Penerapan panduan produksi dan distribusi pada kondisi darurat pandemi pada industri jasaboga kategori A1, A2, dan A3 di Yogyakarta

Abstract

𝘛𝘩𝘦 𝘯𝘶𝘮𝘣𝘦𝘳 𝘰𝘧 𝘤𝘰𝘯𝘴𝘶𝘮𝘦𝘳𝘴 𝘰𝘳𝘥𝘦𝘳𝘪𝘯𝘨 𝘧𝘰𝘰𝘥 𝘷𝘪𝘢 𝘰𝘯𝘭𝘪𝘯𝘦 𝘪𝘴 𝘪𝘯𝘤𝘳𝘦𝘢𝘴𝘪𝘯𝘨, 𝘦𝘴𝘱𝘦𝘤𝘪𝘢𝘭𝘭𝘺 𝘥𝘶𝘳𝘪𝘯𝘨 𝘵𝘩𝘦 𝘊𝘖𝘝𝘐𝘋-19 𝘱𝘢𝘯𝘥𝘦𝘮𝘪𝘤. 𝘏𝘰𝘸𝘦𝘷𝘦𝘳, 𝘵𝘩𝘳𝘰𝘶𝘨𝘩 𝘵𝘩𝘪𝘴 𝘸𝘢𝘺 𝘤𝘰𝘯𝘴𝘶𝘮𝘦𝘳𝘴 𝘤𝘢𝘯𝘯𝘰𝘵 𝘶𝘯𝘥𝘦𝘳𝘴𝘵𝘢𝘯𝘥 𝘵𝘩𝘦 𝘢𝘱𝘱𝘭𝘪𝘤𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘩𝘺𝘨𝘪𝘦𝘯𝘦-𝘴𝘢𝘯𝘪𝘵𝘢𝘵𝘪𝘰𝘯 𝘢𝘯𝘥 𝘩𝘦𝘢𝘭𝘵𝘩 𝘱𝘳𝘰𝘵𝘰𝘤𝘰𝘭𝘴 𝘢𝘵 𝘮𝘦𝘳𝘤𝘩𝘢𝘯𝘵𝘴 (𝘵𝘩𝘦 𝘧𝘰𝘰𝘥 𝘴𝘦𝘳𝘷𝘪𝘤𝘦 𝘪𝘯𝘥𝘶𝘴𝘵𝘳𝘪𝘦𝘴) 𝘣𝘦𝘤𝘢𝘶𝘴𝘦 𝘵𝘩𝘢𝘵 𝘪𝘯𝘧𝘰𝘳𝘮𝘢𝘵𝘪𝘰𝘯 𝘪𝘴 𝘯𝘰𝘵 𝘢𝘷𝘢𝘪𝘭𝘢𝘣𝘭𝘦 𝘪𝘯 𝘵𝘩𝘦 𝘧𝘰𝘰𝘥 𝘰𝘯𝘭𝘪𝘯𝘦 𝘢𝘱𝘱𝘭𝘪𝘤𝘢𝘵𝘪𝘰𝘯. 𝘛𝘩𝘦 𝘱𝘶𝘳𝘱𝘰𝘴𝘦 𝘰𝘧 𝘵𝘩𝘪𝘴 𝘴𝘵𝘶𝘥𝘺 𝘸𝘢𝘴 𝘵𝘰 𝘥𝘦𝘵𝘦𝘳𝘮𝘪𝘯𝘦 𝘵𝘩𝘦 𝘢𝘱𝘱𝘭𝘪𝘤𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘩𝘺𝘨𝘪𝘦𝘯𝘦-𝘴𝘢𝘯𝘪𝘵𝘢𝘵𝘪𝘰𝘯, 