Ditemukan 38177 dokumen yang sesuai dengan query :: Simpan CSV
Hiskia Ekatan Dani; Pembimbing: Zulkifli Djunaidi
M-671
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D3 - Laporan Magang Pusat Informasi Kesehatan Masyarakat
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Arinditya Dwiromantika; Pembimbing: Neera Khairani
M-726
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D3 - Laporan Magang Pusat Informasi Kesehatan Masyarakat
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Rizki Kurniawan; Pembimbing: Neera Khairani
M-625
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D3 - Laporan Magang Pusat Informasi Kesehatan Masyarakat
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Febriana Susiwi; Pembimbing: Yuni Kusninanti
M-630
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D3 - Laporan Magang Pusat Informasi Kesehatan Masyarakat
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Nabila Sephia Arisanti; Pembimbing: Robiana Modjo; Penguji: Doni Hikmat Ramdhan, Qanita Fauzia
Abstrak:
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Penelitian ini untuk mengetahui penerapan aspek higiene dan sanitasi serta K3 pada kantin fakultas di Lingkungan Universitas X sesuai standar yang ditetapkan oleh Menteri Kesehatan Republik Indonesia Nomor 1096 Tahun 2011 dan Work Safe BC “Health Safety for Hospitality Small Bussiness”. Penelitian ini merupakan penelitian semi kuantitatif dengan desain deskriptif. Penelitian ini ditujukan kepada seluruh penjamah makanan di kantin fakultas di Universitas X. Hasil yang diperoleh dari penelitian ini menunjukkan bahwa penerapan higiene, sanitasi, dan aspek K3 di kantin Universitas X perlu dimaksimalkan. Berdasarkan teori segitiga epidemiologi, hasil tersebut dapat menimbulkan ketidakseimbangan antara 3 faktor pendukung terjadinya penyakit dan kecelakaan di kantin. Hasil tersebut menunjukkan bahwa penjamah makanan harus meningkatkan kesadaran akan kebersihan dan perilaku aman terkait penerapan pengelolaan makanan di kantin, selain itu perlu diberikan pendidikan dan pelatihan serta perbaikan konstruksi kantin yang memenuhi persyaratan.
This research is to find out the implementation of hygiene and sanitation as well as K3 aspects in canteens at the University of X according to the standards set by the Minister of Health of the Republic of Indonesia Number 1096 of 2011 and Work Safe BC "Health Safety for Hospitality Small Business. This research is semi-quantitative research with a descriptive design. This research aims to at all food handlers in the faculty canteen at the University of X. The results obtained from this research showed that the application of hygiene, sanitation, and K3 aspects in the University of X’es canteen needs to be maximal. Based on the epidemiological triangle theory, Those results can impact conflict between 3 factors supporting disease occurrence and accidents in the canteen. Those results suggest that food handlers must increase awareness of clean and safe behavior regarding implementing food management in the canteen. In addition, it is necessary to provide education and training and repair canteen construction that meets the requirements.
S-11325
Depok : FKM-UI, 2023
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Wiardin; Pembimbing: Khairani, Neera
M-748
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D3 - Laporan Magang Pusat Informasi Kesehatan Masyarakat
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Deassy Artha Susanti; Pembimbing: Zulkifli Djunaidi
M-664
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D3 - Laporan Magang Pusat Informasi Kesehatan Masyarakat
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Denny Iskandar; Pembimbing: Djunaidi, Zulkifli
M-769
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D3 - Laporan Magang Pusat Informasi Kesehatan Masyarakat
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Brigita Imelda Hannaria; Pembimbing: L. Meily Kurniawidjaja; Penguji: Hendra, Aditya Pribadianto
Abstrak:
Penelitian ini bertujuan untuk menilai food safety dan mengetahui faktor risiko yang berkontribusi terjadinya ketidaksesuaian food safety di Kantin PT PJB Bekasi Tahun 2015. Penelitian ini adalah penelitian kombinasi kuantitatif dan kualitatif dengan desain studi cross-sectional dan sequenstial explanatory. Data dikumpulkan dengan cara observasi, wawancara dan kuesioner. Hasil dari penelitian ini dengan penerapan HACCP, didapatkan proses pengelolaan makanan yang menjadi critical control point adalah penyimpanan air di gentong, pencucian daun bawang, pencucian bawang putih dan penyajian makanan. Identifikasi faktor risikonya adalah semua faktor kecuali faktor kontaminasi silang food to food.
