Analisis Food Waste dan Status Gizi Remaja di Pesantren Al-Hamidiyah: Pengembangan Recipe Book No Waste More Taste sebagai Upaya Pengurangan Limbah Pangan

Abstract

Food waste merupakan masalah global yang berdampak pada kerugian zat gizi dan ketidakseimbangan konsumsi. Di Indonesia, termasuk lingkungan pesantren, food waste masih tinggi. Penelitian ini bertujuan menganalisis hubungan antara food waste dan status gizi remaja di Pesantren Al-Hamidiyah serta mengembangkan Recipe Book No Waste More Taste sebagai upaya pengurangan food waste. Desain penelitian ini adalah cross-sectional dengan data diperoleh melalui observasi food waste, pengukuran antropometri, dan wawancara terhadap 70 santri. Rata-rata food waste per hari sebesar 3,11 gram, dengan sayuran sebagai kategori makanan terbanyak terbuang. Sebanyak 20% santri tergolong underweight, 68,57% normal, dan 11,43% obesitas. Tidak ditemukan hubungan signifikan antara food waste dan status gizi, tetapi faktor lain seperti pola makan dan aktivitas fisik turut berpengaruh. Recipe Book No Waste More Taste dikembangkan sebagai strategi untuk mengurangi food waste dan meningkatkan asupan gizi melalui perencanaan menu yang lebih efisien dan menarik.

Food waste is a global issue with nutritional and consumption balance implications. In Indonesia, including Islamic boarding schools, food waste remains high. This study aimed to analyze the relationship between food waste and adolescent nutritional status at Pesantren Al-Hamidiyah and to develop the Recipe Book No Waste More Taste as a reduction strategy. Using a cross-sectional design, data were collected through food waste observation, anthropometry, and interviews with 70 students. Average daily food waste was 3.11 grams, mostly from vegetables. Around 20% of students were underweight, 68.57% had normal status, and 11.43% were obese. No significant correlation was found between food waste and nutritional status, but dietary habits and physical activity were influential. The recipe book was developed to reduce waste and improve nutrition through efficient and appealing menu planning.