KEPUASAN MAHASISWA DAN MUTU TERHADAP LAUK HEWANI MENU MAKAN PAGI DI ASRAMA 1 POLTEKKES KEMENKES YOGYAKARTA

Lini Nur Arifiani (2020) KEPUASAN MAHASISWA DAN MUTU TERHADAP LAUK HEWANI MENU MAKAN PAGI DI ASRAMA 1 POLTEKKES KEMENKES YOGYAKARTA. Diploma thesis, Poltekkes Kemenkes Yogyakarta.

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Abstract

KEPUASAN MAHASISWA DAN MUTU TERHADAP LAUK HEWANI MENU MAKAN PAGI DI ASRAMA 1 POLTEKKES KEMENKES YOGYAKARTA Lini Nur Arifiani1, Tjarono Sari2, Noor Tifauziah3 1,2,3Jurusan Gizi Poltekkes Kemenkes Yogyakarta, Jl. Tatabumi No. 3 Banyuraden Gamping Sleman Yogyakarta 55293 Email: liniarifiani12@gmail.com ABSTRAK Latar Belakang : Salah satu contoh dari penyelenggaraan makanan institusi adalah penyelenggaraan makanan di asrama mahasiswa yang bertujuan untuk memenuhi kebutuhan gizi mahasiswa dan menyediakan makanan yang berkualitas. Tujuan Penelitian : Mengetahui mutu dan kepuasan mahasiswa terhadap lauk hewani menu makan pagi di Asrama 1 Poltekkes Kemenkes Yogyakarta. Metode Penelitian : Penelitian ini merupakan penelitian observasional. Desain penelitian ini yaitu cross sectional. Sampel penelitian ini adalah seluruh mahasiswa yang pada saat penelitian tinggal di Asrama 1 Poltekkes Kemenkes Yogyakarta berjumlah 56 mahasiswa. Obyek penelitian adalah lauk hewani yang digunakan sebagai penilaian mutu sebanyak 10% dari total sampel mahasiswa. Pengumpulan data menggunakan angket mutu lauk hewani dan kuesioner online tentang kepuasan mahasiswa. Hasil Penelitian : Mahasiswa merasa puas terhadap aroma, warna, bentuk, dan tekstur lauk hewani menu makan pagi di Asrama 1 Poltekkes Kemenkes Yogyakarta. Mutu aroma lauk hewani yaitu sedap pada menu telur balado, tahu bakso, dan ayam fillet goreng. Mutu warna lauk hewani yaitu menarik pada semua sampel telur balado dan tahu bakso. Pada menu ayam fillet goreng terdapat dua sampel yang memiliki warna tidak menarik. Mutu bentuk lauk hewani yaitu menarik pada lima sampel telur (62,5%), tujuh sampel tahu bakso (87,5%), dan tiga sampel ayam fillet goreng (37,5%), selebihnya bentuk tidak menarik. Mutu tekstur lauk hewani yaitu empuk pada semua sampel telur (100%), tujuh sampel tahu bakso (87,5%), dan enam sampel ayam fillet goreng (75%), selebihnya pada menu tahu bakso dan ayam fillet goreng teksturnya alot/keras. Rata-rata nilai protein talur balado 6,53 gram, tahu bakso 5,46 gram, dan ayam fillet goreng 7,53 gram. Kesimpulan : Mahasiswa merasa puas terhadap lauk hewani menu makan pagi di Asrama 1 Poltekkes Kemenkes Yogyakarta karena memiliki mutu yang baik. Kata kunci : Penyelenggaraan Makanan Asrama, Lauk Hewani, Kepuasan Mahasiswa, Mutu Lauk Hewani STUDENT’S SATISFACTION AND QUALITY ABOUT ANIMAL DISHES FOR BREAKFAST AT DORM 1 POLTEKKES KEMENKES YOGYAKARTA Lini Nur Arifiani1, Tjarono Sari2, Noor Tifauziah3 1,2,3Jurusan Gizi Poltekkes Kemenkes Yogyakarta, Jl. Tatabumi No. 3 Banyuraden Gamping Sleman Yogyakarta 55293 Email: liniarifiani12@gmail.com ABSTRACT Background : the example of institution food production is food production at student dorm. It means for meet the nutritional needs of students and provide Purpose : to knowing quality and student’s satisfaction about animal dishes for breakfast at Dorm 1 Poltekkes Kemenkes Yogyakarta. Method : this research is observasional research. The design of this research is cross sectional. The samples of this research are all students at Dorm 1 Poltekkes Kemenkes Yogyakarta amounted to 56 students. The reasearch’s objects are animal dishes that used to quality evaluation amounted to 10% of total student samples. This research use animal dishes quality questionnaire and student’s satisfaction online questionnaire to collecting data. Result : Students were satisfied with the aroma, color, shape, and texture of animal dishes for breakfast at Dorm 1 Poltekkes Kemenkes Yogyakarta. The aroma quality of animal dishes is delicious on the menu of balado eggs, meatball tofu, and fried chicken fillets. The color quality of animal dishes is interesting in all the samples of balado egg and meatball tofu. There are two samples of fried chicken fillet that have not interesting color. The shape quality of animal dishes is interesting in the five balado egg samples (62,5%), seven meatball tofu samples (87,5%), and three fried chicken fillet samples (37,5%), the rest are unattractive shapes .The texture quality of animal dishes is soft on all balado egg samples (100%), seven meatball tofu samples (87,5%), and six fried chicken fillet samples (75%), the rest on the meatball tofu and fried chicken fillet are tough/hard. The average protein value of balado eggs is 6.53 grams, meatball tofu 5.46 grams, and fried chicken fillet 7.53 grams. Conclusion : Student were satisfied with the animal dishes for breakfast at Dorm 1 Poltekkes Kemenkes Yogyakarta because it has good quality. Keywords : Food Production, Animal Dishes, Student Satisfaction, Animal Dishes Quality

Item Type:	Thesis (Diploma)
Subjects:	R Medicine > RZ Other systems of medicine
Divisions:	Faculty of Engineering > School of Engineering Sciences Poltekkes Kemenkes Yogyakarta > Jurusan Gizi > Program Studi DIII Gizi
Depositing User:	Mahasiswa Polkesyo
Date Deposited:	05 Aug 2020 06:29
Last Modified:	04 Mar 2022 04:41
URI:	http://eprints.poltekkesjogja.ac.id/id/eprint/2890

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