Pengolahan limbah makanan pada restoran di Jakarta = Food waste management at restaurants in Jakarta

Hapsara, Vriandi (2021) Pengolahan limbah makanan pada restoran di Jakarta = Food waste management at restaurants in Jakarta. Masters thesis, Universitas Pelita Harapan.

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Abstract

Limbah makanan telah menjadi permasalahan besar. Oleh karena itu peran dari orang-orang yang bergerak di dalam industri jasa pelayanan makanan dan minuman menajdi sanaga penting dalam mengurangi jumlah dari limbah makanan. penelitian ini bertujuan untuk mencari cara bagaimana persepsi dari koki pada restoran dan model pengelolaan yang mereka lakukan di restoran Jakarta. Penelitian ini menggunakan pendekatan kualitatif fenomenology. Dalam industri jasa pelayanan makanan dan minuman koki memahami tentang limbah makanan, model yang umum dilakukan dalam industri adalah memisahkan limbah makanan dengan limbah jenis lain. Namun, belum semuanya melakukan pemisahan itu. Koki menggap donasi makanan bisa menjadi solusi dalam mengurangi limbah makanan tapi tidak semua restoran melakukan donasi makanan. Data dikumpulkan dari wawancara terhadap informan. Penelitian ini hanya dilakukan terhadap koki yang berkerja di restoran Jakarta. Memberi masukan yang konstruktif dan membantu para koki untuk mengembangkan model pengelolan limbah makanan pada restoran mereka. Penelitian tentang persepsi dari koki masih sangat sedikit di lakukan di Indonesia. / Food waste has become a big problem. Therefore, the role of people engaged in the food and beverage service industry is very important in reducing the amount of food waste. This study aims to find out how the perceptions of chefs in restaurants and the management model they do in restaurants in Jakarta. This study uses an fenomenology qualitative approach. In the food and beverage service industry chefs understand about food waste, a common practice in the industry is to separate food waste from other types of waste. However, not all of them have done that separation. Chefs think that food donations can be a solution in reducing food waste but not all restaurants donate food. Data were collected from interviews with informants. This research was only conducted on chefs who work in Jakarta restaurants. Provide constructive input and assist chefs to develop food waste management models in their restaurants. There is very little research on chef perceptions in Indonesia.

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