KAJIAN HYGIENE PENJAMAH MAKANAN PADA PROSES PENGOLAHAN AYAM BUMBU KUNING DI INSTALASI GIZI RUMAH SAKIT ISLAM YOGYAKARTA PDHI HYGINE STUDY OF FOOD HANDLERS IN THE YELLOW SEASONED CHICKEN PROCESSING AT THE NUTRITION INSTALLATION OF THE YOGYAKARTA ISLAMIC HOSPITAL PDHI

Rifa Nur Oktaviani, Oktaviani, Rifa Nur (2023) KAJIAN HYGIENE PENJAMAH MAKANAN PADA PROSES PENGOLAHAN AYAM BUMBU KUNING DI INSTALASI GIZI RUMAH SAKIT ISLAM YOGYAKARTA PDHI HYGINE STUDY OF FOOD HANDLERS IN THE YELLOW SEASONED CHICKEN PROCESSING AT THE NUTRITION INSTALLATION OF THE YOGYAKARTA ISLAMIC HOSPITAL PDHI. Diploma thesis, Poltekkes Kemenkes Yogyakarta.

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Abstract

ABSTRAK Latar Belakang : Hygine penjamah makanan merupakan kunci keberhasilan dalam pengolahan makanan yang aman dan sehat. Salah satu factor yang mempengaruhi keamanan pada makanan adalah hygine penjamah makanan. Ayam bumbu kuning merupakan salah satu lauk hewani yang dengan mudah dapat terkontaminasi cemaran yang ada pada penjamah makanan. Untuk mengurangi risiko tersebut ada beberapa cara untuk menilai hygine penjamah makanan, salah satunya dengan menentukan skor dan kriteria hygine penjamah makanan dalam pengolahan pangan. Tujuan : Mengetahui hygine penjamah makanan berdasarkan skor dan kriteria hygine penjamah makanan pada pengolahan ayam bumbu kuning di RSI Yogyakarta PDHI. Metode : Penelitian Kajian Hygine Penjamah Makanan pada Pengolahan Ayam Bumbu Kuning di Instalasi Gizi RSI Yogyakarta PDHI menggunakan jenis penelitian observasional yang bersifat deskriptif dengan menggunakan desain penelitian cross-sectional. Hasil : Skor hygine penjamah makanan pada pengolahan ayam bumbu kuning adalah 88,86% dengan rata-rata skor hygine penjamah makanan untuk komponen kondisi kesehatan 74,95%, komponen menjaga kebersihan diri adalah 98,56%, komponen kebiasaan mencuci tangan adalah 94,28%, komponen perilaku penjamah makanan dalam melakukan kegiatan pelayanan penanganan makanan 97,96%, dan komponen penampilan penjamah makanan 78,57%. Kesimpulan : Kriteria hygine penjamah makanan pada pengolahan ayam bumbu kuning di RSI Yogyakarta PDHI berdasarkan rata-rata skor hygine penjamah makanan 88,86% adalah baik. Kata Kunci : Ayam Bumbu Kuning, Skor Hygine Penjamah Makanan, Kriteria Hygine Penjamah Makanan. ABSTRACT Background : Food handler hygiene is the key to success in processing safe and healthy food. One of the factors that affect food safety is the hygiene of food handlers. Yellow seasoned chicken is one of the animal side dishes that can easily be contaminated with contaminants in food handlers. To reduce this risk, there are several ways to assess food handler hygiene, one of which is by determining the score and criteria for food handler hygiene in food processing. Objective : Knowing the hygiene of food handlers based on scores and criteria for food handler hygiene in the processing of yellow spiced chicken at RSI Yogyakarta PDHI. Method : The study of Food Handler Hygiene on Yellow Seasoned Chicken Processing at the Nutrition Installation of RSI Yogyakarta PDHI used a descriptive observational study using a cross-sectional research design. Result : The food handler's hygiene score in the processing of yellow spice chicken was 88.86% with an average food handler's hygiene score for the health condition component of 74.95%, the component of maintaining personal hygiene was 98.56%, the component of hand washing habits was 94.28% , the food handler behavior component in carrying out food handling service activities was 97.96%, and the food handler's appearance component was 78.57%. Conclusion : Hygine criteria for food handlers in the processing of yellow spice chicken at RSI Yogyakarta PDHI based on an average food handler hygiene score of 88.86% is good. Keywords : Yellow Seasoned Chicken, Food Handler Hygiene Score, Food Handler Hygiene Criteria.

Item Type: Thesis (Diploma)
Subjects: R Medicine > RZ Other systems of medicine
Divisions: Poltekkes Kemenkes Yogyakarta > Jurusan Gizi > Program Studi DIII Gizi
Depositing User: Mahasiswa Polkesyo
Date Deposited: 09 Nov 2023 07:06
Last Modified: 09 Nov 2023 07:08
URI: http://eprints.poltekkesjogja.ac.id/id/eprint/14472

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