Analisa bahaya titik kendali kritis makanan anak usia 6- 24 bulan dan praktek pembuat makanan di Bekasi, Jawa Barat = Hazard analysis critical controlpoint study of foods for 6-24 months old children and food hand ler?s practices in Bekasi, West Java
| Main Authors: | Lina Rospita, author, Add author: Dwi Nastiti Iswarawanti, supervisor, Add author: Otte Santika, supervisor, Add author: Agustin Kusumayati, examiner, Add author: Lnita Somali, examiner |
|---|---|
| Format: | Masters Bachelors |
| Terbitan: |
, 2009
|
| Subjects: | |
| Online Access: |
https://lib.ui.ac.id/detail?id=20341870 |
| ctrlnum |
20341870 |
|---|---|
| fullrecord |
<?xml version="1.0"?>
<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><type>Thesis:Masters</type><title>Analisa bahaya titik kendali kritis makanan anak usia 6- 24 bulan dan praktek pembuat makanan di Bekasi, Jawa Barat = Hazard analysis critical controlpoint study of foods for 6-24 months old children and food hand ler?s practices in Bekasi, West Java</title><creator>Lina Rospita, author</creator><creator>Add author: Dwi Nastiti Iswarawanti, supervisor</creator><creator>Add author: Otte Santika, supervisor</creator><creator>Add author: Agustin Kusumayati, examiner</creator><creator>Add author: Lnita Somali, examiner</creator><publisher/><date>2009</date><subject>Food additives.</subject><subject>Cost effectiveness.</subject><description>[<b>ABSTRAK</b><br>
Studi cross sectional ini bertujuan untuk membuat Iembaran data HACCP dan
mengetahui praktek pembuat makanan di Kotamadya Bekasi. Hasil Studi
menemukan 10 makanan yang paling sering dikonsumsi oleh anak 6-24 buian
adalah sayur bening bayam, sayur sop, nasi, nasi tim, biskuit, bubur ayam, bubur
instant, tempe goreng, ikan goreng, dan telur dadar dengan CCP yaitu pemasakan,
pendinginan, penyimpanan, pemanasan ulang, pembelian, penyiapan, dan
penambahan bahan setelah pemanasan. Praktek pembuat makanan yang
diiclentifikasi meliputi tidak memasak secara menyeluruh, tidak segera memakan
makanan, tidak memanaskan makanan, tidak membaca tanggal kadaluarsa, tidak
memeriksa kondisi kemasan ketika pembelian, dan tidak mencuci tangan dengan
benar.
<hr>
<b>ABSTRACT</b><br>
This cross sectional study aimed to develop HACCP data sheet and assess food
handler?s practices in Bekasi municipality. The study found 10 foods mostly
consumed by 6-24 months old children were spinach soup, vegetable soup,
cooked rice, nasi tim, biscuit, ready to eat rice porridge, instant porridge formula,
fried temps, fried lish, and egg omelet. The CCPS commonly found were cooking,
holding, storing, reheating, purchasing, preparation, and addition of ingredients
after heat treatment. Food handler?s practices identified were not thoroughly
cooking; not eating cooked food promptly; not reheating; not reading expiry date;
not observing broken package; and improper hand washing.;This cross sectional study aimed to develop HACCP data sheet and assess food
handler?s practices in Bekasi municipality. The study found 10 foods mostly
consumed by 6-24 months old children were spinach soup, vegetable soup,
cooked rice, nasi tim, biscuit, ready to eat rice porridge, instant porridge formula,
fried temps, fried lish, and egg omelet. The CCPS commonly found were cooking,
holding, storing, reheating, purchasing, preparation, and addition of ingredients
after heat treatment. Food handler?s practices identified were not thoroughly
cooking; not eating cooked food promptly; not reheating; not reading expiry date;
not observing broken package; and improper hand washing., This cross sectional study aimed to develop HACCP data sheet and assess food
handler’s practices in Bekasi municipality. The study found 10 foods mostly
consumed by 6-24 months old children were spinach soup, vegetable soup,
cooked rice, nasi tim, biscuit, ready to eat rice porridge, instant porridge formula,
fried temps, fried lish, and egg omelet. The CCPS commonly found were cooking,
holding, storing, reheating, purchasing, preparation, and addition of ingredients
after heat treatment. Food handler’s practices identified were not thoroughly
