Analisis Sistem Pengelolaan, Tingkat Ketersediaan, Dan Daya Terima Menu Makanan Katering Sekolah

Abstract

School age children are the national investment, so that they need optimal nutrition intake. School meal service is an alternative to overcome nutritional problems of school age children which should contribute about one third of total energy requirement per day. The aim of this study were (1) to analyze food service management at school catering, (2) to assess of hygiene and sanitation in food processing, (3) to evaluate energy and nutrients availability level from food school catering, and (4) to evaluate respondents acceptance of school meal. The cross sectional design was used in this study. The samples of this study were school meal services of Aliya (SDA) and Pertiwi (SDP) elementary school. The respondents of this study were students of fifth grader who consume school meal, catering employee, and headmaster. Food menu divided into monthly and daily. The menu of school meal services of SDA and SDP was produce in household kitchen. Menu planning at catering SDA was based on energy requirement (400-500 Calorie), while at catering SDP was not. In both school meal services, parents of the students were not involved in menu choice. Food service frequency at SDA was five times, while at SDP was four times a week. Food production was done during three and half hour in both school meal services. The period of food distribution to lunch time was 100 minutes at SDA, and 30-115 minutes at SDP. SDA did supervision at the lunch time, menu evaluation, and visit to catering periodically, while SDP did not. The average percentage of SDA employee school meal services who applied hygiene personal was 64.6%, while SDP employee was 53.8%. Average percentage of sanitation prerequisite that applied at catering SDA was 68%, while at catering SDP was 64%. Average energy availability level from food catering SDA and SDP were not yet fulfill one third energy requirement of students, but average energy availability level of monthly food catering SDP approach one third energy requirement (31.2%). The highest average percentage of acceptance toward food catering based on entire acceptance component was daily food menu catering SDP (57.5%).