Kontribusi Makanan Sepinggan Sebuah Kantin Sekolah di Jakarta dalam Pemenuhan Kebutuhan Gizi Siswa SMP

  • Ros Maria Andesko Program Studi Magister Profesional Teknologi Pangan, Sekolah Pascasarjana, Institut Pertanian Bogor
  • Nurheni Sri Palupi Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor dan South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor
  • Didah Nur Faridah Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor dan South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor
Keywords: adolescent, canteen, meal, requirement daily intake, school

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 (57.0±20.4 g), protein (16.6±5.7 g), fat (16.9±9.1 g), energy (454±147 kcal), vitamin A (134±111 mcg) and iron (3.0±1.7 g). More than 56% of school meals were did not meet the standard. Indonesian and international menus had average for carbohydrate content (53.2±17.9 g; 58.7±21.2 g), protein (17.9±6.0 g; 16.1±5.7 g), fat (15.3±7.7 g; 17.7±9.8 g), energy (427±142 kcal; 466±146 kcal), vitamin A (139±130 mcg; 131±103 mcg) and iron (4.5±2.1 mg; 2.3±1.3 mg).

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Published
2016-10-31
How to Cite
Andesko, R. M., Palupi, N. S., & Faridah, D. N. (2016). Kontribusi Makanan Sepinggan Sebuah Kantin Sekolah di Jakarta dalam Pemenuhan Kebutuhan Gizi Siswa SMP. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 3(2), 130-137. Retrieved from https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/26246