FAHIRA, RIFA PUTRI DARA (2025) GAMBARAN SISTEM PENGOLAHAN PADA PENYELENGGARAAN MAKANAN DI RUMAH MAKAN KAMBING BAKAR ZAM-ZAM. Diploma thesis, Poltekkes.
![[img]](http://repo.poltekkestasikmalaya.ac.id/style/images/fileicons/text.png) |
Text (PERNYATAAN ORISINALITAS)
1. Lembar Orisinalitas.pdf Download (11kB) |
|
Text (LEMBAR PENGESAHAN)
2. Lembar Pengesahan.pdf Download (381kB) |
|
Text (PERSETUJUAN PUBLIKASI)
3. Persetujuan Publikasi.pdf Download (6kB) |
|
Text (JUDUL)
4. Judul.pdf Download (741kB) |
|
Text (BAB I PENDAHULUAN)
5. BAB I Pendahuluan.pdf Download (416kB) |
|
Text (BAB II TINJAUAN PUSTAKA)
6. BAB II Tinjauan Pustaka.pdf Restricted to Repository staff only Download (487kB) | Request a copy |
|
Text (BAB III METODE PENELITIAN)
7. BAB III Metode Penelitian.pdf Restricted to Repository staff only Download (530kB) | Request a copy |
|
Text (BAB IV HASIL DAN PEMBAHASAN)
8. BAB IV Hasil dan Pembahasan.pdf Restricted to Repository staff only Download (554kB) | Request a copy |
|
Text (BAB V KESIMPULAN DAN SARAN)
9. BAB V Simpulan dan Saran.pdf Restricted to Repository staff only Download (376kB) | Request a copy |
|
Text (DAFTAR PUSTAKA)
10. DAFTAR PUSTAKA.pdf Restricted to Repository staff only Download (405kB) | Request a copy |
|
Text (LAMPIRAN)
11. LAMPIRAN.pdf Restricted to Repository staff only Download (560kB) | Request a copy |
Abstract
Penyelenggaraan makanan yang baik memegang peranan penting dalam menjamin keamanan pangan dan kepuasan konsumen. Rumah makan sebagai penyedia layanan makanan komersial dituntut untuk memenuhi standar pengolahan yang mencakup aspek SOP, sarana dan prasarana, tenaga pengolah, serta higiene dan sanitasi. Penelitian ini bertujuan untuk mengetahui gambaran sistem pengolahan makanan di Rumah Makan Kambing Bakar Zam-zam Cirebon, serta mengevaluasi kesesuaian pelaksanaannya dengan standar yang berlaku. Penelitian ini menggunakan metode deskriptif observasional dengan pendekatan kuantitatif. Data dikumpulkan melalui observasi langsung dan wawancara menggunakan lembar checklist pada empat komponen utama: SOP, sarana dan prasarana, tenaga pengolah, serta higiene dan sanitasi. Instrumen penelitian mengacu pada standar Permenkes No. 1096 Tahun 2011 dan kategori penilaian berdasarkan persentase kesesuaian. Hasil penelitian menunjukkan bahwa dari delapan indikator penerapan SOP, 87,5% dinyatakan sesuai; dari sebelas indikator sarana dan prasarana, 100% sesuai; dari sepuluh indikator tenaga pengolah, 80% sesuai; dan dari dua belas indikator higiene dan sanitasi, 91,66% sesuai. Kesimpulan dari penelitian ini adalah sistem pengolahan makanan di Rumah Makan Kambing Bakar Zam-zam secara umum telah berjalan dengan baik. Namun demikian, masih diperlukan perbaikan pada aspek dokumentasi SOP tertulis, penggunaan APD secara lengkap, pelaksanaan pemeriksaan kesehatan berkala, dan pengurusan sertifikat laik hygiene sanitasi demi peningkatan mutu dan keamanan pangan. Kata Kunci : Rumah makan, pengolahan makanan, SOP, sarana, prasarana higiene, sanitasi, tenaga pengolah ¹Mahasiswa Program Studi DIII Gizi Cirebon Poltekkes Kemenkes Tasikmalaya ²Dosen Program Studi DIII Gizi Cirebon Poltekkes Kemenkes Tasikmalaya Proper food service management plays a crucial role in ensuring food safety and customer satisfaction. Restaurants, as providers of commercial food services, are required to meet processing standards that include aspects such as Standard Operating Procedures (SOP), facilities and infrastructure, food handlers, as well as hygiene and sanitation. This study aims to describe the food processing system at Rumah Makan Kambing Bakar Zam-zam Cirebon and evaluate its implementation in accordance with applicable standards. This research used a descriptive observational method with a quantitative approach. Data were collected through direct observation and interviews using a checklist sheet covering four main components: SOP, facilities and infrastructure, food handlers, and hygiene and sanitation. The research instruments were based on the standards set in the Indonesian Ministry of Health Regulation No. 1096 of 2011, with evaluation categories based on the percentage of compliance. The results showed that out of eight SOP implementation indicators, 87.5% were in compliance; all eleven indicators for facilities and infrastructure were 100% compliant; of the ten indicators for food handlers, 80% were compliant; and of the twelve indicators for hygiene and sanitation, 91.66% were compliant. The conclusion of this study is that the food processing system at Rumah Makan Kambing Bakar Zam-zam has generally been running well. However, improvements are still needed in the areas of written SOP documentation, complete use of personal protective equipment (PPE), regular health checks, and obtaining a hygiene and sanitation feasibility certificate to improve food quality and safety. Keywords: Restaurant, food processing, SOP, facilities, hygiene infrastructure, sanitation, food handlers ¹Student of the Nutrition Diploma III Program, Cirebon, Poltekkes Kemenkes Tasikmalaya ²Lecturer of the Nutrition Diploma III Program, Cirebon, Poltekkes Kemenkes Tasikmalaya
| Item Type: | Thesis (Diploma) | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||
| Uncontrolled Keywords: | Rumah makan, pengolahan makanan, SOP, sarana, prasarana higiene, sanitasi, tenaga pengolah | ||||||||
| Subjects: | L Education > L Education (General) | ||||||||
| Divisions: | Jurusan Gizi > D3 Gizi | ||||||||
| Depositing User: | CRBG FAHIRA RIFA PUTRI DARA | ||||||||
| Date Deposited: | 05 Aug 2025 08:15 | ||||||||
| Last Modified: | 05 Aug 2025 08:15 | ||||||||
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/6376 |
Actions (login required)
 |
View Item |