Efektifitas Pelatihan Terintegrasi Gizi dan Digital untuk Peningkatan Manajemen Penyelenggaraan Makanan pada Usaha Mikro Kuliner

Abstract

Culinary microenterprises play an important role in providing food services for communities; however, many still face challenges in foodservice management, including limited nutrition knowledge, suboptimal food hygiene and sanitation practices, and limited use of digital technology in business management. This study aimed to evaluate the effectiveness of integrated nutrition and digital training in improving foodservice management among culinary microenterprises. A quasi-experimental design with a one-group pretest–posttest approach was used. A total of 52 participants consisting of catering business owners and culinary micro, small, and medium enterprise (MSME) operators affiliated with the District Board of the Indonesian Culinary Experts Association (IKABOGA) in Jember Regency, East Java, Indonesia, participated in the study. The training covered basic nutrition, balanced menu planning, food hygiene and sanitation, portion standardization, and the use of digital technology for menu costing and business management. Data were collected using questionnaires and observation checklists before and after the intervention and analyzed using descriptive statistics and paired t-tests. The results showed significant increases in nutrition knowledge scores from 63.4 ± 9.8 to 82.1±7.6 (p<0.001), food hygiene and sanitation practice scores from 68.1±9.8 to 84.3±7.9 (p<0.001), and foodservice management scores from 66.7±11.1 to 80.9±9.2 (p<0.001). Integrated nutrition and digital training effectively improved nutrition knowledge, food hygiene and sanitation practices, and foodservice management capacity among culinary microenterprises. This integrated training approach may contribute to improving the quality of foodservice management among culinary microenterprises.