Sugihartini, Riska (2026) GAMBARAN PENYIMPANAN BAHAN MAKANAN BASAH DAN BAHAN MAKANAN KERING DI RUMAH SAKIT PELABUHAN CIREBON. Diploma thesis, POLITEKNIK KESEHATAN TASIKMALAYA.
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Abstract
OVERVIEW OF STORAGE OF WET FOOD AND DRY FOOD MATERIALS AT PELABUHAN HOSPITAL CIREBON Riska Sugihartini1, Uun Kunaepah2 ABSTRACK Food storage is categorized into two types: perishable food storage and non-perishable food storage. It is an essential component of hospital foodservice management, aimed at maintaining the quality, safety, and nutritional value of food items to ensure they remain safe for patient consumption. Objective: This study aimed to provide an overview of perishable and non-perishable food storage practices at Pelabuhan Hospital Cirebon. Methods: This study employed a descriptive research design with an observational approach. Data were collected through direct observations and interviews with food storage staff responsible for managing food storage. Results: The findings indicated that non-perishable food items were generally stored in appropriate storage areas. However, several non-conformities were identified regarding the arrangement of food items, storage temperatures, and storage facilities. Perishable food items were stored appropriately, and the storage requirements generally complied with established standards. Nevertheless, deficiencies were identified in the storage facilities for both perishable and non-perishable food items. Conclusion: The storage of non-perishable food items in the Nutrition Department of Pelabuhan Hospital Cirebon generally met the required standards. However, several issues were identified, including rice being stored in direct contact with the floor, storage room temperatures exceeding the recommended standards, and incomplete storage facilities that did not fully comply with the provisions of the Indonesian Ministry of Health Regulation Number 56 of 2014. Meanwhile, the storage of perishable food items complied with institutional foodservice management standards and regulations. However, the storage facilities were still not fully equipped in accordance with the requirements of the Indonesian Ministry of Health Regulation Number 56 of 2014. Keywords: Food Storage, Perishable Food Items, Non-Perishable Food Items 1. Student of the D III Nutrition Study Program, Cirebon Health Polytechhnic, Tasikmalaya. 2. Lecturer of the D III Nutrition Study Program, Cirebon Health Polytechhnic, Tasikmalaya. GAMBARAN PENYIMPANAN BAHAN MAKANAN BASAH DAN BAHAN MAKANAN KERING DI RUMAH SAKIT PELABUHAN CIREBON Riska Sugihartini1, Uun Kunaepah2 ABSTRAK Penyimpanan bahan makanan dibagi menjadi dua jenis yaitu penyimpanan bahan makanan basah dan penyimpanan bahan makanan kering. Penyimpanan bahan makanan merupakan salah satu tahapan penting dalam penyelenggaraan makanan rumah sakit yang bertujuan menjaga kualitas, keamanan, dan mutu bahan makanan agar tetap layak dikonsumsi pasien. Tujuan, Penelitian ini bertujuan untuk mengetahui Gambaran Penyimpanan Bahan Makanan Basah dan Bahan Makanan Kering di Rumah Sakit Pelabuhan. Metode, Penelitian ini menggunakan deskriptif dengan pendekatan observasional. Data dikumpulkan melalui observasi langsung dan wawancara dengan petugas penyimpanan bahan makanan. Hasil penelitian, menunjukkan bahwa bahan makanan kering sesuai dengan tempat penyimpanan nya, namun ada beberapa ketidaksesuaian terhadap tata letak bahan makanan, suhu dan fasilitas penyimpanan bahan makanan. Bahan makanan basah sudah sesuai dengan penyimpanan nya, dan pada syarat penyimpanan bahan makanan basah sesuai dengan standar, tetapi ada ketidaksesuaian pada fasilitas ruang penyimpanan bahan makanan basah dan kering. Kesimpulan, menunjukkan bahwa penyimpanan bahan makanan kering di Instalasi Gizi Rumah Sakit Pelabuhan memenuhi standar tetapi masih terdapat ketidaksesuaian pada cara penyimpanan bahan makanan beras yang bersentuhan langsung dengan lantai dan suhu ruang penyimpanan melebihi standar, serta fasilitas ruang penyimpanan yang belum lengkap sesuai ketentuan Permenkes Nomor 56 Tahun 2014. Sedangkan penyimpanan bahan makanan basah sudah sesuai dengan ketentuan dan standar sistem penyelenggaraan makanan institusi. Tetapi, fasilitas penyimpanan masih belum lengkap sesuai ketentuan Permenkes Nomor 56 Tahun 2014. Kata Kunci: Penyimpanan, Bahan Makanan Basah, Bahan Makanan Kering 1. Mahasiswa Program Studi D-III Gizi Cirebon Politeknik Kesehatan Tasikmalaya. 2. Dosen Program Studi D-III Gizi Cirebon Politeknik Kesehatan Tasikmalaya.
| Item Type: | Thesis (Diploma) | ||||||||
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| Uncontrolled Keywords: | Penyimpanan, Bahan Makanan Basah, Bahan Makanan Kering KTIGZ2026, KTIGZCIREBON, KTICIREBON | ||||||||
| Subjects: | L Education > L Education (General) R Medicine > R Medicine (General) |
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| Divisions: | Jurusan Gizi > D3 Gizi | ||||||||
| Depositing User: | CG3 Riska Sugihartini | ||||||||
| Date Deposited: | 20 Jul 2026 01:40 | ||||||||
| Last Modified: | 23 Jul 2026 08:54 | ||||||||
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/9704 |
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