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Indonesian Journal of Human Nutrition, Juni 2018, Vol

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1 Indonesian Journal of Human Nutrition, Juni 2018, Vol. 5 No. 1, hlm. 1 - 10 OPEN ACCESS Indonesian Journal of Human Nutrition P-ISSN 2442-6636 E-ISSN 2355-3987 www.ijhn.ub.ac.id Artikel Hasil Penelitian Kadar Lemak Jajanan Mahasiswa Fakultas Kedokteran Universitas Brawijaya Harun Al Rasyid1*, Sony Agung Santoso2, Mita Permatasari Araminta3 1 Departemen Ilmu Kesehatan Masyarakat dan Kedokteran Pencegahan Fakultas Kedokteran Universitas Brawijaya 2 Departemen Biokimia-Biomolekuler Fakultas Kedokteran Universitas Brawijaya 3 Program Studi Sarjana Kedokteran Fakultas Kedokteran Universitas Brawijaya *Alamat korespondensi: [email protected] Diterima: Maret 2018 Direview: April 2018 Dimuat: Juni 2018 Abstrak Lemak banyak ditemukan dalam makanan sehari-hari termasuk jajanan. Mahasiswa termasuk kelompok yang sering mengonsumsi jajanan. Konsumsi jajanan dengan kadar lemak tinggi dapat meningkatkan risiko penyakit tidak menular seperti hipertensi. Penelitian ini bertujuan untuk mengetahui kadar lemak total pada jajanan yang sering dikonsumsi oleh mahasiswa Fakultas Kedokteran Universitas Brawijaya. Penelitian potong lintang ini dilakukan dengan mengumpulkan 32 sampel jajanan yang dipilih dengan non random sampling. Sampel jajanan ini terdiri dari delapan kelompok yaitu kentang goreng, weci, batagor, siomay, taiwan street snacks, roti bakar, batagor, cilok dan jasuke. Kadar lemak total pada jajanan diukur menggunakan metode proksimat. Hasil uji one way ANOVA menunjukkan ada perbedaan yang bermakna pada delapan kelompok jajanan yang diteliti (p < 0,001). Rerata kadar lemak total tertinggi ditemukan pada kelompok kentang goreng (7,97 g dalam 100 g makanan) dan terendah pada cilok (0,27 g dalam 100 g makanan). Kadar lemak total pada kentang goreng tidak berbeda dengan batagor, weci, dan taiwan street snacks. Kata kunci: lemak total, jajanan, mahasiswa Abstract Fat is found in many everyday foods including snacks. University students include groups who often consume snacks. Consumption of snacks with high-fat content may increase the risk of non- communicable diseases such as hypertension. This study aims to determine the total fat content in snacks that are often consumed by students of the Faculty of Medicine Universitas Brawijaya. This cross-sectional study was conducted by collecting 32 samples of snack consisting of eight snack groups, namely fried potatoes, weci, batagor, siomay, taiwan street snacks, bread toast, batagor, cilok, and jasuke. Fat content in snacks is measured using proximate methods. One way ANOVA test results showed that there were significant differences in eight snack groups studied (p < 0.001). The highest mean fat content was found in the group of french fries (7.97 g in 100 g of food) and the lowest in cilok (0.27 g in 100 g of food). Fat content in french fries is no different from batagor, weci, and taiwan street snacks. Keywords: total fat, snack, university students 1 DOI: http://dx.doi.org/10.21776/ub.ijhn.2018.005.01.1 2 Indonesian Journal of Human Nutrition, Juni 2018, Vol. 5 No. 1, hlm. 1 - 10 PENDAHULUAN kebutuhan mereka [6]. Selain itu, salah Makanan merupakan salah satu ke- satu alasan mahasiswa untuk konsumsi butuhan utama setiap manusia. Makanan jajanan ialah lebih hemat waktu. yang bergizi dan aman merupakan kunci Salah satu kandungan gizi jajanan penting untuk mendukung kehidupan dan adalah lemak. Lemak banyak dijumpai menyokong kesehatan yang baik. Salah dalam makanan sehari-hari baik nabati satu jenis makanan yang sering dikon- maupun hewani. Lemak merupakan sum- sumsi adalah jajanan. Konsumsi jajanan ber energi padat menghasilkan 9 kkal saat ini menjadi perhatian global karena untuk setiap