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All Journal Jurnal Puan Indonesia Jurnal Ekonomika Manajemen Dan Bisnis
Heri Nuryanto
Manajemen Kuliner, Politeknik Pariwisata Batam
Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health

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Pengaruh Manajemen Dapur Berkelanjutan terhadap Limbah Makanan Program Makan Bergizi Gratis (MBG) Eryd Saputra; Frangky Silitonga; Tirta Mulyadi; Heri Nuryanto; Hanifah Malya Fakhriani
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 5 No. 1 (2026): Januari - Juni
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v5i1.4892

Abstract

The Free Nutritional Meal Program (MBG) is designed to improve the nutritional quality of students by providing nutritious food in the school environment. Kitchen operations are a crucial factor in determining the program's success because they are related to food quality, efficient use of food ingredients, and food waste management. This study aims to analyze the condition of kitchen management, the implementation of sustainable kitchen management, and food waste in the operations of the Free Nutritional Meal Program. The study used a quantitative approach with a survey method of the MBG kitchen workforce in Batam City. This study used a quantitative survey method of 65 kitchen operational workers of the Free Nutritional Meal Program (MBG) in Batam City using a total sampling technique. Data analysis was conducted using descriptive statistics and multiple linear regression assisted by SPSS. The results of the study indicate that kitchen management and sustainable kitchen management are in the good category. Practices of production planning, raw material management, food safety, and sanitation have been implemented quite effectively in supporting kitchen operations. Food waste is still found at a moderate level, indicating food waste and food waste during the production process. The research findings indicate that strengthening kitchen management and implementing sustainability principles can support operational efficiency and reduce food waste. More planned and sustainable kitchen management is an important part of supporting the success of the Free Nutritious Meal Program.
SOSIALISASI MAKANAN SEHAT DAN BERGIZI BAGI GURU-GURU SMP TERAMIA YAYASAN TUNAS BARU TIBAN BARU-SEKUPANG Frangky Silitonga; Tri Muntia Yusri; Widyo Wicaksono; Kintan Sabrina; Heri Nuryanto; Karium Jackson M Nainggolan; Rullyan Syah Lubis; Novelia Abareles
PUAN INDONESIA Vol. 8 No. 1 (2026): Jurnal PUAN Indonesia Vol. 8 No. 1 Juli 2026
Publisher : ASOSIASI IDEBAHASA KEPRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37296/jpi.v8i1.533

Abstract

The community service activity conducted by lecturers and students of Batam Tourism Polytechnic entitled “Healthy and Nutritious Food Socialization for Teachers of SMP Teramia, Tunas Baru Tiban Baru Foundation–Sekupang” aimed to enhance teachers’ understanding of the importance of healthy and nutritious eating patterns in supporting health, work productivity, and quality of life. The activity was carried out through socialization methods, delivery of educational materials, interactive discussions, and the provision of healthy menu examples tailored to daily nutritional needs. The materials presented included the introduction of balanced nutrition concepts, the selection of healthy food ingredients, the importance of consuming vegetables and fruits, reducing foods high in sugar, salt, and fat, as well as the implementation of healthy lifestyles within school and family environments. Through this activity, teachers are expected to become health education agents for students and the surrounding community. This community service activity also represents the implementation of the tridharma of higher education, particularly in community empowerment through health education and increasing awareness of the importance of healthy eating habits. Collaboration between lecturers and students is expected to strengthen the relationship between higher education institutions and the community while providing sustainable positive impacts on the educational environment.
Co-Authors Eryd Saputra Frangky Silitonga Hanifah Malya Fakhriani Karium Jackson M Nainggolan Kintan Sabrina Novelia Abareles Rullyan Syah Lubis Tirta Mulyadi Tri Muntia Yusri Widyo Wicaksono