| dc.contributor.advisor | Dianah, Rosyda | |
| dc.contributor.author | ZAHIRAH, FIELDZA | |
| dc.date.accessioned | 2024-07-17T08:19:13Z | |
| dc.date.available | 2024-07-17T08:19:13Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/154016 | |
| dc.description.abstract | PT. XYZ bekerja sama dengan empat katering untuk menjalankan sistem penyelenggaraan makanan di kantin dan memberikan makan siang untuk ratusan tenaga kerjanya setiap hari. Makan siang tersebut harus dianalisis kesesuaian kandungan energi dan zat gizi dengan kebutuhan energi dan zat gizi tenaga kerja. Penelitian ini menggunakan metode deskriptif dengan membandingkan kebutuhan energi dan zat gizi makan siang tenaga kerja terhadap ketersediaan menu katering makan siang. Data dari penelitian ini didapatkan melalui partisipasi peneliti secara langsung, pengumpulan arsip perusahaan, perhitungan rumus seperti kandungan energi dan zat gizi makan siang, kontribusi energi dan zat gizi makan siang, dan kebutuhan energi dan zat gizi tenaga kerja. Mayoritas tenaga kerja di PT. XYZ memiliki status gizi berlebih sehingga disediakan pilihan makanan yang rendah kalori. Hasil penelitian ini didapatkan bahwa makan siang yang disajikan oleh katering belum sesuai dengan kebutuhan energi dan zat gizi tenaga kerja sehingga diberikan contoh susunan menu yang telah disesuaikan. | |
| dc.description.abstract | PT. XYZ collaborates with catering to organize food management and provide lunch for hundreds of employee every day. Lunch must be analyzed their energi and nutrient content to see if it fulfills the employee's energy and nutritional needs. This research uses a descriptive method by comparing employee lunch energy and nutritional requirements with the availability of lunch catering menu. Data from this research was obtained through direct participation of researchers, collecting company archives, calculating formulas such as the energy and nutrient content of lunch, the energy and nutrient contribution of lunch, and the energy and nutrient needs of employee. Most of employees at PT. XYZ have excessive nutritional status so low calorie food choices are provided. The results of this research showed that lunch served from catering was not accordance to the energy and nutritional needs of employees, so an example of an adjusted menu was provided | |
| dc.description.sponsorship | | |
| dc.language.iso | id | |
| dc.publisher | IPB University | id |
| dc.title | Analisis Kontribusi Energi dan Zat Gizi Katering Makan Siang Terhadap Kebutuhan Energi Karyawan di PT. XYZ | id |
| dc.title.alternative | Analysis of Energy and Nutritional Contribution of Lunch Towards Nutritional Needs of Employees at PT. XYZ | |
| dc.type | Tugas Akhir | |
| dc.subject.keyword | Gizi Kerja | id |
| dc.subject.keyword | Makan Siang | id |
| dc.subject.keyword | Penyelenggaraan Makanan | id |
| dc.subject.keyword | Zat Gizi | id |
| dc.subject.keyword | Food Management | id |
| dc.subject.keyword | Lunch | id |
| dc.subject.keyword | Nutrition | id |
| dc.subject.keyword | Occupational Nutrition | id |
