EVALUASI SISTEM PENYIMPANAN BAHAN MAKANAN SEBAGAI UPAYA MENJAGA KUALITAS PRODUK DI INDUSTRI PERHOTELAN: STUDI KASUS PLATARAN BOROBUDUR HOTEL AND RESORT

Abstrak

Sistem penyimpanan bahan makanan memiliki peran penting dalam menjaga kualitas bahan baku dan produk makanan di industri perhotelan. Penelitian ini bertujuan untuk menganalisis penerapan sistem penyimpanan bahan makanan di Kitchen Plataran Borobudur Hotel & Resort. Metode yang digunakan adalah deskriptif kualitatif dengan teknik pengumpulan data berupa observasi dan dokumentasi selama kegiatan Praktik Kerja Lapangan (PKL). Hasil penelitian menunjukkan bahwa sistem penyimpanan telah diterapkan melalui pengendalian suhu dan kelembapan, pencatatan stok, penataan bahan sesuai karakteristik, labelling, serta metode First In First Out (FIFO). Penerapan sistem tersebut membantu menjaga kualitas bahan baku dan mendukung kelancaran operasional kitchen. Namun, masih ditemukan beberapa kendala pada aspek labelling yang dapat memengaruhi efektivitas penerapan FIFO. Oleh karena itu, diperlukan perbaikan pada sistem labelling agar pengelolaan bahan makanan dapat berjalan lebih optimal.

The food storage system plays a crucial role in maintaining the quality of raw materials and food products in the hospitality industry. This study aims to analyze the implementation of the food storage system in the kitchen of Plataran Borobudur Hotel & Resort. The method used was descriptive qualitative, with data collection techniques including observation and documentation during the Field Work Practice (PKL) activities. The results indicate that the storage system has been implemented through temperature and humidity control, stock recording, material arrangement according to characteristics, labeling, and the First In First Out (FIFO) method. The implementation of this system helps maintain the quality of raw materials and supports smooth kitchen operations. However, several obstacles were identified in the labeling aspect that could impact the effectiveness of the FIFO implementation. Therefore, improvements to the labeling system are needed to optimize food management.