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"Tujuan peneilitian ini adalah menganalisis penerapan prinsip-prinsip Hazard Analysis Critical Control Point (HACCP) dalam penyelengaraan makanan di Instalasi Gizi Rumah Sakit X Jakarta. Desain penelitian ini adalah penelitian kualitatif yang dilakukan di Instalasi Gizi Rumah Sakit X pada bulan April 2012. Informan dalam penelitian ini adalah 6 orang pegawai Instalasi Gizi, 1 orang staf Diklat, 1 orang staf Personalia dan 1 orang staf Rendal Mat Fas di Rumah Sakit X Jakarta. Pengumpulan data menggunakan metode wawancara mendalam dan telaah dokumen. Hasil penelitian ini adalah penerapan prinsipprinsip HACCP di Instalasi Gizi telah didukung oleh kebijakan yang dikeluarkan oleh pimpinan Rumah Sakit X Jakarta dan telah dilaksanakan oleh Instalasi Gizi, namun masih banyak kekurangan dalam pelaksanaannya. Penentuan identifikasi bahaya telah sesuai dengan ketentuan HACCP, penentuan titik kendali kritis (CCP) masih belum fokus pada tahapan yang kritis, telah menetapkan batas kritis dalam setiap tahapan, pelaksanaan monitoring masih belum fokus pada titik kendali kritis, telah menetapkan tindakan perbaikan, tindakan verifikasi belum dilaksanakan, kegiatan dokumentasi rancangan HACCP telah dilakukan, pencatatan monitoring belum dilakukan. Penulis menyarankan agar Instalasi Gizi menyusun ulang rancangan HACCP dan melakukan pencatatan dalam kegiatan monitoring serta mengikuti pelatihan HACCP untuk meningkatkan kualifikasi menyusun program HACCP.

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The aim of this study is to analyze the application of the principles of Hazard Analysis Critical Control Point (HACCP) in the food management in Nutrition Installation of Hospital X Jakarta.

The design of this study is a qualitative study that has done in Nutrition Installation of Hospital X in April 2012. Informants in this study were 6 employees of Nutrition Installation, one Diklat staff, one Personalia staff and one Rendal Mat Fas staff in Hospital X Jakarta. The collection of data use in-depth interviews methods and document review.

The results of this study is the application principles of HACCP in the Nutrition Installation which was supported by a policy that issued by the leadership of the Hospital X Jakarta and has been implemented by the installation of nutrition, but there are still many shortcomings in its implementation. Determination of hazard identification in accordance with the provisions of HACCP, the determination of critical control point (CCP) is still not focused on a critical stage, has set critical limits in each phase, the implementation of the monitoring has not still focused on the CCP, has set up corrective actions, verification has not implemented, the HACCP plan documentation has been done, monitoring records has not been performed.

The writer recommends that Nutrition Installation reorder HACCP plan, keeps records of monitoring activities and follows HACCP training to improve the qualifications to set HACCP program."

"Penelitian ini merupakan penelitian deskriptif yang bertujuan untuk mengetahui gambaran pelaksanaan higiene dan sanitasi pengelolaan makanan di Unit Instalasi Gizi Rumah Sakit X tahun 2018. Pengumpulan data dalam penelitian ini menggunakan metode observasi, wawancara dan pemeriksaan laboratorium. Hasil yang didapat dari penelitian ini yaitu diketahui bahwa higiene sanitasi di unit instalasi gizi rumah sakit X sudah cukup memenuhi syarat menurut checklist yang mengacu kepada Permenkes Nomor 1096 Tahun 2011. Namun ada beberapa aspek yang harus diperbaiki seperti aspek fasilitas sanitasi, bangunan dan tempat penyimpanan alat masak. Berdasarkan hasil pengecekan kualitas bakteriologis pada sampel makanan, usap tangan penjamah dan alat makan di rumah sakit X, hasilnya menunjukkan negatif atau tidak ditemukan bakteri E.coli pada sampel yang diambil. Selain itu, terkait perlindungan makanan dalam hal ini penerapan sistem Hazard Analysis Critical Control Point HACCP, ditemukannya beberapa titik kendali kritis pada proses pengolahan makanan. Setiap menu makanan tentunya memiliki titik kendali kritisnya masing-masing yang perlu diperhatikan cara pengendaliannya. Diketahui pula bahwa kegiatan pemantauan, pengecekan serta pencatatan terkait HACCP belum dilakukan secara rutin di rumah sakit X.

