Astrini, Rr. Erinna (2017) MANFAAT PENGETAHUAN HIGIENE SANITASI DALAM MEMBUAT MAIN COURSE MAKANAN KONTINENTAL MAHASISWA PENDIDIKAN TATA BOGA ANGKATAN 2015. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penelitian ini dilatarbelakangi masih ditemukannya mahasiswa yang berkuku panjang pada saat praktikumdan tidak menerapkan sanitasi higiene. Sedangkan sanitasi higiene penting pada saat pengolahan makanan. Tujuan penelitian ini adalah untuk memperoleh gambaran mengenai manfaat pengetahuan higiene sanitasi dalam membuat main course makanan kontinental pada mahasiswa pendidikan tata boga angkatan 2015. Metode penelitian yang digunakan adalah metode deskriptif. Populasi ialah mahasiswa Pendidikan Tata Boga berjumlah 49 orang dan didapatkan sampel dengan tekniksimple random samplingyaitu sebanyak 33 responden. Hasil penelitian menunjukan bahwaresponhigiene sanitasi mahasiswa pada tahap persiapanberada pada kriteria bermanfaat, sedangkan respon higiene sanitasipada tahap pengolahan berada pada kriteria cukup bermanfaat yaitu pada persiapan daging untuk hidangan sirloin beef steak,pencegahan kerusakan makanan saat menggunakan peralatan memasak, pengolahan daging sapi untuk hidangan sirloin beef steak,pembuatan demiglace sauce pada hidangan beef steak,pengolahan ikan untuk hidangan fish fillet,penyimpanan daging ayam untuk hidangan chicken cordon blue.Higiene sanitasi mahasiswa pada tahap penyajian berada pada kriteria bermanfaat. Berdasarkan hasil temuan, bahwa masih ada pengetahuan mahasiswa yang berada pada tahap cukup bermanfaat. Saran ditunjukkan pada Dosen pengampu Mata Kuliah Mikrobiologi Sanitasi dan Higiene untuk lebih memberikan motivasi agar mahasiswa menambah pengetahuan dan wawasan mengenai higiene sanitasi dalam melaksanakan praktikum pengolahan makanan.;---This research is motivated by the discovery of students who have long nails at the time of practicum and do not apply sanitation hygiene. Sanitation hygiene is important all of processing food. The purpose of this study is to obtain an overview of the benefits of sanitation hygiene knowledge in creating a main course of continental food on culinary education students class of 2015. The research method used is descriptive method. The population is students of Culinary Education amounted to 49 people and obtained a sample with simple random sampling technique that is as much as 33 respondents. The results showed that the hygiene response of the students in the preparation stage was in the useful criteria, while the sanitation hygiene response at the processing stage was in the criteria quite useful, namely the preparation of meat for the dish of sirloin beef steak, prevention of food damage while using cooking utensils, Dish of sirloin beef steak, making demiglace sauce on beef steak dish, fish processing for fish fillet dish, chicken meat storage for chicken cordon blue dish. Then, sanitation hygiene response of students at presentation stage is on useful criteria. Based on the findings, that there is still knowledge of students who are at the stage quite useful. The suggestion is shown in the lecturer of Microbiology Sanitation and Hygiene Lecture to motivate students to increase their knowledge and insight about sanitation hygiene in the implementation of food processing practices.
| Item Type: | Thesis (S1) |
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| Additional Information: | No. Panggil : S PKK AST m-2017; Pembimbing : I. Elis Endang, II. Ai Mahmudatsuhadah. |
| Uncontrolled Keywords: | Pengetahuan, Higiene Sanitasi, Main Course, Makanan Kontinental, Knowledge, Sanitation Hygiene, Main Course, Continental Food. |
| Subjects: | H Social Sciences > HD Industries. Land use. Labor S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pendidikan Teknologi dan Kejuruan > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga |
| Depositing User: | Mrs. Santi Santika |
| Date Deposited: | 01 Feb 2018 04:36 |
| Last Modified: | 01 Feb 2018 04:36 |
| URI: | http://repository.upi.edu/id/eprint/28961 |
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