Laporan seminar hasil: penerapan standar operasional prosedur pengadaan, penerimaan dan penyimpanan dalam kegiatan praktikum pengolahan makanan

Michelle, Michelle and Patras, Gloria Caroline (2023) Laporan seminar hasil: penerapan standar operasional prosedur pengadaan, penerimaan dan penyimpanan dalam kegiatan praktikum pengolahan makanan. Bachelor thesis, Universitas Pelita Harapan.

Preview	Text (Title) Title.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (20kB) | Preview
Preview	Text (Abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (361kB) | Preview
Preview	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (404kB) | Preview
Preview	Text (Chapter1) Chapter1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (612kB) | Preview
	Text (Chapter2) Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (433kB)
	Text (Chapter3) Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (587kB)
	Text (Chapter4) Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (430kB)
	Text (Chapter5) Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (246kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (96kB) | Preview
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (968kB)

Abstract

Penelitian ini bertujuan untuk menganalisis penerapan standar operasional prosedur pada praktikum kelas dapur Universitas Pelita Harapan. Metode yang digunakan dalam penelitian ini adalah pendekatan kualitatif berupa observasi, wawancara serta dokumentasi. Prodi ini sendiri memberikan pengajaran yang relevan dari segi teori dan praktek, ditambah dengan berbagai fasilitas yang disediakan Universitas Pelita Harapan untuk melaksanakan praktek. Salah satunya yaitu memiliki spesialisasi pengolahan makanan yang hebat dalam praktikum kelas dapur. Namun standar operasional prosedur di kelas praktikum dapur tidak menjalankan pedoman fungsi pekerjaan dengan efisiensi dan akurasi yang terbaik selama kegiatan kelas berlangsung, terutama dalam hal penataan penyimpanan bahan makanan. Tidak adanya standar operasional prosedur yang detail membuat pengaturan bahan makanan menjadi tidak teratur seperti misalnya bahan makanan menyerap bau yang menyebabkan kontaminasi cita rasa suatu masakan. Berdasarkan permasalahan tersebut, diperlukan Standar Operasional Prosedur yang detail untuk memberikan efisiensi yang optimal agar kelas praktikum dapur di Universitas Pelita Harapan dapat berjalan dengan lebih baik. / This study aims to analyse the application of standard operating procedures at Pelita Harapan University’s kitchen class practicum. The method used for this research is qualitative approaches in a form of observation, interviews as well as documentation. This study program itself provides teaching that is relevant in terms of theory and practice, coupled with various facilities provided by Pelita Harapan University for practice. One of them which is having a great specialized food processing in kitchen class practicum. However, the standard operating procedure in kitchen practicum class does not carry out the guidelines of the job functions in its highest efficiency and accuracy while activities of the class proceed, especially in terms of storage arrangement of goods. The absence of a detailed standard operating procedure makes the arrangement of ingredients irregular as for example the food absorbs odours causing contamination of flavours of a dishes. Based on these problems, a detailed standard operating procedure is needed to provide optimal efficiency so that the kitchen practicum class at Pelita Harapan University can run better.

Actions (login required)

View Item