DAFTAR ISI

Halaman Judul ................................................................................................. i

Lembar Pengesahan ....................................................................................... ii
Prakata ............................................................................................................iii
Daftar Isi ....................................................................................................... iv
Daftar Tabel .................................................................................................. vi
Daftar Gambar .............................................................................................. vii

BAB I PENDAHULUAN ................................................................................. 1

1.1 Latar Belakang ........................................................................................ 1
1.2 Tujuan ....................................................................................................... 2
1.2.1 Tujuan Umum .................................................................................. 2
1.2.2 Tujuan Khusus ................................................................................. 2
1.3 Manfaat ..................................................................................................... 3
1.4 Lokasi ...................................................................................................... 2
1.4.1 Visi Rumah Sakit Panti Rapih ............................................................ 3
1.4.2 Misi Rumah Sakit Panti Rapih ........................................................... 4
1.4.3 Nilai Rumah Sakit Panti Rapih ......................................................... 5

BAB II KEADAAN UMUM LOKASI ................................................................ 6

2.1 Gambaran Umum Instalasi Gizi RS Panti Rapih ................................... 6
2.1.1 Visi Instalasi Gizi RS Panti Rapih ...................................................... 8
2.1.2 Misi Instalasi Gizi RS Panti Rapih .................................................... 8
2.2 Struktur Organisasi Instalasi Gizi RS Panti Rapih ................................ 8
2.3 Ketenagakerjaan Instalasi Gizi RS Panti Rapih .................................... 9

BAB III TINJAUAN PUSTAKA ..................................................................... 13

3.1 Definisi Penyelenggaraan Makanan .................................................... 13
3.2 Alur Penyelenggaraan Makanan .......................................................... 13
3.2.1 Pengadaan Bahan Makanan .......................................................... 14
3.2.2 Penerimaan Bahan Makanan ......................................................... 15
3.2.3 Penyimpanan Bahan Makanan ...................................................... 18

iv
 3.2.4 Persiapan Bahan Makanan ............................................................ 21
3.2.5 Pengolahan Bahan Makanan ......................................................... 22
3.2.6 Pendistribusian Makanan ............................................................... 24
3.3 Kondisi Lingkungan dan Konstruksi Bangunan ................................. 26
3.4 Mutu dan Keamanan Pangan ................................................................. 27
3.4.1 Definisi ............................................................................................ 27
3.4.2 Faktor yang Mempengaruhi Keamanan Pangan ............................. 28

BAB IV HASIL DAN PEMBAHASAN ........................................................... 30

4.1 Pengadaan Bahan Makanan ................................................................. 30
4.1.1 Penerimaan Bahan Makanan ........................................................... 32
4.1.2 Penyimpanan Bahan Makanan ........................................................ 35
4.2 Persiapan Bahan Makanan ................................................................... 41
4.3 Pengolahan Bahan Makanan ............................................................... 42
4.4 Distribusi Makanan ............................................................................... 45
4.5 Kondisi Lingkungan dan Konstruksi Bangunan ................................. 48
4.5.1 Pengadaan Bahan Makanan ............................................................ 49
4.5.2 Persiapan Bahan Makanan .............................................................. 51
4.5.3 Pengolahan Makanan ...................................................................... 53
4.5.4 Distribusi Makanan .......................................................................... 56
4.6 Pengamatan Seluruh Proses ................................................................. 58

BAB V PENUTUP ........................................................................................ 59

5.1 Kesimpulan ........................................................................................... 59
5.2 Saran ...................................................................................................... 59
DAFTAR PUSTAKA ....................................................................................... 60
LAMPIRAN ................................................................................................... 61
Lampiran 1. Check List Pengadaan Bahan Makanan ................................... 61
Lampiran 2. Check List Persiapan Bahan Makanan ...................................... 88
Lampiran 3. Check List Pengolahan Diet dan Biasa, Saring, Pesanan .......... 92
Lampiran 4. Check List Pengolahan Sonde, Minuman, Snack, Nasi, Ekstra
Karyawan, Biara ........................................................................ 98
Lampiran 5. Check List Pendistribusian Makanan ....................................... 104
Lampiran 6. Check List Kondisi Lingkungan dan Konstruksi Bangunan ...... 110