ir No Nama Makanan Jajanan URT mg) 1 Burgs a) 1 bh 70 88 2.3 1.3 16.7 0.02 3.95 0 0 ­ 48.5 2 Bacang a) 1 bh 70 72 2.3 1.9 11.4 0.01 2.4 0 0 ­ 33.5 3 1 pt 70 150 2.1 0.2 37 0.01 3.43 0 0 ­ 30 4 a) 1 ps 200 300 5.9 8.9' 51 0.06 0.08 0 0 ­ 131.2 5 a) 1 bh 40 109 1.7 7.5 8.7 0.02 2.89 0 0 ­ 21.6 6 1) 1 ps 250 190 10.3 6.3 23.1 35 6.75 0 4.5 ­ 209 7 Bubur b) 1 sdm 10 4 0.1 0 1.3 0.2 0.02 0 0 0.04 ­ 8 Berondong 1 bh 15 60 0.6 0.1 14.3 1.5 0.07 0 0 1.44 ­ 9 Biskuit murah b) 1 bh 10 26 0.5 0.1 8.6 5.3 0.07 0 0 0.06 ­ 10 Biskuit mahal b) 1 bh 10 35 0.8 1.1 5.4 16.2 0.14 0 0 0.15 ­ 11 ­ 100 106 4.4 6.3 7.9 225 16.2 19 110 0.04 ­ 12 Combro a) 1 bh 50 105 0.8 3.3 17.9 3.21 1.21 0 0 ­ 78.2 13 Dodongkbl a 1 bk 40 7 1.3 0.9 15 0.01 0.2 0 0 ­ 21.6 14 Deblo b) 1 bh 20 52 0.4 3 10.6 11.3 0.39 1 4.8 0.2 ­ 15 Es krim ( milk) b) 1 bh 30 47 0.9 0.5 9.8 2 0.03 0 0 0 ­ 16 Es mambo 1) 1 bh 25 38 0 0 9.4 0.5 0.01 0 0 0 ­ 17 Es sirup b) 1 gls 125 56 0 0 14.1 0.8 0.01 0 0 0 ­ 18 Getuk lindri b) 1 pt 35 60 0.6 1.4 11.2 0.01 0.2 0 0 0 ­ 19 Goreng a 1 bh 30 109 2.2 5.8 12.1 0.01 4.29 0 0 ­ 9.4 20 Gado­gado 1) 1 ps 150 203 6.7 8.7 24.6 21 2.08 51 0.2 ­ 108.7 21 " 1 ps 100 53 0.9 1.6 8.8 7.89 0.03 2 0 ­ 87.9 22 Gemblong a 1 bh 40 105 1.7 2.6 21.1 0.06 0.2 0 0 ­ 9.4 23 Jenang a) 1 bh 60 220 2.6 5.7 39.5 0.04 0.4 0 0 ­ 1113 24 Jagung rebus b) 1 bk 60 105 2.6 1.1 21 2.9 0.68 10 0 0.68 ­ 25 Jagung sayer (tumis) b) 1 sb 135 201 3.7 14.1 27.1 11.7 0.49 27 0 2.36 ­ 26 semprong a) 1 bh 10 38 0.1 0.1 9.2 0.01 0.12 0 0 ­ 0.5 27 Kacang sukro putih a) 1 bk 29 122 1.3 6.4 14.9 0.01 0.2 0 0 ­ 1.6 28 Kacang telur a) 1 bk 25 167 2.5 5.2 31.2 0.02 0.15 0 0 ­ 1.8 29 a) 1 bh 15 59 1.9 0.4 11.9 0.01 1.22 0 0 ­ 0.7 30 Kue tambang 1) 5 bh 25 120 2.2 6.5 15.1 0.01 0.4 0 0 ­ 0.2 31 Kacang kapri goreng a) 1 bk 20 89 3.8 2.2 13.1 0.01 0.47 0 0 ­ 0.5 32 Kue pia 1 bh 50 140 2.3 0.7 33.2 0.03 0.5 0 0 ­ 6.9 33 Kroket 1) 1 bh 25 73 1.2 2.8 0.7 0.01 0.85 0 0 ­ 10.1 34 1 bh 10 18 0.1 0.5 3.2 0.01 0.73 0 0 ­ 6.1 DAFTAR KANDUNGAN ZAT GIZI MAKANAN JAJANAN (DKGJ)

