GAMBARAN PENGOLAHAN MAKANAN DAN DAYA TERIMA DI LEMBAGA PEMASYARAKATAN KELAS I CIREBON

Zaahira, Herent Yasmeen (2026) GAMBARAN PENGOLAHAN MAKANAN DAN DAYA TERIMA DI LEMBAGA PEMASYARAKATAN KELAS I CIREBON. Diploma thesis, POLTEKKES KEMENKES TASIKMALAYA.

	Text (PERNYATAAN ORISINILITAS) 1. PERNYATAAN ORISINALITAS.pdf Download (384kB)
	Text (LEMBAR PENGESAHAN) 2. LEMBAR PENGESAHAN.pdf Download (298kB)
	Text (PERSETUJUAN PUBLIKASI) 3. PERSETUJUAN PUBLIKASI.pdf Download (249kB)
	Text (JUDUL) 4. JUDUL.pdf Download (267kB)
	Text (BAB I PENDAHULUAN) 5. BAB I PENDAHULUAN.pdf Download (26kB)
	Text (BAB II TINJAUAN PUSTAKA) 6. BAB II TINJAUAN PUSTAKA.pdf Restricted to Repository staff only Download (263kB) | Request a copy
	Text (BAB III METODE PENELITIAN) 7. BAB III METODE PENELITIAN.pdf Restricted to Repository staff only Download (155kB) | Request a copy
	Text (BAB IV HASIL DAN PEMBAHASAN) 8. BAB IV HASIL DAN PEMBAHASAN.pdf Restricted to Repository staff only Download (160kB) | Request a copy
	Text (BAB V KESIMPULAN DAN SARAN) 9. BAB V KESIMPULAN DAN SARAN.pdf Restricted to Repository staff only Download (17kB) | Request a copy
	Text (DAFTAR PUSTAKA) 10. DAFTAR PUSTAKA.pdf Restricted to Repository staff only Download (129kB) | Request a copy
	Text (LAMPIRAN) 11. LAMPIRAN.pdf Restricted to Repository staff only Download (2MB) | Request a copy

Abstract

ABSTRAK Penyelenggaraan makanan institusi merupakan rangkaian kegiatan yang bertujuan menyediakan makanan yang aman, bergizi, dan sesuai dengan kebutuhan konsumen. Dalam lingkungan Lembaga Pemasyarakatan (Lapas), proses pengolahan makanan menjadi aspek penting karena berpengaruh terhadap mutu, keamanan pangan, serta tingkat penerimaan makanan oleh warga binaan pemasyarakatan (WBP). Proses pengolahan yang sesuai standar dapat mendukung penyediaan makanan yang berkualitas dan memenuhi kebutuhan gizi WBP. Penelitian ini bertujuan untuk mengetahui gambaran pengolahan makanan dan daya terima di Lembaga Pemasyarakatan Kelas I Cirebon. Penelitian ini merupakan penelitian deskriptif observasional dengan desain cross sectional. Data dikumpulkan melalui observasi dan wawancara menggunakan lembar kuesioner dan checklist mengenai Standar Operasional Prosedur (SOP) pengolahan makanan, higiene dan sanitasi tenaga pengolah, sarana dan prasarana pengolahan, serta metode Comstock untuk daya terima makanan. Data yang diperoleh dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa penerapan SOP pengolahan makanan telah sesuai sebesar 81,8%, higiene dan sanitasi tenaga pengolah memiliki tingkat kesesuaian sebesar 90%, serta sarana dan prasarana pengolahan memiliki tingkat kesesuaian sebesar 90,9%. Beberapa aspek yang belum sesuai yaitu belum tersedianya standar resep dan standar bumbu secara tertulis, penggunaan alat pelindung diri yang belum optimal, serta penyediaan tempat sampah yang belum memenuhi standar. Pengamatan daya terima makanan belum dapat dilakukan secara optimal akibat keterbatasan izin dan sistem distribusi makanan yang diterapkan di Lapas. Kesimpulan penelitian menunjukkan bahwa secara umum pengolahan makanan di Lembaga Pemasyarakatan Kelas I Cirebon telah berjalan dengan baik dan sebagian besar telah sesuai dengan standar, namun masih diperlukan perbaikan pada beberapa aspek guna meningkatkan mutu penyelenggaraan makanan. ABSTRACK Institutional food service is a series of activities aimed at providing safe, nutritious food that meets consumers' needs. In correctional institutions, food processing is an important aspect because it affects food quality, food safety, and the level of food acceptance among inmates. Proper food processing according to standards can support the provision of quality meals and help fulfill inmates’ nutritional needs. This study aimed to determine the overview of food processing and food acceptability at Class I Cirebon Correctional Institution. This study was a descriptive observational study using a cross-sectional design. Data were collected through observations and interviews using questionnaires and checklist forms regarding Standard Operating Procedures (SOP) for food processing, hygiene and sanitation of food handlers, food processing facilities and infrastructure, and the Comstock method for assessing food acceptability. The collected data were analyzed descriptively. The results showed that the implementation of food processing SOPs had a conformity level of 81.8%, hygiene and sanitation practices among food handlers had a conformity level of 90%, and food processing facilities and infrastructure had a conformity level of 90.9%. Several aspects that did not meet the standards included the absence of written standard recipes and seasoning standards, incomplete use of personal protective equipment, and inadequate provision of waste bins according to standards. Observation of food acceptability could not be conducted optimally due to limited access permission and the food distribution system implemented in the correctional institution. The study concluded that, in general, food processing at Class I Cirebon Correctional Institution has been implemented properly and largely complies with established standards. However, improvements are still needed in several aspects to enhance the quality of institutional food service management.

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributors NIDN/NIDK Email Consultant Kunaepah, Uun 197101091995032002 UNSPECIFIED
Uncontrolled Keywords:	pengolahan makanan, SOP, higiene sanitasi, daya terima, Lembaga Pemasyarakatan KTIGZ2026, KTIGZCIREBON, KTICIREBON
Subjects:	L Education > L Education (General) R Medicine > R Medicine (General)
Divisions:	Jurusan Gizi > D3 Gizi
Depositing User:	CG3 HERENT YASMEEN ZAAHIRA
Date Deposited:	15 Jul 2026 04:45
Last Modified:	15 Jul 2026 04:45
URI:	http://repo.poltekkestasikmalaya.ac.id/id/eprint/9567

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