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Hasil Pencarian

Ditemukan 8112 dokumen yang sesuai dengan query
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Purba, Reynata Yohana
"Keracunan makanan menjadi salah satu masalah kesehatan terbesar di Indonesia. Salah satu penyebab kejadian luar biasa keracunan makanan terjadi karena mengkonsumsi makanan olahan katering. Penelitian ini bertujuan untuk melihat gambaran higiene dan sanitasi pada proses pengolahan makanan dengan menggunakan pendekatan HACCP. Penelitian dilakukan dengan disain penelitian deskriptif untuk melihat proses pengolahan makanan di Katering ā€œCā€ dan meneliti kualitas bakteri E. coli pada tiga jenis makanan. Hasil dari penelitian dengan pendekatan HACCP menunjukkan bahwa proses pengolahan makanan masih belum memenuhi standar. Ditemukan juga bakteri E. coli pada jenis makanan ayam balado dan rendang sapi dikarenakan praktik higiene sanitasi makanan yang kurang.

Food poisoning is becoming one of the biggest health problems in Indonesia. One cause of outbreaks of food poisoning occur due to eating processed food catering. This study aims to look at the overview of hygiene and sanitation in food processing by using the HACCP approach. The study was conducted with descriptive research design to see the processing of food in catering "C" and to examine the quality of E. coli bacteria in three types of food. The results of the research show that the HACCP approach to food processing is still not meet the standards. It was also found E. coli bacteria in ayam balado and rendang sapi because of hygiene and sanitation practices due to lack of food."
Depok: Fakultas Kesehatan Masyarakat Universitas Indonesia, 2016
S-pdf
UI - Skripsi Membership  Universitas Indonesia Library
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Msagati, Titus A. M.
Hoboken, NJ, USA: Wiley Blackwell, 2018
615.954 MSA f
Buku Teks SO  Universitas Indonesia Library
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Trickett, Jill
Cheltenham: Stanley Thornes, 1994
615.954 TRI p
Buku Teks SO  Universitas Indonesia Library
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Aulia Rossari Farmashinta
"Kejadian keracunan makanan di Kabupaten Bogor mengalami fluktuasi dalam lima tahun terakhir. Berdasarkan hal tersebut, diperlukan adanya penelitian untuk mencari tahu faktor risiko keracunan makanan. Penelitian menggunakan studi deskriptif dengan menggunakan data sekunder dari bagian rekam medis RSUD Cibinong pada tahun 2008 hingga 2012. Berdasarkan hasil analisis, didapatkan bahwa golongan umur dewasa yaitu 15 hingga 49 tahun mengalami keracunan makanan paling besar, yaitu sebanyak 64% Selain itu, tingkat pendidikan dasar berpotensi dalam kejadian keracunan makanan. Golongan tidak bekerja atau ibu rumah tangga juga memiliki risiko terhadap keracunan makanan dengan jumlah kasus sebanyak 60%. Jenis kelamin tidak berisiko untuk menimbulkan keracunan karena memiliki proporsi yang hampir sama. Wilayah pedesaan, khususnya di Kecamatan Babakan Madang menjadi lokasi yang berisiko karena di wilayah tersebut terjadi keracunan makanan akibat jamur sebanyak 20%. Penyebab keracunan yang menjadi faktor risiko adalah penyebab npon-bakteri. Jenis makanan yang berisiko adalah jamur. Waktu kejadian keracunan makanan paling banyak terjadi pada Januari hingga April dan musim hujan. Musim hujan berkaitan dengan masa tumbuh jamur. Berdasarkan hal tersebut dapat disimpulkan bahwa faktor risiko keracunan makanan dari analisa kasus rawat inap di RSUD Cibinong adalah umur, pekerjaan, pendidikan, wilayah domisili, jenis makanan, dan waktu kejadian.

Incidence of food poisoning in Bogor district experiencing fluctuations in the last five years. As such, the existence of the necessary research to find out the risk factors of food poisoning. Research using a descriptive study using secondary data from the medical record of RSUD Cibinong in 2008 to 2012. Based on the results of the analysis, obtained that the adult age of 15 to 49 years had the most food poisoning, that is as much as 64% in addition, the primary education is potentially in the event of food poisoning. The unemployed or the housewife also has a risk of food poisoning with the number of cases as much as 60%. Sex is not at risk to cause poisoning because it has almost the same proportion. Rural areas, especially in the Babakan Madang be risky due to the location in the area of food poisoning occurs due to mushrooms as much as 20%. The cause of the poisoning to be a risk factor was non-bacterial. The type of food that is at risk is a fungi. The incidence of food poisoning at the most happen in the January until April and the rainy season. The rainy season is related to the growing mushrooms. Based on this it can be concluded that the risk of food poisoning from analysis of inpatient cases in RSUD Cibinong is the age, occupation, education, region of domicile, type of food, and the time of the incident."
Depok: Fakultas Kesehatan Masyarakat Universitas Indonesia, 2013
S44546
UI - Skripsi Membership  Universitas Indonesia Library
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Bisma Khairifadil
"Kejadian Luar Biasa (KLB) keracunan pangan merupakan kasus keracunan yang melibatkan lebih dari dua korban keracunan. Biasanya pada kasus-kasus yang terjadi, tidak kurang korban keracunan mencapai puluhan atau bahkan ratusan. Berkaitan dengan kasus keracunan makanan, hukum tanggung jawab produk atau product liability dimaksudkan untuk memberikan jaminan terhadap hak-hak konsumen, khususnya hak atas keselamatan, keseshatan, dan hak untuk mendapatkan ganti kerugian terhadap konsumen, dimana kedudukannya masih lemah dibandingkan pelaku usaha. Penelitian ini bertujuan untuk menjelaskan dan menganalisis tentang bagaimana tanggung jawab produk atas pangan yang sudah teracun dan kemudian meracuni konsumennya. Dari hasil penelitian ini didapat bahwa Hukum Tanggung Jawab Produk masih merupakan hal yang masih harus menjadi perhatian serius, demi menjamin adanya kepastian hukum konsumen terhadap pelaku usaha.

