Penampilan Makanan Dengan Daya Terima Pada Santri SMA Di Pondok Pesantren Al-Amanah Al-Gontory Tahun 2016

lolytha indah fitriyani;

ABSTRAK
Daya terima makanan dapat digunakan sebagai indikator keberhasilan dalam penyelenggaraan makanan dan sebagai tolak ukur dalam pencapaian pemenuhan standar pelayanan minimal. Tujuan dari penelitian ini adalah untuk mengetahui hubungan jenis kelamin, rasa dan penampilan makanan dengan daya terima pada santri SMA di Pondok Pesantren Al-Amanah Al- Gontory. Jenis penelitian ini menggunakan metode cross sectional dimana pengumpulan data dilakukan pada bulan Agustus 2016. Sampel penelitian adalah 87 santri SMA di Pondok Pesantren Al-Amanah Al-Gontory. Analisis data menggunakan uji Chi Square dengan derajat kepercayaan 90%. Sebagian besar responden perempuan (56,3%), rasa cukup enak (93,1%), aroma cukup harum (52,9%), bumbu tidak sesuai (55,2%), tekstur cukup sesuai (52,9%), suhu cukup sesuai (58,6%), penampilan cukup sesuai (80,5%), warna cukup sesuai (57,5%), konsistensi cukup sesuai (55,2%), bentuk cukup sesuai (48,3%), porsi sesuai (51,7%). Didapatkan hasil uji bivariat tidak ada hubungan jenis kelamin, rasa, aroma, bumbu, tekstur, suhu, penampilan, warna, konsistensi, bentuk dan porsi dengan daya terima (p > 0,1).
ABSTRACT
Acceptability of food can be used as an indicator of success in the implementation of food and a benchmark in the achieving of the minimum service standard. The purpose of the study was to find out the relation of gender, taste and food appearance received for students of senior high school in Pondok Pesantren Al-Amanah Al-Gontory. The type of this study was cross sectional method where the data collection was conducted in August 2016. The sample were 87 students of senior high school in Pondok Pesantren Al-Amanah Al-Gontory. The data analysis use Chi Square test with 90 confidence interval. Most of the respondents were female (35%), taste was quite appropriate (93,1%), aroma was quite fragrant (52,9%), seasonings are not appropriate (55.2%), the texture was quite appropriate (52,9%), the temperature was quite appropriate (58.6%), appearance was pretty fit (80.5%), the color is quite appropriate (63.2%), consistency was quite appropriate (55.2%), the shape was quite appropriate (48.3%), the portion suited (51,7%). Bivariate test showed no relation of gender, aroma, taste, seasonings, temperature, appearance, color, consistency, shape and the portion with accepted of food (p > 0,1.