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All Journal NUTRIRE DIAITA Hearty : Jurnal Kesehatan Masyarakat Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Jurnal Untuk Masyarakat Sehat (JUKMAS) Jurnal Ners Jurnal Kesehatan Pasak Bumi Kalimantan Al-Mu'awanah Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Innovative: Journal Of Social Science Research
Eka Andriani, Eka
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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ANALYSIS OF STANDARD ANIMAL PROTEIN PORTIONS AND INGREDIENT COSTS WITH THE SELLING PRICE OF ANIMAL DISHES AT KARAWANG CATERING Ramadhani, Nayla; Andriani, Eka; Elvandari, Milliyantri
HEARTY Vol 13 No 5 (2025): OKTOBER
Publisher : Fakultas Ilmu Kesehatan, Universitas Ibn Khaldun, Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/hearty.v13i5.20735

Abstract

Portion standards and ingredient costs are two important interrelated components in determining the selling price of a dish. This study aims to analyze the relationship between animal protein portion standards and ingredient costs on the selling price of animal-based dishes at Catering K in the Karawang region. This is a quantitative study with a cross-sectional design conducted from May to June 2025. The study population includes all data on portion standards for animal-based side dishes (chicken, eggs, meat, fish, squid, shrimp), ingredient costs, and the selling price of animal-based dishes. Data collection techniques used total sampling with a total of 28 dishes. The results of the study show that portion standards are divided into three sizes, namely I (35–80 g), II (42–100 g), and III (49–120 g), with an average compliance rate of 99.1%. Ingredient costs and selling prices were also divided into three categories according to portion size. The Spearman test results showed a significant relationship between portion standards and the selling price of animal-based dishes, with a p-value of 0.020 (p<0.05). The larger the portion size standard set, the higher the selling price charged. The Spearman test results also showed a significant correlation between ingredient costs and selling prices, with a p-value of 0.000 (p<0.05). The higher the ingredient costs incurred, the higher the selling price set.
Co-Authors Amalsha, Audya Titah Anisa, Aan Apriningrum, Nelly Elvandari, Milliyantri Elvandari3, Milliyantri Namyra, Laras Pebriana, Regi Rachma, Aulia Nur Radhitya, Geraldhy Ramadhani, Nayla Ratih Kurniasari Sabrina Sabrina Salma, Annisa Nabila Salsabila, Isma Sopiah, Oon SRI RAHAYU