ANALYSIS OF STORAGE OF PERISHABLE FOOD INGREDIENTS IN THE KITCHEN IN AN EFFORT TO MAINTAIN THE QUALITY OF THE INGREDIENTS FOOD (A CASE STUDY OF DH KITCHEN AND COFFEE YOGYAKARTA

Abstract

  Abstract. The aim of this study is to find out how perishable food storage is implemented in an effort to maintain the quality of food in the kitchen. The method of this study is descriptive qualitative research. The data collection techniques used in this study are interviews, documentation and observation. The study was conducted in the main kitchen of DH Kitchen and Coffee Yogyakarta. The techniques of data analysis used are data collection, data reduction, data presentation and drawing conclusions. The results show that supports in implementing the storage of perishable food ingredients include the type of storage equipment, temperature, arranging and placing goods, storage containers, cleanliness of storage equipment, storage time, closing and classification in arranging food ingredients. The steps and methods used in storing perishable food ingredients, in the kitchen of DH Kitchen and Coffee Yogyakarta, vegetables, fruit and eggs are stored in the walk-in chiller and meat, poultry, fish and seafood are stored in the walk-in freezer, in classifying perishable food ingredients according to their type by using containers, tubes, jerry cans, plastic rolls or plastic vacuum, carrying out the FIFO (First In First Out) process if the old food ingredients are still available, then closing the storage container using plastic wrap or with a lid container, put a label containing the name of the material, the date the material was entered, the expiry date and the name of the staff, attach it to the storage container according to the name of the container, then put it in the walk-in chiller or freezer. Cleaning the chiller and freezer floors is done once a week or once every two weeks on Saturdays and Sundays. Keywords: kitchen, hotels, perishable foodstuffs, foodstuffs quality