cooking; not eating cooked food promptly; not reheating; not reading expiry date;
not observing broken package; and improper hand washing.]</description><identifier>https://lib.ui.ac.id/detail?id=20341870</identifier><recordID>20341870</recordID></dc>
|
| format |
Thesis:Masters Thesis Thesis:Bachelors |
| author |
Lina Rospita, author Add author: Dwi Nastiti Iswarawanti, supervisor Add author: Otte Santika, supervisor Add author: Agustin Kusumayati, examiner Add author: Lnita Somali, examiner |
| title |
Analisa bahaya titik kendali kritis makanan anak usia 6- 24 bulan dan praktek pembuat makanan di Bekasi, Jawa Barat = Hazard analysis critical controlpoint study of foods for 6-24 months old children and food hand ler?s practices in Bekasi, West Java |
| publishDate |
2009 |
| topic |
Food additives Cost effectiveness |
| url |
https://lib.ui.ac.id/detail?id=20341870 |
| contents |
[<b>ABSTRAK</b><br>
Studi cross sectional ini bertujuan untuk membuat Iembaran data HACCP dan
mengetahui praktek pembuat makanan di Kotamadya Bekasi. Hasil Studi
menemukan 10 makanan yang paling sering dikonsumsi oleh anak 6-24 buian
adalah sayur bening bayam, sayur sop, nasi, nasi tim, biskuit, bubur ayam, bubur
instant, tempe goreng, ikan goreng, dan telur dadar dengan CCP yaitu pemasakan,
pendinginan, penyimpanan, pemanasan ulang, pembelian, penyiapan, dan
penambahan bahan setelah pemanasan. Praktek pembuat makanan yang
diiclentifikasi meliputi tidak memasak secara menyeluruh, tidak segera memakan
makanan, tidak memanaskan makanan, tidak membaca tanggal kadaluarsa, tidak
memeriksa kondisi kemasan ketika pembelian, dan tidak mencuci tangan dengan
benar.
<hr>
<b>ABSTRACT</b><br>
This cross sectional study aimed to develop HACCP data sheet and assess food
handler?s practices in Bekasi municipality. The study found 10 foods mostly
consumed by 6-24 months old children were spinach soup, vegetable soup,
cooked rice, nasi tim, biscuit, ready to eat rice porridge, instant porridge formula,
fried temps, fried lish, and egg omelet. The CCPS commonly found were cooking,
holding, storing, reheating, purchasing, preparation, and addition of ingredients
after heat treatment. Food handler?s practices identified were not thoroughly
cooking; not eating cooked food promptly; not reheating; not reading expiry date;
not observing broken package; and improper hand washing.;This cross sectional study aimed to develop HACCP data sheet and assess food
handler?s practices in Bekasi municipality. The study found 10 foods mostly
consumed by 6-24 months old children were spinach soup, vegetable soup,
cooked rice, nasi tim, biscuit, ready to eat rice porridge, instant porridge formula,
fried temps, fried lish, and egg omelet. The CCPS commonly found were cooking,
holding, storing, reheating, purchasing, preparation, and addition of ingredients
after heat treatment. Food handler?s practices identified were not thoroughly
cooking; not eating cooked food promptly; not reheating; not reading expiry date;
not observing broken package; and improper hand washing., This cross sectional study aimed to develop HACCP data sheet and assess food
handler’s practices in Bekasi municipality. The study found 10 foods mostly
consumed by 6-24 months old children were spinach soup, vegetable soup,
cooked rice, nasi tim, biscuit, ready to eat rice porridge, instant porridge formula,
fried temps, fried lish, and egg omelet. The CCPS commonly found were cooking,
holding, storing, reheating, purchasing, preparation, and addition of ingredients
after heat treatment. Food handler’s practices identified were not thoroughly
cooking; not eating cooked food promptly; not reheating; not reading expiry date;
not observing broken package; and improper hand washing.] |
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Universitas Indonesia |
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Perpustakaan Universitas Indonesia |
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KOTA DEPOK |
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JAWA BARAT |
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