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Title: | Analisis Sistem Penyelenggaraan Makanan dan Siklus Menu di SMPIT Ummul Quro Muara Istiqomah Bogor |
Other Titles: | Analysis of Food Management System and Menu Cycle in SMPIT Ummul Quro Muara Istiqomah Bogor |
Authors: | Widyasari, R.A. Hangesti Emi Izzah, Hanifah Nurul |
Issue Date: | 2024 |
Publisher: | IPB University |
Abstract: | Sistem Penyelenggaraan Makanan (SPM) merupakan proses terstruktur dimulai dari tahapan pengadaan, produksi dan pendistribusian. Metode penelitian yang digunakan adalah kombinasi kualitatif dan kuantitatif non-statistik. Metode kualitatif digunakan untuk menganalisis terkait sistem penyelenggaraan makanan. Metode kuantitatif non-statistik digunakan untuk menganalisis kandungan energi dan zat gizi pada menu yang disediakan. Penilaian menu dilakukan dengan mempertimbangkan nilai kandungan gizi, Angka Kecukupan Gizi (AKG), dan kebutuhan gizi peserta didik berdasarkan rentang usia yang telah ditetapkan oleh Kemenkes RI no 28 Tahun 2019. Hasil penelitian menunjukkan bahwa menu yang disediakan di SMPIT Ummul Quro Muara Istiqomah Bogor belum memenuhi Angka Kecukupan Gizi (AKG) yang direkomendasikan yaitu 2400 kalori energi, 70 gram protein, 80 gram lemak dan 350 gram karbohidrat. Tingkat ketersediaan energi dan zat gizi pada siklus menu yang disediakan adalah 73% energi dan protein berkategori kurang, 38% lemak berkategori defisit, dan 83% karbohidrat berkategori cukup. Berdasarkan hasil tersebut, diperlukan penyesuaian menu makanan sesuai dengan Pedoman Gizi Seimbang dan Isi Piringku dari Kemenkes RI no 28 Tahun 2019 untuk meningkatkan kualitas gizi peserta didik. The Food Delivery System (FMS) at SMPIT Ummul Quro Muara Istiqomah Bogor was analyzed using a combination of qualitative and quantitative non-statistical methods. The study aimed to assess the energy and nutrient content of the menus provided and compare them to the recommended nutritional guidelines set by the Indonesian Ministry of Health. The results showed that the menus did not meet the recommended Nutritional Adequacy Rate (AKG) of 2400 calories of energy, 70 grams of protein, 80 grams of fat, and 350 grams of carbohydrates. The energy and nutrient availability in the menu cycle provided were found to be deficient in energy and protein (73%), fat (38%), and sufficient in carbohydrates (83%). Based on these findings, it is recommended to adjust the food menu according to the Balanced Nutrition Guidelines and My Plate Contents from the Indonesian Ministry of Health to enhance the nutritional quality of the students. |
URI: | http://repository.ipb.ac.id/handle/123456789/154450 |
Appears in Collections: | UT - Management of Food Service and Nutrition |
Files in This Item:
File | Description | Size | Format | |
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cover_J0306201168_b626e2715b9a4945bc5e3e496c889df4.pdf | Cover | 860.41 kB | Adobe PDF | View/Open |
fulltext_J0306201168_fb72c30d06a84c2a95a73c9fee37b465.pdf Restricted Access | Fulltext | 1.4 MB | Adobe PDF | View/Open |
lampiran_J0306201168_f963fbb70712477ea87e0da8c5e43416.pdf Restricted Access | Lampiran | 889.23 kB | Adobe PDF | View/Open |
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