PENERAPAN SISTEM HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) DALAM PENGOLAHAN SOUP IKAN TOMAT DI INSTALASI GIZI RUMAH SAKIT UMUM DAERAH RUTENG

Bariman, Evarista Dunambefri (2026) PENERAPAN SISTEM HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) DALAM PENGOLAHAN SOUP IKAN TOMAT DI INSTALASI GIZI RUMAH SAKIT UMUM DAERAH RUTENG. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi.

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Abstract

IMPLEMENTATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM IN THE PROCESSING OF TOMATO FISH SOUP MENU AT THE NUTRITION INSTALLATION OF RUTENG REGIONAL GENERAL HOSPITAL ABSTRACT The implementation of food safety systems in hospital food service management is essential to prevent food contamination that may endanger patients’ health. Tomato fish soup is considered a high-risk food because fish is highly perishable and susceptible to contamination. This study aimed to analyze the implementation of Hazard Analysis Critical Control Point (HACCP) in the processing of tomato fish soup at the Nutrition Installation of Ruteng Regional Hospital. This study used a qualitative descriptive method with data collected through direct observation, in-depth interviews, and document review. The sample of this study was the processing stages of tomato fish soup, including raw material receiving, storage, preparation, cooking, serving, and food distribution. The results showed that biological, chemical, and physical hazards were found at each stage of food processing. HACCP implementation was carried out through hazard identification, determination of Critical Control Points (CCP), establishment of critical limits, monitoring, corrective actions, verification, and documentation. In conclusion, the implementation of HACCP in the processing of tomato fish soup can help control potential food hazards and improve food safety for patients at Ruteng Regional Hospital. Keywords: HACCP, food safety, tomato fish soup, nutrition installation, hospital PENERAPAN SISTEM HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) DALAM PENGOLAHAN SOUP IKAN TOMAT DI INSTALASI GIZI RUMAH SAKIT UMUM DAERAH RUTENG ABSTRAK Penerapan sistem keamanan pangan pada penyelenggaraan makanan rumah sakit sangat penting untuk mencegah terjadinya kontaminasi pangan yang dapat membahayakan kesehatan pasien. Soup ikan tomat merupakan pangan berisiko tinggi karena berbahan dasar ikan yang mudah mengalami kerusakan dan kontaminasi. Penelitian ini bertujuan untuk menganalisis penerapan Hazard Analysis Critical Control Point (HACCP) pada pengolahan soup ikan tomat di Instalasi Gizi RSUD Ruteng. Jenis penelitian yang digunakan adalah deskriptif kualitatif dengan teknik pengumpulan data melalui observasi langsung, wawancara mendalam, dan telaah dokumen. Sampel penelitian adalah proses pengolahan menu soup ikan tomat mulai dari penerimaan bahan baku, penyimpanan, persiapan, pengolahan, penyajian hingga distribusi makanan. Hasil penelitian menunjukkan bahwa terdapat potensi bahaya biologis, kimia, dan fisik pada setiap tahapan pengolahan makanan. Penerapan HACCP dilakukan melalui identifikasi bahaya, penentuan titik kendali kritis (CCP), penetapan batas kritis, monitoring, tindakan koreksi, verifikasi, dan dokumentasi. Simpulan penelitian ini adalah penerapan HACCP pada pengolahan soup ikan tomat dapat membantu mengendalikan potensi bahaya pangan sehingga meningkatkan keamanan makanan bagi pasien di RSUD Ruteng. Kata kunci: HACCP, keamanan pangan, soup ikan tomat, instalasi gizi, rumah sakit

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