Sanitation literature review Hotel

Sanitation literature review Hotel
A. The concept of theory
Hotel is an industry or business services that are managed commercially . This means providing regular services also dsebut as "product " to prospective customers in order to gain maximum profit . Product services provided by the hotel generally consists of two forms of tangible products ( Tangible Product ) which includes facilities such as hotel bedrooms , restaurant , bar , swimming poll , coffee shop , laundry / loundry and other intangible products ( Intangible Product ) which includes services such as food and beverage services , room cleaning service , front office services and so forth . Tangible product more emphasis on the provision of facilities and supporting infrastructure ( physical facilities of the hotel) , Intangible product was more emphasis on the implementation of the services performed by officers or employees of the hotel to tamu.Terkait foregoing , Soekadijo ( 1995:92 ) argues that :
· To carry out the provision of such services that the hotel provides facilities and services that the subjects in the form of : A place to rest and bedroom , place and space to eat and drink ; restaurant , bar and coffee shop .
· The toilets and bathrooms of public services to meet all sorts of other needs of the guests
Hotel as a service business is a means of supporting the activities of tourism , where management is done professionally and is supported by staff who have the competencies / skills both in the field of hospitality . With involvement as a means of supporting tourism hotel is expected to open up and expand employment for masyarakat.Sejalan with the description, Spillane ( 1994:135 ) argues that :
Development of tourism products is a continuous effort to improve the quality and service of various elements of the tourism product , such as lodging services , tourist transport services , entertainment services , food , tour services and so on . Coaching can be a combination of various efforts such as education and training , regulation / government direction , giving the stimulus , or the creation of a climate of fair competition conditions that encourage quality improvement of products and services
Based on the above , the presence of personnel who have a good competence in the field of hospitality , especially at the hotel would provide or bring benefits for the hotel which will thus be able to provide satisfactory services to the customers themselves , in this case the food service and beverages held hotel .
2 . Definition , Functions and Role Kitchen Hotel
Processed food in the hotel kitchen is very much the type and amount. At a hotel or restaurant will certainly larger process more food types and amounts anyway , so that more employees or cook also required . The cook should be grouped into sections with the duties and responsibilities are clear, and this can be seen in the organizational structure of the kitchen . However, the organizational structure of each hotel varies adjusted to the size of a hotel and depend on :
· Type of processed foods or menu
· The amount of food production
· State of foodstuffs that can be bought in the market .
According to Syamsul Rijal ( 2000:14 ) the kitchen is a special room designated as a place to cook food . The kitchen can be found both in the home , shop , eat home , restaurant or hotel . Medium Bagus Putu Sudiara ( 1996:1-4 ) mentions the understanding and position in a hotel kitchen as follows : The kitchen is a room or other space ( as a wall or area of ​​special building) with facilities for cooking . In short it can be said that a kitchen is a room or a special place that has supplies and equipment to process food .
The characteristics of the kitchen are:
apart from the other room and did not relate to the outdoors
v. kitchen floor is made of water-resistant material and are not slippery
v. kitchen walls coated with water-resistant material
v. kitchen ceiling is made with bright colors
v. kitchen lighting should be good . It is intended to maintain and pay attention to hygiene and food safety presentation to tamu.Selanjutnya , the kitchen serves as :
v where the food processing
v characteristic of a hotel in terms of the ability of food -processing workers ( chefs ) which can be seen from the aspect of creating the kind of creativity and variety of food that will be sold at the restaurant
v promotional tool to introduce the culture of the nation through the typical culinary arts area . With this function , the kitchen was instrumental in promoting and enhancing the reputation of the hotel through the culinary arts
3 . Management of Food Ingredients
Food is an essential requirement in everyday human life . Everyone needs food varies depending on age , sex , occupation, and others. To meet the body's need for nutrients we need to know the amount and kinds of foods as described diperlukan.Makanan Hanifa and Luthfeni ( 1994:7 ) has the function :
v give tanaga and hot body
v repair damaged cells and Maintain Health also gives a sense of satisfaction and a Kenyan .
Moderate food eaten has a considerable influence on the health and our lives are:
1 . The emergence of various diseases as a result of :
· The food does not meet the nutrients needed by the body .
· Meals are eaten inadequate in number .
· Meals are eaten often contain toxins or germs .
