Gambaran Penyelenggaraan Makanan dan Tingkat Kepuasan Terhadap Mutu Hidangan Pondok Pesantren Putri di Kota Malang
Year: 2024
Type: article
Study design: Observational Study
Abstract: : Food management in Islamic boarding schools is important to note in the context of fulfilling balanced nutrition. However, there are still many problems faced by Islamic boarding schools in managing their food. The purpose of this study was to determine the food management in Islamic boarding schools. The research method uses a mixed method method with a sequential exploratory strategy. In qualitative research, it examines food service with input variables, namely labor, costs, and infrastructure. Furthermore, the process variables are menu planning to food distribution and sanitation hygiene. Qualitative data collection was carried out by interviews and observation. Interviews with 2 workers, 1 female student administrator, head of Islamic boarding school, and treasurer. Meanwhile, quantitative research examines the level of student satisfaction with the quality of dishes in 50 respondents with a questionnaire instrument. Data analysis used descriptive data analysis and univariate data analysis for quantitative. The results showed that food management in Islamic boarding schools still had several obstacles, including the workforce did not have a sanitation hygiene course certificate, menu planning did not pay attention to the adequacy of nutritional standards, food storage and sanitation hygiene were not up to standard, did not have standard recipes and portions, students are satisfiedas much 54% of the quality of the dishes served. The Islamic boarding school can evaluate the implementation of the food. In addition, Islamic boarding schools can provide nutrition education in an effort to increase knowledge. Abstrak: Penyelenggaraan makanan di pondok pesantren penting untuk diperhatikan dalam rangka pemenuhan gizi seimbang. Namun, masih banyak permasalahan yang dihadapi pondok pesantren dalam penyelenggaraan makanannya. Tujuan penelitian ini adalah untuk mengetahui penyelenggaraan makanan di pondok pesantren. Metode penelitian menggunakan metode mixed method dengan strategi eksploratif sekuensial. Pada penelitian kualitatif meneliti penyelenggaraan makanan dengan variabel input yaitu tenaga kerja, biaya, dan sarana prasarana. Selanjutnya, variabel proses yaitu perencanaan menu hingga distribusi makanan serta higiene sanitasi. Pengambilan data kualitatif dilakukan dengan wawancara dan observasi. Wawancara dilakukan pada 2 tenaga masak, 1 pengurus santriwati, kepala pondok pesantren, dan bendahara. Sedangkan, penelitian kuantitatif meneliti tingkat kepuasan santri terhadap mutu hidangan pada 50 responden dengan instrumen kuesioner. Analisis data menggunakan analisis data deskriptif dan analisis data univariat untuk kuantitatif. Hasil penelitian menunjukkan penyelenggaraan makanan di pondok pesantren masih memiliki beberapa kekurangan, antara lain tenaga kerja belum memiliki sertifikat kursus higiene sanitasi, perencanaan menu belum memperhatikan kecukupan standar gizi, penyimpanan bahan makanan dan higiene sanitasi yang belum sesuai standar, tidak memiliki standar resep dan porsi, santri puas sebanyak 54% terhadap mutu hidangan yang disajikan. Pihak pondok pesantren dapat melakukan evaluasi terhadap penyelenggaraan makanannya. Selain itu, pondok pesantren dapat mengadakan edukasi gizi dalam upaya meningkatkan pengetahuan.
Source: Sport Science and Health
Institution: State University of Malang
Language: English
Subfield: Health Information Management
Field: Health Professions
Domain: Health Sciences
Open Access status: hybrid
OpenAlex ID: W4409607031