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This study is a descriptive research to know the overview of implementation food hygiene sanitation in Nutrition Installation Unit of Hospital X, year 2018 that used observation, interview, and laboratory analysis as methods of collecting data. The results obtained from this research are known that sanitation hygiene in the hospital nutrition unit X is quite qualified according to the checklist referring to Permenkes 1096 Year 2011. However, there are several aspects to be improved such as sanitation facilities, building, and cooking utensils storage.

Based on bacteriological result on food samples, hand swab of food handlers, and cutlery in hospital X have not found E. coli bacteria in the samples that were taken. In addition to food protection from the implementation of the Hazard Analysis Critical Control Point HACCP system, we have found several critical control points CCPs in food processing. Each food menu has its own critical control points that need to be considered how to control them. It is also known that HACCP related monitoring, checking, and recording activities have not been done regularly in hospital X. "

"Penyakit akibat makanan merupakan permasalahan kesehatan masyarakat yang disebabkan oleh pangan yang tercemar bahan-bahan yang dapat membahayakan kesehatan. Sistem jaminan mutu pangan yang dapat mencegah kotaminasi makanan oleh berbagai cemaran adalah Hazard Analysis Critical Control Point HACCP. Aplikasi HACCP didukung oleh program prasayarat atau prerequisite program PRP sebagai fondasi sistem keamanan pangan. Penelitian ini bertujuan untuk mengetahui gambaran implementasi HACCP sebagai sistem keamanan pangan. Pendekatan yang digunakan adalah penelitian kualitatif dengan desain studi kasus. Penelitian dilakukan di salah satu restoran cepat saji ternama di wilayah Jakarta Barat dengan melakukan kunjungan langsung ke lokasi penelitian untuk melakukan observasi penyelenggaraan makanan, wawancara karyawan, dan melakukan telaah dokumen berkaitan dengan sistem keamanan pangan. Hasil penelitian menunjukkan bahwa Restoran X telah mengimplementasikan sistem keamanan pangan HACCP dengan dasar penerapan PRP. Aplikasi sistem keamanan pangan berupa penerapan Standard Operational Procedure SOP yang mengatur mengenai pembuatan produk, penggunaan dan perawatan alat, pelayanan kepada pelanggan, serta perilaku karyawan. Penerapan PRP perlu ditingkatkan dengan memaksimalkan pemantauan hama, pemeriksaan kesehatan karyawan, penerapan SOP perilaku karyawan, serta pelatihan hygiene dan sanitasi. Restoran X sebagai gerai cabang telah menerapkan 7 prinsip HACCP, walaupun masih perlu meningkatkan implementasi prinsip pemantauan critical control point CCP, dan dokumentasi HACCP.

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Foodborne disease is a public health issue which is caused by food which contaminated with harmful contaminants related to health. A food quality assurance system which could prevent any food contamination is Hazard Analysis Critical Control Point HACCP. HACCP application supported by prerequisite program PRP as foundation of food safety system. This research aims to see the overview of HACCP implementation as food safety system. Approach used is qualitative research with case study design. This research was conducted at one of the fast food restaurants in West Jakarta, Indonesia by conducting direct visits to the research site to observe the implementation of food service management, interviewing employees and reviewing documents related to the food safety system.