2 . Less normal body growth , small body , thin , weighs less as it should when compared to umurnya.Berdasarkan above description , it can be concluded that the food is very important for human life to maintain health and physical growth .
Intent management of food hygiene sanitation implementation in this case is the handling and treatment of the officer processing the food that will be processed by applying various methods / techniques of processing . Methods / techniques in food processing can be carried out fast food , fried , boiled , grilled , roasted , and so forth . The purpose of the processing of raw materials into prepared foods inter alia facilitate digestion , free from germs , add flavor , improve the form of food that will be cooked , and improve the appearance of the food .
4 . Sanitation and Hygiene
1 . hygene
In essence, "Hygiene " and " Sanitation " has the sense and purpose of achieving similar health prima.Putu Sudira ( 1996:17 ) based on the book Theory of Catering which stated that : Hygiene is the science of health and prevention of disease . Hygiene discuss issues more bacteria as the cause of disease . A cook should be able to process in addition to great-tasting food , attractive appearance , should also be eaten . For that food should be free of bacteria or germs that endanger human health , more attention is being Sanitary hygiene issues to achieve health .
According Shadily ( 1989:289 ) "Hygiene is a science that studies health . Closely related to individual hygiene , food and drinks because it is a requirement to achieve the level of health . Medium sanitation by WHO is an attempt to oversee some of the factors that influence the physical environment to humans , especially to things that have deleterious effects physical development , health , and survival .
Differences of hygiene sanitation and hygiene is more direct human activity , while senitasi more focused on the environmental factors of human life . The objective of the effort senitasi and hygiene is to prevent the onset of disease and poisoning as well as other health problems as a result of the interaction of environmental factors of human life .
Hygiene as described Soekresno ( 2000:3 ) can be grouped as follows ;
1 . The scope of sanitation and hygiene in the workplace include :
v individual Hygiene
The most important thing to consider in the implementation and management of personal hygiene of food is in this case the officer or employee in direct contact with foodstuffs , both before , and after being processed foodstuffs , so that dihasilkanpun food is food that is safe, free from contamination and bacteria or other that might arise from a series of activities .
Personal hygiene covers all aspects of employee personal hygiene ( food handlers ) is. Maintain personal hygiene means keeping a clean living habits and maintain a healthy entire body which include :
· Bathing regularly , clean and healthy before entering the room the kitchen
· Wash hands before and after handling food
· Nails cut short and not in the paint ( kutex ) ,
· Short hair and clean ( always wear carpus ( cook special hat or other head covering .
· Face ; not use excessive cosmetics
· Nose ; not fumble nose while working and do not wipe your face with hand but using a handkerchief ,
· Mouth ; oral and dental hygiene , do not smoke while preparing food , do not cough facing the food , do not taste the food directly from the cooking appliance
· Foot ; use the appropriate size shoes , socks changed daily , fingernails should be cut short .
v food hygiene
Food ingredients used in food processing are mostly plant foods derived from plants such as vegetables , fruits . Medium animal ingredients derived from animals such as meat , poultry , fish and others. Animal foods easier rotten / damaged when compared to plant foods . However, with today's technological advances , many found food preservation techniques so as to maintain and memperpannjang the foodstuff storage period . Storage of food materials grouped by ;
· Durable material ( Groceries )
· Durable materials ; rice , sugar , dried herbs , cooking oils , and foods in cans or bottles
· Materials are easily damaged ( Perishables )
· The material is mostly composed of ingredients fresh and perishable foods such as fresh fruits and vegetables , eggs , fresh milk , meat and poultry , fish and other seafood .
v sanitation and hygiene at work
Work clothes should be clean and tidy condition . Not use excessive accessories and fragrances using body odor is not too sharp and stinging ... when will serve food , food we check beforehand , to avoid the presence of impurities such as dust or hair in the food .
v Sanitation and hygiene goods and equipment
As has been stated that if hygiene focuses on health and personal hygiene and food , are being focused on sanitation and environmental equipment kerja.Setiap execution of an activity must still there is a shortage . It is also found in the management of food in the kitchen Yasmin Hotel Makassar review of aspects of sanitation and hygiene , but not as things that greatly affect the health and safety aspects of food hygiene diolah.utamanya of employees . There is still a regular employee who does not complete his work clothes or is not in accordance with the environmental conditions of the kitchen , and it usually occurs in practice students / interns . Shoes that should be used is rubber shoes , but they generally use the shoe leather . But I always scolds work in order to avoid accidents due to the slippery kitchen floor .


