GAMBARAN DAYA TERIMA MAKANAN DAN CITARASA DI PONDOK PESANTREN DINNIYAH PUTRI LAMPUNG TAHUN 2025

ABSTRACT

The success of organizing food can be seen from the acceptance or leftovers of the food served. Acceptability or food waste can be influenced by the taste of the food served. The purpose of this research is to find out the description of food acceptance in the Dinniyah Putri Lampung Muslim boarding school dormitory.
The type of research used in this study was descriptive, the number of samples taken was 162 students from 405 students who were determined by simple random sampling technique. The research was carried out for 1 day, filling out questionnaires with the variable timeliness of food distribution, the attitude of the staff, appearance, taste and food waste. How to collect data by observation using a checklist form questionnaire. Description of food acceptability using the Comstock method of food waste variables. The resulting data were analyzed univariately to obtain an overview of food acceptability at the Dinniyah Putri Lampung Islamic Boarding School Dormitory.
The appearance aspect is included in the less attractive category (68.4%) while the food taste aspect is included in the less tasty category (69%). And food acceptance is still low with an average daily food acceptance (77.61%). So the advice expected that the hostel needs to monitor the taste so that the taste of the food held for the hostel students is maintained. The hostel needs to conduct a review to make portion standards, and seasoning standards, so that food can be more accepted by hostel students.

Keywords : Food service, taste and food acceptance