Research shows result that Restaurant X has implemented HACCP food safety system with PRP based. The application of food safety system has done in the form of Standard Operational Procedure SOP implementation which regulates the food production, tools utilization and maintenance, service to customer, and employee behavior. The implementation of PRP needs to be enhanced by maximizing pest control, employee health monitoring, employee behavior SOP implementation, and hygiene and sanitation training. In conclusion, Restaurant X as a branch outlet has implemented seven HACCP principles, although it still needs to be improved in the critical control point CCP monitoring principles and the HACCP documentation. "

"The workshop workloads tend to has great value. From the results of a survey before, some worker in workshop has less value for the ratio between energy intake and energy expenditure. The purpose of this study was to analyze nutrition at work of employee crew plant and crew MM. The research was conducted at PT Arutmin Indonesia Batulicin Mine, was carried out for a month, which took place on 7 May to 7 June 2012. The design is a cross-sectional study. Approach to research done by qualitative and quantitative methods. The Samples for a quantitative approach are 77 respondents, and for a qualitative approach are 12 respondents. The results of this study is the intake of workers tend to less than AKG?s standard. The food policy at the company has been running well, but there are some things that need to be entrusted as the associated findings of this study as the proportion of food that has not been set, hygiene problems, and the worker think characteristics of the food is poor.

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Beban kerja workshop kecenderungan memiliki nilai yang besar. Dari hasil survey awalan yang dilakukan, rata-rata pekerja workshop memiliki nilai kurang untuk perbandingan antara energi Asupan dan energi yang dikeluarkan. Tujuan penelitian ini adalah untuk menganalisis gizi kerja karyawan crew plant dan crew mm. Penelitian dilakukan di PT Arutmin Indonesia Tambang Batulicin selama satu bulan pada tanggal 7 Mei - 7 Juni 2012. Desain penelitian merupakan cross-sectional dengan pendekatan penelitian menggunakan metode kualitatif dan kuntitatif. Jumlah sampel pendekatan kuantitatif sebanyak 77 responden, dan pendekatan kualitatif sebanyak 12 responden. Hasil yang didapat dari penelitian ini adalah kecenderungan Asupan pekerja lebih kecil dibanding dengan standar dalam AKG. Pelaksanaan kebijakan terhadap makanan pada perusahaan sudah berjalan baik, namun masih ada beberapa hal yang perlu diperhatikan terkait temuan yag didapatkan dari penelitian ini seperti proporsi makanan yang belum diatur, masalah kebersihan, dan karakteristik makanan yang menurut pekerja kurang."

"Prevalensi stunting pada balita masih cukup tinggi di Indonesia, termasuk di provinsi Sumatera Barat. Stunting atau pendek pada balita merupakan keterlambatan pertumbuhan linear mencapai ukuran tubuh optimal sehingga berdampak pada menurunnya kualitas sumber daya manusia. Upaya perbaikan gizi menuju perilaku keluarga sadar gizi (KADARZI) merupakan solusi tepat untuk meningkatkan keadaan gizi masyarakat. Tujuan penelitian untuk mengetahui prevalensi stunting pada balita, penerapan perilaku KADARZI dan faktor yang paling dominan dalam hubungan penerapan perilaku KADARZI dengan kejadian stunting pada balita (6-59 bulan) di Provinsi Sumatera Barat tahun 2012. Penelitian menggunakan data sekunder Survei Pemantauan Status Gizi-Keluarga Sadar Gizi (PSG-KADARZI) Provinsi Sumatera Barat tahun 2012 dengan desain penelitian cross-sectional dan jumlah sampel 18.864 rumah tangga. Pengolahan dan analisis data menggunakan uji chi-square (bivariat) dan uji regresi logistik ganda model faktor risiko (multivariat). Prevalensi stunting pada balita (6-59 bulan) ditemukan sebesar 31,5% dan penerapan perilaku KADARZI sebesar 9,7%. Hasil uji multivariat menunjukkan ada hubungan yang bermakna antara penerapan perilaku KADARZI dengan kejadian stunting pada balita setelah dikontrol variabel umur, jenis kelamin, pendidikan ibu dan wilayah tempat tinggal. Wilayah tempat tinggal merupakan faktor yang paling dominan dalam hubungan antara penerapan perilaku KADARZI dengan kejadian stunting pada balita. Disarankan adanya kebijakan mendukung penerapan perilaku KADARZI, pembangunan yang merata dan pendidikan yang lebih tinggi untuk kaum wanita.