REFERENCES
Astuti , Lilian Suryati . , 2007. Sanitation and Hygiene procedures in the work place . Learning Module . London: Department of Secondary and Higher Education Establishments . ( www.gooole.com / depdiknas.id.com )
Bagus Putu Sudira . , 1996. Catering . Jakarta : Departememn Education and Culture . Directorate General of Primary and Secondary Education . Directorate of Vocational Education . Non Technical Education Project II .
Syamsu Rijal . , 2000. Improved Human Resources Business Accommodation and Restaurant . Cooperation Makassar Tourism Academy and District Tourism Office Selayar .
Spillane , J. James . , 1994. Tourism Economics . London: Canisius .

Literature Review Bread Factory Sanitation experts say

Literature Review Bread Factory Sanitation experts sayA. Definition of Sanitation
According to Wikipedia Indonesi Sanitasiadalah intentional behavior in civilizing living clean with intent to prevent direct manusiabersentuhan with dirt and other harmful waste material in the hope this venture will maintain and improve kesehatanmanusia . This danger might happen physically , microbiological and chemical agents or biological -related disease . Waste material that can cause health problems consist of tinjamanusia or animal , the rest of the solid waste material , waste material domestic water ( washing , urine , bath or laundry waste material ) , industrial effluents and agricultural waste material . How to clean prevention can be done by using a technical solution ( eg, laundry care and the rest of the liquid effluent ) , simple technologies ( eg latrines , septic tanks ) , or personal hygiene . Another definition of sanitation are all efforts that
made to ensure the realization of the conditions that meet the health requirements . While some other definition focuses on breaking the chain of transmission of germs from source and environmental control ( Indonesi Wikipedia ) .
Ø The scope of sanitation and safety;
In planning treatment unit : sanitation and safety is a sector to watch out for
( 1 ) Company - > use of human resources - > all the effort that will be run should not be mengkorbankan safety and human health . Safety and potential hazards during the \ company - > should be informed , be prevented / minimized the dangers arising
( 2 ) Safety in industrial companies include bangunanm equipment , leakage process . Sanitation : water supply , prevention of contamination , sanitation in the channel , disposal of waste materials
( 3 ) Building : function - > protect employees , equipment from environmental factors : heat , cold , securing not only pay attention to the beauty of the building but need to pay attention to : construction , prevention of fire hazards , ventilation , lighting , conduit , presence of convenience for workers , prevention to the dangers of electric current .
( 4 ) Equipment : Good placement and the right tools , the use of the tool in accordance with its function , protective fences for a dangerous tool , alarm - > note ( PHK A3 - TIP UGM , 2006)
B. Theory of Food Industry
In an industry , sanitation is important . Kemajuansuatu industry should be coupled with good sanitation . Sanitation merupakanupaya bertumbuhdan precaution against the possibility of spoilage microorganisms and the proliferation of pathogens in food , beverage , equipment and buildings that can damage human food danmembahayakan ( Law no. 7Tahun 1996) . Sanitation can also describe a way to prevent contamination of foods during kegiatanpenanganan , processing , storage and distribution . Sanitation is done with the purpose melindungikesehatan community through the reduction or penghilangancemaran in foodstuffs ( Hariadi and Dewanti , 2009 ) .
Sanitation and hygiene workers also need to be considered . This is because workers are a potential source in perpindahancemaran . Jadiprogram sanitation and hygiene workers are workers who mutlak.Sanitasi include health workers , sanitation workers body sampaikebersihan semuaperlengkapan used by workers ( Hariadi danDewanti , 2009) . Sanitasipekerja also set by Act No. 7 of 1996 yangmenyatakan that orangperseorangan dealing directly and immediately atausecara are within the activity or process of production , storage, transportation and distribution of food or shall meet sanitary requirements .
