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All Journal Journal SAGO Gizi dan Kesehatan
Abdul Hadi
Bagian Teknologi Pangan dan Kimia, Jurusan Gizi, Politeknik Kesehatan Kemenkes Aceh
Dentistry Health Professions Medicine & Pharmacology Nursing Public Health

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Analisis penerapan Standard Operating Procedure (SOP) sanitasi peralatan makan dengan angka kuman di Instalasi Gizi RSUD Meuraxa Banda Aceh Israhul Maya; Abdul Hadi
Jurnal SAGO Gizi dan Kesehatan Vol 4, No 2 (2023): Juni
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v4i2.1076

Abstract

Background: the application of SOP is very important to pay attention to, because having SOP will help every job, where a hospital is a health service institution for many people it is so important to pay attention to the sanitation of its equipment. Improper sanitation can result in things that can be detrimental to patients such as poisoning, because food contamination can occur from various sources, one of which is cutlery that does not meet the requirements.Objective: to find out the application of the SOP for sanitation of cutlery with germ numbers in the Nutrition Installation of Meuraxa Hospital, Banda Aceh.Methods: the design used in this research is quasi-experimental with one group pretest posttest design. This research was conducted on 20 June-26 August 2022 at the Meuraxa Hospital in Banda Aceh. A sample of 9 servers was taken by saturated sampling technique. Data processing through four stages, namely editing, coding, processing, tabulating. Data analysis used the Dependent T-test.Results: there is a difference in the behaviour of the servers before the socialization and after the socialization regarding the implementation of the SOP for eating utensils sanitation (p= 0.002). The value of the germ count on cutlery before being given socialization regarding SOP for sanitation of cutlery obtained an average laboratory result of 275.67 colonies/cm2 and there was a decrease in laboratory results of the germ count after socialization to 77.56 colonies/cm2, 0.023.Conclusion: there is a significant difference in implementing of the SOP for the sanitation of cutlery with the number of germs in the Nutrition Installation of the Meuraxa Hospital in Banda Aceh. Conduct further research with different designs to find out more about what factors can affect the number of germs on cutlery.
Edukasi hygiene sanitasi peralatan terhadap peningkatan pengetahuan tenaga penjamah makanan pada Instalasi Gizi di Rumah Sakit Meuraxa Banda Aceh Nurul Makhfirah; Abdul Hadi
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 2 (2024): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i2.1491

Abstract

Background: The personal hygiene condition of food handlers is a risk factor for coliform contamination of tableware in restaurants. Food handler personal hygiene that does not meet the requirements has a risk of 14 times will cause contamination of tableware compared to food handler personal hygiene that meets the requirements.Objective: To determine the increase in knowledge of food handlers on hygiene sanitation of processing equipment.Methods: This type of research is quantitative research using quasi-experimental research design with pretest-postest design with control group design. Subjects were 10 handlers and 10 objects of equipment, random sampling. This research was conducted in July - August 2022 at Meuraxa Banda Aceh Hospital. A sample of 10 processing handlers was taken with saturated sampling technique where all workers in the processing section there are 10 people will be taken entirely as samples using T-dependent analysis and in this study also measured the results of isolation of the number of germs on processing equipment in hospital nutrition installations.Results: There is an effect of education on increasing the knowledge of food handlers (p = 0,018) and on reducing the number of germs (p = 0,038).Conclusion: There is an effect of providing education on the level of knowledge of food handlers before and after being given nutrition education. Increased knowledge of food handlers on hygiene and sanitation of food processing equipment.  
Pengaruh penambahan brokoli terhadap daya terima dan kadar vitamin C pada dimsum ayam Alfi Tiarisma; Abdul Hadi
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 1 (2025): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i1.2170

Abstract

Background: Dimsum contains nutrients such as high protein because the main ingredients for making dimsum come from animals, but low fiber and vitamin content. Broccoli as a local food can be utilized to add nutritional content such as vitamin C, etc. to dimsum.Objective: To determine the effect of broccoli addition on the acceptability and vitamin C content of chicken dim sum.Methods: This study is an experimental study using non factorial completely randomized design. The variables studied in this study were the chemical test of vitamin C using the iodometric method at the Faculty of Agriculture Laboratory, Syiah Kuala University and the organoleptic test by 30 panelists conducted at the Food Technology Laboratory of the Poltekkes Kemenkes Aceh on April 26, 2024. The data obtained were analyzed by ANOVA test. If there is a significant difference between treatments, it is continued with the Duncan test.Results: The addition of broccoli has an effect on taste (P = 0,004), texture (p = 0,009), and vitamin C content (p = 0,000). However, it has no effect on aroma (p = 0,681) and color (p = 0,092). Therefore, the results of the Duncan test on taste are not significantly different. the results of the Duncan test on the texture of F1 and F2 dimsum are not significantly different, in F2 and F3 are significantly different. In F1 and F3 significantly different. The results of the duncan test on vitamin C are significantly different.Conclusion: The addition of broccoli in dimsum has a significant effect on taste, texture, and vitamin C but has no effect on aroma and color.
Co-Authors Alfi Tiarisma Israhul Maya Nurul Makhfirah