Analisis Penerapan Prinsip Hazard Analysis Critical Control Point (HACCP) pada program Makan Bergizi Gratis (MBG) di Kelurahan X Tahun 2026.

Naifa Athiya Putri Adrianto, . (2026) Analisis Penerapan Prinsip Hazard Analysis Critical Control Point (HACCP) pada program Makan Bergizi Gratis (MBG) di Kelurahan X Tahun 2026. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.

[img] Text
ABSTRAK.pdf
Download (54kB)
[img] Text
AWAL.pdf
Download (530kB)
[img] Text
BAB 1.pdf
Restricted to Repository UPNVJ Only
Download (162kB)
[img] Text
BAB 2.pdf
Restricted to Repository UPNVJ Only
Download (480kB)
[img] Text
BAB 3.pdf
Restricted to Repository UPNVJ Only
Download (128kB)
[img] Text
BAB 4.pdf
Restricted to Repository UPNVJ Only
Download (658kB)
[img] Text
BAB 5.pdf
Download (126kB)
[img] Text
DAFTAR PUSTAKA.pdf
Download (166kB)
[img] Text
RIWAYAT HIDUP.pdf
Restricted to Repository UPNVJ Only
Download (63kB)
[img] Text
LAMPIRAN.pdf
Restricted to Repository UPNVJ Only
Download (4MB)
[img] Text
HASIL PLAGIARISME.pdf
Restricted to Repository staff only
Download (2MB)
[img] Text
ARTIKEL KI.pdf
Restricted to Repository staff only
Download (190kB)

Abstract

The Free Nutritious Meal (MBG) Program faces challenges in ensuring food safety. Food poisoning cases among beneficiaries across various regions in Indonesia highlight the suboptimal implementation of hygiene sanitation and food safety control systems in central kitchens (SPPG). This study aims to analyze the implementation of Hazard Analysis Critical Control Point (HACCP) in the MBG Program in X Sub-District. This qualitative descriptive study uses a case-study approach to explore food safety management in SPPG A and SPPG B through in depth interviews regarding food handling processes, Sanitation Standard Operating Procedures (SSOP) implementation, and HACCP analysis. Informants were selected via purposive sampling involving 12 participants: nutritionists as key informants, alongside heads of SPPG and food handlers as main informants. Data were analyzed using source, method, and theory triangulation. HACCP implementation in both kitchens is not fully documented in writing. Hazard analysis and Critical Control Point (CCP) identification deviate from standards, while critical limits, corrective actions, verification, and documentation remain basic. SSOP implementation and food processing revealed deviations across key areas. Consequently, HACCP implementation remains ineffective, potentially compromising food quality and safety.

Item Type: Thesis (Skripsi)
Additional Information: [No.Panggil: 2210713108] [Pembimbing: Ismi Farah Syarifah] [Penguji 1: Laily Hanifah] [Penguji 2: Muhammad Fadli Ramadhansyah]
Uncontrolled Keywords: Free Nutritious Meals Program (MBG), Food Management Process, HACCP, SSOP
Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions: Fakultas Ilmu Kesehatan > Program Studi Kesehatan Masyarakat (S1)
Depositing User: NAIFA ATHIYA PUTRI ADRIANTO
Date Deposited: 01 Sep 2026 03:43
Last Modified: 01 Sep 2026 03:43
URI: http://repository.upnvj.ac.id/id/eprint/52866

Actions (login required)

View Item View Item