MARSENDY, ARZETI SUKMA (2025) IDENTIFIKASI PENYIMPANAN BAHAN MAKANAN KERIING PADA RUANG PENYIMPANAN BAHAN DI HOTEL SANTIKA KOTA CIREBON TAHUN 2024. Diploma thesis, POLITEKNIK KESEHATAN TASIKMALAYA.
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Text (PERNYATAAN ORISINALITAS)
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Text (LEMBAR PENGESAHAN)
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Text (PERSETUJUAN PUBLIKASI)
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Text (JUDUL)
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Text (BAB 1 PENDAHULUAN)
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Text (BAB 2 TINJAUAN PUSTAKA)
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Text (BAB 3 METODE PENELITIAN)
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Text (BAB 5 SIMPULAN DAN SARAN)
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Abstract
Storage of dry food ingredients is one of the important aspects in organizing food in commercial institutions such as hotels, because it affects the quality, safety, and durability of food ingredients. This study aims to identify the storage system of dry food ingredients in the storage room of Hotel Santika Kota Cirebon, including the types of food ingredients, facilities and infrastructure, and the implementation of the FIFO (First In First Out) and FEFO (First Expired First Out) systems. The method used is descriptive observational with a cross-sectional approach. Data were collected through direct observation and interviews with the hotel kitchen management. The results of the study showed that the types of dry food ingredients stored had met the appropriate specifications. However, the storage facilities and infrastructure were considered less than good because not all equipment was available according to standards. The FIFO and FEFO storage systems have been partially implemented, but are not optimal because there is no grouping of ingredients based on alphabet or frequency of use. In conclusion, the storage of dry food ingredients at Hotel Santika Kota Cirebon is quite good, but there are still several aspects that need to be improved, especially in terms of the completeness of facilities and infrastructure and optimization of the material storage system. It is hoped that the results of this study can be input for improving the food storage system in the hotel environment. Penyimpanan bahan makanan kering merupakan salah satu aspek penting dalam penyelenggaraan makanan di institusi komersial seperti hotel, karena berpengaruh terhadap kualitas, keamanan, dan ketahanan bahan makanan. Tujuan penelitian untuk mengidentifikasi sistem penyimpanan bahan makanan kering di ruang penyimpanan Hotel Santika Kota Cirebon, mencakup jenis bahan makanan, sarana prasarana, serta penerapan sistem FIFO (First In First Out) dan FEFO (First Expired First Out). Metode yang digunakan adalah deskriptif observasional dengan pendekatan cross sectional. Data dikumpulkan melalui observasi langsung dan wawancara dengan pihak pengelola dapur hotel. Hasil penelitian menunjukkan bahwa jenis bahan makanan kering yang disimpan telah memenuhi spesifikasi yang sesuai. Namun, sarana prasarana penyimpanan dinilai kurang baik karena tidak seluruh peralatan tersedia sesuai standar. Sistem penyimpanan FIFO dan FEFO telah diterapkan sebagian, tetapi belum optimal karena belum diterapkannya pengelompokkan bahan berdasarkan abjad atau frekuensi penggunaan. Kesimpulannya, penyimpanan bahan makanan kering di Hotel Santika Kota Cirebon sudah cukup baik, namun masih terdapat beberapa aspek yang perlu ditingkatkan terutama dalam hal kelengkapan sarana prasarana dan optimalisasi sistem penyimpanan bahan. Hasil penelitian ini dapat menjadi masukan untuk perbaikan sistem penyimpanan makanan di lingkungan hotel.
| Item Type: | Thesis (Diploma) | ||||||||
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| Uncontrolled Keywords: | Penyimpanan, Bahan Makanan Kering, FIFO, FEFO, Hotel,KTIGIZI2025. KTIGIZICRB, KTICRB | ||||||||
| Subjects: | L Education > L Education (General) | ||||||||
| Divisions: | Jurusan Gizi > D3 Gizi | ||||||||
| Depositing User: | CRBG ARZETI SUKMA MARSENDY | ||||||||
| Date Deposited: | 18 Jul 2025 02:28 | ||||||||
| Last Modified: | 18 Jul 2025 04:15 | ||||||||
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/6507 |
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