GAMBARAN STANDAR HIGIENE DAN SANITASI PROSES PENYELENGGARAAN MAKANAN PADA INSTALASI GIZI RUMAH SAKIT PERMATA CIREBON

Hermawan, Aulia Rahayu (2026) GAMBARAN STANDAR HIGIENE DAN SANITASI PROSES PENYELENGGARAAN MAKANAN PADA INSTALASI GIZI RUMAH SAKIT PERMATA CIREBON. Diploma thesis, POLITEKNIK KESEHATAN TASIKMALAYA.

	Text (PERNYATAAN ORISINALITAS) PERNYATAAN ORISINALITAS.pdf Download (103kB)
	Text (LEMBAR PENGESAHAN) LEMBAR PENGESAHAN.pdf Download (319kB)
	Text (PERSETUJUAN PUBLIKASI) PERSETUJUAN PUBLIKASI.pdf Download (432kB)
	Text (JUDUL) JUDUL.pdf Download (294kB)
	Text (BAB I PENDAHULUAN) BAB I PENDAHULUAN .pdf Download (183kB)
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Abstract

ABSTRAK Higiene dan sanitasi dalam penyelenggaraan makanan di rumah sakit merupakan upaya penting untuk menjamin keamanan pangan serta mencegah terjadinya kontaminasi yang dapat memengaruhi kualitas makanan pasien. Berdasarkan hasil studi pendahuluan di Instalasi Gizi Rumah Sakit Permata Cirebon, masih ditemukan beberapa ketidaksesuaian dalam penerapan higiene dan sanitasi, seperti penggunaan alat pelindung diri yang belum sesuai serta kondisi lingkungan kerja yang belum optimal. Penelitian ini bertujuan untuk mengetahui gambaran higiene dan sanitasi pada proses penyelenggaraan makanan di Instalasi Gizi Rumah Sakit Permata Cirebon yang meliputi tahap persiapan bahan makanan, pengolahan bahan makanan, pemorsian makanan, dan pendistribusian makanan. Penelitian ini merupakan penelitian deskriptif observasional dengan desain cross sectional. Pengumpulan data dilakukan melalui observasi menggunakan lembar checklist pada proses penyelenggaraan makanan yang dilaksanakan pada shift pagi, siang, dan sore. Data dianalisis secara univariat dan disajikan dalam bentuk distribusi frekuensi dan persentase. Hasil penelitian menunjukkan bahwa tingkat kesesuaian higiene dan sanitasi pada tahap persiapan bahan makanan sebesar 96,9%, pengolahan bahan makanan sebesar 92,8%, pemorsian makanan sebesar 96,4%, dan pendistribusian makanan sebesar 100%. Secara umum, proses penyelenggaraan makanan telah memenuhi standar higiene dan sanitasi, namun masih ditemukan ketidaksesuaian berupa penjamah makanan yang tidak menggunakan alat pelindung diri secara lengkap serta berbicara saat proses pengolahan dan pemorsian makanan berlangsung sehingga berisiko menyebabkan kontaminasi makanan. Penerapan higiene dan sanitasi pada proses penyelenggaraan makanan di Instalasi Gizi Rumah Sakit Permata Cirebon sebagian besar telah memenuhi standar yang berlaku. Disarankan adanya peningkatan pengawasan dan edukasi terkait kepatuhan penggunaan alat pelindung diri serta penerapan higiene sanitasi oleh penjamah makanan. ABSTRACT Hygiene and sanitation in hospital food service are important efforts to ensure food safety and prevent contamination that may affect the quality of patients’ meals. Based on the preliminary study conducted at the Nutrition Installation of Permata Cirebon Hospital, several discrepancies in the implementation of hygiene and sanitation were still found, such as inappropriate use of personal protective equipment and suboptimal workplace environmental conditions. This study aimed to describe the hygiene and sanitation practices in the food service process at the Nutrition Installation of Permata Cirebon Hospital, including food preparation, food processing, food portioning, and food distribution stages. This study was a descriptive observational study with a crosssectional design. Data collection was carried out through observation using a checklist sheet during the food service process conducted in morning, afternoon, and night shifts. The data were analyzed univariately and presented in the form of frequency distributions and percentages. The results showed that the compliance level of hygiene and sanitation standards at the food preparation stage was 96.9%, food processing 92.8%, food portioning 96.4%, and food distribution 100%. In general, the food service process had met hygiene and sanitation standards. However, several discrepancies were still found, including food handlers not using complete personal protective equipment and talking during food processing and portioning activities, which could increase the risk of food contamination. The implementation of hygiene and sanitation in the food service process at the Nutrition Installation of Permata Cirebon Hospital generally met the applicable standards. Increased supervision and education regarding compliance with the use of personal protective equipment and the implementation of hygiene and sanitation practices among food handlers are recommended.

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributors NIDN/NIDK Email Consultant Kunaepah, Uun UNSPECIFIED UNSPECIFIED
Uncontrolled Keywords:	higiene dan sanitasi, penyelenggaraan makanan, instalasi gizi, rumah sakit KTIGZ2026, KTIGZCIREBON, KTICIREBON
Subjects:	L Education > L Education (General) R Medicine > R Medicine (General)
Divisions:	Jurusan Gizi > D3 Gizi
Depositing User:	CG3 AULIA RAHAYU HERMAWAN
Date Deposited:	15 Jul 2026 02:36
Last Modified:	15 Jul 2026 02:36
URI:	http://repo.poltekkestasikmalaya.ac.id/id/eprint/9538

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