C. Food Hygiene and Sanitation
Food is a basic human needs required at all times and requires good management and the right to benefit the body . According to the WHO , which meant the food was : " Food include all substances , Whether in a natural state or in a manufactured or preparedform , wich are part of the human diet . " Limitation of the food does not include water , medicines and substances necessary for medicinal purposes .
Food consumed should meet the criteria that the food is edible and does not cause disease , including :
1 . Being in the desired degree of doneness
2 . Free of contamination at each stage of production and subsequent handling .
3 . Free from physical changes , chemical unwanted , as a result of the influence of enzymes , microbial activity , rodents , insects , parasites and damage due to pressure , cooking and drying .
4 . Free of microorganisms and parasites that cause disease are delivered by food ( food borne illness) .
Understanding hygiene according to the Ministry of Health is health efforts by maintaining cleanliness and protecting individual subjects. For example, hand washing hygiene to protect hands , wash dishes to protect the cleanliness of the plate , discard the damaged parts of the food to protect the integrity of the overall diet .
Ø Food Sanitation Industry
Sanitation of food is the cornerstone of all sanitary science because so much of our environment either directly or indirectly related to the human food supply . This has been recognized from the beginning of human sejarahkehidupan where food preservation efforts have been made ​​such as salting , marinating , and others .
In the food industry , sanitation activities include aseptically in the preparation , processing and food product pengkemasan ; cleaning and sanitation plant and the plant environment and workers' health . Activities related to food products include quality control of raw materials , storage of raw materials , good water supply , prevention of contamination at all stages of the processing of berbagaisumber contamination , as well as pengkemasan and storage of the final product .
Food sanitation is one of the prevention efforts that focus the activities and actions that need to free food and drinks from any dangers that may disturb or health cooking , starting from before the food is produced , during the processing , storage, transportation , until the time when food and the drink is ready to be consumed to the public or consumers . Food sanitation aims to ensure the safety and purity of foods , preventing consumers from illness , prevent the sale of foods that will hurt the buyer . reduce damage / wastage of food . In food processing there are 6 principles that need to be noticed , namely :
1 . The state of food ingredients
All jeis foodstuffs require attention physically and freshness guaranteed , especially materials perishable foods or damaged as meat, fish , milk , eggs , canned food , fruit , etc. . Baham good food sometimes is not easy to find, because the network is passage of food through jarngan begirtu panjangdan trade is so vast . One effort to get groceries that baika dalah avoid the use of food ingredients derived from unclear sources ( wild ) because less can be justified by its quality .
2 . How to storage food ingredients
Not all foods are available directly consumed by the public . Raw foods are not immediately processed primarily for catering and organizing food storage needs good hospital , given the material properties of different foods and can rot , so the quality can be maintained . How safe are eligible hgiene food sanitation are as follows :
- Storage should be done in a special place ( warehouse ) is clean and qualified
- The goods that are arranged properly so easily taken , not given a chance insects or rodents to nest , protected from flies / mice and for perishable products or defective so that stored at cold temperatures ,

