PENYIMPANAN BAHAN MAKANAN KERING SERTA GUDANG PENYIMPANAN DI KATERING BUSANA ADI, SLEMAN, YOGYAKARTA

Rina Ristiyanti*, Tjarono Sari**, Setyowati**

ABSTRACT

Backgroud: The storage of dry foodstuff in Busana Adi Catering, Sleman, Yogyakarta, found that there were damaged dry seasoning (i.e. the candlenuts become pulverized), ants, and the storage walls was not clean enough.

Objectives. To find out the compatibility between the storage of dry foodstuff (rice and dry
seasoning) and its condition in Busana Adi Catering, Sleman, Yogyakarta.

Methods. Research observed by cross sectional design. Data were colelected by observasional checklist and processed by descriptive analysis.

Results. Stored in sacks of rice, seasonings dry powder stored in open bottles of spices and seeds stored in sealed plastic, except candlenuts stored in open plastic. Average temperature about 290C. Length of storage of rice was one day, while dry food was no more than a week. The storage sanitation was not good enough.

Conclusion. Dry foodstuff storage in Busana Adi Catering was not qualified because it did not not meet the major requirements, such as the storehouse, storing temperature and storehouse sanitation.

Key Words. The condition of dry foodstuff storage, the condition of the storehouse, Busana Adi
Catering.

*) Alumni Diploma III Poltekkes Kemenkes Yogyakarta.
**) Dosen Jurusan Gizi Poltekkes Kemenkes Yogyakarta.

Item type           : Jurnal Ilmiah
Bibliografi         : Jurnal NUTRISIA VOL. 12, NO. 2, September 2010, ISSN 1693-945X
Subject              : Food Service
Deposted by     : Admin Jurusan Gizi
Deposted on    : 30 Januari 2012


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