Imanto, Teguh (2018) Perbedaan Kandungan Protein Pada Makanan Jajanan Anak Sekolah Menengah Umum Negeri Di Kota Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Anak SMU memerlukan zat gizi protein tidak hanya untuk pertumbuhan fisiknya saja tetapi juga untuk perkembangan organ tubuh khususnya organ seksual. Untuk memenuhi kebutuhan protein anak SMU, dibutuhkan makanan jajanan bagi anak yang tidak atau kurang sarapan dan tidak membawa bekal. Penelitian ini bertujuan mengetahui perbedaan kandungan protein pada makanan jajanan anak SMUN di kota Malang. Jenis penelitian ini adalah penelitian observasional analitik dengan pendekatan cross sectional. Sampel dalam penelitian ini adalah 5 SMUN di kota Malang yaitu SMUN 1 Malang, SMUN 4 Malang, SMUN 5 Malang, SMUN 8 Malang, dan SMUN 9 Malang yang dipilih dengan metode random sampling dengan cara dilotre. Makanan jajanan yang dianalisis dalam penelitian ini adalah ayam goreng, tempe goreng dan mie pangsit. Hasil uji kandungan protein dianalisa menggunakan one way anova untuk mengetahui ada tidaknya perbedaan kandungan protein pada makanan jajanan. Hasil Uji beda kandungan protein pada makanan jajanan diperoleh hasil ayam goreng SMUN 4 mempunyai perbedaan yang bermakna dengan SMUN 9 (P=0,008) dan SMUN 10 (p=0,009), kandungan protein tempe goring SMUN 8 memiliki perbedaan yang bermakna dengan SMUN 10 (P=0,022), kandungan protein mie pangsit SMUN 9 memiliki perbedaan yang bermakna dibandingkan dengan SMUN 1 (p=0,001), SMUN 4 (p=0,006), SMUN 8 (0,001) dan SMUN 10 (p=0,000). Kesimpulan penelitian ini adalah terdapat perbedaan kandungan protein pada makanan jajanan anak sekolah menengah umum di Kota Malang.
English Abstract
High school children need protein nutrients not only for their physical growth but also for the development of body organs, especially sexual organs. To complete the protein needs of school children, snacks are needed for children who do not or lack of breakfast and do not bring food. This study aims to know the differences of protein content in senior high school studens snacks in Malang. This type of research is an observational analytic study with a cross sectional approach. The samples in this study were 5 Senior High Schools in Malang namely SMU 1 Malang, SMUN 4 Malang, SMUN 5 Malang, SMUN 8 Malang, and SMAN 9 Malang which were selected by random sampling method dilotre, while snack food samples were selected purposively Snack foods analyzed in this study were fried chicken, fried tempeh and dumpling noodles. Sample analysis protein quantitatively using the Kjeldahl method. The results of the protein content test were analyzed using one way ANOVA to find out whether there was a difference in protein content in snack foods. The results of the test different protein content on snack foods obtained from SMUN 4 fried chicken had significant differences with SMUN 9 (P = 0.008) and SMUN 10 (p = 0.009), tempe content of fried chicken SMUN 8 had a significant difference with SMUN 10 (P = 0.022), the protein content of dumpling noodles SMUN 9 has a significant difference compared to SMUN 1 (p = 0.001), SMUN 4 (p = 0.006), SMUN 8 (0.001) and SMUN 10 (p = 0,000). The conclusion of this study is that there is a difference in protein content on snack food of senior high school in Malang City.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2019/282/051909369 |
| Uncontrolled Keywords: | Protein, Makanan Jajanan, Sekolah Menegah Umum, Protein, Snack food, Senior High School |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics > 613.28 Specific nutritive elements > 613.282 Proteins |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 26 Aug 2020 04:32 |
| Last Modified: | 22 Oct 2021 03:54 |
| URI: | http://repository.ub.ac.id/id/eprint/176037 |
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