         I. Temperature penimpanan good
Each material has a specification of food in storage and will depend on the amount of food and storage. Most can be grouped into :

    Food types of meat , fish , shrimp and other dairy
        Store up to 3 days : -50 to 00 C
        Storage for 1 week : -190 to -50 C
        Storage over 1minggu : below -100 C
    Food types of eggs , milk and other dairy
        Storage of up to 3 days : -50 to 70 C
        Storage for 1 week : below -50 C
        Longest storage for 1 week : below -50 C
    Vegetable foods and beverages with a maximum storage time of 1 week is 70 to 100 C
    Flour , grains and tubers dry at room temperature ( 250C ) .

      II . How to deposit
a. Each yan stored foodstuffs set thickness , meaning that the temperature can be evenly keselutuh part

    Each foodstuff placed separately by type , in a container ( container ) , respectively . Containers can be tubs , plastic bags or different cabinets .
    Food stored in the storage room so that happens with good air circulation so that the temperature evenly throughout . Filling cabinets that are too dense storage will reduce benefits because the temperature does not suit your needs.
3 . The processing
In the process / method of food processing there are three things that need attention are:
a. Place food processing
Food processing is a place where food is processed , the processing is often called the kitchen . The kitchen has an important role in the processing of food , because the cleanliness of the kitchen and the surrounding environment should always be maintained and cared for . Good kitchen must meet sanitary requirements .
b . Power food processing / food handlers
Food handlers according to MOH (2006 ) is a person who is directly connected with food and equipment ranging from preparation , cleaning , processing, transporting to the presentation . In food processing , the role of food handlers is very big role . This food handlers have the opportunity to transmit the disease . Many infections are transmitted by food handlers , antaralain Staphylococcus aureus is transmitted through the nose and throat , the bacteria Clostridium perfringens , Streptococcus , Salmonella can be transmitted through the skin . Therefore, food handlers should always be in keadansehat and skilled .
c . How food processing
How good is not processing the food damages as a result of processing the wrong way and attended a rules or principles of good hygiene and sanitation or called GMP ( good manufacturing practice) .
4 . Way of transporting food that has been cooked
Transportation meal from the processing facility to the presentation or storage need attention in order to avoid contamination either from insects , dust and bacteria . The containers used must be intact , strong and does not rust or leak . Freight for a long time should be set Shunya in hot conditions 60 C or 4 C remain wort
5 . How to cook the food storage
Storage of cooked food can be classified into two , namely the storage of food at room temperature and storage at cold temperatures . Perishable food should be stored at a cool temperature is < 40C . For food served more than 6 hours , stored in a temperature -5 s / d - 10C
6 . How to cook the food presentation
When serving food to note is that the food is protected from contamination , equipment used in good and clean condition , serving officers must be polite , and always maintain the health and cleanliness of the clothes ( King , 2009) .
Sanitation Standard Operating Procedures D. ( SSOP )
SSOP is pelaksanaans anitasi standard procedures that must be met by the food industry to prevent contamination of the product is done diolah.Hal to develop effective work culture in food processing units berkaitandengan all processing facilities , sanitary facilities , personnel and the environment as outlined in the SSOP design , sanitary conditions specified function :
a. Danes water supply water quality monitoring is used at least 6 months 1 times .
b . Peralatandan work clothes
- Surface equipment in direct contact with the product are made of corrosion-resistant material and does not react with the product , does not damage the product and easy to clean .
- Work clothes including pelaratan other processing must be guaranteed cleanliness .
- Work clothes are washed every day
- Shoes are washed with a chlorine solution ( 150 ppm )
- All pelaratan stored in a clean place .
c . Prevention of cross-contamination / Lay out the factory
- Construction , design and lay out the unit pengolaha
- Hygiene employees , including work clothes
· Activity and behavior of employees
· Separate cooking products and raw products
· Sanitary conditions of processing units and equipment
d . Storage and maintenance of packaging materials
a. toilet
- Amount ; 10-15 people per toilet
- Pots , soap
- There is a vent
- The door does not absorb water and rust resistant
b . Washbasin
- Warm water
- Materials and dryers sanititer
- Strategically place easily accessible , near restrooms and entrance , jumlahcukup
- Levels of chlorine : 50 ppm handwashing ,
- Washing the feet of 100-200 ppm
e . employee health
- The health condition of the employee monitored by company
- For those who suffer from pain and could be expected to contaminate the product banned from working in the unit process
REFERENCES
Anonymous , 2007. Worshoop sanitary work environment . http://workshopsanitasi . wordpress.com , accessed December 13, 2007 .
Anonymous , 2009. http://helpingpeopleideas.com - environmental sanitation . Retrieved January 25 , 2009.
Anonymous , 2011. Work Environment Sanitation Hygiene Food Industry . http://www.scribd.com , Monday , 19 December 2011
King , 2009. storage - and - transport and food - principles - http :/ / putraprabu . wordpress.com . accessed January 05-2009 .
Indonesian Wikipedia . http://id.wikipedia.org/wiki/Sanitasi

development of learners

development of learnersPersonal development is all he needs and requires compliance related issues that can not be equated with other individuals . Therefore , each person will by itself will reveal the typical traits that are different from other personal . In addition , in this life in need of harmony between the physical needs and nonfisiknya . Physical needs of each person needs to fulfill , for example through a person needs to breathe with relief , need to eat well and fairly , need enjoyment and security needs . With regard to the socio - psychological aspects , each person requires the ability to control behavior and emotions as well as a means of communication for socializing . Thus , the problem of private life is a form of integration between physical factors , socio-cultural , and psychological factors . In sampinhg , an individual also requires the recognition of the other party about her self-esteem ,
either from his own family , and from outside the family .
* The factors that influence the development of personal

         The development of a person's life is also determined by heredity and environment . Nativism flow states that an individual would be '' the '' as is that has been determined by the ability and nature brought since he was born . While the flow of empiricism to the contrary that an individual described as the paper / wax that is still white. He would be a '' human '' as in wills by the environment. Both flow illustrates that the talent and influence of environmental factors together have an influence on personal development .
* Individual differences in personal development

         Socio-cultural environment that affects the lives of an individual's personal development is complex and heterogeneous . Both the natural environment and the environment created for the purpose of personal formation of children and adolescents , each has different traits . Therefore, it can briefly say that the personal development of each individual varies also according to the environment where they are in proportion.
* The influence of the personal development of behavior

         Life is a series of continuous process of growth and development . The state of the present life is influenced by previous life , and the circumstances that will come a lot is determined by the current state . Thus , a person's behavior is influenced by the results of the development process in a previous life and his journey to integrate with current events now .

