Yantari, Ni Kadek Yuli (2019) PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) DI INSTALASI GIZI BRSUD TABANAN (STUDI KASUS PADA OLAHAN AYAM RICA-RICA). Diploma thesis, Poltekkes Denpasar.
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Abstract
Analisis bahaya dan pengendalian titik kritis (Hazard Analysis Critical Control Point) HACCP didefinisikan sebagai suatu pendekatan ilmiah, rasional, dan sistematik untuk mengidentifikasi, menilai dan mengendalikan bahaya. Penelitian ini bertujuan untuk mengetahui diagram alir dan sistem penerapan HACCP di BRSUD Tabanan, serta mengetahui hasil analisis mikrobiologi pada setiap tahapan proses ayam rica-rica di BRSUD Tabanan. Sampel pada penelitian ini diambil mulai dari proses penerimaan hingga pendistribusian ke pasien, kemudian dilakukan uji mikrobiologi dengan metode MPN ( Most Probable Number) serta pemeriksaan TPC (Total Plate Count). TPC pada sampel penerimaan yaitu 730, pada proses persiapan 270, pada proses penyajian 490, pada proses distribusi di pasien 1920, dan pada waktu terakhir makanan harus dikonsumsi adalah 880, Hasil uji Coliform dan E.coli pada seluruh sampel adalah nol, serta hasil uji Salmonella sp, Shigella sp, Vib. Cholera, dan Vib.parahaemolyticus negatif. Berdasarkan hasil uji tersebut ayam rica-rica dinyatakan baik atau memenuhi syarat karena standar TPC berdasarkan SNI yaitu 1x104/gram pada olahan daging ayam dan 1x106/gram pada daging ayam mentah. Hazard Analysis Critical Control Point (HACCP) is defined as a scientific, rational, and systematic approach to identifying, assessing and controlling hazards. This study aims to determine the flow diagram and system of application of HACCP in the BRSUD Tabanan, and to find out the results of microbiological analysis at each stage of the Rica-rica chicken process at the BRSUD Tabanan. The sample in this study was taken from the admission process to the distribution to patients, then microbiological testing using the MPN method (Most Probable Number) and TPC (Total Plate Count) examination. TPC in the acceptance sample is 730, in the preparation process 270, in the process of presentation 490, in the distribution process in patients 1920, and at the last time the food must be consumed is 880, Coliform test results and E. coli in all samples are zero, and test results Salmonella sp, Shigella sp, Vib. Cholera, and Vib.parahaemolyticus negative. Based on the results of the test rica-rica chicken was declared good or fulfilled the requirements because the TPC standard based on SNI was 1x104/ gram in processed chicken meat and 1x106 / gram in raw chicken meat.
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | HACCP (Hazard Analysis Critical Control Point), TPC (Total Plate Count), MPN (Most Probably Number) |
| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Jurusan Gizi > Prodi D3 |
| Depositing User: | mrs Yuli Yantari Ni Kadek |
| Date Deposited: | 04 Dec 2019 01:33 |
| Last Modified: | 04 Dec 2019 01:33 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/2944 |
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PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) DI INSTALASI GIZI BRSUD TABANAN (STUDI KASUS PADA OLAHAN AYAM RICA-RICA). (deposited 19 Aug 2019 03:31)
- PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) DI INSTALASI GIZI BRSUD TABANAN (STUDI KASUS PADA OLAHAN AYAM RICA-RICA). (deposited 04 Dec 2019 01:33) [Currently Displayed]
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