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All Journal Hearty : Jurnal Kesehatan Masyarakat PREPOTIF : Jurnal Kesehatan Masyarakat Promotor: Jurnal Mahasiswa Kesehatan Masyarakat
Yusrina, Tania
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HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) ON RUJAK ULEK TRADERS IN BANDAR KHALIPAH VILLAGE, DELI SERDANG DISTRICT IN 2024 Ashar, Yulia Khairina; Melisa, Melisa; Dalimunthe, Halimatus Sa'diyah; Lubis, Syahrani; Ar-ramdhani, Adinda Aulia; Sagala, Rahmadani; Yusrina, Tania; Sitompul, Muhammad Rizky Ramadhan
HEARTY Vol 12 No 3 (2024): AGUSTUS
Publisher : Fakultas Ilmu Kesehatan, Universitas Ibn Khaldun, Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/hearty.v12i3.17310

Abstract

Based on the website of the Centre for Food and Drug Policy Analysis, in Indonesia in 2023 there were 1772 incidents due to food poisoning. North Sumatra Province is the fifth highest case in Indonesia in the scope of the region due to food poisoning. Good implementation should be applied in the HACCP food management quality system. Making rujak ulek from production to the final stage to consumers allows the fruit to be contaminated with pollutants because the fruit contains almost 100% water so it is easily damaged. This study aims to identify hazards related to the process of making rujak ulek in Bandar Khalipah Village, Deli Serdang Regency in 2024. This research is qualitative type with descriptive observational method using HACCP approach. The total sample used was 32 rujak ulek traders specifically on Jalan Pasar 7, Bandar Khalipah Village. This study uses research instruments in the form of interview guidelines, observation forms and stationery. The results showed that most of the rujak ulek traders have not fulfilled Personal Hygiene, Place/Sanitation Facilities, Processing/Serving of Good Food according to the Indonesian Minister of Health No. 942/Menkes/SK/VII/2003. Based on hazard identification there are 2 potential hazards and critical control points there are 4 processes identified in the process of making rujak ulek. There are researcher recommendations for rujak ulek traders related to personal hygiene and place/sanitation infrastructure and it is recommended to develop a HACCP system.
Community Empowerment Using the ABCD Method to Utilize Inorganic Waste at UPT SMPN 31 Medan Sibuea, Alya Az Zahra; Nasution, Amalia Rahmi; Amrainum, Desri; Yusrina, Tania; Hazrin, Yosi; Siregar, Putra Apriadi
PROMOTOR Vol. 8 No. 4 (2025): AGUSTUS
Publisher : Universitas Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/pro.v8i4.1330

Abstract

Waste management continues to be a significant challenge in major cities, including Medan City which generates 2,000 tons of waste daily. The types, quantities, and varieties of waste produced are steadily increasing due to annual population growth and evolving consumption patterns and lifestyle changes within the community. This community empowerment initiative aimed to enhance the knowledge and skills of students at SMPN 31 Medan. The study employed the Asset Based Community Development (ABCD) method. The program targeted 25 participants from Grade XI. Activities began with participants completing a pre-test, followed by material presentation by the research team, a post-test assessment, and culminated in hands-on recycling projects where students created piggy banks and pencil cases from used plastic bottles and straws. The program demonstrated significant success, evidenced by a 25.6-point increase in participants' knowledge scores and marked improvement in their inorganic waste recycling skills.
SANITASI TEMPAT PENGELOLAAN PANGAN JASA BOGA CATERING DI KOTA MEDAN Ashar, Yulia Khairina; Muharani, Anisa; Kholijah, Anna; Hasibuan, Ismi Larasati; Audina, Salsabila; Yusrina, Tania
PREPOTIF : JURNAL KESEHATAN MASYARAKAT Vol. 9 No. 2 (2025): AGUSTUS 2025
Publisher : Universitas Pahlawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/prepotif.v9i2.47308

Abstract

Sanitasi di tempat pengelolaan pangan, terutama pada usaha jasa boga seperti catering, memiliki peran penting dalam mencegah penyakit bawaan makanan dan menjaga keamanan pangan. Di Kota Medan, penelitian ini dilakukan untuk mengevaluasi kondisi sanitasi di beberapa usaha catering, yaitu Catering BN, R, Z, dan F, yang menjadi representasi usaha kecil, menengah, dan besar. Metode yang digunakan adalah kuantitatif deskriptif, meliputi observasi, wawancara, dan pengisian kuesioner dengan mengacu pada standar Inspeksi Kesehatan Lingkungan (IKL) dari Kementerian Kesehatan. Penilaian dilakukan terhadap 19 variabel sanitasi, seperti lokasi, bangunan, penanganan pangan, dan fasilitas kebersihan. Dari 4 tempat pengelolaan pangan yang diteliti, sebagian besar sudah memenuhi standar sanitasi, meskipun beberapa aspek masih memerlukan perbaikan, khususnya dalam penyimpanan bahan pangan dan pengelolaan area persiapan makanan untuk mencegah kontaminasi silang. Penelitian ini menyimpulkan bahwa meski standar sanitasi di tempat pengelolaan pangan jasa boga di Medan telah cukup baik, peningkatan pada beberapa area masih diperlukan. Disarankan agar para pengelola usaha catering meningkatkan aspek-aspek yang belum sesuai standar, termasuk menyediakan fasilitas penyimpanan yang lebih baik dan menjaga kebersihan area kerja. Pelatihan rutin bagi personel pengelola pangan tentang praktik sanitasi dan keamanan pangan juga penting untuk menjaga standar dan meminimalisir risiko kesehatan bagi konsumen. Dengan peningkatan ini, diharapkan keamanan pangan di industri jasa boga di Kota Medan dapat terus terjaga.
Co-Authors Amrainum, Desri Ar-ramdhani, Adinda Aulia Audina, Salsabila Dalimunthe, Halimatus Sa'diyah Hasibuan, Ismi Larasati Hazrin, Yosi Kholijah, Anna Lubis, Syahrani Melisa Melisa Muharani, Anisa Nasution, Amalia Rahmi Putra Apriadi Siregar Sagala, Rahmadani Sibuea, Alya Az Zahra Sitompul, Muhammad Rizky Ramadhan Yulia Khairina Ashar