Perpustakaan Terpadu

vii ABSTRAK DWI SARIFATUL MAGHFIROH. 2019. Standar Porsi, Daya Terima, Tingkat Konsumsi dan Mutu Protein Makanan pada Penyelenggaraan Makan Siang Siswa di Sekolah Dasar Islam Terpadu Insan Permata Kota Malang. Pembimbing : Theresia Puspita dan Bachyar Bakri. Penyelenggaraan makanan di Sekolah Dasar Islam Terpadu Insan Permata Kota Malang adalah penyelenggaraan makanan yang diolah berdasarkan perkiraan dengan satuan URT (Ukuran Rumah Tangga) sehingga porsi makanan tidak sesuai dengan kecukupan siswa, akhirnya dapat mempengaruhi daya terima, tingkat konsumsi, dan mutu protein pada siswa. Tujuan penelitian ini adalah untuk mengetahui standar porsi, daya terima, tingkat konsumsi, dan mutu protein makanan pada penyelenggaraan makan siang siswa di Sekolah Dasar Islam Terpadu Insan Permata Kota Malang. Jenis penelitian observasional dengan desain cross sectional dilakukan pada Juli-Agustus 2019 di Sekolah Dasar Islam Terpadu Insan Permata Kota Malang. Sampel yang digunakan yaitu 41 siswa dan 5 menu makan siang. Data standar porsi dan daya terima diperoleh dengan metode penimbangan yang dilakukan selama 5 hari, sedangkan data tingkat konsumsi dan mutu protein makanan diperoleh dari standar porsi penyajian makan siang. Data tersebut kemudian dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa sebagian besar porsi yang disajikan tidak sesuai, secara umum daya terima dalam kategori baik, tingkat konsumsi sebagian besar tergolong normal, serta mutu protein Daya Cerna (DC) dan Net Protein Utilization (NPU) memenuhi standar akan tetapi terdapat 2 menu yang memiliki Skor Asam Amino (SAA) <100. Diharapkan pihak sekolah bekerja sama dengan ahli gizi puskesmas untuk diadakan edukasi atau penyuluhan pada tenaga pengolah makanan dengan materi menyusun menu seimbang, perencanaan menu sekolah, siklus menu dan standar porsi yang sesuai untuk siswa sekolah dasar, perlu menambah porsi dan menyediakan menu seimbang pada makan siang yang disajikan untuk siswa, serta perlu mengadakan penyuluhan tentang gizi yang dapat membuat anak usia sekolah dasar mengerti pentingnya kecukupan zat gizi yang harus terpenuhi. Kata Kunci : standar porsi makan siang, daya terima siswa, tingkat konsumsi, mutu protein makanan

viii ABSTRACT DWI SARIFATUL MAGHFIROH. 2019. Serving Standards, Acceptability, Consumption Rate and Quality of Food Protein in Organizing Student Lunch at Islamic Elementary School Integrated Insan Permata, Malang. Supervisors: Theresia Puspita and Bachyar Bakri. The provision of food in the Insan Permata Malang Integrated Islamic Elementary School is the management of food which is processed based on estimates with URT units (Household Size) so that the portion of food does not match the adequacy of students, ultimately it can affect acceptance, level of consumption, and protein quality in students. The purpose of this study was to determine the standard portion, acceptability, level of consumption, and quality of food protein in organizing student lunches at the Insan Permata Integrated Islamic Elementary School in Malang. This type of observational research with cross sectional design was conducted in July-August 2019 at the Insan Permata Integrated Islamic Elementary School in Malang. The sample used was 41 students and 5 lunch menus. The standard portion and acceptance data is obtained by the weighing method which is carried out for 5 days, while the data on the level of consumption and quality of food protein is obtained from the standard portion of the lunch serving. The data is then analyzed descriptively. The results showed that most of the portions served were not appropriate, in general the received power was in the good category, the level of consumption was mostly normal, and the quality of the protein Digestibility (DC) and Net Protein Utilization (NPU) met the standards but there were 2 menus have an Amino Acid Score (SAA) <100. It is expected that the school will work closely with the health center nutritionist to provide education or counseling to food processing staff with material to compile a balanced menu, school menu planning, menu cycles and portion standards appropriate for elementary school students, it is necessary to add portions and provide a balanced menu at lunch presented to students, as well as providing information on nutrition that can make elementary school-age children understand the importance of adequate nutrition that must be met. Keywords: standard portion of lunch, student acceptance, level of consumption, quality of food protein