Latar Belakang: Penyelenggaraan makan di asrama atlet perlu diperhatikan karena dapat memengaruhi pemenuhan asupan atlet yang berdampak pada performa atlet. Penyelenggaraan makanan atlet dapat dievaluasi melalui daya terima makanan yang secara langsung akan memengaruhi tingkat kecukupan gizi energi dan karbohidrat
Tujuan: Menganalisis sistem penyelenggaraan makanan, daya terima makanan, tingkat kecukupan energi dan tingkat kecukupan karbohidrat
Metode Penelitian: Penelitian ini merupakan penelitian dengan menggunakan mix method (kualitatif dan kuantitatif) dengan desain cross sectional yang dilakukan di asrama sepak bola SMPIT Taruma Babelan. Responden yang digunakan adalah 3 orang pengelola asrama dan 41 atlet yang tinggal di asrama dan bergabung dengan Tim Taruma FC. Pengambilan data input dan process penyelenggaraan makanan dengan wawancara dan observasi. Output daya terima makanan dievaluasi menggunakan form comstock untuk mengetahui daya terima makanan atlet pada fase persiapan pertandingan. Hubungan antara variabel daya terima makanan dengan tingkat kecukupan energi dan karbohidrat diuji menggunakan aplikasi SPSS.
Hasil: Atlet di asrama atlet sepak bola SMPIT Taruma memiliki daya terima makanan tidak baik sebanyak 25 atlet (61%) dan 16 atlet (39%) memiliki daya terima baik. Tingkat kecukupan energi terdapat 28 atlet (68%) memiliki tingkat kecukupan energi tergolong sangat kurang dan 13 atlet (32%) tergolong kurang. Tingkat kecukupan karbohidrat terdapat 8 atlet (20%) tergolong sangat kurang, 16 atlet (39%) tergolong kurang, 12 atlet (29%) tergolong normal dan 6 atlet (12%) tergolong lebih. Input dan process penyelenggaraan makanan belum semuanya terpenuhi. Berdasarkan hasil uji Chi-Square menunjukkan bahwa terdapat hubungan antara daya terima makanan dengan tingkat kecukupan energi (p= 0,000). Berdasarkan hasil uji Mann- Whitney menunjukkan bahwa tidak terdapat hubungan antara daya terima makanan dengan tingkat kecukupan karbohidrat (p= 0,129)
Kesimpulan: Input dan process penyelenggaraan makanan belum terlaksana secara optimal. Terdapat hubungan antara daya terima makanan dengan tingkat kecukupan energi dan karbohidrat.

ABSTRACT:
Background: Organizing meals in athlete dormitories needs attention because it can affect the fulfillment of athletes intake which has an impact on athlete’s performance. Athletes’ food management can be evaluated through the acceptability of food which will directly affect the level of energy and carbohydrate nutritional adequacy.
Objective: To analyze the food management system, food acceptability, energy adequacy level and carbohydrate adequacy level.
Methode: This research used mixed methods research (qualitative and quantitative) with a cross-sectional research design which was conducted at the SMPIT Taruma Babelan Football dormitory. The respondents used 3 hostel managers and 41 athletes who lived in the dorms and joined the Taruma FC team. Collection of input and process of organizing food with interviewed and observed. Food acceptability was evaluated using the comstock form to determine the athlete’s food acceptability in the competition preparation phase. The relationship between food acceptability and energy and carbohydrate adequacy level was tested using the SPSS application.
Result: Athletes in SMPIT Taruma soccer athlete dormitory have 25 athletes (61%) are classified as bad food acceptability and 16 athletes (39%) classified as good food acceptability. There were 28 athletes (68%) have a very low level of energy adequacy and 13 athletes (32%) were classified as lacking. There were 8 athletes (20%) have a very low level of carbohydrate adequacy,16 athletes (39%) were classified deficit, 12 athletes (29%) were classified as normal, and 6 athletes (12%) were classified as more. Not all of the inputs and processes for organizing food have been fullfilled. Based on the result of the chi-square test, it was stated there were a relationship between food acceptability and the level of energy adequacy (p= 0,000). Based on the result of the Mann- Whitney test, it was stated there were not relationship between food acceptability and the level of carbohydrate adequacy (p= 0,129).
Conclusion: The inputs and process for organizing food have not been carried out optimally. There is a relationship between food acceptability and the level of adequacy energy and carbohydrate.