          Can say that if since the beginning of the development of private life is formed in an integrated and harmonious , it can be expected that the behavior is a manifestation of personal aspects will be good .
* Efforts to develop private life

         Personal life is a series of processes of growth and developments , need to be prepared properly . It is necessary for habituation in terms of :
a. Healthy living and regular as well as a good use of time .
b . Chores and everyday practical work independently and responsibly.
c . Community life by association with fellow
d . Problems of ways of solving in the face .
e . Following the rules of family life with full responsibility and discipline
f . Perform the roles and responsibilities of family life
B. understanding the life and career education

    

          Education is life experience learning in biological processes throughout his life , both inside and outside the education track school . In connection with the development of learners , educational life in good faith experienced by adolescents as learners within the family , school , and community or life . While the life of one's career is a life experience in the world of work . Events of a teen 's entry into the world of work is an early work experiences in life ( career ) . Both in the educational life and career life , the teens gain experience illustrates the ups and downs .
* Karasteristik educational life and career
Teenagers already have a clear interest in the particular type of work . For that adolescents consciously knew that in order to achieve a desirable type of work that requires a means of knowledge and skills that should be owned . In addition to an introduction to the education system , young people have a colleague tetrsebut wider environment and he started to get to know other children with a variety of backgrounds family circumstances .
Teens have three living environments that all three have a different style and each assume responsibility in the administration of education . Third it is a family- educational environment , schools and communities .
* The factors that influence the development of educational life and career
a. Socioeconomic factors

    Many family socioeconomic conditions influence the development of children's educational life and career . Economic factors include economic ability of parents and state economic conditions . Many children of high intellectual capability can not enjoy a good education , caused by the limited economic resources of their parents.
b . environmental factors

   Mean that in the environment here includes three kinds . First , the environmental community life , second , home life environment , and the third , the life peer environment .

          
c . Factors outlook on life

 

  View of life itself formed part because of the sunshine . View of the embodiment shown in the establishment of a person's life , especially his stated ideals . Thus in choosing the type of education oriented towards the type of education that can bring a lot of money , for example medicine , economics , and engineering experts .
* The effect of education and career development of life on behavior and attitudes .
Many of the view that it is less beneficial to the school of life , the view that the school can not provide a benefit for him . Teen attitudes towards school education in the paint by karasteristik many teachers are teaching . Though the school , in this case teachers , provide guidance and assess on the basis of objectivity that is not accompanied faktoremosional .
* Individual differences and the development of educational and career

               As is described in another section , about the development of intelak , that educational attainment is influenced by the level of intelligence or aq . In fact iq each individual is different , it will affect the pattern of life in the field of education . Thus , the life of a variation or education will differ due to differences in thinking ability or IQ .

             
* Efforts to develop educational and career life

  Parents need to understand the progress of education both at school and outside of school and outside the family . This is a high value , because the norms and conditions that are not too much different between home , school and community life harmony can be achieved .
a. Career development of adolescents

   Career development of adolescents who think there ginzberg tentative period ( 11-17 years ) was marked by the widespread introduction of the child to a variety of problems in deciding what will work in the future kerjakannya . The tentative period includes four stages :
1 . Phase of interest ( age 11-12 years )
Teenagers already have a plan and possible career choices based on the interest .
2 . Phase capacity ( 12-14 )
Adolescents begin to use the skills and personal abilities as a consideration in making choices and career plans .
3 . Phase values ​​( 15-16 years )
In this stage of adolescence has been considered crucial role of personal values ​​in the process of career choice .
4 . Phase transition ( 17-18 years )
In this transitional phase of adolescence began to move from realistic considerations were still at the edge of consciousness into a more central position .
b . The problems faced
The problems and obstacles come from within itself , such as is often the case that the interest of teens not in accordance with his ability . To deal with the problem in choosing a career can do the following :
1 ) Know thyself ,
2 ) In what areas you find most difficult
3 ) Write your ideal plan and formally
4 ) Familiarize yourself with the demands of a particular job are you interested in?
5 ) Review and plan your career again talk about it with others
6 ) If it does not fit stop career choice
C. The development of adolescents with regard to family life
1 . Definition of family life

   as has been described above that the adolescent growth Biologically has reached sexual maturity , which means that teenagers are biologically ready to do a production function . Maturity of the sexual function affect adolescent sexual and class has begun attracted to the opposite sex . With regard to efforts to establish a mate choice , social development of adolescent psychological marked by efforts to attract the opposite sex in ways that show in the form of behavior .
2 . The emergence of love and falling in love

