SADEWO, Ibnu (2021) Valuation Of Food Waste In Sate Bebek Restaurant In Tambak District. Skripsi thesis, Universitas Jenderal Soedirman.

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Abstract

It is almost certain that everyone always leaves food wasteat his time, even though the food waste still have (economic) value or price. One of them is the research on the Valuation of Time to Eat at the Sate bebek Restaurant in Tambak District. There has been no research on the value (rupiah) of the valuation of leftovers at the restaurant. The purpose of this study is the economic valuation of food waste sate bebek in sate bebek restaurants in Tamba kDistrict in the form of rupiah. This study uses the value valuation method, the respondents used as many as 24 owners of sate bebek restaurant. The data collection technique used interviews and observations and questionnaires, while the analysis technique used the leftovers valuation technique. Then the remaining meal is weighed using a scale in kilograms. After the data is obtained, the data is recorded as the source of calculating the food waste. The data is calculated using the food waste valuation formula. You will find the valuation of the remaining sate bebek food. The results of this study indicate that the residual value of food waste eating sate bebek in all restaurants, whether large, medium or small. The classification of large, medium and small restaurants is based on the production of sate bebek per proportion. The value of food waste at the seven large sate bebek restaurants is IDR 788,517 (seven hundred eighty eight thousand five hundred and seventeen rupiahs.) The remaining value of the meal in the medium category of nine sate bebek restaurants is IDR 761,248 (seven hundred sixty one thousand two hundred forty eight rupiahs. Eight small sate bebek restaurants, amounting to IDR 405,115 (four hundred five thousand one hundred and fifteen rupiahs). If in total all the restaurants, both large, medium and small, are IDR 1,954,880 (two hundred and seventy-six million five hundred and fifty-seven thousand and ten rupiahs) and it can be concluded that consumers are very wasteful in leaving food leftovers at 24 sate bebek restaurants in Tambak District, both in the small, medium and large categories. .In terms of consumers, the way to reduce the rest of the sate bebek meal is to eat food as needed, in addition to reducing food waste, consumers' finances are better because they don't waste consumers. From the point of view of traders of sate bebek, the way to reduce food waste is to feed leftovers to breeders to be used as animal feed, leftovers are distributed to farmers as compost for agriculture, pay fines to consumers if they don't consume sate bebek and serve customers if the rest of the meal is taken home. From a government perspective, the way to reduce the remaining sate bebek food by consumers is to set fines for sate bebeky restaurants that leave a large amount of leftovers and manage effective leftovers so as not to pollute the environment.

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