Berat (g) Energi (g) Protein (g) Lemak (mg) Karbohid rat (mg) Kalsium (mg) Besi (mg) Vit. A (mg) Vit. C (mg) Vit. B (mg) Vit. No Nama Makanan Jajanan URT Berat (g) Vit. B (mg) Energi Protein Lemak Karbohid Kalsium Besi Vit. A C (g) (g) (mg) rat (mg) (mg) (mg) (mg) (mg) Air (mg) 35 1 bh 50 91 1.5 0.5 20.2 0.01 0.36 0 0 ­ 27.6 36 tahu a) 1 ps 250 274 7.6 6.5 46.6 0.1 0.82 0 0 ­ 187 37 1 ps 150 220 5.3 8.9 29.6 0.14 18 145 1.6 ­ 102.7 38 Kelepon ai 4 bh 50 107 0.6 2.7 20.1 0.01 0.37 0 0 ­ 26.1 39 a) 1 bh 10 24 0.3 0.1 5.4 1.15 0.18 0 0 ­ 4.1 40 Kue apem a) 1 pt 45 84 1.5 0.7 17.8 0.01 0.1 0 0 ­ 25 41 Ketapang b) 1 bh 10 34 0.7 1.1 5.4 1.4 0.07 0 0 0.07 ­ 42 Kerupuk sayong b) 1 bh 15 7 0.2 2.6 12.2 12 0.28 0 0 0.01 ­ 43 Kerupuk udang b) 1 bh 5 17 0.07 1.5 2.6 14.9 0.06 1 0 0.01 ­ 44 Kue pacar cina b) 1 bk 30 38 0.7 0.2 17.2 9.3 0.18 0 0 0 ­ 45 Kacang tanah rebus 1)) 1 bk 20 77 2.8 6.2 2.6 8.4 0.2 0 1 0.08 ­ 46 Kue koya ­ 100 366 4.2 4.3 7.9 153 7 0 0 0 13.2 47 Keremes ­ 100 475 1.6 25.5 64.4 153 1 0 0 0 6.7 48 Keripik tempe goreng ­ 100 542 40.3 42.4 11.5 175 5.2 0 0 0.1 3.2 49 a 1 bh 80 177 3 2.9 34.7 0.01 0.44 0 0 ­ 48.7 50 Lopis 1 bh 60 98 1.7 1.3 19.8 0.01 0.19 0 0 ­ 36.7 51 a 1 ps 300 499 8.2 11.6 88.4 0.15 4.5 1 0 ­ 246.5 52 ketan b) 1 bh 40 96 3.1 0.2 20.5 8.2 0.65 0 0.1 0.96 ­ 53 Martabak telur 1) 1 bh 100 200 8.9 5.1 29.5 0.06 1.85 51 0 ­ 54.7 54 Martabak 1 pt 75 199 3.5 4.1 37 0.02 1.4 28 0 ­ 30 55 Misro a) 1 bh 50 109 0.4 8 25.1 0.03 0.29 0 0 ­ 15 56 b) 1 pk 25 117 1.9 5.1 15.6 5.6 0.44 7 0.5 0.04 ­ 57 Noga kacang tanah a) 1 bh 30 180 4.2 12.5 12.6 0.01 0.55 0 0 ­ 0.3 58 1) 1 bk 60 152 2.6 12.6 7 0.02 0.21 0 0 ­ 30.1 59 b) 1 pk 50 138 1.6 1.6 15.1 2.4 0.33 0 0 0.43 ­ 60 Ongol­ongol a) 1 bh 20 23 0.3 1.2 2.8 0.01 0.2 0 0 ­ 15.6 61 Onde­onde 1) 1 bh 35 101 2.9 3.1 15.5 0.02 1.57 0 0 ­ 13.3 62 Opak singkong b) 1 bh 5 47 1.8 2.1 5.2 30 0.6 0 0 0.09 ­ 63 Oncom hitam goreng b) 1 pt 25 71 3 3.6 3.4 20.9 16.71 0 0 0.27 ­ 64 Oncom hitam bertepung b) 1 pt 30 92 2.7 5.4 8.1 2.1 11.79 0 0 0.2 ­ 65 Oncom merah goreng b) 1 pt 25 92 1.7 8 3.3 10 2.87 0 0 0.24 ­ 66 Oncom merah berlepung b) 1 pt 30 96 2.2 5.6 9.3 10.2 2.74 0 0 0.11 ­ 67 Oncom merah segar (tumis) b) 1 sdm 10 4 0.2 0.2 0.3 1.2 1 0 0.08 ­ ­ 68 Pilus 1) 1 bh 50 257 0.5 13.9 32.5 0.02 0.7 0 0 ­ 1.7 69 Putu mayang 4 bh 50 100 0.5 1.2 21.9 0.01 0.1 