Abstrak: Mengingat angka kejadian gizi buruk dan anak pendek di Indonesia serta minimnya alternatif makanan untuk anak autisme, maka penulis ingin membuat cookies non-terigu berprotein tinggi dengan memanfaatkan bahan produksi pangan Indonesia, yaitu tepung ikan teri, tepung daun kelor, dan tepung mocaf. Penelitian ini merupakan penelitian eksperimental laboratorium dengan metode rancangan acak lengkap. Panelis dalam penelitian ini adalah 45 mahasiswa FKM UI. Hasil penelitian menunjukkan bahwa cookies yang paling disukai panelis adalah cookies 144 yang memiliki kandungan tepung mocaf sebesar 34.0% ,tepung ikan sebesar 8.5%, dan tepung daun kelor sebesar 8.5%. Penelitian membuktikan adanya perbedaan signifikan terkait penilaian warna,aroma, after taste, dan keseluruhan cookies (p < 0,05) namun tidak pada variabel tekstur, dan rasa (p > 0,05). Berdasarkan hasil uji laboratarium, cookies 144 memiliki kandungan gizi yaitu energi 415,82 kkal; air 11,04 gram; abu 3,483 gram; lemak 14,78 gram; protein 11,80 gram; dan karbohidrat 58,90 gram. Penambahan tepung mocaf, tepung ikan teri, dan tepung daun kelor meningkatkan jumlah protein, lemak, karbohidrat, kadar air, dan kadar abu.
Kata kunci: Cookies, Protein, tepung mocaf, tepung ikan teri, dan tepung daun kelor

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The incidence of malnutrition and short children in Indonesia increase and the lack of alternative food for children with autism, hence the authors want to make highprotein non-wheat cookies by utilizing Indonesian food production which is mocaf flour, anchovy fish flour, and moringa flour. This research is an experimental research that using completely randomized design method. Panelists for hedonic test in this research are 45 students from Faculty of Public Health UI. The results showed that cookies most favored panelists were cookies 144 which contained mocaf flour by 34.0%, fish flour by 8.5%, and moringa flour by 8.5%. Studies have shown significant differences in color, aroma, after taste, and overall cookies (p 0.05). Based on laboratorium analysis, the nutrient contents of cookies 144 are 415,82 kcal of energy; 11,04 gram of water; 3,483 gram of ash; 14,78 gram of fat; 11,80 gram of protein; and 58,90 gram of carbohydrate. The addition of mocaf flour, fish flour, and moringa flour can improve the content of protein, fats, carbohydrate, water, and ash.
Keywords : Cookies, Protein, mocaf flour, anchovy fish flour, and moringa flour.

Abstrak: Latar belakang : masih tingginya kasus keracunan makanan di Indonesia, data Direktorat Jenderal Pemberantasan Penyakit Menular, 2010 sebanyak 30% kasus keracunan di Indonesia disebabkan oleh makanan yang dihasilkan oleh jasa katering. Data Badan Pengawas Obat dan Makanan tahun 2013 sebanyak 789 sarana (32,07%) belum menerapkan cara produksi pangan yang baik untuk industri rumah tangga. Sebanyak 1560 IRTP (63,41%) telah menerapkan cara produksi yang baik dan 111 sarana (4,51%) tidak aktif berproduksi atau tutup sehingga penerapan HACCP wajib dilakukan oleh jasa penyedia makanan.
Tujuan penelitian : untuk mengetahui gambaran penerapan prinsip HACCP di katering ISS Wisma Rayah Cabang Sangatta, Kalimantan Timur. Penelitian dilakukan pada bulan Februari-Maret 2017.
Desain penelitian : pendekatan penelitian yang digunakan adalah kualitatif berdasarkan waktu termasuk dalam cross sectional. Teknik pengumpulan data dilakukan dengan metode observasi dan wawancara dengan alat bantu daftar tilik, kamera yang berfungsi untuk mendokumentasikan kegiatan penelitian, perekam suara untuk merekam hasil wawancara dengan informan.
Hasil penelitian : katering ISS Wisma Rayah Cabang Sangatta, Kalimantan Timur sudah menerapkan sistem HACCP pada setiap aspek pengelolaan makanan, namun belum secara utuh.
Saran : perlu diterapkan HACCP secara utuh di Katering ISS. Tahap pengemasan dan pendistribusian sebaiknya juga ditetapkan sebagai CCP dan semua hal yang berkaitan dengan CCP sebaiknya ditempel pada setiap area pengelolaan makanan.
Kata Kunci : HACCP, CCP, katering, pengelolaan, makanan

