Winariyanti, Wahyu (2018) Perbedaan Kandungan Fe Pada Makanan Jajanan Anak Di Kantin Sekolah Menengah Pertama Negeri Kota Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Remaja putri anak usia sekolah (13-15 tahun) berisiko menderita anemia gizi Fe. Salah satu cara mencegah anemia gizi Fe dengan asupan Fe yang cukup, sesuai dengan AKG yaitu 19 mg/hari. Waktu mereka 7-8 jam/hari dihabiskan di sekolah, sehingga pemenuhan kebutuhan Fe dari makanan jajanan yang dijual di kantin sekolah. Penelitian ini bertujuan untuk mengetahui perbedaan kandungan Fe makanan jajanan terpilih (ayam goreng, tempe goreng, mie pangsit) di SMPN Kota Malang. Penelitian ini bersifat observasioanal analitik menggunakan desain cross sectional dengan teknik analisis Fe secara kuantitatif dengan metode AAS (Atomic Absorption Spectrometry). Sampel penelitian diambil dari lima SMPN di Kota Malang yang dipilih secara Purposive Sampling dan dari masing-masing sekolah diambil tiga jenis makanan jajanan dipilih secara Purposive Sampling yaitu ayam goreng, tempe goreng, dan mie pangsit. Hasil analisis kandungan Fe makanan jajanan ayam goreng kelima SMPN Kota Malang rata-rata 0,181 mg/100gram makanan, tempe goreng rata-rata 0,216 mg/100gram makanan, dan mie pangsit rata-rata 0,951 mg/100gram makanan. Perbedaan kandungan Fe pada ketiga makanan jajanan yang dijadikan sampel dari kelima SMPN Kota malang diuji dengan uji One-Way Anova didapatkan hasil paling tidak ada perbedaan yang signifikan dari kandungan Fe pada makanan jajanan ayam goreng, tempe goreng, dan juga pada mie pangsit pada dua SMPN Kota Malang, kemudian dilanjutkan test Post Hoc Tukey , untuk mengetahui kandungan Fe dari sekolah mana yang berbeda secara signifikan dengan nilai p=0,000 (p<0,05). Persentase kontribusi Fe dibandingkan Angka Kecukupan Gizi untuk makanan jajanan ayam goreng, tempe goreng, dan mie pangsit masih rendah yaitu sekitar 0,68-2,56% untuk ayam goreng, 0,78-4,46% untuk tempe goreng, dan 3,45-11,89% untuk mie pangsit.
English Abstract
Young women of school age children (13-15 years old) are at risk of suffering from anemia of iron nutrition. One way to prevent anemia from iron nutrition with adequate iron intake, according to the RDA, is 19 mg / day. Their time is 7-8 hours / day spent in school, so that the fulfillment of iron needs from snacks sold in the school canteen. This study aims to determine the difference in iron content of selected snacks (fried chicken, fried tempeh, dumpling noodles) at Malang City Junior High School. This research is analytic observational using cross sectional design with quantitative iron analysis technique with AAS method (Atomic Absorption Spectrometry). The research sample was taken from five junior high schools in Malang City which were selected by Purposive Sampling and from each school three types of snack foods were selected by Purposive Sampling namely fried chicken, fried tempeh, and dumpling noodles. The results of the analysis of iron content of fried chicken snacks for five Malang City Junior High Schools averaged 0.181 mg / 100grams of food, fried tempeh averaged 0.216 mg / 100grams of food, and dumplings noodles averaged 0.951 mg / 100grams of food. The difference in iron content in the three snack foods sampled from the five Malang City Junior High Schools tested by the One-Way Anova test showed that there were no significant differences in Fe content in fried chicken snacks, fried tempeh, and also on dumplings noodles in two junior high schools Malang City, then followed by the Tukey Post Hoc test, to find out which iron content from the school was significantly different from the value of p = 0,000 (p <0.05). The percentage of iron contribution compared to the Nutrition Adequacy Rate for fried chicken snacks, fried tempeh, and dumpling noodles is still low, which is around 0.68-2.56% for fried chicken, 0.78-4.46% for fried tempeh, and 3, 45-11.89% for dumpling noodles.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2019/284/051909367 |
| Uncontrolled Keywords: | Pangan Jajanan, kandungan Fe, AAS, Snack Food, iron content, AAS |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics > 613.28 Specific nutritive elements > 613.285 Minerals > 613.285 1 Calcium, iron, copper |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 26 Aug 2020 04:38 |
| Last Modified: | 21 Mar 2022 02:20 |
| URI: | http://repository.ub.ac.id/id/eprint/176144 |
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