0 0 ­ 26.2 70 a) 1 bh 90 200 5.2 15.4 31.4 0.02 0.1 0 0 ­ 36.4 71 Papals 1 bh 80 107 2.4 1.3 21.6 0.01 0 0 14.1 ­ 72 Putu 1) 1 bh 10 21 0.3 0.6 3.7 0.01 0.12 0 0 ­ 9.3 Vit. No Nama Makanan Jajanan URT Berat (g) Vit. B (mg) Energi Protein Lemak Karbohid Kalsium Besi Vit. A C (g) (g) (mg) rat (mg) (mg) (mg) (mg) (mg) Air (mg) 73 a) 1 pt 60 132 1.4 1.4 3.8 7.2 0.03' 0 0 ­ 31.4 74 Permen b) 1 bh 2 8 0 0 1.9 0.1 0 0 0 0 75 Rarawuan 1 bh 40 118 2.9 3.4 19 0.47 0.31 0 0 ­ 10.2 76 gambang a) 1 bh 20 70 1.5 0.4 15.1 4.7 0.47 0 0 ­ 2.7 77 Risoles 1) 1 bh 40 134 2.1 1.4 28.2 2.7 0.56 0 0 ­ 22.5 78 jengkol a) 4 bh 40 77 1.8 2.4 12.1 0.02 0.7 0 0 ­ 23 79 Sate kulit 1 ts 20 22 3.1 0.1 2.3 0.01 0.01 0 0 ­ 36.1 80 1 ps 170 162 7.5 3.8 24.4 3.56 2.41 0 0 ­ 133.7 81 Singkong goreng b) 1 pt 20 57 0.2 3.6 5.6 0.7 0.12 0 2.4 0.1 ­ 82 Sate usus b) 1 ts 15 19 2.1 1"! 0.2 2.1 0.2 0 0 0.11 ­ 83 Sagu ambon 1) ­ 100 338 0.6 0.3 83.1 16 10 0 0.1 0 15.5 84 tanpa daging 1 sb 70 82 0.3 6 6.7 8.8 0.77 8 0.4 0.09 ­ 85 Soto dengan daging 1 sb 80 102 2.1 7.5 6.6 8.6 0.8 8 0.4 0.1 ­ 86 1 ps 250 234 10.9 4.4 37.7 40.5 11 0 6.6 ­ 195.2 87 11) 1 pt 25 32 1.4 2.8 0.3 21.2 0.13 0 0 0.1 ­ 88 Tempe goreng 1 pt 25 82 4.6 5.8 3.2 37.4 2.62 0 0 0.48 ­ 89 Tempe sayur b) 1 sdm 15 36 0.9 0.4 7.4 1.2 0.26 0 0.2 0.02 ­ 90 Ubi jalar goreng b) 1 pt 30 48 1.1 0.4 16.6 12 0.28 131 2.6 0.32 ­ 91 Ubi jalar rebus b) 1 pt 65 74 0.9 6.2 16.6 18 0.4 175 6.6 0.41 ­ 92 Ubi jalar sayur b) 1 sb 60 110 0.8 0.2 13.5 5.1 0.12 44 3.3 0.11 ­ Sumber: a) Sibarani. S, Faisal A. dan Ratna M. 1985. Kandungan Zat Gizi Makanan Jajanan (Analisis Zat Gizi Makanan Jadi). Jurusan Gizi Masyarakatdan Sumber Daya Keluarga, Fakultas Pertanian, Institut Pertanian Bogor. Bogor. b) Enoch, M. 1973. Hand­Out On Analized of Local Food Source in Bogor. Nutrition Research Institute. Semboja Unit. Bogor. c) Slamet, D.S. dan Tarwotjo. 1980. Komposisi Zat Gizi Makanan . Dalam Penelitian Gizi dan Makanan Jilid 4. 1980. Pusat Penelitian Gizi, Unit Semboja. Bogor. d) Hardinsyah. 1988. Penilaian Konsumsi Vitamin A dalam Satuan Retinol Ekivalen. Jurusan Gizi Masyarakat dan Sumber Daya Keluarga, Fakultas Pertanian, Institut Pertanian Bogor. Bogor.