Perpustakaan Terpadu

ABSTRAK Rizquna Hidayatun Nurma Lita Sari. 2020. Pola Menu, Tingkat Kesukaan, dan Sisa Makanan pada Penyelenggaraan Makan Siang di SD Islam Al-Azhaar Kabupaten Tulungagung. Tugas Akhir, Program Studi Diploma III Gizi Malang. Politeknik Kesehatan Kemenkes Malang. Pembimbing: Carissa Cerdasari, S.Gz, MPH Makanan di sekolah seharusnya diolah berdasarkan standar yang ada meliputi menu, kecukupan zat gizi dan sanitasi, dihidangkan secara menarik yang bertujuan untuk memperbaiki dan menjaga status gizi anak sekolah. Berdasarkan studi pendahuluan, menu makan siang di penyelenggara makanan sekolah SD Islam Al-Azhaar Kabupaten Tulungagung dengan lauk hewani selalu habis dan tidak meninggalkan sisa, namun pada menu sayur dan lauk nabati terdapat sisa dengan kategori banyak yaitu >20%. Jenis penelitian ini adalah penelitian observasional dengan desain penelitian yang digunakan adalah cross sectional. Dilaksanakan pada bulan Januari 2020 di SD Islam Al-Azhaar Kabupaten Tulungagung Jl. Pahlawan, Gang 1, Rejoagung, Kec. Kedungwaru, Kabupaten Tulungagung. Sampel pada penelitian ini santri kelas 5D dan 5C sebanyak 47 santri. Hasil penelitian ini, pola menu di SD Islam Al-Azhaar selama 3 hari sebagian besar sudah seimbang (66,7%). Tingkat kesukaan makanan menurut penilaian santri di SD Islam Al-Azhaar Tulungagung tergolong kategori baik pada lauk nabati dan sayur mulai dari warna, aroma, rasa, tekstur dan bentuk. Penilaian tidak suka tertinggi santri pada sayur kategori tekstur (34,3%), sedangkan pada lauk nabati kategori bentuk (24%). Sisa makanan santri dalam kategori sedikit (<20%), karena selama penilitian 3 hari tidak pernah terdapat sisa makanan baik pada lauk nabati maupun sayur. Pihak penyelenggara makanan sebaiknya menyediakan pola menu seimbang agar makanan yang disajikan memiliki tingkat kesukaan tinggi dan bisa memenuhi kebutuhan zat gizi pada santri. Kata Kunci : Pola Menu, Tingkat Kesukaan, Sisa Makanan, Santri, Penyelenggara Makanan Sekolah

ABSTRACT Rizquna Hidayatun Nurma Lita Sari. 2020. Menu Pattern, Elevance Level, and Food Waste in Lunching in Al-Azhaar Islamic Elementary School Tulungagung. Thesis, Study Program Diploma III. Malang State Health Polytechnic. Supervisor: Carissa Cerdasari, S.Gz, MPH School meals should be processed according to existing standards including menus, nutritional adequacy and sanitation, served attractively with the aim of improving and maintaining the nutritional status of school children. Based on the preliminary study, the lunch menu at the school food organizer at Al-Azhaar Islamic Elementary School in Tulungagung Regency with animal side dishes always runs out and leaves no residue, but on the vegetable and vegetable side dishes there are leftovers with a large category, namely> 20%. The purpose of this study was to determine the pattern of the menu, the level of preferences and leftovers of schoolchildren's food at the Al-Azhaar Islamic Elementary School, Tulungagung Regency. This type of research is an observational study with a cross sectional research design. Held in January 2020 for 2 weeks when the vegetable side dishes were given, namely 3 days at Al-Azhaar Islamic Elementary School, Tulungagung Regency, Jl. Pahlawan, Gang 1, Rejoagung, Kec. Kedungwaru, Tulungagung Regency. The sample in this study was 47 students in class 5D and 5C. The results of this study showed that the menu pattern at SD Islam Al-Azhaar for 3 days was mostly balanced (66.7%). According to the assessment of students at Al-Azhaar Islamic Elementary School Tulungagung, the level of food preference is categorized as both vegetable and vegetable side dishes ranging from color, aroma, taste, texture and shape. The highest assessment of students' dislikes was on vegetables in the texture category (34.3%), while for vegetable side dishes in the form category (24%). The remaining food of the students was in the small category (<20%), because during the 3-day study there was never any food left either on vegetable or vegetable side dishes. Food organizers should provide a balanced menu pattern so that the food served has a high level of preference and can meet the nutritional needs of the santri. Key Words : Menu Pattern, Elevance Level, Food Waste, Student, School Food Organizers