ANALISIS SISTEM PENYELENGGRAAN MAKANAN DI BOARDING SCHOOL (STUDI PADA SMA FUTURE GATE)

AISYAH QONITA ULYA, . (2025) ANALISIS SISTEM PENYELENGGRAAN MAKANAN DI BOARDING SCHOOL (STUDI PADA SMA FUTURE GATE). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Boarding school merupakan sekolah berasrama yang menyediakan seluruh kebutuhan siswa, termasuk layanan makan setiap hari. Penyelenggaraan makanan di lingkungan ini memegang peran penting dalam menjaga kesehatan, mendukung konsentrasi belajar, dan meningkatkan kualitas hidup santriwati. Ketersediaan makanan yang bergizi, aman, dan bervariasi menjadi salah satu faktor yang memengaruhi kepuasan dan kesejahteraan mereka selama tinggal di asrama. Namun, kendala seperti keterbatasan tenaga kerja, variasi menu yang kurang, serta lemahnya pengawasan mutu dapat menurunkan kualitas layanan makan. Penelitian ini bertujuan untuk menganalisis sistem penyelenggaraan makanan di SMA Future Gate Boarding School berdasarkan aspek input, proses, dan output. Penelitian ini menggunakan metode kualitatif deskriptif dengan teknik survei, melibatkan dua tenaga kerja dapur dan lima responden yang terdiri dari santriwati yang dipilih melalui purposive sampling. Data dikumpulkan melalui kuesioner dan wawancara mendalam. Hasil penelitian menunjukkan bahwa sistem penyelenggaraan makanan secara umum telah berjalan baik pada beberapa aspek. Dari segi input, sarana prasarana dapur tergolong memadai. Pada aspek proses, pembelian dan penyimpanan bahan makanan telah terkelola dengan baik, di mana penyimpanan dilakukan menggunakan metode First In, First Out (FIFO) untuk menjaga kesegaran bahan makanan. Namun, kelemahan ditemukan pada aspek ketenagakerjaan, yaitu ketiadaan ahli gizi dan jumlah staf yang belum mencukupi. Selain itu, perencanaan menu belum optimal dalam variasi gizi, dan penggunaan Alat Pelindung Diri (APD) oleh staf dapur masih kurang. Pada aspek output, mutu makanan dinilai baik oleh santriwati dari segi rasa, aroma, warna, suhu, dan tekstur, namun masih terdapat ketidakkonsistenan pada warna dan suhu beberapa hidangan. Temuan ini menunjukkan perlunya perbaikan dalam perencanaan menu, pelibatan ahli gizi, serta peningkatan variasi dan kualitas makanan untuk memastikan terpenuhinya kebutuhan gizi santriwati secara optimal dan meningkatkan daya terima menu makan. Kata kunci: penyelenggaraan makanan, boarding school, input-proses-output, mutu makanan. ***** A boarding school is an educational institution where students live on campus and have all their needs met, including daily meal services. The foodservice system in such an environment plays a crucial role in maintaining health, supporting learning concentration, and improving the quality of life for female students. The availability of nutritious, safe, and varied meals is one of the key factors influencing their satisfaction and well-being during their stay in the dormitory. However, challenges such as limited staffing, lack of menu variety, and insufficient quality control can reduce the quality of meal services. This study aims to analyse the foodservice system at SMA Future Gate Boarding School based on the aspects of input, process, and output. This descriptive qualitative research employed a survey method involving two kitchen staff members and five respondents, consisting of female students, selected through purposive sampling. Data were collected through questionnaires and in-depth interviews. The results showed that the foodservice system was generally well-implemented in several aspects. In terms of input, the kitchen facilities and infrastructure were adequate. In the process aspect, food purchasing and storage were well-managed, with storage conducted using the First In, First Out (FIFO) method to maintain the freshness of ingredients. However, weaknesses were identified in the human resources aspect, including the absence of a nutritionist and an insufficient number of staff. Furthermore, menu planning was not yet optimal in terms of nutritional variety, and the use of Personal Protective Equipment (PPE) by kitchen staff was still lacking. In the output aspect, food quality—covering taste, aroma, color, temperature, and texture—was generally rated as good by the students, although some inconsistencies were noted in the color and temperature of certain dishes. These findings indicate the need for improvements in menu planning, the involvement of nutrition professionals, and enhancements in meal variety and quality to ensure the optimal fulfilment of students’ nutritional needs and to increase menu acceptance. Keywords: foodservice, boarding school, input-process-output, food quality

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Rusilanti, M.Si. ; 2). Dra. Mariani, M.Si.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 30195 not found.
Date Deposited:	12 Aug 2025 03:21
Last Modified:	12 Aug 2025 03:21
URI:	http://repository.unj.ac.id/id/eprint/60040

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