     Reasons or factors that mempengruhi someone to fall in love all kinds, include personality factors , physical factors , culture , family background , and ability factors .
3 . Society and marriage

     The selection of a life partner is a task driven development of biological factors . In marital problems every society in the world has a legal and customary rules that guide the community in establishing a life partner . In addition to physical factors and psikologos , other factors are made ​​in consideration in determining the prospective spouses are similarities in terms of race, nationality , religion , and socioeconomic status . Psychologically many teens receive pengruh of environment on family life .

     Taking into account the many factors of life that are in the neighborhood teens , then thinking about the education in the school and outside the school , in general, was held in the classical form . Some effort needs to be done in education , namely :
a. career guidance
b . Provide practical exercises
c . Preparation of a comprehensive curriculum
REFERENCES

           Gunarsa , S.D , and Singgih D. Gunarsa . Practical Psychology : children , adolescents , and families . Jakarta : PT CPC noble mountain , 1991.

    Hurlock , E.B.psikologi development . Jakarta : publisher erlangga , 1990 .

    Monks , et al . Developmental psychology : introduction in the air like parts. Yogyakarta : Gadjah Mada University Press , 1988.

    Suryabrata , Sumadi . Educational psychology . Jakarta : C.V eagle , 1991.

2 types of vitamins and their benefits for the body .

2 types of vitamins and their benefits for the body .
Various vitamins and beneficial for the body . Vitamins are needed by our bodies , the exact composition of the vitamin could increase the vitality of the body and maintain stamina and protect our body from the attack of various diseases . Have your vitamin needs are met in the body ? whether the food you eat contains enough vitamins that are needed by the body ?
Vitamins are complex compounds of a substance that is needed by our body that serves to aid the body's regulation or process activity . Without vitamin humans , animals and other living creatures will not be able to perform activities of life and can lead to vitamin deficiencies increase the odds of disease in our bodies .
Vitamins based on their solubility in water :
- Vitamins are water soluble : Vitamin B and Vitamin C.- Vitamins are not soluble in water : Vitamins A , D , E , and K vitamins adek or abbreviated .
1 . vitamin A

    Sources of Vitamin A = Milk , fish , green and yellow vegetables , liver , red fruits and yellow ( red peppers , carrots , bananas , papaya , etc. ) .
    The disease is caused by a deficiency of vitamin A = night blindness , cataracts , respiratory infections , immune deficiencies , unhealthy skin , and others .
    Vitamin A : Vitamins are essential for the maintenance of corneal cells to help the growth of bone and teeth formation and hormone regulation to protect the body against cancer . Vitamin A found in many vegetables ( carrots , sweet potatoes , pumpkin , spinach , tomatoes ) , fruits ( papaya ) , milk , cheese , butter , and eggs , if the body lacks vitamin A leads to a decrease in the function of the corneal blindness , changes bone shape , pertumbuhaannya inhibited , forming a gap ( tooth decay ) , atrophy tooth -forming cells
2 . vitamin B1

    Sources that contain vitamin B1 = Wheat , meat , milk , green beans , yeast , rice , eggs , and so on .
    The disease is caused due to deficiency of vitamin B1 = Dry skin / kusik / busik , flaky skin , decreased endurance .
     Vitamin B1 : Vitamins are essential for the metabolism of carbohydrates , treat beriberi , the circumstances which led to an increased need for vitamins B1 , for example during pregnancy . Sources of vitamin B1 : vegetables , nuts milk , egg yolks , potatoes , If the body lacks vitamin B1menyebabkan reduced physical and psychological abilities , no appetite , reduced body weight , impaired function of the stomach and intestines .
3 . vitamin B2

