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All Journal Jurnal Kedokteran Brawijaya Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Pengabdian Masyarakat AbdiMas Journal of Food Technology and Health
Nindy Sabrina
Nutrition Study Program, Faculty Of Food Technology And Health, Sahid University, Jalan Prof. Dr. Soepomo No. 84, Tebet, Jakarta
Agriculture, Biological Sciences & Forestry Education Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Other

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ANALISIS PENYELENGGARAAN MAKANAN PADA RUMAH QUR’AN DAARUT TARBIYAH DEPOK Maskar, Dadi H; Anwar, Khoirul; Sabrina, Nindy; Iskandar, Adi; S, Neneng Munifah
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 3 No 2 (2021): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Nov
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i2.574

Abstract

ABSTRAK: Manajemen sistem penyelenggaraan makanan yang baik pada sebuah institusi berpengaruh pada ketersediaan makanan dan asupan zat gizi siswa sehingga institusi penyelenggara makanan perlu memperhatikan tahapan penyelenggaraan makanan yang meliputi input, proses, dan output. Penelitian ini bertujuan untuk menganalisis input, proses, dan output penyelenggaraan makanan di Rumah Qur’an Daarut Tarbiyah Depok. Penelitian ini menggunakan desain cross-sectional, dengan subjek penelitian meliputi penyelenggara makanan dan siswa. Data input dan proses diperoleh dari hasil wawancara dengan kuesioner dan observasi. Data tingkat kesukaan diperoleh menggunakan kuesioner uji hedonik. Pengolahan dan analisis data dilakukan secara deskriptif dengan menggunakan Microsoft Excel 2016. Hasil penelitian menunjukan bahwa penyelenggaraan makanan dilakukan dengan secara swakelola dengan metode konvensional meliputi makan pagi, makan siang, dan makan malam. Hasil analisis input diperoleh hasil penyelenggara makanan terdiri dari satu orang yang bertanggung jawab terhadap seluruh tahapan penyelenggaraan makanan. Hasil analisis proses, diketahui bahwa tidak terdapat siklus menu yang tetap, pengadaan bahan dilakukan secara mandiri membeli ke pasar setiap 3 hari, perencanaan menu ditentukan ketika bahan sudah tersedia, penyimpanan bahan masih belum terstandar, persiapan dan pengolahan makanan dilakukan pada tempat yang sama, pendistribusian makanan menggunakan sistem sentralisasi dan desentralisasi. Hasil analisis tingkat kesukaan pada menu makanan termasuk kategori biasa.  ABSTRACT: A good food management system in an institution affects the availability of food and nutrient intake of students so that food service institutions need to pay attention to the stages of food administration which include input, process, and output. This study aims to analyze the input, process, and output of food service at Rumah Qur'an Daarut Tarbiyah Depok. This study used a design cross-sectional, with research subjects including food organizers and students. The data were input and process obtained from the results of interviews with questionnaires and observations. The level of preference data was obtained using a hedonic test questionnaire. Data processing and analysis was carried out descriptively using Microsoft Excel 2016. The results showed that the administration of food was self-managed with conventional methods including breakfast, lunch, and dinner. The results of the analysis input show that the food organizer consists of one person who is responsible for all stages of food administration. The results of the process analysis, it is known that there is no fixed menu cycle, procurement of materials is carried out independently by buying to the market every 3 days, menu planning is determined when materials are available, material storage is still not standardized, food preparation and processing is carried out in the same place, distribution food using a centralized and decentralized system. The results of the analysis of the level of preference on the food menu include the usual category.
Co-Authors Adi Iskandar Anggita Septina Dadi H Maskar Dian Handayani Fajri, Septika Fifi Anggia Sari Giyatmi Giyatmi Giyatmi Giyatmi Hidayat Sujuti Inggita Kusumastuty Iskandar, Adi KHOIRUL ANWAR Khoirul Anwar Khoirul Anwar Laili, Aditya Fatkhi Leny Budhi Harti Maskar, Dadi H Neneng Munifah S Palupi, Khairizka Citra Putri, Dianita Setya Pradita S, Neneng Munifah Sari, Fifi Anggia Septika Fajri Septina, Anggita Shanti Pujilestari, Shanti Sri Andarini Widya Rahmawati