gramnya. Nilai ini lebih dari identik dengan makanan yang tinggi dua kali lipat energi yang diperoleh dari lemak, gula dan garam sehingga dapat karbohidrat [8]. Penambahan lemak dalam menimbulkan masalah kesehatan jika di- makanan seperti dengan cara digoreng konsumsi berlebihan [1]. dapat menambah rasa lezat makanan dan Menurut Kementerian Kesehatan memperkuat rasa dari bahan makanan Republik Indonesia [2] jajanan adalah lainnya [9]. makanan dan minuman yang diolah oleh Asupan jajanan yang berlebihan pengrajin makanan di tempat penjualan dapat menyebabkan terjadinya kelebihan atau disajikan sebagai makanan siap asupan energi. Jika asupan lemak pada santap untuk dijual bagi umum selain jajanan 20% atau lebih dari total asupan yang disajikan jasa boga, rumah makan lemak per hari maka risiko untuk terjadi atau restoran dan hotel. Jajanan juga di- obesitas menjadi 3,7 kali lebih besar [10]. definisikan sebagai makanan dan atau Asupan lemak yang berlebihan juga me- minuman yang dikonsumsi di antara nimbulkan peningkatan risiko hipertensi waktu makan makanan utama [3]. Jajanan [11]. biasanya dapat langsung dikonsumsi tanpa Di Indonesia masalah hipertensi dan proses pengolahan atau persiapan lebih obesitas masih tergolong tinggi. Data lanjut [4]. Riset kesehatan dasar tahun 2013 menun- Kebiasaan konsumsi jajanan ter- jukkan bahwa angka kejadian hipertensi di golong tinggi di kalangan mahasiswa Indonesia sebesar 26,5% [12]. Angka pre- [5,6]. Penelitian perilaku konsumsi jajan- valensi ini lebih rendah daripada tahun an mahasiswa di Indonesia masih sangat 2007 yang mencapai 31,7% [13]. Preva- terbatas jika dibandingkan dengan pene- lensi obesitas pada usia dewasa di litian pada anak sekolah yang lebih Indonesia pada tahun 2013 sebesar 15,4% banyak dilakukan. Penelitian yang meng- [12]. Angka ini lebih tinggi jika diban- ambil sampel mahasiswa berasal dari dingkan dengan prevalensi obesitas pada delapan negara ASEAN (Indonesia, Laos, tahun 2007 dan 2010. Myanmar, Malaysia, Thailand, Filipina, Berdasarkan hasil survei pada 45 Thailand, dan Singapura) mendapatkan mahasiswa Fakultas Kedokteran Univer- bahwa kejadian obesitas pada mahasiswa sitas Brawijaya, terdapat 8 jajanan yang berhubungan dengan frekuensi konsumsi sering dikonsumsi mahasiswa yaitu jajanan [7]. Neslisah dan Emine [5] me- taiwan street snacks, kentang goreng, nyebutkan bahwa mahasiswa cenderung batagor, weci, siomay, cilok, roti bakar, memiliki asupan gizi yang tidak sesuai dan jasuke (jagung susu keju). Hasil dengan kebutuhannya karena mempunyai survei perilaku mahasiswa tentang kon- kebiasaan mengganti konsumsi makanan sumsi jajanan akan dipublikasikan pada utama dengan jajanan. Hal yang menjadi artikel yang berbeda. Informasi kandung- permasalahan adalah mahasiswa belum an zat gizi jajanan yang sering dikonsumsi tentu dapat memilih jajanan yang dapat mahasiswa, khususnya kadar lemak, memberikan nilai gizi yang sesuai dengan masih terbatas. Jajanan tersebut biasa di- DOI: http://dx.doi.org/10.21776/ub.ijhn.2018.005.01.1 Harun, dkk., Kadar Lemak Jajanan Mahasiswa Fakultas ... 3 sajikan tanpa kemasan yang dilengkapi Kelompok jajanan yang diteliti dengan informasi kandungan gizi. Oleh dapat dideskripsikan sebagai berikut: karena itu, penelitian ini bertujuan untuk - 1 porsi kentang goreng berbentuk mengetahui kadar lemak total delapan batang yang disajikan dengan bubuk jajanan yang ditemukan di sekitar Univer- perasa BBQ dan saus mayonaise. sitas Brawijaya. Hasil dari penelitian ini - 1 porsi batagor (bakso tahu goreng) diharapkan dapat memberi manfaat praktis dengan bumbu kacang tanpa telur rebus berupa rekomendasi kepada mahasiswa dan kentang. agar dapat lebih berhati-hati dalam me- - 1 porsi weci yang terdiri dari 1 biji milih dan mengonsumsi jajanan. weci (di daerah lain dikenal dengan istilah bakwan sayur, ote–ote atau METODE PENELITIAN