Penerapan Sistem Cook-Fresh Dalam Produksi Makanan di Instalasi Gizi Rumah Sakit Muhammadiyah Gresik

Analysis Of The Implementation Of The Cook-fresh System In Food Production At The Nutrition Instalation Of Muhammadiyah Gresik Hospital

Penelitian ini bertujuan untuk menganalisis penerapan sistem cook-fresh dalam produksi makanan di Instalasi Gizi Rumah Sakit Muhammadiyah Gresik yang meliputi perencanaan menu, persiapan bahan makanan, pengolahan, penyimpanan, distribusi, dan penyajian makanan pasien. Penelitian menggunakan metode deskriptif kualitatif dengan teknik pengumpulan data berupa observasi dan wawancara terhadap kepala instalasi gizi, ahli gizi, tenaga pengolah makanan, dan petugas distribusi makanan. Data dianalisis melalui reduksi data, penyajian data, dan penarikan kesimpulan dengan membandingkan hasil temuan dengan teori dan penelitian terdahulu. Hasil penelitian menunjukkan bahwa penerapan sistem cook-fresh di Instalasi Gizi Rumah Sakit Muhammadiyah Gresik telah berjalan sesuai Standar Operasional Prosedur (SOP). Seluruh tahapan produksi makanan menerapkan prinsip higiene sanitasi dan keamanan pangan. Pengendalian suhu selama proses produksi, penerapan metode FIFO (First In First Out) dan FEFO (First Expired First Out) pada penyimpanan bahan makanan, serta distribusi yang tepat waktu berperan dalam menjaga mutu dan keamanan makanan pasien. Namun, masih diperlukan peningkatan konsistensi pencatatan suhu dan pengawasan kepatuhan terhadap SOP. Penelitian ini memberikan kontribusi sebagai bahan evaluasi dan pengembangan mutu pelayanan gizi rumah sakit serta referensi akademik mengenai penerapan sistem cook-fresh. Kebaruan penelitian terletak pada analisis menyeluruh setiap tahapan penerapan sistem cook-fresh di Instalasi Gizi Rumah Sakit Muhammadiyah Gresik.

Kata kunci: Instalasi Gizi, Penerapan Sistem Cook-Fresh, Produksi Makanan, Rumah Sakit Muhammadiyah Gresik.

This study aims to analyze the implementation of the cook-fresh system in food production at the Nutrition Installation of Muhammadiyah Gresik Hospital, covering menu planning, food preparation, cooking, storage, distribution, and patient meal service. This research employed a descriptive qualitative method. Data were collected through observations and in-depth interviews with the head of the nutrition installation, dietitians, food production staff, and food distribution officers. The data were analyzed through data reduction, data presentation, and conclusion drawing by comparing the findings with relevant theories and previous studies. The results showed that the implementation of the cook-fresh system at the Nutrition Installation of Muhammadiyah Gresik Hospital has been carried out in accordance with the applicable Standard Operating Procedures (SOPs). All stages of food production have applied hygiene, sanitation, and food safety principles. Temperature control during food production, the application of FIFO (First In, First Out) and FEFO (First Expired, First Out) methods in food storage, and timely food distribution contributed to maintaining the quality and safety of patient meals. However, improvements are still needed in the consistency of temperature recording and monitoring compliance with SOP. This study contributes as a reference for evaluating and improving the quality of hospital nutrition services and as an academic reference regarding the implementation of the cook-fresh system. The novelty of this study lies in its comprehensive analysis of each stage of cook-fresh system implementation at the Nutrition Installation of Muhammadiyah Gresik Hospital.

Keywords: Cook-fresh system, Food production, Hospital, Implementation, Nutrition installation.