Penerapan Hygiene Sanitasi Pada Proses Pembuatan/Pengolahan Jajanan Modern di SMK Wira Harapan Tegal Jaya - Ordani Astuti, Ni Made Erpia; Suryanto, I Wayan (Paradharma: Jurnal Aplikasi IPTEK, 2018)
ABSTRAKPengetahuan tentang penerapan hygiene sanitasi penting diberikan sejak dini pada siswa SMK Pariwisata untuk meningkatkan kebersihan dan kesehatan makanan yang diproduksi serta kebersihan dan kesehatan pribadi. Penerapan Hygiene Sanitation (Kebersihan dan Kesehatan perorangan, peralatan dan lingkungan) merupakan aspek yang harus dipahami, diketahui, dan dimiliki mampu diterapkan pada proses pembuatan/pengolahan jajanan modern. Kegiatan PKM ini dilakukan di SMK Wira Harapan. Sasarannya adalah siswa kelas XII.JB.1 dan JB.2 SMK Wira Harapan. Kegiatan PKM dilakukan dengan metode ceramah, diskusi dan tanya jawab, dilanjutkan dengan memberikan materi pelatihan teknik pembuatan jajanan modern kukus gula merah dan donat dengan metode demonstrasi dan pendampingan. Luaran dari kegiatan ini meliputi: lulusan SMK Wira Harapan kompeten dalam menerapkan hygiene sanitasi pada proses pembuatan jajanan modern, peningkatan kualitas produk jajanan modern seperti kukus gula merah dan donat. Penataan dan pengemasan produk yang menarik sehingga menambah nilai jual. Hasil kegiatan PKM ini mampu meningkatkan pengetahuan dan pemahaman siswa tentang kebersihan dan kesehatan perorangan, peralatan dan lingkungan, memiliki kesadaran pentingnya Hygiene Sanitasi sebagai pedoman dalam aktifitas keseharian untuk menjaga kebersihan dan kesehatan dengan melakukan kebugaran, terhindar dari kebiasaan buruk, menjaga penampilan dan kerapian dalam berinteraksi sosial untuk memberikan pelayanan prima. Kegiatan ini juga telah mampu meningkatkan pengetahuan dan keterampilan siswa dalam mempraktekkan secara langsung proses pembuatan atau pengolahan jajanan modern khususnya kukus gula merah dan donat, yang dilanjutkan dengan teknik penyajian dan pengkemasan jajanan Kukus Gula Merah dan Donat hingga siap dinikmati oleh tamu dengan berpatokan pada prinsip Hygiene Sanitasi.Kata kunci : Pelatihan dan pendampingan, Hygiene Sanitasi, jajanan modern.ABSTRACTIt is important to give earlier the knowledge of the application of sanitation hygiene to the students of Vocational High School of Tourism so that they can improve their personal cleanliness and health and the cleanliness and health of the foods they produce. The application of Sanitation Hygiene (personal and environmental cleanliness and health) is the aspect they should know, understand, acquire and can apply to the production of various types of the modern cakes. This social service â€˜PKMâ€™ entitled â€œThe Application of the Sanitation Hygiene to the Process of the Production of Modern Cakes was conducted at Wira Harapan Vocational High School. The target students were those who belonged to class XII.JB.2. The methods used were lecturing, discussion and question and answer. Then the technique of producing the national cakes â€œKukus Gula Merahâ€ and â€œDonateâ€ was introduced using the demonstration and supervision methods. One of the results of this social activity was that the graduates of Wira Harapan Vocational High School were competent enough in producing â€œKukus Gula Merahâ€ and â€œDonateâ€. In addition, the quality of the cakes they produced was better and how the cakes were arranged and packaged was interesting, meaning that the cakes could be sold at better prices. The other result was that this social activity could also improve the knowledge and understanding of the students of personal cleanliness and health, the cleanliness and health of the tools used, and the cleanliness and health of the environment. They were also made to beaware of the importance of Sanitation Hygiene in their daily activities. They were also taught what to do to be healthy, avoid bad habit and keep good and neat performance in the social interaction they make with others. In this way, they could serve others perfectly. As well, this social activity could also improve their knowledge of and skill in the process of the production of the modern cakes in general and â€œKukus Gulaâ€™ and â€˜Donateâ€™ in particular. They were also made to know how to present and package them based on the principle of Sanitation Hygiene so that they were ready to be enjoyed by guests.Keywords: Training and supervision, Sanitation Hygiene, modern cakes