bala–bala). Rancangan/desain Penelitian - 1 porsi taiwan street snacks yaitu fillet Penelitian ini dilakukan dengan pen- dada ayam berbalut tepung yang di- dekatan potong lintang (cross-sectional). goreng, disajikan dalam bentuk potong- Pada penelitian ini terdapat delapan (8) an kecil dengan bumbu perasa. kelompok jajanan yang diteliti. Penelitian - 1 porsi siomay yang terdiri dari 3 biji dilakukan pada bulan Agustus-September siomay dengan bumbu kacang tanpa 2017. kentang, tahu atau sayuran yang biasa- nya menjadi pelengkap. Sumber data - 1 porsi roti bakar yaitu 2 lapis roti Data yang digunakan dalam peneli- tawar yang diberi olesan margarin dan tian ini merupakan data primer yang di- meses coklat di bagian tengahnya peroleh dari hasil analisis laboratorium kemudian dipanggang. jajanan yang menjadi sampel penelitian. - 1 porsi jasuke yaitu jagung pipil kukus yang diberi susu kental manis dan Sasaran Penelitian (populasi/sampel/ serutan keju. subjek penelitian) - 1 porsi cilok seharga Rp 5.000,00 tanpa Metode pengambilan sampel jajanan saus apapun. dilakukan dengan cara convenience sampling (non-random). Delapan kelom- Pengembangan Instrumen dan Teknik pok jajanan yang diteliti adalah kentang Pengumpulan Data goreng, batagor, weci, taiwan street Seluruh sampel jajanan dikumpul- snacks, siomay, roti bakar, jasuke (jagung kan oleh peneliti dari para penjual jajanan. susu keju), dan cilok. Setiap kelompok Pembelian sampel makanan dilakukan jajanan terdiri dari 4 sampel makanan secara bertahap. Sampel makanan yang yang berasal dari 4 penjual jajanan ber- dibeli kemudian ditimbang dengan meng- beda sehingga jumlah total sampel se- gunakan timbangan makanan digital dan banyak 32 buah. Jajanan diperoleh dari dicatat beratnya. Sampel makanan yang penjual yang berlokasi di dalam kampus sudah ditimbang selanjutnya diblender Universitas Brawijaya seperti kantin dan disimpan dalam kontainer plastik Fakultas Kedokteran, kantin vokasi, dan yang sudah diberi label penanda. Sampel kantin koperasi mahasiswa UB. Selain
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    International Journal of Business, Economics and Law, Vol. 15, Issue 2 (April) ISSN 2289-1552 2018 THE CONCEPTUAL FRAMEWORK OF DETERMINANT FACTORS OF FOOD EMOTIONAL EXPERIENCE AND OUTCOMES OF INTERNATIONAL TOURIST SATISFACTION: EMPIRICAL STUDY ON MALAYSIAN STREET FOOD Rafatul Haque Rishad ABSTRACT The aim of this paper is to develop a conceptual framework to find out determinant factors of food emotional experience and outcomes of international tourist satisfaction about Malaysian street food. Literature in this study has noticed that, a lot of research has been done on the traditional food sector of Malaysia, compare to a very few on the street food sector especially to attract the foreign tourists and to find out their level of emotional attachment on point of product offering, health issue, atmosphere and service quality of Malaysian street food. Since no validate model has been developed so far, street food vendors are yet to be aware of how to provide quality services to the foreign tourists. Many researchers have found that the food is a major part of tourist attraction, so there may be a possibility of reducing the flow of international tourist in Malaysia near future. Introduction Food is the supreme elements in the tourism sector that acts as a sense of place attraction for travelers (Bessiere, 1998; Cohen & Avieli, 2004; Ryu & Jang, 2006; Seo, Kim, Oh, & Yun, 2013; Luis & Panuwat, 2016; Simon & Wang, 2017; Chen & Huang, 2018) who seek for unusual or extraordinary food experience and different food culture that might not acquire at their home countries. The tourism industry of many developing countries continues to record a steady progress and contribute to nation‟s economy (Yap, C.S., Ahmad, R.
  • O. BAB 1 (Bab1.Pdf)

