PROSEDUR PENYIMPANAN BAHAN BAKU PRODUKSI DI YUMMY IDN MEDIA

NADIVA ARTAMEVIA, . (2024) PROSEDUR PENYIMPANAN BAHAN BAKU PRODUKSI DI YUMMY IDN MEDIA. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini mengkaji pengelolaan penyimpanan bahan baku di Yummy IDN Media, sebuah media digital yang menyediakan konten makanan. Metode yang digunakan adalah metode kualitatif dengan observasi dan wawancara. Hasil penelitian menunjukkan bahwa Yummy IDN Media awalnya tidak memiliki sistem penyimpanan yang efisien, sering membeli bahan baku pada hari yang sama dengan syuting sehingga tidak efisien, dan membuang sisa produksi yang meningkatkan biaya operasional. Setelah menerima masukan, mereka mulai mengadopsi pendekatan yang lebih terencana dengan membeli bahan baku untuk beberapa hari dan menyimpan sisa bahan untuk penggunaan berikutnya. Prosedur penyimpanan yang diterapkan mencakup prinsip-prinsip penyimpanan yang baik seperti metode penyimpanan sistem first in first out (FIFO) dan pemisahan bahan basah dan kering. Meskipun ada beberapa perbaikan, masih terdapat kekurangan seperti kurangnya penggunaan label dan standar suhu yang jelas. Penelitian ini menekankan pentingnya penyimpanan bahan baku yang tepat untuk menjaga kualitas dan efisiensi produksi, serta mengurangi biaya operasional. This research examines the management of raw material storage at Yummy IDN Media, a digital media that provides food content. The method used is qualitative with observation and interviews. The results show that Yummy IDN Media initially did not have an efficient storage system, often purchased raw materials on the same day as filming which was inefficient, and disposed of leftover production which increased operational costs. After receiving feedback, they began to adopt a more planned approach by purchasing raw materials for a few days and storing leftover materials for the next use. The storage procedures implemented included good storage principles such as storage methods, first in first out (FIFO) system, and separation of wet and dry materials. Despite some improvements, there are still shortcomings such as the lack of clear labeling and temperature standards. This study emphasizes the importance of proper raw material storage to maintain production quality and efficiency, and reduce operational costs.

Item Type: Thesis (Sarjana)
Additional Information: Dr. Rusilanti, M.Si
Subjects: Tata Boga
Divisions: FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User: Users 23706 not found.
Date Deposited: 01 Aug 2024 01:29
Last Modified: 01 Aug 2024 01:29
URI: http://repository.unj.ac.id/id/eprint/47676

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