Evaluasi Penggunaan Formula Bumbu Penyedap Berbasis Jamur Tiram pada Sistem Penyelenggaraan Makanan

Sri Kadaryati(1*), Yuni Afriani(2), Jessika Yolin(3)


(1) 
(2) 
(3) 
(*) Corresponding Author

Abstract


Formula development and sensory evaluation of seasoning agents using oyster mushroom has
been carried out in the previous studies. Sensory quality is a food quality parameter that affected
nutritional fulfillment and satisfaction. The use of seasoning agents was needed to be evaluated on food
service system as a sensory evaluation in large quantities of processing. The objectives of this study were
to determine differences in food satisfaction and nutritional fulfillment on food service using seasoning
agent of oyster mushroom. This was quasi-experimental study, conducted in July 2019 at Sekolah Alam
Nurul Islam, Yogyakarta. Respondents were the teachers. Data on nutritional needs were calculated using
weight and height, whereas food intake was obtained using food recall. Data of food recalls were
analyzed using Nutrisurvey to obtain energy, protein, fat, and carbohydrate intake. Furthermore,
nutritional fulfillment was obtained by comparing the food intake with the nutritional needs. Food
satisfaction was obtained by interview using a food satisfaction questionnaire. Data were analyzed using
Wilcoxon Test and Chi Square Test. The results showed that there were no differences in nutritional
fulfillment and satisfaction on the first and second days (p>0.05), except for the fulfillment of fat (p<0.05).
The differences were found on the third day (p<0.05). Seasoning agents using oyster mushrooms haven’t
fully increased food satisfaction and nutritional fulfillment in the food service. The effect still depends on
the type of dish that is processed. Seasoning agent using oyster mushroom still requires formula
development so that it can be applied to dishes processing in food service.

Keywords: food intake, seasoning agent, oyster mushroom, food satisfaction, food service


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DOI: https://doi.org/10.26714/jg.11.1.2022.44-47

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Diterbitkan oleh: Program Studi Gizi (D3 dan S1)
Fakultas Ilmu Keperawatan dan Kesehatan
Universitas Muhammadiyah Semarang

Sekretariat: Jl. Kedungmundu Raya No. 18 Semarang

 

This work is licensed under a Creative Commons Attribution 4.0 International License.