    O. BAB 1 (Bab1.Pdf)

    BAB I PENDAHULUAN 1.1 Gambaran Umum Objek Penelitian 1.1.1 Profil perusahaan Kawasan Jalan Gempol merupakan salah satu kawasan tertua di Kota Bandung, kawasan ini dirancang oleh Pemerintahan Kolonial Belanda pada tahun 1920-1935. Sehingga banyak ditemukan bangunan bergaya Belanda. Pada kawasan ini pula terdapat satu toko roti yang sudah terkenal selama lebih dari 50 tahun yang bernama Toko Roti Gempol yang sudah berdiri sejak tahun 1958. Toko Roti Gempol menjual berbagai jenis roti tawar dengan resep sendiri yang dibagi ke dalam tiga kategori yaitu roti biasa, roti spesial dan roti super. Ketiga kategori roti tersebut dibedakan oleh adonan pembuat rotinya, roti biasa menggunakan campuran air, roti spesial menggunakan campuran susu murni dan roti super menggunakan campuran susu ultra. Selain roti tawar, toko roti ini juga menjual berbagai macam roti isi yang kualitas dan rasanya tidak kalah jika dibandingkan dengan roti tawar mereka. Dikarenakan tempat berjualan Roti Gempol yang tidak terlihat dari jalan utama serta semakin berkembangnya bisnis kuliner di Kota Bandung, maka Owner dari roti gempol, Eka Satiadharma memutuskan untuk membuka cabang dan membuat produk baru bernama Roti Gempol & Kopi Anjis pada 28 September tahun 2013 yang beralamat di Jalan Surya Sumantri no.25. Kemudian pada Bulan Agustus tahun 2014 sebelum lebaran dibuka cabang baru yang kedua di Jalan Bengawan, Bandung. Pada bulan Februari 2015 dibuka cabang baru yang ketiga bertempat di Jl. Talaga Bodas no. 46, Bandung. Kopi Anjis merupakan brand kopi khas Aceh yang diracik dengan cara tradisional (handmade). Kopi yang disaring secara manual menghasilkan rasa kopi yang khas, pekat dan sangat nikmat. Kopi Anjis ini memiliki varian yaitu Kopi Hitam yang merupakan kopi original dengan rasa dan aroma yang sangat khas.
  • Nutrients Intake and Nutritional Status of Street Children in Bandung

    Nutrients Intake and Nutritional Status of Street Children in Bandung

    Jurnal Gizi dan Pangan, 2010, 5(3): 178–184 Journal of Nutrition and Food, 2010, 5(3): 178–184 NUTRIENTS INTAKE AND NUTRITIONAL STATUS OF STREET CHILDREN IN BANDUNG Rita Patriasih 1*, Isma Widiaty 1, Mira Dewi 2 and Dadang Sukandar 2 1 Department of Home Economics Education, Faculty of Technology and Vocacional Education, Indonesia Education University, Bandung, Indonesia 2 Department of Community Nutrition, Bogor Agricultural University, Bogor 16680, Indonesia * Corresponding Author : Departement of Home Economics Education, Faculty of Technology and Vocacional Education, Indonesia Education University Bandung-West Java, Indonesia. Phone : 62- 22-2013163 ex 3408; Facs: 62-22- 2011576; Email:[email protected] ABSTRACT The objectives of this research were to analyze food habits and nutrients intake, and health and nutritional status of street children. The research was carried out in the City of Bandung, West Java; Indonesia. A sample of 324 street children was selected randomly. The sample consisted of 232 boys and 92 girls. The data obtained from questionnaires. Means, standard deviation, frequency and proportion were calculated with a combination of soft- ware applications: Microsoft Excel and Statistical Analysis System. The result showed the level of consumption adequacy did not meet the recommended dietary allowances i.e. with the shortage of 10-15%, this is an indication that the street children should be aware of their daily food consumption. The most common diseases suffered by the respondents were acute respiratory infections (ARI) (47%). In addition, 22.7 % and 18.4 % of them suffered from diarrhoea and skin diseases, respectively. Blood haemoglobin status of street children shows that the incidence of anemia was 29.3%.
  • 22.10115037 Ferdika Bayu Herlambang Jurnal Dalam Bahasa Inggris

    22.10115037 Ferdika Bayu Herlambang Jurnal Dalam Bahasa Inggris

    THE DEVELOPMENT OF AN ANDROID-BASED APPLICATION FOR RECOMMENDATIONS ON THE ESTABLISHMENT OF NEW MICRO AND SMALL-SCALE CULINARY BUSINESS IN BANDUNG CITY Ferdika Bayu Herlambang, RP 1, Eko Budi Setiawan 2 Informatics Engineering Study Program, Indonesian Computer University 1,2, Jl. Dipatiukur 112 Bandung 1,2 E-mail: [email protected] 1, [email protected] 2 ABSTRACT traditional, and household-scale. However, even though this business is constrained by management, Micro and Small Businesses are businesses that can knowledge, marketing, networking, technology, and help the country's economy, but when discussing about capital, business actors continue to run their businesses micro and small home-based businesses, there are for years also though the business development is not often problems regarding planning process making significant [2]. businesses unprofitable, as for issues that are Another problem arises from traditional culinary commonly encountered by new businessman are entrepreneurs because there is no guarantee whether determining consumer segmentation, determine the this business can last long or not. Not a few culinary type of business that is made, and know the market businesses that are open, then out of business in a short price recommendations, so it takes an application that time, this is reinforced by the results of a questionnaire can help in the process of assisting determine conducted by the writer to the citizens of Bandung, consumer segmentation, provide recommendations on with a total of 84 respondents, where evidenced 83% the type of business, and provide recommendations on of respondents answered "YES" to questions about the the selling price of a kind of business.