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The prevalence of stunting in under five children in Indonesia is still quite high, including in West Sumatera Province. Stunting is linear growth retardation achieve optimal body size so decrease the quality of human resources. The effort to improve nutrition behavior with familly nutrition awareness (KADARZI) is the right solution to improve the nutritional status.

This research purposes to determine the prevalence of stunting, implementation behavior family nutrition awareness and the dominant factor in relationship between implementation behavior family nutrition awareness with stunting in under five children (6-59 months) in West Sumatera Province 2012. This study using secondary data the Monitoring Nutritional Status - Behavior Family Nutrition Awareness (PSGKADARZI) Survey in West Sumatera Province 2012 with cross-sectional design and total of sampel 18.864 household. Processing and analyzing data using chisquare test (bivariat) and multiple logistic regresion (multivariat).

The result of analysis was found the prevalence of stunting as 31,5% and the implementation behavior family nutrition awareness as 9,7%. The result multivariat test showed significant relationship between the implementation behavior family nutrition awareness with stunting after controlled variables age, sex, mother education and region of recidence. Region of recidence is the most dominant factor in the relationship between the Implementation Behavior Family Nutrition Awareness (KADARZI) with stunting in under five children. Recommended the policies supporting Behavior Family Nutrition Awareness (KADARZI), equitable development and higher education for women."

"Nutrition become an important part that affect the quality of life. Malnutrition have a direct impact on growth disorders and immune system especially during the first two years of a child's life, and malnutrition in the long run effect on productivity in adulthood. This study aims to determine the minimum cost diet in the nutritional status of children 12-23 months in the north coast of Brebes District. The study design was cross sectional by processing the primary data are taken in five sub-district in May 2012 with a sample of as many as 296 samples. The results showed that more serious nutritional problems lead to stunting problems (47.9%) and underweight (37.4%). The results of bivariate analysis showed an association between energy and protein intake with nutritional status (length for age); energy intake, protein, carbohydrates, fats, and the diversity of foods with nutritional status (weight for age); gender, caregiver knowledge, energy intake, protein, carbohydrates, fats, food diversity and the minimum cost of a nutritious diet with nutritional status (weightfor length). Multivariate analysis of protein intake as a dominant factor related to the problem of stunting and underweight, and energy intake as the dominant factor associated with the problem of wasting in children 12-23 months. The results suggest that increased knowledge of the caregiver in terms of feeding through various channels of information is absolutely necessary."

"Status gizi berperan dalam menentukan sukses tidaknya upaya peningkatan sumberdaya manusia. Prevalensi gizi kurang BB/U di Kabupaten Tangerang meningkat dari tahun 2007 sampai 2010 yaitu 7,2% menjadi 9,12%. Tujuan penelitian adalah dianalisisnya hubungan antara perilaku KADARZI, karakteristik keluarga dan balita dengan status gizi balita (12-59 bulan) di Kabupaten Tangerang tahun 2011. Penilitian kuantitatif ini menggunakan desain cross sectional. Penelitian ini menggunakan data sekuder hasil survey PSG KADARZI Kabupaten Tangerang tahun 2011. Prevalensi balita gizi kurang (termasuk gizi buruk) 17,9%, pendek (termasuk sangat pendek) 32,9%, kurus (termasuk sangat kurus) 11,8%. Variabel yang berhubungan secara bermakna dengan status gizi balita BB/U adalah menimbang balita secara teratur, riwayat ASI Eksklusif, menggunakan garam beryodium, pendidikan ayah, pendidikan ibu, usia ibu, besar keluarga, dan umur balita. Variabel yang berhubungan bermakna dengan status gizi PB/U atau TB/U sama dengan BB/U ditambah variabel konsumsi kapsul vitamin A. Berdasarkan indeks BB/PB atau BB/TB adalah riwayat ASI Eksklusif, dan pendidikan ibu. Hasil uji multivariat menunjukkan faktor dominan BB/U adalah pendidikan ibu, PB/U atau TB/U adalah pendidikan ayah. Sedangkan BB/PB atau BB/TB adalah riwayat ASI Eksklusif. Perlu adanya pendidikan gizi bagi keluarga.

