Jemy, Samantha Putri and Gunawan, Florensia Irena (2023) Penerapan standar operasional prosedur penyimpanan bahan kering program studi pengelolaan perhotelan Universitas Pelita Harapan. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Penelitian ini bertujuan untuk mengkaji penerapan SOP terhadap penyimpanan bahan kering dalam kegiatan praktikum pengolahan makanan Universitas Pelita Harapan. Terdapat beberapa jenis bahan makanan yang digunakan di dalam laboratorium pengolahan makanan di Program Studi Pengelolaan Perhotelan Universitas Pelita Harapan, salah satunya adalah jenis bahan kering atau yang dikenal juga sebagai jenis bahan groceries. Standar operasional prosedur yang berlaku di laboratorium pengolahan makanan di Program Studi Pengelolaan Perhotelan Universitas Pelita Harapan hingga saat ini masih belum terlaksanakan dengan baik. Hal ini dikarenakan kurangnya kesadaran dan perhatian dari orang-orang yang bertugas di laboratorium pengolahan makanan seperti mahasiswa, Laboran dan Dosen pengampu mata kuliah yang menggunakan laboratorium pengolahan makanan. Penelitian ini disusun dengan tujuan untuk mengetahui kendala-kendala yang timbul dalam melakukan kegiatan penyimpanan bahan kering dan untuk mengetahui prosedur yang tepat dan sesuai dengan standar dalam melakukan penyimpanan bahan kering di Laboratorium Pengolahan Makanan Program Studi Pengelolaan Perhotelan Universitas Pelita Harapan. Selain itu, penulis juga melakukan pengamatan terhadap penerapan metode FIFO (first in first out) dan food labeling. Pada penelitian kualitatif ini penulis diharapkan untuk dapat mencari data dengan cara menggali informasi berdasarkan apa yang di lihat, di lakukan dan di ucapkan oleh sumber data. Dalam penelitian kualitatif, penulis bukan menuliskan apa yang dipikirkan oleh penulis itu sendiri, melainkan harus berdasarkan fakta yang terjadi di lapangan yang ditujukan oleh sumber data. Melalui metode deskriptif maka penulis juga harus bisa memaparkan, menjabarkan dan menjelaskan data yang telah diperoleh oleh penulis melalui wawancara dan observasi yang dilakukan. Sebagai luaran dari penelitian ini, penulis menyusun standar operasional prosedur yang disusun khusus untuk penyimpanan bahan kering di laboratorium pengolahan makanan Universitas Pelita Harapan sebagai solusi dari permasalahan yang penulis temukan melalui wawancara maupun observasi yang sudah dilakukan. / This study aims to examine the application of SOP to dry ingredient storage in food processing practicum activities at Pelita Harapan University. There are several types of food ingredients used in the food production laboratory at the Pelita Harapan University Hospitality Management Study Program, one of which is a type of dry ingredient or also known as a type of groceries. Standard operating procedures that apply in the food production laboratory at the Pelita Harapan University Hospitality Management Study Program are still not well implemented. This is due to the lack of awareness and attention from the people in charge of the food production laboratory such as students, laboratory assistants and lecturers who teach courses that use the food production laboratory. This study was prepared with the aim of knowing the obstacles that arise in carrying out dry ingredient storage activities and to find out the right procedures and in accordance with the standards in storing dry ingredients in the food production laboratory of the Pelita Harapan University Hospitality Management Study Program. In addition, the author also observed the application of the FIFO (first in first out) method and food labeling. In this qualitative research, the author is expected to be able to find data by exploring information based on what is seen, done, and said by the data source. In qualitative research, the author does not write what the author himself thinks but must be based on facts that occur in the field addressed by the data source. Through the descriptive method, the author must also be able to describe, describe and explain the data that has been obtained by the author through interviews and observations made. As an output of this research, the author compiled a standard operating procedure specifically prepared for the storage of dry ingredients in the Pelita Harapan University food processing laboratory as a solution to the problems the author found through interviews and observations that had been made.
Item Type: | Thesis (Bachelor) | |||||||||
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Uncontrolled Keywords: | Standar Operasional Prosedur, penyimpanan, bahan kering, kontaminasi | |||||||||
Subjects: | T Technology > TX Home economics > TX 901-953 Hospitality Industry | |||||||||
Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management |
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Depositing User: | Samantha Putri Jemy | |||||||||
Date Deposited: | 31 Jan 2023 09:56 | |||||||||
Last Modified: | 31 Jan 2023 09:56 | |||||||||
URI: | http://repository.uph.edu/id/eprint/53463 |
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