LESTARI, IKA (2025) HUBUNGAN FOOD WASTE DENGAN KEHILANGAN ZAT GIZI DAN BIAYA DI KANTIN UNIVERSITAS SULTAN AGENG TIRTAYASA KAMPUS A. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Food waste is a global problem with environmental, economic, and social impacts, including significant nutrient losses and costs. This study aims to analyse the potential loss of nutrients and costs due to food waste in the canteen of Sultan Ageng Tirtayasa University. The research method used was analytical observational with a cross-sectional approach. Data were collected through the method of weighing food waste on consumer plates and excess food supplies in the canteen for eight days. The results showed that the average food waste generated in the canteen was 1,972.6 grams per day. Nutrient losses due to food waste reached 1,068 kcal of energy, 56.01 grams of protein, 11.7 grams of fat, and 179.8 grams of carbohydrates per day. The cost loss due to food waste was IDR 166,396 or IDR 20,800 per day. There is a significant relationship between food waste and loss of energy (r = 0.634, p = 0.000), carbohydrate (r = 0.754, p = 0.000) and protein (r = 0.464, p = 0.003). There was a significant relationship between food waste and cost loss (r = 0.512, p = 0.001). Internal factors that influence food waste include psychological state and eating habits. External factors affecting food waste include food appearance (colour, shape and presentation), food taste (aroma, seasoning, consistency tenderness and temperature), and food consumption from outside the canteen.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Food waste merupakan permasalahan global yang berdampak pada lingkungan, ekonomi, dan sosial, termasuk kehilangan zat gizi dan biaya yang signifikan. Penelitian ini bertujuan untuk mengetahui hubungan food waste dengan kehilangan zat gizi dan biaya di kantin Universitas Sultan Ageng Tirtayasa Kampus A. Metode penelitian yang digunakan adalah observasional analitik dengan pendekatan cross-sectional. Data dikumpulkan melalui metode penimbangan sisa makanan (food weighing) pada piring konsumen dan kelebihan sediaan makanan di kantin selama delapan hari. Data dianalisis menggunakan aplikasi Microsoft Excel 21 dan IBM SPSS Statistic 25. Hasil penelitian menunjukkan bahwa rata-rata food waste yang dihasilkan di kantin sebesar 1.972,6 gram per hari. Kehilangan zat gizi akibat food waste mencapai 1.068 kkal energi, 56,01 gram protein, 11,7 gram lemak, dan 179,8 gram karbohidrat per hari. Kerugian biaya akibat food waste sebesar Rp. 166.396 atau Rp. 20.800 per hari. Terdapat hubungan signifikan antara food waste dengan kehilangan energi (r = 0,634, p = 0,000), karbohidrat (r = 0,754, p = 0,000) dan protein (r = 0,464, p = 0,003). Terdapat hubungan signifikan antara food waste dan kehilangan biaya (r = 0,512, p = 0,001). Faktor internal yang mempengaruhi food waste meliputi keadaan psikis dan kebiasaan makan. Faktor eksternal yang mempengaruhi food waste meliputi penampilan makanan (warna, bentuk dan penyajian), rasa makanan (aroma, bumbu, konsistensi keempukan dan temperatur), serta konsumsi makanan dari luar kantin. | |||||||||
| Uncontrolled Keywords: | Canteen, Cost Loss, Food Waste, Nutrient Loss. Food Waste, Kantin, Kehilangan Biaya, Kehilangan Zat Gizi | |||||||||
| Subjects: | R Medicine > R Medicine (General) R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine |
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| Divisions: | 07-Fakultas Kedokteran 07-Fakultas Kedokteran > 13211-Prodi Ilmu Gizi |
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| Depositing User: | Ika Lestari | |||||||||
| Date Deposited: | 15 May 2025 07:50 | |||||||||
| Last Modified: | 15 May 2025 07:50 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/48658 |
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