PENERAPAN PENGETAHUAN PENGGUNAAN ALAT PADA PROSES PRODUKSI MAKANAN DI AEROFOOD ACS BANDUNG

• Main Author: Dwicahyani, Nova (Author)
• Format: Book
• Published: 2016-02-26.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata
• Notes: http://repository.upi.edu/21295/1/S_PKK_1100489_Title.pdf; http://repository.upi.edu/21295/2/S_PKK_1100489_Abstract.pdf; http://repository.upi.edu/21295/3/S_PKK_1100489_Table_of_content.pdf; http://repository.upi.edu/21295/4/S_PKK_1100489_Chapter1.pdf; http://repository.upi.edu/21295/5/S_PKK_1100489_Chapter2.pdf; http://repository.upi.edu/21295/6/S_PKK_1100489_Chapter3.pdf; http://repository.upi.edu/21295/7/S_PKK_1100489_Chapter4.pdf; http://repository.upi.edu/21295/8/S_PKK_1100489_Chapter5.pdf; http://repository.upi.edu/21295/9/S_PKK_1100489_Bibliography.pdf; http://repository.upi.edu/21295/10/S_PKK_1100489_Appendix.pdf
• Keywords: TT Handicrafts Arts and crafts; TX Home economics

Penelitian ini dilatarbelakangi oleh pengamatan dan temuan dari penulis di Aerofood ACS Bandung yang sebelumnya telah melakukan Praktek Industri selama 1 bulan bahwa masih ada beberapa pegawai belum menerapkan prosedur penggunaan alat dengan baik. Tujuan penelitian ini untuk memperoleh informasi, data atau gambaran tentang penerapan pengetahuan penggunaan dan pemeliharaan kitchen equipment pada proses persiapan produksi makanan (preparation equipment) dan pengetahuan penggunaan dan pemeliharaan kitchen equipment pada proses pengolahan produksi makanan (processing equipment) di Aerofood ACS Bandung. Metode penelitian yang digunakan yaitu kuantitatif dengan analisis deskriptif. Sampel yang digunakan berjumlah 19 orang yang tersebar dalam 6 divisi yaitu divisi store, divisi hot kitchen, divisi cold kitchen, divisi pastry bakery, dan divisi hot dishing. Alat pengumpulan data menggunakan lembar kuesioner. Hasil penelitian ini menunjukkan lebih dari setengahnya (61%) responden menerapkan pengetahuan penggunaan dan pemeliharaan preparation equipment dan processing equipment pada proses produksi makanan di Aerofood ACS Bandung. Saran, implikasi dan rekomendasi yang ditujukan untuk pegawai Aerofood ACS Bandung yaitu perlu dilakukan pelatihan kembali mengenai penggunaan alat pada proses produksi makanan agar karyawan lebih menguasai dan menerapkan pengetahuan yang telah diberikan pada saat pelatihan dengan sangat baik.----------The research was distributed by the observations and findings of the author in the prebious Aerofood ACS Bandung has conducted Industry Practice for a month that there was still some employees have yet to implement the procedure of use of tools to good use. The purpose of this research was to obtain information, data or an ovenview of the application of the knowledge of the use and maintenance of kitchen equipment on the production process of the preparation of the food (preparation equipment) and knowledge of the use maintenance of kitchen equipment on the production of food processing (processing equipment) in Aerofood ACS Bandung. The research method use quantitative descriptive in Aerofood ACS Bandung. The research method used quantitative descriptive analysis. The sample used amounted to 19 people scattered in six divisions, namely the division store, a division of the hot kitchen, cold kitchen division, pastry bakery division and the division of hot diching. Data collection tools using sheet questionnaire. The results of this studyshowed over half (61%) of the respindents to apply knowledge of the use and maintenance of equipment, preparation and processing equipment in the process of food production in the Aerofood ACS Bandung. Advice, of the implications and recommendation aimed at employees Aerofood ACS Bandung to do training back on the use of the tool on the food production process so that more employees to master and apply the knowledge that has been given to training very well.