open water channels that need to be repaired. The percentage of deficiencies in the aspect of food safety is 30%. Tenants can replace HCP materials with halal-certified materials and apply GMP and SSOP according to standards.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523160050 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 12 Jul 2023 07:16 |
| Last Modified: | 12 Jul 2023 07:16 |
| URI: | http://repository.ub.ac.id/id/eprint/201794 |
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Text (FILE DALAM MASA EMBARGO)
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