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Nutritional status is one of the important indicator for human resources. From 2007 to 2010, prevalence of undernutrition increased from 7,2% to 9,12%. General objective of this study was to determine the relationship between family nutrition awareness (KADARZI), family and children under five characteristics with nutritional status of children under five (12-59 months) at Tangerang District in 2011. This quantitative study using cross sectional study design. The data were result from family nutrition awareness and nutritional status survey at Tangerang district in 2011. The analysis showed that the prevalence of underweight was found at 17,9%. stunted was found at 32,9%, wasted was found at 11,8%. Chi square test result showed that there was a significant association (p≤0.05) between growth monitoring, exclusive breastfeeding history, the use of iodized salt, father?s level of education, mother?s level of education, mother?s age, number of family members, and child?s age with nutritional status based on BB/U index. PB/U or TB/U index were the same as BB/U but added by vitamin A capsule intake. BB/PB or BB/TB Index were exclusive breastfeeding history and mother's level of education. Multivariate test results showed that mother's level of education is the most dominant factor associated with nutritional status (BB/U). PB/U or TB/U index was father?s level of education. BB/PB or BB/TB index was exclusive breastfeeding history. The following need famiy nutritional education."

"Skripsi ini membahas gambaran asupan makanan (asupan energi, karbohidrat, protein dan lemak) dan faktor-faktor lain (karakteristik individu, kebiasaan sarapan pagi, faktor genetik, aktivitas fisik, dan durasi waktu tidur) dengan obesitas pada pegawai Unit Pelayanan Gizi PKSC Jakarta Tahun 2012. Penelitian menggunakan studi deskriptif dengan disain penelitian potong lintang. Pengambilan sampel menggunakan total populasi, dengan sampel penelitian sebanyak 57 orang. Analisis data meliputi analisis univariat dan analisis bivariat. Analisis bivariat dilakukan dengan 2 jenis uji statistik yaitu Uji Korelasi dan Uji Beda Dua Mean (Uji T). Hasil penelitian menunjukkan rata-rata PLT pegawai adalah 31,92% ± SD 14,60%. Hasil analisis bivariat menunjukkan karakteristik individu (jenis kelamin dan umur), asupan energi, asupan karbohidrat, dan frekuensi kebiasaan sarapan pagi memiliki hubungan signifikan dengan obesitas, sedangkan asupan protein, asupan lemak, faktor genetik, aktivitas fisik dan durasi waktu tidur tidak memiliki hubungan signifikan dengan obesitas. Saran yang dapat diberikan adalah pegawai harus memperhatikan asupan makanan, melakukan aktivitas fisik berupa olahraga, menerapkan pedoman umum gizi seimbang, serta melakukan pemeriksaan kesehatan secara berkala. Di samping itu, PKSC juga memberikan penyuluhan dan konsultasi tentang gizi dan kesehatan bagi pegawai bersama ahli gizi.

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This thesis talks about description food intake (energy intake, carbohydrate, protein, and fat) and other factors (characteristics of respondents, breakfast frequency, genetic factor, physical activity and sleep duration) with obesity of nutritional care employees at St. Carolus Jakarta Health Care in 2012.

The study used descriptive study with cross sectional design. Sampling was conducted using total population, with sample study as many as 57 respondents. Data analysis included univariate and bivariate analysis. Bivariate analysis performed with two types of statistical tests, Correlation Analysis and Independent Samples T-Test.

The study result showed that mean of body fat percentage of employees is 31,92% ± SD 14,60%. Results of bivariate analysis showed characteristics of respondents (gender and age), energy intake, carbohydrate intake and breakfast frequency have a significant relation with obesity, whereas protein intake, fat intake, genetic factor, physical activity and sleep duration does not have a significant relation with obesity.

