ANALISIS NILAI EKONOMI DAN FAKTOR-FAKTOR YANG MEMPENGARUHI PANGAN TAK TERKONSUMSI (FOOD WASTE) PADA KANTIN TEMPAT KERJA DI KOTA PALEMBANG
Daftar Isi:
- The purpose of this research is to (1) Describe the process of food waste in the workplace canteens in Palembang City (2) Calculate the amount and economic value of food waste in the workplace canteens (3) Identify actors who contribute the amount of food waste in the workplace canteens (4) Analyze the factors that affect food waste on the workplace canteens (5) Describe how to handle food waste in the workplace canteens. This research was conducted at four workplace canteens in Palembang City, namely: Canteen of Bulog Regional Division of Sumsel & Babel, Canteen of Dinas Perkebunan Office, canteen of PT. Sri Trang Lingga Indonesia and the canteen of PT. Telkomsel. The method used in this research was the survey method by direct interviews using questionnaire. Data collection in this research focuses on quantitative data sourced from primary and secondary data. Primary data obtained through interviews with respondents (employees of the office or company who lunch at the workplace canteen). Secondary data were obtained from related agencies such as Badan Pusat Statistik (BPS), Food and Agriculture Organization (FAO) and others and obtained from literatures such as international articles, journals, and other data sources that support this research. The process of food waste in the workplace canteens mostly occured at lunchtime. The average weight of food waste is 1.357 grams in the form of raw rice or 3.91 grams in the form of cooked rice per individual per lunch. The amount of economic value wasted from food waste is 13.2285 IDR (Indonesian Rupiah) per individual per one lunch. From 60 respondents, 31 respondents left rice consisting of 18 female respondents and 13 male respondents. From 234.70 grams of cooked rice left by 31 people, 147.30 grams or 62.76% of the remaining rice was contributed by female respondents aged 20-26 years. Factors that significantly affect the amount of food waste (rice) in the workplace canteens in Palembang City is the appetite, the duration of lunch break and age. Some of the solutions that can be used to handle the food waste (rice) that occurs in the workplace canteens is to prevent or reduce the number of food waste from the source, utilize food waste as organic fertilizer, provide food waste for livestock or wild animals and utilize food waste as a source of energy.