| NIM | I4D025009 |
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| Namamhs | NURUL RAUDATUL ZANNAH |
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| Judul Artikel | Analisis Penerapan Hazard Analysis and Critical Control Point (HACCP) pada Pepes Daging Giling di Instalasi Gizi RSUD dr. Seokardjo Tasikmalaya |
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| Abstrak (Bhs. Indonesia) | Keamanan pangan pada penyelenggaraan makanan rumah sakit perlu diperhatikan untuk mencegah terjadinya kontaminasi biologis, kimia, maupun fisik yang dapat membahayakan kesehatan pasien. Salah satu upaya pengendalian keamanan pangan dapat dilakukan melalui penerapan sistem Hazard Analysis and Critical Control Point (HACCP). Penelitian ini bertujuan untuk menganalisis penerapan HACCP pada pengolahan pepes daging giling di Instalasi Gizi RSUD dr. Soekardjo. Penelitian menggunakan metode deskriptif kualitatif dengan pendekatan studi kasus. Pengumpulan data dilakukan melalui observasi langsung dan wawancara terhadap petugas pengolah makanan selama proses produksi berlangsung. Analisis dilakukan dengan mengidentifikasi potensi bahaya biologis, kimia, dan fisik pada setiap tahapan pengolahan serta menentukan Critical Control Point (CCP) menggunakan metode decision tree. Hasil penelitian menunjukkan bahwa potensi bahaya dapat ditemukan pada tahapan penerimaan bahan makanan, pengolahan, holding time, pemorsian, dan distribusi makanan. Tahapan yang ditetapkan sebagai CCP meliputi proses pengolahan dan holding time karena memiliki risiko tinggi terhadap kontaminasi pangan. Pengendalian dilakukan melalui pemantauan suhu, waktu, higiene penjamah makanan, kebersihan alat, dan sanitasi area pengolahan. Penerapan HACCP pada pengolahan pepes daging giling diharapkan dapat membantu meningkatkan keamanan pangan dan mutu makanan pasien di rumah sakit. |
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| Abtrak (Bhs. Inggris) | Food safety in hospital food service must be prioritized to prevent biological, chemical, or physical contamination that could endanger patient health. One approach to ensuring food safety is through the implementation of the Hazard Analysis and Critical Control Point (HACCP) system. This study aims to analyze the implementation of HACCP in the processing of minced meat pepes at the Nutrition Unit of Dr. Soekardjo General Hospital. The study employed a qualitative descriptive method using a case study approach. Data collection was conducted through direct observation and interviews with food processing staff during the production process. The analysis was conducted by identifying potential biological, chemical, and physical hazards at each processing stage and determining Critical Control Points (CCPs) using the decision tree method. The results of the study indicate that potential hazards can be found during the stages of food ingredient receipt, processing, holding time, portioning, and food distribution. The stages designated as CCPs include the processing, holding time, portioning, and distribution stages because they pose a high risk of food contamination. Control measures were implemented through monitoring of temperature, time, food handlers’ hygiene, equipment cleanliness, and sanitation of the processing area. The application of HACCP in the processing of minced meat pepes is expected to help improve food safety and the quality of food for patients in the hospital. |
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| Kata kunci | HACCP, keamanan pangan, Critical Control Point (CCP), rumah sakit. |
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| Pembimbing 1 | Nurrekta Yuristrianti, S.Gz., M.P.H., Dietisien |
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| Pembimbing 2 | - |
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| Pembimbing 3 | - |
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| Tahun | 2026 |
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| Jumlah Halaman | 14 |
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| Tgl. Entri | 2026-10-14 13:55:02.79404 |
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