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Cermin Dunia Kedokteran (CDK), No.83, 1993, hal. 41-43, ( Cat. ada di bendel 93/94)
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Indeks Artikel Jurnal-Majalah Pusat Informasi Kesehatan Masyarakat
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Ririh Yudhastuti; Pembimbing: Sinaga, PMH
T-306
Depok : FKM UI, 2000
S2 - Tesis Pusat Informasi Kesehatan Masyarakat
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Triharini Mulyastuti, Bambang Susilo
CDK No.40 (1985)
Jakarta : Kalbe Farma, 1985
Indeks Artikel Jurnal-Majalah Pusat Informasi Kesehatan Masyarakat
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Misriati; Pembimbing: Ririn Arminsih Wulandari
S-1730
Depok : FKM UI, 2000
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Putri Nuraini Mahesa; Pembimbing: Dewi Susanna; Penguji: Zakianis; Didik Supriyono
S-8384
Depok : FKM UI, 2014
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Eka Widyani Latief; Pembimbing: Agustin Kusumayati
S-1520
Depok : FKM UI, 1999
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Rifa Hilmi Akil; Pembimbing: Agustin Kusmayati; Penguji: Zakianis, Tutut Indra Wahyuni
S-10066
Depok : FKM UI, 2019
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Reynata Yohana Purba; Pembimbing: Ririn Arminsih Wulandari; Penguji: Laila Fitria, Yulia Fitria Ningrum
Abstrak:
Keracunan makanan menjadi salah satu masalah kesehatan terbesar di Indonesia. Salah satu penyebab kejadian luar biasa keracunan makanan terjadi karena mengkonsumsi makanan olahan katering. Penelitian ini bertujuan untuk melihat gambaran higiene dan sanitasi pada proses pengolahan makanan dengan menggunakan pendekatan HACCP. Penelitian dilakukan dengan disain penelitian deskriptif untuk melihat proses pengolahan makanan di Katering “C” dan meneliti kualitas bakteri E. coli pada tiga jenis makanan. Hasil dari penelitian dengan pendekatan HACCP menunjukkan bahwa proses pengolahan makanan masih belum memenuhi standar. Ditemukan juga bakteri E. coli pada jenis makanan ayam balado dan rendang sapi dikarenakan praktik higiene sanitasi makanan yang kurang.
Food poisoning is becoming one of the biggest health problems in Indonesia. One cause of outbreaks of food poisoning occur due to eating processed food catering. This study aims to look at the overview of hygiene and sanitation in food processing by using the HACCP approach. The study was conducted with descriptive research design to see the processing of food in catering "C" and to examine the quality of E. coli bacteria in three types of food. The results of the research show that the HACCP approach to food processing is still not meet the standards. It was also found E. coli bacteria in ayam balado and rendang sapi because of hygiene and sanitation practices due to lack of food.
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Food poisoning is becoming one of the biggest health problems in Indonesia. One cause of outbreaks of food poisoning occur due to eating processed food catering. This study aims to look at the overview of hygiene and sanitation in food processing by using the HACCP approach. The study was conducted with descriptive research design to see the processing of food in catering "C" and to examine the quality of E. coli bacteria in three types of food. The results of the research show that the HACCP approach to food processing is still not meet the standards. It was also found E. coli bacteria in ayam balado and rendang sapi because of hygiene and sanitation practices due to lack of food.
S-9108
Depok : FKM-UI, 2016
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Haryoto Kusnoputranto
LP 614.791 KUS p
Depok : FKM UI, 1982
Laporan Penelitian Pusat Informasi Kesehatan Masyarakat
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Maj. Kedokteran Indonesia (MKI), Vol.42, No.2, Febr. 1992, hal. 106-112
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Indeks Artikel Jurnal-Majalah Pusat Informasi Kesehatan Masyarakat
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