Update Artikelilmiah: 27699

WILDA AGNI KHAERUNNISA

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Latar Belakang : Salah satu jenis penyelenggaraan makanan di institusi yaitu di Rumah Tahanan Negara, agar status kesehatan narapidana dan tahanan optimal melalui pemberian makanan. Penyelenggaraan makanan berhasil apabila makanan tidak meninggalkan sisa makanan dan sisa makanan digunakan untuk mengukur keefektifan menu. Makanan yang disajikan di rutan atau lapas sangat sederhana dengan cita rasa yang kurang sehingga menyebabkan para napi dan tahanan menyisakan makanan. 
Tujuan : Mengetahui hubungan penampilan, rasa, dan variasi menu dengan sisa makanan  pada narapidana dan tahanan di Rumah Tahanan Negara Kelas II B Banyumas.
Metode : Desain penelitian cross sectional dengan jumlah sampel penelitian 110 responden dipilih secara random sampling. Pengukuran penampilan, rasa, dan variasi menu menggunakan kuesioner penilaian, pengukuran sisa makanan menggunakan timbangan dan formulir penimbangan. Analisis bivariat menggunakan uji Chi Square. Analisis Multivariat menggunakan uji regresi logistik. 
Hasil : Sebanyak 59,1% responden menyatakan baik pada penampilan makanan, responden yang menyatakan enak pada rasa makanan sebanyak 77,3%, responden yang  menyatakan bervariasi pada variasi menu sebanyak 80,9%. Hasil uji bivariat menunjukkan adanya hubungan penampilan makanan (P = 0.000), rasa makanan (P = 0.000), variasi menu (P  = 0.000) dengan sisa makanan. Hasil Uji multivariat menunjukkan 70,9% dipengaruhi penampilan makanan dan 29,1% dipengaruhi oleh faktor lainnya.
Kesimpulan : Terdapat hubungan antara penampilan makanan, rasa makanan, dan variasi menu dengan sisa makanan dan yang paling berpengaruh yaitu penampilan makanan.

Abtrak (Bhs. Inggris)

Background:  One of the types of food organization in the institution is in the state detention house, so that the health status of convicts and prisoners optimal through food feeding. The implementation of the food  is successful if food leaves no leftover and food scraps are used to measure the effectiveness of the menu. The food served in the prison is very simple with a lack of flavor that causes the prisoner and prisoners to leave food leftover.
Objective: Determine the relationship of appearance, taste, and variety to the menu with the residual of the food on the prisoners in State Detention House Class II B Banyumas..
Methode : This study belongs to an observational with cross-sectional design with 110 respondents is selected by random sampling. Measurability the appearance, taste, and variation of the menu using the assessment questionnaire, measurement food leftover use scales and weighing forms. However, the Bivariate analysis using Chi Square test also Multivariate analysis using logistic regression test.
Results: As many as 59.1% of respondents stated good on the appearance of food, respondents who expressed good taste in food as much as 77.3%, respondents who stated varied on menu variations as much as 80.9%. Bivariate test results showed a relationship between food appearance (P = 0.000), food taste (P = 0.000), menu variation (P = 0.000) with food scraps. Multivariate test results showed 70.9% influenced by the appearance of food and 29.1% influenced by other factors.
Conclusion: There is a relationship between the food appearance, taste, and variation in menu with the food leftover and the most influential is the appearance of food.

Kata kunci

Pembimbing 1

Pembimbing 2

Pembimbing 3

Tahun

Jumlah Halaman