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Departemen Ilmu dan Teknologi Pangan - Fakultas Teknologi Pertanian - Institut Pertanian Bogor
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Dewan pembina :
Feri Kusnandar, Dr
(Ketua Departemen Ilmu dan
Teknologi Pangan)
Adhi Siswaja Lukman, Ir
(Ketua GAPMMI)

Dewan Redaksi :
Ketua :
Nuri Andarwulan, Prof. Dr
Anggota :
Hanifah Nuryani Lioe, Dr
Lilis Nuraida, Prof. Dr
Maggy T. Suhartono, Prof. Dr
Purwiyatno Hariyadi, Prof. Dr
Yunawati Gandasasmita, Ir. MAppSc

Redaksi Pelaksana :
Dede R. Adawiyah, Dr
Didah Nur Faridah, Dr
Nurheni Sri Palupi, Dr
Nur Wulandari, Dr
Puspo Edi Giriwono, Dr
Siti Nurjanah, Dr
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Kontribusi Makanan Sepinggan Sebuah Kantin Sekolah di Jakarta dalam Pemenuhan Kebutuhan Gizi Siswa SMP(School Canteen Meals Contribution towards Middle School Students Nutritional Needs)

Volume 3(2) : , April 2014
Penulis : Ros Maria Andesko1Program Studi Magister Profesional Teknologi Pangan, Sekolah Pascasarjana, Institut Pertanian Bogor, Didah Nur Faridah2Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
3South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor
, Nurheni Sri Palupi2Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
3South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor

Institusi :

1Program Studi Magister Profesional Teknologi Pangan, Sekolah Pascasarjana, Institut Pertanian Bogor 2Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 3South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor 


Kategori : Hasil Penelitian
Kelompok : Teknologi proses
Bahasa : Indonesia

Abstract

Nutrient recommendation in school meals should meet about (80-120)% out of a third of the requirement daily adolescent intake. School canteen should provide healthy and nutritious balanced meals. This study was conducted in one school canteen in Jakarta to (1) determine nutritional quality of school meals, (2) assess adequency level of nutrient, (3) comparing adequency level of nutrient in group of Indonesian menus and international. Conversion of food weight or its composition into nutritional value was used for determining nutritional quality, using references from Tabel Komposisi Pangan Indonesia 2009, Informasi Kandungan Gizi Pangan Jajanan Anak Sekolah BPOM 2013, and ASEAN Food Compo- sition Database 2014. Adequency level was assesed by comparing nutrient value with students needs. The school meals had average for carbohydrate content (57.020.4 g), protein (16.65.7 g), fat (16.99.1 g), energy (454147 kcal), vitamin A (134111 mcg) and iron (3.01.7 g). More than 56% of school meals were did not meet the standard. Indonesian and international menus had average for carbohydrate content (53.217.9 g; 58.721.2 g), protein (17.96.0 g; 16.15.7 g), fat (15.37.7 g; 17.79.8 g), energy (427142 kcal; 466146 kcal), vitamin A (139130 mcg; 131103 mcg) and iron (4.52.1 mg; 2.31.3 mg).



Aplikasi praktis

Penelitian ini dapat digunakan sebagai model penelitian tentang kandungan gizi PJAS di sekolah. Hasil penelitiannya dimanfaatkan untuk penerapan pedoman gizi pengaturan menu makanan di kantin sekolah, selain itu dapat menjadi rujukan untuk penerapan program School Feeding di Indonesia yang bermanfaat untuk meningkatkan status gizi anak sekolah dan remaja sehingga menunjang keberhasilan proses belajar di sekolah. 


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