Karya kompetensi profesi pelatihan pengolahan ayam geprek berdasarkan hazard analysis critical control point di SML UMKM Centre

Arkananta, Nevin Valdira and Putrataufiza, Ishudhi and Wijaya, Kevin (2022) Karya kompetensi profesi pelatihan pengolahan ayam geprek berdasarkan hazard analysis critical control point di SML UMKM Centre. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Asupan makanan sehat memiliki peranan penting bagi masyarakat untuk menjaga dan meningkatkan imunitas tubuh terutama selama masa pandemi Covid-19 berlangsung. Oleh sebab itu, mengonsumsi makanan yang bersih dan bergizi dapat menjadi salah satu cara untuk menjaga kesehatan. Daging ayam sering kali menjadi pilihan makanan masyarakat sebagai hidangan makanan. Selain rasanya yang lezat dan dapat diolah menjadi berbagai jenis hidangan, daging ayam merupakan makanan yang sehat dikarenakan kandungan proteinnya yang tinggi. Selain bahan makanan, metode memasak juga berperan penting dalam kesehatan. Untuk menjaga kualitas makanan yang baik, diperlukannya sistem HACCP (Hazard Analysis of Critical Control Points) yang merupakan sebuah sistem metode memasak yang mengontrol kondisi makanan sehingga dapat dikonsumsi dengan aman oleh konsumen. Pada pelatihan ini, penulis memilih ayam geprek sebagai olahan yang akan dipelajari peserta dari komunitas SML UMKM Centre dengan menggunakan sistem HACCP./Healthy food intake has an important role for people to maintain and increase body immunity, especially during the Covid-19 pandemic. Therefore, eating clean and nutritious food can be one of many ways to maintain health. Chicken meat is often people's choice for their dish. In addition to its delicious taste and can be processed into various types of dishes, chicken meat is a healthy food because of its high protein content. Besides food ingredients, cooking methods also play a very important role in health. To maintain good food quality, Hazard Analysis of Critical Control Points (HACCP) system is needed, which is a system of cooking methods that control the condition of food so that it can be consumed safely by consumers. In this online workshop, participants from the SML UMKM Centre community will learn how to prepare and cook geprek chicken by using the HACCP system.

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