𝘦𝘴𝘱𝘦𝘤𝘪𝘢𝘭𝘭𝘺 𝘱𝘳𝘰𝘥𝘶𝘤𝘵𝘪𝘰𝘯 𝘢𝘯𝘥 𝘥𝘪𝘴𝘵𝘳𝘪𝘣𝘶𝘵𝘪𝘰𝘯 𝘨𝘶𝘪𝘥𝘦𝘭𝘪𝘯𝘦𝘴 𝘢𝘵 𝘣𝘦𝘴𝘵 𝘴𝘦𝘭𝘭𝘦𝘳 𝘎𝘰𝘍𝘰𝘰𝘥 𝘮𝘦𝘳𝘤𝘩𝘢𝘯𝘵𝘴 𝘸𝘩𝘪𝘤𝘩 𝘢𝘳𝘦 𝘪𝘯𝘤𝘭𝘶𝘥𝘦𝘥 𝘪𝘯 𝘵𝘩𝘦 𝘧𝘰𝘰𝘥 𝘴𝘦𝘳𝘷𝘪𝘤𝘦 𝘪𝘯𝘥𝘶𝘴𝘵𝘳𝘪𝘦𝘴 𝘤𝘢𝘵𝘦𝘨𝘰𝘳𝘺 𝘈 (𝘈1, 𝘈2, 𝘢𝘯𝘥 𝘈3) 𝘪𝘯 𝘠𝘰𝘨𝘺𝘢𝘬𝘢𝘳𝘵𝘢. 𝘋𝘢𝘵𝘢 𝘸𝘦𝘳𝘦 𝘰𝘣𝘵𝘢𝘪𝘯𝘦𝘥 𝘵𝘩𝘳𝘰𝘶𝘨𝘩 𝘰𝘣𝘴𝘦𝘳𝘷𝘢𝘵𝘪𝘰𝘯 𝘢𝘯𝘥 𝘪𝘯𝘵𝘦𝘳𝘷𝘪𝘦𝘸𝘴 𝘶𝘴𝘪𝘯𝘨 𝘲𝘶𝘦𝘴𝘵𝘪𝘰𝘯𝘯𝘢𝘪𝘳𝘦𝘴 𝘢𝘵 60 𝘮𝘦𝘳𝘤𝘩𝘢𝘯𝘵𝘴 𝘪𝘯 𝘠𝘰𝘨𝘺𝘢𝘬𝘢𝘳𝘵𝘢. 𝘛𝘩𝘦 𝘤𝘢𝘵𝘦𝘳𝘪𝘯𝘨 𝘴𝘦𝘳𝘷𝘪𝘤𝘦 𝘪𝘯𝘥𝘶𝘴𝘵𝘳𝘺 𝘤𝘢𝘵𝘦𝘨𝘰𝘳𝘺 𝘈3 𝘩𝘢𝘥 𝘢 𝘩𝘺𝘨𝘪𝘦𝘯𝘦-𝘴𝘢𝘯𝘪𝘵𝘢𝘵𝘪𝘰𝘯 𝘴𝘤𝘰𝘳𝘦 70.07 𝘰𝘶𝘵 𝘰𝘧 88 𝘸𝘪𝘵𝘩 “𝘷𝘦𝘳𝘺 𝘨𝘰𝘰𝘥” 𝘤𝘳𝘪𝘵𝘦𝘳𝘪𝘢. 𝘛𝘩𝘦 𝘧𝘰𝘰𝘥 𝘴𝘦𝘳𝘷𝘪𝘤𝘦 𝘪𝘯𝘥𝘶𝘴𝘵𝘳𝘺 𝘪𝘯 𝘤𝘢𝘵𝘦𝘨𝘰𝘳𝘪𝘦𝘴 𝘈1 𝘢𝘯𝘥 𝘈2 𝘩𝘢𝘥 𝘢 𝘴𝘤𝘰𝘳𝘦 𝘰𝘧 39.67 𝘢𝘯𝘥 47.11 𝘰𝘯 𝘵𝘩𝘦 𝘱𝘳𝘢𝘤𝘵𝘪𝘤𝘦 𝘰𝘧 𝘩𝘺𝘨𝘪𝘦𝘯𝘦-𝘴𝘢𝘯𝘪𝘵𝘢𝘵𝘪𝘰𝘯, 𝘸𝘩𝘪𝘤𝘩 𝘸𝘢𝘴 𝘤𝘢𝘵𝘦𝘨𝘰𝘳𝘪𝘻𝘦𝘥 𝘢𝘴 “𝘲𝘶𝘪𝘵𝘦 𝘨𝘰𝘰𝘥”. 