POLA KONSUMSI MAKAN SISWA TATA BOGA SMKN 1 BUDURAN DI MASA PANDEMI COVID-19
FOOD CONSUMPTION PATTERNS OF CULINARY STUDENTS IN VOCATIONAL HIGH SCHOOL 1 BUDURAN DURING THE COVID-19 PANDEMIC
Pola konsumsi makan erat kaitannya dengan daya tahan tubuh saat diserang virus, sehingga efek dari pandemi Covid-19 menjadikan masyarakat dalam penerapan pola konsumsi makan yang lebih ditekan dalam pencegahan penyebaran virus. Tujuan penelitian untuk mengidentifikasi pola konsumsi makan siswa tata boga SMKN 1 buduran di masa pandemi Covid-19. Jenis penelitian ini adalah deskriptif kuantitatif, sedangkan teknik pengumpulan data menggunakan Sampling Total ke siswa kelas XII sebanyak 102 responden. Metode pengumpulan data ini menggunakan berupa kuesioner. Metode statistik deskriptif yang diterapkan sebagai teknik analisis data penelitian dengan menggunakan persentase. Berdasarkan hasil penelitian didapat bahwa: 1) Jenis makan pagi berdasarkan sumber makanan pokok yaitu nasi putih (27%), lauk pauk yaitu ayam (19,4%), sayuran yaitu sayur sop (22,1%), buah yaitu pisang (27%), minuman yaitu air putih (31,5%), dan snack pagi (56,9%). 2) Jenis makan siang berdasarkan sumber makanan pokok yaitu nasi putih (31,3%), lauk pauk yaitu ayam (19%), sayuran yaitu tumis sayuran (18,2%), buah yaitu pisang (20,3%), minuman yaitu air putih (36,7%), dan snack siang (86,3%). 3) Jenis makan malam berdasarkan sumber makanan pokok yaitu nasi putih (25,7%), lauk pauk yaitu ayam (20,2%), sayuran yaitu capjay (22,9%), buah yaitu pisang (21,1%), minuman yaitu air putih (34,5%), dan snack malam (83,3%).
The consumption pattern is closely related to the immune system so people adopt consumption patterns to prevent the spread of the virus during the COVID-19 pandemic. This study aims to identify the consumption patterns of culinary students at Vocational High School 1 Buduran during the Covid-19 pandemic. This study used the descriptive quantitative method. Data were collected using questionnaires which were distributed to 102 respondents from 12th grade determined with the total sampling technique. Data were analyzed statistically by using percentages. The data found that, 1) breakfast: staple food sources (27%) are rice, side dish (19.4%) are chicken, vegetable (22.1%) are vegetable soup, fruits (27%) are banana, drink (31.5%) are water, and (5.9%) students are consuming morning snack. 2) lunch: staple food sources (31.3%) are rice, side dish (19%) are chicken, vegetable (18.2%) are sauté vegetable, fruits (20.3%) are banana, drink (35.7%) are water, and (86.3%) students are consuming afternoon snack. 3) dinner: staple food sources (25.7%) are rice, side dish (20.2%) are chicken, vegetable (22.9%) are sauté mix vegetable or capcay, fruits (21.1%) are banana, drink (34.5%) are water, and (83.3%) students are consuming evening snack.