Kata kunci : food safety, pengelolaan makanan, HACCP, faktor risiko yang berkontribusi
This study aims to assess food safety and identify risk factors that contribute to in the event of any inconsistency food safety in Canteen PT PJB Bekasi 2015. This study is a combination of quantitative and qualitative research with a crosssectional and explanatory sequenstial combinastudy study design. Data were collected by means of observation, interviews and questionnaires. Result from this reseacrh with apllication of HACCP, food proccesing obtained food becomes critical control point is the storage of water in the barrel, washing leeks, garlic laundering and presentation of food. Identification of the risk factors are all factors except the factor of cross contamination of food to food.
Keywords : food safety, food proccesing, HACCP, risk factors that contribute
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Kata kunci : food safety, pengelolaan makanan, HACCP, faktor risiko yang berkontribusi
This study aims to assess food safety and identify risk factors that contribute to in the event of any inconsistency food safety in Canteen PT PJB Bekasi 2015. This study is a combination of quantitative and qualitative research with a crosssectional and explanatory sequenstial combinastudy study design. Data were collected by means of observation, interviews and questionnaires. Result from this reseacrh with apllication of HACCP, food proccesing obtained food becomes critical control point is the storage of water in the barrel, washing leeks, garlic laundering and presentation of food. Identification of the risk factors are all factors except the factor of cross contamination of food to food.
Keywords : food safety, food proccesing, HACCP, risk factors that contribute
S-8780
Depok : FKM UI, 2015
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Sekarsari Kartika Putri; Pembimbing: Fatma Lestari; Penguji: Dadan Erwandi, Hery Sutanto, Gerry Aditya Herwanto Putra
Abstrak:
Tesis ini membahas mengenai faktor risiko serta dampak kebakaran maupun ledakan yang dapat terjadi dari pengoperasian Boiler di Industri Makanan PT.X. Penelitian ini adalah penelitian semi kuantitatif menggunakan metode perhitungan Dows Fire and Explosion Index serta perangkat lunak ALOHA versi 5.4.7 yang superimposisi dengan MARPLOT. Hasil penelitian mendapatkan nilai 111,62 dengan klasifikasi tingkat risiko bahaya kebakaran ledakan Boiler dalam kategori Intermediate. Populasi terdampak kebakaran dan ledakan Boiler sebanyak 615 orang dengan estimasi nilai kerugian sebesar Rp. 879.872.821.670. PT. X dapat mengurangi nilai kerugian dan mencegah terjadinya kebakaran serta ledakan melalui penyediaan sarana proteksi kebakaran baik aktif maupun pasif yang memadai, updating prosedur tanggap darurat, simulasi, pelatihan personil serta upgrading sistem Boiler menjadi Automatic Boiler.
The focus of this thesis discuses about risk factors and the impact of fires and explosions that can occur from the operation of boilers in the PT X Food Industry. This research is a semi quantitative research using Dows Fire and Explosion Index calculation method and the ALOHA software version 5.4.7 which is superimposed with MARPLOT. The results of the study obtained a value of 111,62 with the classification of the risk level of Boiler fire and explosion hazard in the Intermediate category. The population affected by the fire and explosion was 615 workers with an estimated loss Rp. 879.872.821.672. PT. X can reduce the value of losses and prevent fires and explosions through the provision of adequate active and passive fire protection facilities, updating emergency response prosedures, simulatin, personnel training and upgrading the Boiler System to Automatic Boiler
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The focus of this thesis discuses about risk factors and the impact of fires and explosions that can occur from the operation of boilers in the PT X Food Industry. This research is a semi quantitative research using Dows Fire and Explosion Index calculation method and the ALOHA software version 5.4.7 which is superimposed with MARPLOT. The results of the study obtained a value of 111,62 with the classification of the risk level of Boiler fire and explosion hazard in the Intermediate category. The population affected by the fire and explosion was 615 workers with an estimated loss Rp. 879.872.821.672. PT. X can reduce the value of losses and prevent fires and explosions through the provision of adequate active and passive fire protection facilities, updating emergency response prosedures, simulatin, personnel training and upgrading the Boiler System to Automatic Boiler
T-6320
Depok : FKM-UI, 2022
S2 - Tesis Pusat Informasi Kesehatan Masyarakat
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