𝘚𝘪𝘹 𝘰𝘧 𝘵𝘩𝘦 𝘦𝘪𝘨𝘩𝘵 𝘧𝘢𝘤𝘵𝘰𝘳𝘴 𝘴𝘵𝘶𝘥𝘪𝘦𝘥 𝘪𝘯𝘧𝘭𝘶𝘦𝘯𝘤𝘦𝘥 𝘵𝘩𝘦 𝘥𝘪𝘧𝘧𝘦𝘳𝘦𝘯𝘤𝘦 𝘪𝘯 𝘵𝘩𝘦 𝘴𝘤𝘰𝘳𝘦 𝘰𝘧 𝘵𝘩𝘦 𝘱𝘳𝘢𝘤𝘵𝘪𝘤𝘦 𝘰𝘧 𝘩𝘺𝘨𝘪𝘦𝘯𝘦-𝘴𝘢𝘯𝘪𝘵𝘢𝘵𝘪𝘰𝘯, 𝘪𝘯𝘤𝘭𝘶𝘥𝘪𝘯𝘨 𝘵𝘩𝘦 𝘰𝘸𝘯𝘦𝘳’𝘴 𝘬𝘯𝘰𝘸𝘭𝘦𝘥𝘨𝘦 𝘰𝘧 𝘵𝘩𝘦 𝘩𝘺𝘨𝘪𝘦𝘯𝘦-𝘴𝘢𝘯𝘪𝘵𝘢𝘵𝘪𝘰𝘯 𝘵𝘦𝘳𝘮, 𝘵𝘩𝘦 𝘰𝘸𝘯𝘦𝘳’𝘴 𝘬𝘯𝘰𝘸𝘭𝘦𝘥𝘨𝘦 𝘰𝘧 𝘩𝘺𝘨𝘪𝘦𝘯𝘦-𝘴𝘢𝘯𝘪𝘵𝘢𝘳𝘺 𝘳𝘦𝘨𝘶𝘭𝘢𝘵𝘪𝘰𝘯𝘴, 𝘵𝘩𝘦 𝘰𝘸𝘯𝘦𝘳'𝘴 𝘦𝘹𝘱𝘦𝘳𝘪𝘦𝘯𝘤𝘦 𝘪𝘯 𝘢𝘵𝘵𝘦𝘯𝘥𝘪𝘯𝘨 𝘵𝘩𝘦 𝘩𝘺𝘨𝘪𝘦𝘯𝘦-𝘴𝘢𝘯𝘪𝘵𝘢𝘵𝘪𝘰𝘯 𝘴𝘰𝘤𝘪𝘢𝘭𝘪𝘻𝘢𝘵𝘪𝘰𝘯, 𝘵𝘩𝘦 𝘯𝘶𝘮𝘣𝘦𝘳 𝘰𝘧 𝘮𝘦𝘳𝘤𝘩𝘢𝘯𝘵 𝘦𝘮𝘱𝘭𝘰𝘺𝘦𝘦𝘴, 𝘵𝘩𝘦 𝘮𝘦𝘳𝘤𝘩𝘢𝘯𝘵 𝘴𝘩𝘪𝘧𝘵 𝘴𝘺𝘴𝘵𝘦𝘮, 𝘢𝘯𝘥 𝘰𝘸𝘯𝘦𝘳𝘴𝘩𝘪𝘱 𝘰𝘧 𝘮𝘦𝘳𝘤𝘩𝘢𝘯𝘵 𝘣𝘶𝘴𝘪𝘯𝘦𝘴𝘴 𝘭𝘪𝘤𝘦𝘯𝘴𝘦. 𝘍𝘳𝘰𝘮 𝘵𝘩𝘦𝘴𝘦 𝘳𝘦𝘴𝘶𝘭𝘵𝘴, 𝘵𝘰 𝘪𝘮𝘱𝘳𝘰𝘷𝘦 𝘵𝘩𝘦 𝘱𝘳𝘢𝘤𝘵𝘪𝘤𝘦 𝘰𝘧 𝘩𝘺𝘨𝘪𝘦𝘯𝘦-𝘴𝘢𝘯𝘪𝘵𝘢𝘵𝘪𝘰𝘯, 𝘪𝘵 𝘪𝘴 𝘯𝘦𝘤𝘦𝘴𝘴𝘢𝘳𝘺 𝘵𝘰 𝘥𝘪𝘴𝘴𝘦𝘮𝘪𝘯𝘢𝘵𝘦 𝘪𝘯𝘧𝘰𝘳𝘮𝘢𝘵𝘪𝘰𝘯 𝘰𝘯 𝘨𝘰𝘰𝘥 𝘮𝘢𝘯𝘶𝘧𝘢𝘤𝘵𝘶𝘳𝘪𝘯𝘨 𝘱𝘳𝘢𝘤𝘵𝘪𝘤𝘦𝘴 𝘢𝘯𝘥 𝘳𝘦𝘨𝘶𝘭𝘢𝘵𝘪𝘰𝘯𝘴 𝘳𝘦𝘭𝘢𝘵𝘦𝘥 𝘵𝘰 𝘵𝘩𝘦 𝘱𝘳𝘢𝘤𝘵𝘪𝘤𝘦 𝘰𝘧 𝘩𝘺𝘨𝘪𝘦𝘯𝘦-𝘴𝘢𝘯𝘪𝘵𝘢𝘵𝘪𝘰𝘯.

Keywords

• COVID-19
• hygiene-sanitasi
• inudstri jasaboga