Hygiene dan Sanitasi Pengolahan Roti pada Pabrik Roti Paten Bakery

Fajriansyah Fajriansyah* -  Jurusan Kesehatan Lingkungan Politeknik Kesehatan Kemenkes RI Aceh Jln. Soekarno-Hatta, Lampeunerut. Aceh Besar. Telp: 0651 46128.

Food is one of the principal ingredients in the framework of the growth and life of the nation and has an important role in national development. Control of factors premises, equipment, people and food enabling poor health disorders or food poisoning. The research method is descriptive with samples of food processing power as many as seven (7) people. The data collection conducted interviews using a questionnaire and checklist. Data analysis was performed manually and presented into a frequency distribution table. The results were obtained personal hygiene qualified only by 43,0%, processing methods eligible is still low (29,0%). Sanitation equipment is generally eligible (86,0%), and sanitary processing sites still little qualified (29,0%). Additionally, hygienic way of packaging is good is qualified by 86%. The conclusion shows that there are many circumstances in patent bakery bread factory production is still less qualified. Suggested to the factory owner in order to provide training to employees to further hone their knowledge in order to create quality bread eligible. Keywords: Hygiene, sanitation, and processing of bread

Open Access Copyright (c) 2016 Fajriansyah Fajriansyah
Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

AcTion: Aceh Nutrition Journal
Published by: Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health.
Soekarno-Hatta Street, No. 168. Health Polytechnic of Aceh, Aceh Besar, 23352. Telp/Fax: 0651 46126 / 0651 46121.
Website: https://gizipoltekkesaceh.ac.id/
E-mail: jurnal6121@gmail.com

e-issn: 2548-5741, p-issn: 2527-3310

All content is licensed under a: Creative Commons Attribution ShareAlike 4.0 International License

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