APAKAH KONSUMEN RESTO HOTEL MENGETAHUI ISU FOOD WASTE?

Airana Nafira Ramadhita; Meti Ekayani; Sri Suharti

doi:10.24156/jikk.2021.14.1.88

Airana Nafira Ramadhita IPB University
Meti Ekayani IPB University
Sri Suharti IPB University

DOI: https://doi.org/10.24156/jikk.2021.14.1.88

Keywords: food waste, konsumen, pengelolaan, prasmanan, resto hotel

Abstract

Konsep prasmanan pada restoran hotel merupakan salah satu faktor penyebab timbulnya food waste, hal ini didasarkan karena adanya perbedaan preferensi konsumen dalam menentukan jenis dan porsi makanan. Penelitian ini bertujuan untuk menganalisis karakteristik dan pengetahuan objektif konsumen resto hotel terhadap isu food waste. Penelitian ini menggunakan pendekatan eksploratori kuantitatif dengan desain cross sectional study. Penelitian ini melibatkan 363 mahasiswa dan pekerja yang pernah mengunjungi restoran hotel berkonsep prasmanan yang dipilih menggunakan teknik snowball sampling. Lokasi penelitian dilakukan di Hotel Amaris, Kota Bandung. Sampel limbah dan komposisi makanan diambil dengan menggunakan metode pengumpulan dan analisis berdasarkan SNI 1903964-1994. Kuesioner dalam bentuk Google Form didiseminasi melalui WhatsApp Group. Selanjutnya, data penelitian dianalisis secara deskriptif menggunakan tabulasi dan grafik. Hasil kajian menunjukkan, hanya sebagian responden yang mengetahui isu food waste. Hasil penelitian ini dapat menjadi dasar pertimbangan pihak pemangku kebijakan serta penelitian lanjutan dalam meningkatkan pengetahuan terkait food waste kepada konsumen untuk mencegah timbulnya food waste di resto hotel.

Author Biographies

Airana Nafira Ramadhita, IPB University

Ilmu Sumberdaya Alam dan Lingkungan Sekolah Pascasarjana, IPB University, Terakreditasi A

Meti Ekayani, IPB University

Departemen Ekonomi Sumberdaya Lingkungan, Fakultas Ekonomi dan Manajemen (FEM), IPB University, Terakreditasi A

Sri Suharti, IPB University

Departemen Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan (Fapet), IPB University, Terakreditasi A

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