Gambaran penyimpanan bahan makanan kering di Instalasi Gizi RS Bhayangkara TK III Palangkaraya Polda Kalteng

Radini, Radini (2022) Gambaran penyimpanan bahan makanan kering di Instalasi Gizi RS Bhayangkara TK III Palangkaraya Polda Kalteng. Laporan Tugas Akhir, PROGRAM STUDI DIPLOMA III GIZI, POLTEKKES KEMENKES PALANGKA RAYA.

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Abstract

Latar belakang : Penyimpanan bahan makanan adalah suatu tata cara menata, menyimpan, memelihara jumlah, kualitas dan keamanan bahan makanan kering dan segar di gudang bahan makanan kering dan dingin/beku. Tujuan penyimpanan bahan makanan yaitu tersedianya bahan makanan yang siap digunakan dalam jumlah dan kualitas yang tepat sesuai dengan kebutuhan. Proses penyimpanan berhubungan erat dengan dengan kualitas bahan makanan yang disimpan, mulai dari saat penerimaan bahan makanan sampai dengan pengolahan bahan makanan.

Tujuan : Mengetahui gambaran penyimpanan bahan makanan kering di Instalasi Gizi Rumah Sakit Bhayangkara.

Metode penelitian : Penelitian dilakukan selama dua hari pada tanggal 4-5 Juni 2022 di Instalasi Gizi RS Bhayangkara jenis penelitian deskriptif dengan memasukkan data hasil observasi ke dalam tabel dan dideskripsikan berdasarkan hasil pengamatan di lapangan.

Hasil dan Pembahasan : Proses penyimpanan bahan makanan kering di RS Bhayangkara tidak sesuai dengan persentase 75% dan syarat-syarat penyimpanan bahan makanan kering di RS Bhayangkara sesuai dengan persentase 92,86%.

Kesimpulan : Proses penyimpanan bahan makanan kering tidak sesuai dan syarat-syarat penyimpanan bahan makanan kering sesuai.

Background : Foodstuff storage is a procedure for arranging, storing, maintaining the quantity, quality and safety of dry and fresh foodstuffs in dry and cold/frozen grocery warehouses. The purpose of food storage is the availability of food ingredients that are ready to be used in the right quantity and quality according to needs. The storage process is closely related to the quality of foodstuffs stored, from the time of receipt of foodstuffs to the processing of foodstuffs.

Objective : To know the description of dry food storage in the Nutrition Installation of Bhayangkara Hospital.

Research method : The research was conducted for two days on 4-5 June 2022 at the Nutrition Installation of Bhayangkara Hospital. This type of descriptive research by entering the data from the observations into the table and described based on the results of observations in the field.

Results and Discussion : The dry food storage process at Bhayangkara Hospital is not in accordance with the percentage of 75% and the dry food storage requirements at Bhayangkara Hospital are in accordance with the percentage of 92.86%.

Conclusion : The dry food storage process is not appropriate and the dry food storage conditions are appropriate.

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