Penilaian Komposisi Gizi, Mutu Gizi, dan Keamanan Mikrobiologi pada Nasi Padang In-flight Meals di PT. X

Fachruddin Perdana, Widya Pratiwi, Lusiani Dewi Assaat, Yus Rama Denny, Rudi Hartono, Sulaeman Deni Ramdani, Annisa Nuradhiani

Abstract


Nasi Padang In-Flight Meals merupakan salah satu produk makanan transportasi yang pada umumnya lebih mengutamakan cita rasa dan biaya dibandingkan dengan aspek gizinya. Nasi Padang In-Flight Meals juga memiliki ancaman keamanan pangan yang tinggi selama proses pengolahan hingga dikonsumsi oleh konsumen. Tujuan dari penelitian ini yaitu untuk menganalisis dan mengevaluasi  nilai gizi, mutu gizi, dan mikrobiologi yang terkandung dalam Nasi Padang In-Flight Meals. Metode yang digunakan dalam penelitian yaitu desain penelitian observasional deskriptif. Sampel diambil menggunakan teknik purposive sampling dengan kriteria yang ditentukan oleh peneliti yang dilaksanakan pada bulan Oktober-November 2023. Hasil penelitian menunjukkan bahwa nilai gizi Nasi Padang In-Flight Meals di PT. X sudah sesuai dengan label ING kemasan, namun mutu gizi pada produk belum sepenuhnya sesuai dengan kebutuhan tubuh kecuali total energinya. Produk memiliki cemaran total mikroba yang berada dalam kategori aman. Kesimpulan dalam penelitian ini yaitu Nasi Padang In-Flight Meals di PT. X belum sepenuhnya memperhatikan aspek gizinya, namun sangat memperhatikan aspek keamanan pangannya

Keywords


In-flight meals, nilai gizi, mutu gizi, mikrobiologi, total mikroba

Full Text:

PDF

References


Abdallah, & Ali. (2017). Nutrient Distribution and Percentage of Energy Sources for Meals Prepared in Aircraft Catering Units at Khartoum International Airport—A Reference Study. Journal of Science and Humanities Studies: 284, 1-2.

Ana. (2023). Special Meals Ana Inspirations of Japan. https://www.ana.co.jp/en/jp/guide/inflight/service/international/spmeal/. Diakses pada: 2 November 2023

Aslam, W. (2023). Are There Any Nutrition Standards for Airline Meals? https://www.quora.com/Are-there-any-nutrition-standards-for-airline-meals. Diakses pada: 4 November 2023

Bakri, B., Intiyati, A., & Widartika. (2018). Sistem Penyelengaraan Makanan Insutusi. Jakarta: Kemenkes RI.

BPOM. (2019). Peraturan Badan Pengawas Obat dan Makanan Nomor 13 Tahun 2019 tentang Batas Maksimal Cemaran Mikroba Dalam Pangan Olahan, (2019). Jakarta: Kemenkes RI.

BPOM. (2019). Peraturan Badan Pengawas Obat dan Makanan Nomor 22 Tahun 2019 tentang Informasi Nilai Gizi Pada Label Pangan Olahan. Jakarta: Kemenkes RI.

Cho, K., H., & Bae. (2017). Convergence Study of the In-flight Meal Quality on Customer Satisfaction, Brand Image and Brand Loyalty in Airlines. Journal of the Korea Convergenche Society. 8 (12), 317–327. https://doi.org/10.15207/JKCS.2017.8.12.317

Dewanti, R., & Hariyadi. (2021). Mikrobiologi Keamanan Pangan (1st ed.). Bogor: IPB Press.

Dolekoglu, C. O., Veziroglu, P., & Keiyinci, S. (2017). Analysing Passenger Behaviour Towards on Perception In-flight Food Safety and Quality. SciencePark Research, Organization and Counseling. Journal of New Trends and Issues Proceedings on Homanities and Social Sciences. 4(10), 417-425. https://doi.org/10.18844/prosoc.v4i10

Febriana, A., A. Rachmawanti, D., & Anam, C. (2014). Evaluasi Kualitas Gizi, Sifat Fungsional, dan Sifat Sensoris Sala Lauak dengan Variasi Tepung Beras sebagai Alternatif Makanan Sehat. Jurnal Universitas Sebelas Maret. 3, 85- 89.

