ANALYSIS OF STANDARD ANIMAL PROTEIN PORTIONS AND INGREDIENT COSTS WITH THE SELLING PRICE OF ANIMAL DISHES AT KARAWANG CATERING

Abstrak

Portion standards and ingredient costs are two important interrelated components in determining the selling price of a dish. This study aims to analyze the relationship between animal protein portion standards and ingredient costs on the selling price of animal-based dishes at Catering K in the Karawang region. This is a quantitative study with a cross-sectional design conducted from May to June 2025. The study population includes all data on portion standards for animal-based side dishes (chicken, eggs, meat, fish, squid, shrimp), ingredient costs, and the selling price of animal-based dishes. Data collection techniques used total sampling with a total of 28 dishes. The results of the study show that portion standards are divided into three sizes, namely I (35–80 g), II (42–100 g), and III (49–120 g), with an average compliance rate of 99.1%. Ingredient costs and selling prices were also divided into three categories according to portion size. The Spearman test results showed a significant relationship between portion standards and the selling price of animal-based dishes, with a p-value of 0.020 (p<0.05). The larger the portion size standard set, the higher the selling price charged. The Spearman test results also showed a significant correlation between ingredient costs and selling prices, with a p-value of 0.000 (p<0.05). The higher the ingredient costs incurred, the higher the selling price set.