Pengembangan Menu Kupon Makan Siang dalam Memenuhi Kebutuhan Energi dan Zat Gizi Karyawan di PT X

Abstract

Pemenuhan energi dan zat gizi yang optimal penting untuk kesehatan dan produktivitas karyawan. PT X menyediakan kupon makan siang yang dapat ditukarkan di depot dan kantin, namun kontribusinya terhadap kebutuhan gizi belum diketahui. Penelitian ini bertujuan menganalisis pelaksanaan kupon makan siang, kebutuhan energi dan zat gizi karyawan, ketersediaan gizi pada menu, perbedaan kontribusi antara depot dan kantin, serta pengembangan menu sesuai kebutuhan. Desain penelitian cross sectional pada 80 responden, dengan data dikumpulkan melalui wawancara, pengukuran antropometri, dan analisis komposisi menu menggunakan Tabel Komposisi Pangan Indonesia 2020, dianalisis secara deskriptif, Independent Samples t-Test, dan Chi-Square. Hasil menunjukkan kebutuhan energi laki-laki 2.256 Kal dan perempuan 1.773 Kal, ketersediaan energi menu di depot 484 Kal dan kantin 639 Kal, dengan perbedaan signifikan pada karbohidrat (p<0,001). Kontribusi energi kantin (31%) lebih tinggi dibanding depot (24%), dan pengembangan menu di depot meningkatkan kontribusi menjadi 26% untuk laki-laki dan 33% untuk perempuan, sesuai rekomendasi makan siang 25–35% kebutuhan harian.

Adequate fulfillment of energy and nutrient requirements is essential for maintaining employee health and productivity. PT X provides lunch coupons redeemable at a food court (depot) and cafeteria; however, their contribution to meeting nutritional needs has not been determined. This study aimed to analyze the implementation of the lunch coupon program, employees’ energy and nutrient requirements, nutrient availability in menus, differences in contribution between the depot and cafeteria, and menu development to meet employees’ needs. A cross-sectional design was applied to 80 respondents, with data collected through interviews, anthropometric measurements, and menu composition analysis using the 2020 Indonesian Food Composition Table, and analyzed descriptively as well as using Independent Samples T-Test and Chi-Square. Results showed that the average energy requirement was 2,256 kcal for male employees and 1,773 kcal for female employees. The average energy availability of menus was 484 kcal in the depot and 639 kcal in the cafeteria, with a significant difference found in carbohydrate content (p<0.001). The cafeteria’s energy contribution (31%) was higher than that of the depot (24%), and menu development in the depot increased the contribution to 26% for males and 33% for females, meeting the recommended lunch intake of 25–35% of daily requirements.