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Backround: High frequency of food poisoning cases in Indonesia - 30 % of the total occurences of food poisoning according the Directorate General of Eradication of Infectious Diseases, 2010 - were caused by catering services. Data for 2013 obtained by the Drug and Food Supervision Agency showed that 789 facilities (32,0%) had not yet adopt good procedures for food processing within home industries. 1560 food home industries (63,41%) had been adopting good procedures of food processing and 111 facilities (4,51%) had been closed or stopped their production activities, so that application of HACCP must be conducted by catering services.
Objective of the research: Description of application of HACCP principles in catering services in ISS Wisma Rayah, Sangatta Branch, East Kalimantan. This research was conducted from Frebruary until March 2017.
Research design: The research approach adopted here is the qualitative approach, using cross-sectional design. Data were collected by implementing observation and interviews with the aids of control lists, camera for documenting research activities, tape recorder for recording results of interviews with informants.
Results of the research: catering services in ISS Wisma Rayah, Sangatta Brach, East Kalimantan, had been implementing adopting HACCP system in every aspect of their food production, but they had not fully implement these aspects yet.
Suggestion: it is necessary to apply HACCP system comprehensively in ISS Catering. Packaging and distribution stages should also be conducted as CCP, and everything relating to CCP should be labeled and attached in every area of food production.
Keywords: HACCP, CCP, catering, production, food

Abstrak: Minimnya konsumsi serat dapat menyebabkan terjadinya berbagai penyakit. Penelitian ini bertujuan untuk mengembangkan produk berbahan dasar buah dan kulit pisang (Musa paradisiaca) sebagai makanan alternatif sumber serat berupa donat yang dapat diterima masyarakat. Penelitian ini merupakan penelitian eksperimental laboratorium dengan metode rancangan acak lengkap. Panelis dalam penelitian ini adalah 50 mahasiswa FKM UI. Hasil penelitian menunjukkan bahwa donat yang paling disukai panelis adalah donat 683 dengan substitusi buah dan kulit pisang (dry basis) sebesar 5,82% buah pisang dan 18,41% kulit pisang. Berdasarkan hasil uji laboratorium, donat 683 memiliki kandungan gizi yaitu energi 338,91 kkal; air 28,23 gram; abu 0,73 gram; lemak10,95 gram; protein 4,31 gram; karbohidrat 55,78 gram; serat pangan larut 2,13 gram; dan serat pangan tak larut 9,12 gram per 100 gram donat. Penambahan buah dan kulit pisang dengan kadar serat tinggi pada donat formulasi meningkatkan jumlah energi, kadar abu, lemak, karbohidrat, dan kadar serat pangan total (serat pangan larut dan tak larut).

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Deficiency of dietary fiber can cause so many diseases. The main goals from this research are to make innovative product, especially donut, that made from fruit and peel of banana (Musa paradisiaca) and also to know the acceptance for this product. This research is an experimental research that using completely randomized design method. Panelists for hedonic test in this research are 50 students from Faculty of Public Health UI. The result of this research shows that the favorite donut is donut 683 that substituted by 5,82% banana fruit and 18,41% banana peel (dry basis). Based on laboratorium analysis, the nutrient contents of donut 683 are 338,91 kcal of energy; 28,23 gram of moisturize (water); 0,73 gram of ash; 10,95 gram of fat; 4,31 gram of protein; 55,78 gram of carbohydrate; 2,13 gram of soluble dietary fiber; and 9,12 gram of insoluble dietary fiber per 100 gram of donut. Addition of fruit and peel of banana, that contain with high fiber, can increase the content of energy , ash, fat, carbohydrate, and total dietary fiber (soluble and insoluble dietary fiber).