I suggest that employees start to concern with they food intake, applying general guidelines for balanced nutrition, do physical activity of sports, and do periodic medical examination. Beside that, St. Carolus Jakarta Health Care can provide counseling and consultation about nutrition and health for employees with nutritionist."

"Skripsi ini membahas hubungan antara indeks massa tubuh (IMT), persen lemak tubuh (PLT), asupan zat gizi makro (kalori, karbohidrat, lemak dan protein), asupan zat gizi mikro (thiamin, riboflavin, piridoksin, vit.C dan Fe), dan aktivitas fisik dengan VO2max. Penelitian ini adalah penelitian kuantitatif dengan desain cross sectional yang dilakukan pada 81 mahasiswa Reguler Gizi Kesehatan Masyarakat FKM UI angkatan 2010 dan 2011. VO2max diukur dengan menggunakan alat Fitmate Med Hasil uji korelasi menunjukkan hubungan negatif antara IMT (r= -0,231) dan persen lemak tubuh (r= -0,447) dengan VO2max pada responden keseluruhan. Terdapat hubungan positif antara asupan Fe (r=0,231), dan aktivitas fisik (r=0,338) dengan VO2max pada responden keseluruhan. Diperlukan penelitian lebih lanjut dengan sampel yang lebih besar pada atlet dengan pengendalian yang lebih ketat terhadap faktor-faktor lain yang berpotensi menyebabkan bias dalam penelitian agar korelasi variabel indepenen dengan data VO2max dapat merepresentasikan kekuatan hubungan yang sebenarnya.

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This thesis discusses the relationship between body mass index (BMI), body fat percent (BFP), the intake of macro nutrients (calories, carbohydrates, fats and proteins), the intake of micro nutrients (thiamin, riboflavin, pyridoxine, vit. C and Fe), and physical activity with VO2max. The study was a quantitative study with cross sectional design conducted in 81 undergraduate students of Public Health University of Indonesia majoring Nutrition in 2012. VO2max was measured by using Fitmate Med. The result of correlation test showed a negative relationship between BMI (r= -0,231) and percent body fat (r= -0,447) with VO2max in the overall respondents. Artifacts positive association between intake of Fe (r=0,231) and physical activity (r=0,338) with VO2max in the overall respondents. There were no significant relationship between other independent variables with VO2max. Further research is needed with larger samples in athletes with a more strict control of other factors that could potentially lead to bias in the study so that the data correlation with VO2max independen variables can represent the real strength of the relationship."

"ABSTRAKPenelitian ini merupakan penelitian deskriptif untuk mengetahui gambaranpengetahuan dan sikap mahasiswa keperawatan dalam melakukan pemenuhannutrisi. Penelitian ini melibatkan 96 mahasiswa reguler keperawatan angkatan2010 dan 2011 UPN ?Veteran? Jakarta. Hasil penelitian menunjukkan 59%responden berada pada tingkat pengetahuan sedang dan lebih banyak respondenyang memiliki sikap positif daripada responden yang memiliki sikap negatifdalam pemenuhan nutrisi. Hasil penelitian juga menunjukkan seluruh respondentelah mendapatkan informasi mengenai nutrisi. Peneliti merekomendasikan agarpeneliti lain dapat melakukan penelitian yang serupa dengan cakupan populasiyang lebih luas sehingga lebih menggambarkan pengetahuan dan sikap mahasiswakeperawatan dalam melakukan pemenuhan nutrisi.

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ABSTRACTThe aim of this study was to know the knowledge and attitudes of nursing

students in . The study included 96 regular nursing students

in class of 2010 and 2011 UPN "Veteran" Jakarta. The results of this study

indicated that the level of 59% respondents? knowledge was moderate and more

respondents had positive attitude than respondents who had negative attitude in

nutrition compliance. The results also indicated that all respondents ever got

information about nutrition. Researcher recommended that other researchers did

the similar study with the wider population so that more described the knowledge

and attitudes of nursing students in nutrition compliance."