Artikel Ilmiah : G1B008097 a.n. ESTINING TRI UTAMI WIDA POETRI
| NIM | G1B008097 |
|---|---|
| Namamhs | ESTINING TRI UTAMI WIDA POETRI |
| Judul Artikel | PREFERENSI DAN KONSUMSI FAST FOOD DALAM MEMENUHI KEBUTUHAN GIZI PADA MAHASISWA JURUSAN KESEHATAN MASYARAKAT FKIK UNIVERSITAS JENDERAL SOEDIRMAN |
| Abstrak (Bhs. Indonesia) | Fast food sudah menjadi jenis makanan yang biasa dikonsumsi oleh berbagai kalangan. Mahasiswa cenderung memilih fast food sesuai dengan seleranya karena fast food cukup populer dan mudah didapat, enak, lezat, mengenyangkan serta harga terjangkau. Jenis penelitian ini menggunakan pendekatan kuantitatif deskriptif dengan menggunakan desain cross sectional, dengan jumlah sampel 63 orang yang diambil dengan simple random sampling. Pengumpulan data dilakukan dengan wawancara menggunakan kuesioner. Data asupan energi, protein, lemak, serat dan zat besi diperoleh melalui form food recall 24 jam dan food frequency. Berat badan diukur dengan timbangan injak dengan ketelitian 0,1 kg dan tinggi badan dengan microtoise 0,1 cm. Analisis statistik yang digunakan adalah analisis univariat. Hasil penelitian menunjukkan bahwa (82,5%) responden berjenis kelamin perempuan, sebagian besar responden berumur 21 tahun (44,4%), sebagian besar responden berstatus gizi normal (71,42%), seluruh responden (100%) pernah mengkonsumsi fast food dan ayam tepung memperoleh ranking 1 dalam uji preferensi, sebanyak (66,7%) responden memilih outlet fast food lokal sebagai tempat yang sering dikunjungi, sebanyak (68,%) responden menyatakan alasan mengkonsumsi fast food yaitu praktis dan mudah didapat, kebutuhan energi, protein, serat dan zat besi responden termasuk dalam kategori kurang, kebutuhan lemak responden termasuk dalam kategori lebih, rata-rata sumbangan terhadap kebutuhan energi responden adalah 27,02%, protein 23,67%, lemak 55,61%, serat 15,41%, zat besi 19,10%, dan pola makan sebagian besar responden tergolong baik. Upaya yang dapat dilakukan agar kebutuhan gizi dapat adalah adanya peningkatan konsumsi makanan bergizi dan mengurangi makanan fast food. |
| Abtrak (Bhs. Inggris) | Fast food had become a kind of food commonly consumed by many people. University students tended to choose fast food to their taste since fast food was quite popular and easy to get, tasty, filling and had reasonable price. The type of this research used a descriptive quantitative approach using cross-sectional design, with the samples of 63 students taken by simple random sampling. Data collected included respondent characteristics, nutritional status, fast food preferences, consumption level, contribution of fast food to the nutritional needs, fast food diet obtained from interviews using questionnaires. Data of intake energy, protein, fat, fiber and iron obtained through a 24-hour food recall and food frequency. Body weight was measured with underfoot scales with precision of 0.1 kg and body height to microtoise 0.1 cm. The statistical analysis used was univariate analysis. The results showed that (82.5%) of the respondents were female, most of the respondents were 21 years old (44.4%), most respondents had normal nutritional status (71.42%), all respondents (100%) had consumed fast food and floured fried chicken obtained the 1st rank in the preference test, (66.7%) of respondents chose a local fast food outlet as a place frequently visited, (68.%) respondents said that the reason to consume fast food was that it was practical and easy to get, energy needs, protein , fiber and respondents’ iron were included in the category of less, the respondents’ need of fat was included in over category, the average contribution to the energy needs of the respondents were 27.02%, 23.67% protein, 55.61% fat, 15.41% fiber , 19,10% iron, and the majority of respondents’ diet were classified as good. The effort that could be done to fulfill the nutritional needs was by increasing the consumption of nutritious foods and consuming less fast food. |
| Kata kunci | Kata Kunci : Preferensi, konsumsi, fast food, kebutuhan gizi |
| Pembimbing 1 | Ir. Endo Dardjito, MPPM |
| Pembimbing 2 | Dyah Umiyarni P, SKM, M.Si |
| Pembimbing 3 | |
| Tahun | 2013 |
| Jumlah Halaman | 14 |
| Tgl. Entri | (belum diset) |