Extra ordinary foodborne disease is the poisoning cases that involving more than two victims of poisoning. Usually in cases that occurred, at least more than hundred victims of poisoning is possible. In term of foodborne disease, product liability laws or product liability is intended to provide a guarantee of consumer rights, particularly their right to safety, health, and the right to claim over the injuries. The consumer position is still weak compared to manufacturer. This study aims to describe and analyze on how the responsibilities for food liability that have been poisoned. From the results of this study, found that the Product Liability Law is still the case that should be a serious concern, it is in order to ensure legal certainty of consumers over manufacturer."
Depok: Fakultas Hukum Universitas Indonesia, 2013
S46449
UI - Skripsi Membership  Universitas Indonesia Library
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Muthiah Hakim Hadini
"Berkembangnya industrialisasi dalam bidang produksi pangan meminimalisir pemahaman food value yang dimiliki bahan pangan sehari-hari dengan memutus koneksi antara manusia dengan produksi bahan pangannya. Hilangnya pemahaman terhadap nilai bahan pangan secara tidak langsung akan berdampak pada rusaknya ekosistem lingkungan kita, hal ini berpotensi untuk membawa kita pada ambang keruntuhan peradaban. Ketahanan pangan merupakan hal paling mendasar yang dapat mengembalikan peradaban dari ambang keruntuhan tersebut. Tugas akhir ini merupakan upaya untuk membuat manusia dapat kembali memiliki koneksi dengan tempat bertinggal
melalui proses penyediaan bahan pangan untuk menciptakan masyarakat yang memiliki ketahanan pangan. Metode arsitektural yang dilakukan adalah dengan memanfaatkan traces yang dihasilkan dari pengolahan bahan pangan, singkong merupakan bahan pangan lokal yang tumbuh pada tapak eksisting, sebagai missing link yang menghubungkan antara konsumen dan produsen. Traces yang dihasilkan pada pengolahan singkong digunakan untuk merespon tapak secara metafora untuk mengembangkan ruang-ruang intervensi yang dibutuhkan untuk pengolahan singkong, mengembangkan food value sejati yang dimiliki singkong, dan juga sebagai bentuk eksplorasi form untuk finalisasi rancangan.

The industrial development of food production minimizes the understanding of our daily food value, this is done by cutting off our connection with the food production. Ignorance of how our food are processed has indirectly ruin our own ecosystem, thus we have led ourselves to the brink of civilization collapse. Food security is the most fundamental thing that can restore our civilization at that time. This final project is an effort to make humans able to connect with their living place through the process of food processing and create food security. The architectural method used in this final project is through means of traces exploration, which are produced from food processing phase. Cassava is a locally grown food in the existing site, the by-products are defined as traces that are used to respond to the site metaphorically to develop the intervention spaces needed for cassava processing, to develop the true food value of cassava, and also as a guide of forming in the finalization stage of the design."
Depok: Fakultas Teknik Universitas Indonesia, 2020
TA-pdf
UI - Tugas Akhir  Universitas Indonesia Library
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"With recent technological developments, touted also as Industry 4.0, numerous articles published over the years have emphasized the need to investigate the role of technology across all sectors including the halal industry. This book provides a greater understanding of the technologies, trends, and debates associated with the halal industry from different sectors such as food, logistics, pharmaceutical, tourism, medical, cosmetic, and the retail sector.
The book adds substantial discussion to the issues and trends of technology applications in the halal industry as well as the theories underpinning halal technology studies. It is in four sections: an overview of the halal industry, selected theories, technology, and recent issues. The contributors explore how technology has evolved and been applied in industry, and also look at how Industry 4.0 technologies like blockchain, Internet of Things (IoT), automation, machine learning, and augmented reality are being integrated in the halal supply chain process. Written by well- regarded scholars and international academics from Africa, Europe, Middle East, and Asia, this book provides expert contributions from research, regulatory, and industry perspectives.
This book will interest upper level students, scholars, academics, and practitioners in the various discipline of tourism and travel, hospitality, food studies, marketing, pharmaceutical and medical, logistics, management, Islamic studies and information technology in the halal industry."
London: Routledge, 2023
e20519391
eBooks  Universitas Indonesia Library
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New York: Wiley, 1992
R 664.003 ENC I
Buku Referensi  Universitas Indonesia Library
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"Cookies is one of the favorite snacks consummed by community . The average consumption of dry cake in the big city and village in Indonesia is 0.40 kg/capita/year. Cookies processing do not need volume development as wet cake and bread, but the cookies have to be crispy, imperishable to water, hard and unbroken easily..."
Artikel Jurnal  Universitas Indonesia Library
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"Indonesia has greatpotential resources of algae, but it production level is still less than 50% of the potency. Algae which are benefit for production consist of only several of its hundred total species. The benefit of algae is still limited as sources of agar, carrageenan and alginate...."
Artikel Jurnal  Universitas Indonesia Library
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