ANALYSIS OF RAW MATERIAL STORAGE MANAGEMENT OF THE KOREAN EATERY RESTAURANT IN BALIKPAPAN

Authors

  • Nur Falah Setyawati UNIVERSITAS BALIKPAPAN
  • Maslina Maslina UNIVERSITAS BALIKPAPAN
  • Irma Wulan Apiliani UNIVERSITAS BALIKPAPAN

DOI:

https://doi.org/10.36277/identifikasi.v7i2.155

Keywords:

Food, Sanitasi, Hygiene

Abstract

Good raw and clean raw material storage and good recording from restaurant workers is a standard of the Indonesian health minister's regulation on food hygiene and sanitation services. This research is a combination of qualitative and quantitative research. The number of samples in this study as much as 2 samples. Sampling of this sample data through interviews and observation. Data analysis is used to calculate the percentage of observations. The results of this study show that 80% of the standard food management in Permenkes RI No.1096 / Menkes / per / VI / 2011. And other results from this research is showing 20% ​​where the management of raw material storage in the restaurant is not in accordance with Permenkes. These mismatches because no Activities of first in First out and rooms that are too humid. The results showed that 80% according to Permenkes and 20% are not suitable is the absence of first in first out and humid room temperature

 

Keywords : Hygiene , Sanitasi, Food

References

Peraturan Menteri Kesehatan RI NO. 1096/Menkes/PER/VI/2011 Tentang Higiene Sanitasi Jasaboga. Jakarta.

Depkes RI. 1999. Penyehatan Makanan dan Minuman. Jakarta.

Undang – Undang RI. Tahun 2012 NO 18. Tentang Pangan. Jakarta. 2004. Peraturan Pemerintah RI NO. 28. Tentang Keamanan, Mutu, Dan Gizi Pangan. Jakarta.

Ikbar, Yanuar, 2014, Metode Penelitian Sosial Kualitatif, Bandung: Refika Aditama

Prastowo, Andi, 2016, Metode Penelitian Kualitatif. Dalam Perspektif Rancangan, Penelitian, Jogjakarta: Ar-ruzz media

Angel, Holy. 2016. Penggunaan Instagram Sebagai Sarana Bisnis Online (Analisis Desktriptif Binsis Onlineshop @cellychop). Universitas Kristen Indonesia

Dewi, Febriani. Kristian, Ferdinand, Siaputra, Hanjaya & Aprilia, Adriana, Hubungan Tingkat Pengetahuan dalam Perilaku Food Handler yang dilihat Dari Sanitasi dan Hygiene dan Petra Codex 1.0 Pada Penerapan Safe Food Handling

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Published

2021-11-15

How to Cite

Setyawati, N. F., Maslina, M., & Apiliani, I. W. (2021). ANALYSIS OF RAW MATERIAL STORAGE MANAGEMENT OF THE KOREAN EATERY RESTAURANT IN BALIKPAPAN. IDENTIFIKASI, 7(2), 499–504. https://doi.org/10.36277/identifikasi.v7i2.155

Issue

Vol. 7 No. 2 (2021): IDENTIFIKASI

Section

Jurnal Penelitian

License

Copyright (c) 2021 IDENTIFIKASI

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