Widyartini, Ni Putu (2020) TINJAUAN KEAMANAN PANGAN, HYGIENE SANITASI DAN KANDUNGAN GIZI MAKANAN TRADISIONAL DI KABUPATEN TABANAN. Diploma thesis, Poltekkes Denpasar.
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Abstract
Tinjauan Keamanan Pangan, Hygiene Sanitasi Dan Kandungan Gizi Makanan Tradisional Di Kabupaten Tabanan ABSTRAK Makanan tradisional merupakan makanan yang dibuat dengan cara tradisional menggunakan bahan-bahan dan perlatan tradisional. Makanan Tradisional terdiri dari makanan lengkap, lauk pauk, sayuran dan jajanan tradisional yang banyak diminati oleh wisatawan lokal maupun macanegara sehingga perlu diujikan keamanannya. Tujuan dari penelitian ini adalah Untuk mengetahui Keamanan Pangan, Hygiene Sanitasi Dan Kandungan Gizi Makanan Tradisional Khas Kabupaten Tabanan. Jenis penelitian yang digunakan adalah observasional dengan rancangan penelitian cross sectional. Makanan Tradisional Kabupaten Tabanan terdapat 103 sampel makanan dan besaran sampel yang digunakan yaitu 30 sampel (19%) dari sampel keseluruhan. Keamanan pangan terdapat 15 (50%) melebihi batas maksimum cemaran coliform dan 1 (3%) sampel melebihi batas cemaran bakteri Escherichia Coli. Hygiene Sanitasi makanan tradisional seluruh skor keamanan pangan pengolah makanan tradisional termasuk dalam kategori rawan tetapi aman dikonsumsi. Kandungan gizi makanan tradisional pada makanan lengkap mengandung tinggi energi yaitu 321,9 kkal (14,3%) dari kecukupan, pada lauk pauk mengandung tinggi protein 11,6g (19,2%) dari kecukupan dan lemak yaitu 20,8g (32%) dari kecukupan, pada sayuran mengandung tinggi lemak yaitu 8g (12,3%) dari kecukupan dan pada jajanan mengandung tinggi karbohidrat yaitu 67,2 (18,7%) dari kecukupan. Kata Kunci : Makanan Tradisional, Keamanan Pangan, Hygien Sanitasi, Kandungan Gizi Food Safety Review, Sanitation Hygiene and Nutritional Content of Traditional Foods in Tabanan Regency ABSTRACT Traditional food is food made in the traditional way using traditional materials and equipment. Traditional foods consist of complete meals, side dishes, vegetables and traditional snacks that are in high demand by local and national tourists so that their safety needs to be tested. The purpose of this study is to determine the Food Safety, Sanitation Hygiene and Nutrition Content of Traditional Traditional Foods Tabanan Regency. This type of research is observational with cross sectional study design. Traditional Foods of Tabanan Regency there are 103 food samples and the sample size used is 30 samples (19%) of the total sample. Food safety contained 15 (50%) exceeded the maximum limit for coliform contamination and 1 (3%) sample exceeded the limit of Escherichia Coli contamination. Hygiene Traditional food sanitation all food safety scores from traditional food processors are included in the category of vulnerable but safe for consumption. Nutritional content of traditional foods in complete foods contains high energy, namely 321,9g (14.3%) of adequacy, in side dishes containing high protein 11,6g (19.2%) of adequacy and fat that is 20,8g (32%) of adequacy, in vegetables containing high fat which is 8g (12,3%) of adequacy and in snacks contain high carbohydrate which is 67,2g (18.7%) of adequacy. Keywords: Traditional Food, Food Safety, Sanitation Hygiene, Nutrition
| Item Type: | Thesis (Diploma) |
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| Additional Information: | Makanan Tradisional |
| Uncontrolled Keywords: | Hygien Sanitasi, kandungan Gizi |
| Subjects: | R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine T Technology > TD Environmental technology. Sanitary engineering |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | WIDYARTINI NI PUTU |
| Date Deposited: | 14 Jun 2020 23:59 |
| Last Modified: | 14 Jun 2020 23:59 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/4024 |
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