Evaluasi Kesesuaian Menu Coffee Break Terhadap Kebutuhan Gizi Atlet pada Event Federtion Internationale De Volleyball (FIVB) di Novotel Samator Surabaya

Abstract

This study aimed to analyze the nutritional adequacy of the coffee break menu items prepared by the Novotel Samator Surabaya pastry section in relation to athletes' nutritional needs, and to evaluate the menu variety for the Fédération Internationale de Volleyball (FIVB) event. A descriptive method with a qualitative approach was employed. Data were collected through observation of the served menu items, recipe documentation, and nutritional content analysis using the Indonesian Food Composition Table (TKPI). The energy, protein, fat, and carbohydrate content of each item was calculated and compared against recommended snack nutritional requirements for female volleyball players. The results indicated that the Red Velvet cake met the energy requirements for a snack, while the Banana Cake nearly met them; however, the Chocolate Eclair and Fruit Pudding failed to meet energy requirements when served as standalone items. All menu items fell short of the recommended protein intake for athletes. Regarding variety, the coffee break menu demonstrated diversity in product types, ingredients, flavors, textures, and presentation. Thus, while the menu offered good variety, modifications—particularly the addition of protein sources—are necessary to better align with athletes' nutritional needs during sporting events.