SCHEDULING A MENU OF CATERING SERVICE WITH HEALTHY DIET

• Main Author: Fikhi Kamila, Nuril
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/49380
• Institution: Institut Teknologi Bandung

Catering services is one of the businesses to serve orders of various kinds of dishes, both food and beverages. Nowadays, catering with a healthy diet menu is popular among Indonesian people, especially in Bandung, West Java. In the adult age range (20-45 years old), many Indonesians want to become healthy, especially among women who have just given birth. In addition, this is also an effort to prevent illness in old age. Recently, many people have also realized the importance of a healthy life, as evidenced by the results of the 2015 Herbalife survey with YouGov which was conducted in various countries, such as Australia, Malaysia, Indonesia, the Philippines, South Korea and Thailand, with 1,200 respondents. 64% of the respondents care and are aware of the potential for diseases due to unhealthy living. Therefore, this final project aims to compile a list of healthy and optimal catering diet menus in accordance with the balanced nutritional needs of adults (20-45 years old). In addition, a healthy diet catering menu schedule will also be arranged so as not to cause boredom for consumers. Based on the Regulation of the Minister of Health of the Republic of Indonesia Number 75 of 2013 Article 4, the average energy and protein sufficiency for the Indonesian population is 2,150 kcal and 57 grams per person per day, respectively. Meanwhile, the average adequacy of fat and carbohydrates for the Indonesian occupation was 60 grams and 323 grams per person per day, respectively. After conducting literature studies, such as books, journals, internet, and articles, then process the data, and model formulation in the form of algorithms, the results of the preparation of the optimal diet catering menu list for 5 different categories for a month for two meals per day. The categories are 1) general category, 2) vegan category, 3) non-chicken vi category, 4) non-seafood category, 5) non-meat category. This final project is expected to be useful in adding to the public's insight regarding the application of mathematics in the field of culinary business and wider community in general