Grout and Speakman. 2020. In-flight Transmission of Foodborne Disease: How Can Airlines Improve? Journal of Travel Medicine and Infectious Disease.33 (5): 282. https://doi.org/10.1016/j.tmaid.2020.101558

Hamid and khalil. 2018. Assessment of Hygiene Conditions in Sundanese Airlines Catering at Khartoum Internasional Airpot. Journal of Food and Researc. 7(4), https://doi.org/10.5539/jfr.v7.n4p149

Han, H., Lee, K., S., & Lee, S. (2020). Contribution of Airline F&B to Passenger Loyalty Enhancement in the Full-service Airline Industry. Journal of Travel & Tourism Marketing. 37(2), 380–395. https://doi.org/10.1080/10548408.2020.1757563

Han, H., Moon, H., Montes, H., & Lee, S. (2020). Sensory/Health-Related and Convenience/Process Quality of Airline Meals and Traveler Loyalty. MDPI. Journal of Sustainability. 12(3), 857. https://doi.org/10.3390/su12030857

Indonesia. 2019. Undang-Undang Nomor 8 Tahun 1999 tentang Perlindungan Konsumen. Jakarta: Kesekretariatan Negara.

Indonesia. 2019. Undang-undang Republik Indonesia nomor 7 tahun 1996 tentang pangan. Jakarta: Kesekretariatan Negara.

Ko, S. H., & lee, J. E. (2016). The Analysis of the Importance-Performance of the Flight Attendants’ Inflight Meal Hygiene Management. Indian Journal of Science and Technology. 9(39), 1–7. https://doi.org/10.17485

Miharja, F. (2020). Microbiological and Consumer Acceptance Analysis of Cook- chill Food During Storage in Chiller. Journal of Tropical Food and Agroindustrial Technology. 1 (1), 1–7.

Miharja., et, al. 2021. In-flight Tranmission of Foodborne Disease: How Can Airlines improve?. Journal of Travel Medicine and Infectious Disease. 33(1), 101558. https://doi.org/10.1016/jtmaid.2020.01.104

Platkin, C. (2019). Airline Food Study 2019-2020 [dataset]. AAAS.

Rebolledo, J., Garvey, P., & Ryan, A. (2014). International Outbreak Investigation of Salmonella Heidelberg Associated with In-flight Catering. Journal of Epidemiology and Infection. 142(4), 1-10. https://doi.org/10.1017/S0950268813001714

Soliman, S., & Mohamed, G. (2022). The Role of Innovation in Achieving a Competitive Advantage of Airlines. The International Journal of Tourism and Hospitality Studies. 3(2), 21–52. https://doi.org/10.21608/ijthsx.2022.164862.1025

Spence, C. (2018). Gastrophysics: The New Science of Eating. London: Penguin UK. ISBN: 0241977738, 9780241977736.

Sundarakani, B., Razzak, H., A., & Manikandan, S. (2018). Creating a Competitive Advantage in the Global Flight Catering Supply Chain: A Case Study Using SCOR Model. International Journal of Logistuc Research and Applications. 21 (25) 1-21. https://doi.org/10.1080/13675567.2018.144876710.1080/13675567.2018.1448767

Wicaksani, A., & Adriyani, R. (2017). Penerapan Haccp dalam Proses Produksi Menu Daging Rendang di Inflight Catering. Jurnal Media Gizi Indoensia. 12(1), 88-97. http://dx.doi.org/10.20473/mgi.v12i1.88-97

Widayati, C., Widjaja, P., & Arifin, A. (2020). The Influence of Brand Awareness, Brand Image, and Service Quality Inflight Catering on Saudi Consumer Satisfaction Arabian Airlines. Greenation International of Tourism and Management. 1(3), 370-381. http://dx.doi.org/10.38035/gijtm.v1i3.112




DOI: http://dx.doi.org/10.62870/jgkp.v5i1.27914

Refbacks

  • There are currently no refbacks.


Copyright (c) 2024 Fachruddin Perdana

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

---------------------------------------------------------------------------------------
Jurnal Gizi Kerja dan Produktivitas
Published by Department of Nutrition, Faculty of Medicine, Universitas Sultan Ageng Tirtayasa.
Address: Jl. Raya Jakarta Km 4 Pakupatan Kota Serang Provinsi Banten
WA : +6285282945599
Email: jurnal.ilmugizi[at]untirta.ac.id
 

 

View My Stats