HUBUNGAN PENYAJIAN MAKANAN, CITA RASA MAKANAN DAN AKTIVITAS FISIK TERHADAP SISA MAKANAN PADA SANTRIWATI DI PONDOK PESANTREN MODERN AN-NUQTHAH

Vollständiger Abstract

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Food service management in institutions such as Islamic boarding schools plays a crucial role in meeting nutritional needs while simultaneously enhancing food acceptance among female students. A key indicator of successful food service management is a low level of food waste. Food waste can be influenced by various factors, including food presentation, taste, and physical activity. Unappealing presentation, unpalatable taste, and low physical activity can reduce appetite, thereby increasing food waste. This study aimed to determine the relationship between food presentation, food taste, and physical activity regarding food waste among female students at the An-Nuqthah Modern Islamic Boarding School. A quantitative research approach with a cross-sectional study design was employed. The sample consisted of 147 female students selected using purposive sampling. Instruments included questionnaires to assess food presentation, taste, and physical activity, alongside the Visual Comstock method to measure food waste. Data analysis was conducted using the Spearman correlation test with a 95% confidence level (α = 0.05). The results indicated no significant relationship between food presentation and food waste (p > 0.05), food taste and food waste (p > 0.05), or physical activity and food waste (p > 0.05). The majority of respondents rated food presentation as poor and taste as unpalatable, engaged in light physical activity, and left ≥20% of their food uneaten. In conclusion, food presentation, food taste, and physical activity did not have a significant relationship with food waste among female students at the An-Nuqthah Modern Islamic Boarding School. Future research is advised to consider other factors—such as eating habits, portion sizes, health conditions, and the dining environment—that may influence food waste.