    Sources that contain vitamin B2 = Fresh vegetables , soybeans , egg yolks , milk , and many others .
    The disease is caused by deficiency of vitamin B2 = decline in the immune system , kilit dry scaly , dry mouth , cracked lips , mouth sores , and so on .
    Vitamin B2 : Vitamins are important for prevention of vitamin B2 deficiency that often accompanies pellagra or deficiency of other B vitamins, vitamin B2 Source : yeast , whole grains , eggs , various vegetables , legumes , milk , cheese , and partly synthesized by intestinal bacteria Symptoms of vitamin B2 deficiency is rare in humans . Vitamin B2 is usually obtained with food and synthesized by intestinal bacteria is sufficient , deficiency usually occurs after chronic diarrhea or after long-term therapy with antibiotics or sulfonamides .
4 . vitamin B3

    Sources that contain vitamin B3 = fruits , wheat , yeast , liver , fish , kidney , sweet potatoes , poultry and so on .
    The disease is caused by a deficiency of vitamin B3 = disruption of the digestive system , muscle cramps and spasms easy , insomnia , fatigue bedan , easy vomiting and nausea , etc.
5 . Vitamin B5 .

    Sources that contain vitamin B5 = Meat , milk , green vegetables , kidney , liver , green beans , and many others .
    The disease is caused by deficiency of vitamin B5 = muscle easily be cramps, difficulty sleeping , skin chapped and flaky , etc.
6 . Vitamin B6 .

    Sources that contain vitamin B6 = Nuts , corn , rice , liver , fish , mashed rice , yeast , meat , and others.
    The disease is caused by a deficiency of vitamin B6 = pellagra aka chapped skin , muscle cramps , insomnia or trouble sleeping , and many others .
    - Vitamin B6 : Vitamin B6 is used for the high -dose irradiation damage caused , neuritis following isoniazid therapy or Cycloserine , source of vitamin B6 : yeast , whole grains , green vegetables , brain , egg yolk , liver , and milk , Vitamin B6 deficiency is rare in humans .
7 . vitamin B12

    Sources that contain vitamin B12 = eggs , liver , meat , and others .
    Diseases caused by vitamin B12 deficiency or anemia = Less blood , easily tired / fatigue / lethargy / lemes / weakness , skin diseases , and so on .
    - Vitamin B12 : Vitamin is essential for the formation of cells ( including red blood cells ) and maintain nerve cells , sources of vitamin B12 : meat , dairy , fish , poultry ( chicken ) .
8 . vitamin C

    Sources that contain vitamin C = Guava Guava klutuk or stone , citrus , tomatoes , pineapple , fresh vegetables , and so forth .
    The disease is caused by lack of vitamin C = Easy wound infection , bleeding gums , pain in joints , etc.
    Vitamin C : Vitamins are essential for the formation of collagen which helps the absorption of iron , as an antioxidant , a compound producing certain hormones and nerve transmitters . Vitamin C found in oranges and other fruit that tastes sour , chili , broccoli , If the body is lacking vitamin C causes scurvy ( bleeding gums ) , mouth sores , growth retardation in infants and children , easy-going injury and infection of the body .
9 . vitamin D

    Sources that contain vitamin D = fish oil , milk , eggs , cheese , and others .
    The disease is caused by deficiency of vitamin D = Dental will be more easily damaged , otok may experience seizures , abnormal bone growth that usually calf will form the letter O or X.
    Vitamins are essential to help the establishment / maintenance of bone formation and mineral homeostasis , Foods that contain vitamin D : milk , liver , eggs , fish , and fish oil , if the body lacks vitamin D causes gastrointestinal disease ( malabsorption or chronic inflammation of the pancreas ) . chronic renal failure , in children can cause rickets .
10 . vitamin E

    Sources that contain vitamin E = Fish , chicken , egg yolk , sprouts , yeast , vegetable oil , oatmeal , etc. .
    The disease is caused by a deficiency of vitamin E = Can both men and women infertile , nerve and muscle disorders , etc. .
    Vitamins are essential to prevent hemolysis of red blood cells and anemia , vitamin E sources : green vegetables , beans , if the body lacks vitamin E may occur hemolysis of red blood cells .
11 . vitamin K

    Sources that contain vitamin K = milk , egg yolks , fresh vegetables , etc. .
The disease is caused by a deficiency of vitamin K = Blood hard freezes when injured / bloody / wounded / bleeding , bleeding in the body , and so on . (Source : from various sources ) . 6 . Vitamin K : Vitamin K in the body will affect the enzyme system which synthesizes blood clotting factors , the biggest source of vitamin K comes from green vegetables such as kale and chard , brooli , sprouts , spinach , and cauliflower , If the body is lacking vitamins can cause blood difficult freezes .