KESESUAIAN STANDAR BUMBU PUTIH PADA LAUK HEWANI DAN UJI ORGANOLEPTIK DI RUMAH SAKIT PELABUHAN CIREBON

Hermawan, Shala Aurelia Amatullah (2026) KESESUAIAN STANDAR BUMBU PUTIH PADA LAUK HEWANI DAN UJI ORGANOLEPTIK DI RUMAH SAKIT PELABUHAN CIREBON. Diploma thesis, POLITEKNIK KESEHATAN TASIKMALAYA.

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Abstract

ABSTRACT Hospital food service plays an important role in fulfilling patients’ nutritional needs and supporting the recovery process. The use of standardized white seasoning in animal-based side dishes is necessary to maintain consistency in taste, aroma, color, and texture according to the Hospital Nutrition Service Guidelines (PGRS). However, the implementation of seasoning standards at Pelabuhan Cirebon Hospital has not been optimal because seasoning usage is sometimes based on food handlers’ habits. This study aimed to determine the conformity of white seasoning standards in animal-based side dishes and the organoleptic test results at Pelabuhan Cirebon Hospital. This research used a descriptive method with observation techniques, seasoning weight measurement, recording the conformity of seasoning types and weights, and organoleptic testing using a hedonic scale. The results showed that the realization of white seasoning weight compared with the PGRS standard was 51.69%, bistik seasoning was 63.28%, and opor seasoning was 58.5%, indicating that they had not met the established standards. Organoleptic test results showed that bistik and opor seasonings were still accepted by panelists in the fair to good category. In conclusion, the implementation of white seasoning standards in animal-based side dishes has not been optimal; therefore, consistent evaluation and supervision are needed. Keywords: white seasoning standard, animal-based side dishes, organoleptic test, hospital, food service. ABSTRAK Penyelenggaraan makanan rumah sakit berperan penting dalam memenuhi kebutuhan gizi pasien dan mendukung proses penyembuhan. Penggunaan standar bumbu putih pada lauk hewani diperlukan untuk menjaga konsistensi rasa, aroma, warna, dan tekstur makanan sesuai Pedoman Pelayanan Gizi Rumah Sakit (PGRS). Namun, penerapan standar bumbu di Rumah Sakit Pelabuhan Cirebon masih belum optimal karena penggunaan bumbu terkadang berdasarkan kebiasaan tenaga pengolah. Penelitian ini bertujuan mengetahui kesesuaian penggunaan standar bumbu putih pada lauk hewani dan hasil uji organoleptik di Rumah Sakit Pelabuhan Cirebon. Jenis penelitian yang digunakan adalah deskriptif dengan teknik observasi, penimbangan bahan bumbu, pencatatan kesesuaian jenis dan berat bumbu, serta uji organoleptik menggunakan skala hedonik. Hasil penelitian menunjukkan realisasi berat bumbu putih terhadap standar PGRS sebesar 51,69%, realisasi bumbu bistik sebesar 63,28%, dan bumbu opor sebesar 58,5%, sehingga belum sesuai dengan standar yang ditetapkan. Hasil uji organoleptik menunjukkan bumbu bistik dan opor masih dapat diterima panelis dalam kategori cukup baik hingga baik. Kesimpulannya, penerapan standar bumbu putih pada lauk hewani belum optimal sehingga diperlukan evaluasi dan pengawasan yang lebih konsisten. Kata kunci: standar bumbu putih, lauk hewani, uji organoleptik, rumah sakit, penyelenggaraan makanan.

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributors NIDN/NIDK Email Consultant Estuti, Wiwit 196804181993012001 UNSPECIFIED
Uncontrolled Keywords:	Standar bumbu putih, Lauk hewani, Uji organoleptik, Rumah Sakit, Penyelenggaraan makanan.KTIGZ2026KTIGZCIREBONKTICIREBONKTIGZ2026KTIGZCIREBONKTICIREBON
Subjects:	L Education > L Education (General) R Medicine > R Medicine (General) S Agriculture > SF Animal culture
Divisions:	Jurusan Gizi > D3 Gizi
Depositing User:	CG3 SHALA AURELIA AMATULLAH HERMAWAN
Date Deposited:	20 Jul 2026 06:54
Last Modified:	20 Jul 2026 06:55
URI:	http://repo.poltekkestasikmalaya.ac.id/id/eprint/9775

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