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9 ABSTRAK Nindia Syamsi Amali (2020) : Pola Menu, Standar Porsi, serta Ketersediaan Energi dan Zat Gizi Menu Makan Siang Pada Menu Paket Harian Senjani Kitchen Malang. Karya Tulis Ilmiah Program Studi Diploma 3 Gizi Malang, Jurusan Gizi, Politeknik Kesehatan Kemenkes Malang. Pembimbing : Bachyar Bakrie, SKM, M.Kes Pola menu yang seimbang jika susunan bahan makanan minimal terdiri dari 4 komponen, yaitu makanan pokok, lauk hewani, lauk nabati, sayur dan buah. Standar porsi adalah banyaknya jumlah makanan yang disajikan dan ukuran berat porsi pada setiap individu, penentuan standar porsi yang tepat sangat penting karena berkaitan dengan perhitungan kebutuhan bahan makanan dan perencanaan standar porsi, hal ini tentu akan mempengaruhi ketersediaan energi dan zat gizi seseorang pada setiap hidangan. Tujuan penelitian ini untuk mengetahui pola menu, standar porsi dan ketersediaan energi dan zat gizi pada menu makan siang paket harian di katering Senjani Kitchen Malang. Penelitian ini dilakukan di Senjani Kitchen pada tanggal 14 Februari – 16 Maret 2020 dengan jenis penelitian yang dilakukan adalah observasional dengan desain cross sectional studies. Besar sampel yang digunakan sebanyak 21 Menu. Data pola menu diperoleh melalui pengisian form pola menu selama masa pengamatan. Data standar porsi diperoleh melalui hasil penimbangan, kemudian diolah dengan membandingkan porsi makanan yang disajikan (per hidangan) dengan standar porsi yang dianjurkan untuk konsumsi kelompok usia 19-29 tahun. Sedangkan data ketersediaan energi dan zat gizi diperoleh melalui perhitungan aplikasi Nutrisurvey kemudian diolah dengan membandingkan ketersediaan energi dan zat gizi yang disajikan dengan angka kecukupan zat gizi (AKG) tahun 2019 untuk kelompok umur 19-29 tahun. Data standar porsi dan ketersediaan energi serta zat gizi variabel disajikan dengan cara tabulasi, sedangkan data pola menu disajikan secara naratif dan ketiga variable dianalisa secara deskriptif. Hasil peneltian menunjukkan bahwa pola menu yang disajikan seluruhnya sudah seimbang. Standar porsi makanan yang disajikan selama 21 hari belum sesuai dengan standar porsi yang dianjurkan. Ketersediaan energi dan zat gizi makro (karbohidrat, protein, lemak) sebagian besar termasuk dalam kategori defisit. Sebaiknya tenaga pengolah makanan memperhatikan standar porsi yang dianjurkan serta menyajikan lauk hewani dan lauk nabati di setiap menu agar ketersediaan energi dan zat gizi pada menu makan siang untuk kelompok umur 19-29 tahun sebagai sasaran utama penjualan produk di katering Senjani Kitchen tercukupi. Kata Kunci : Pola Menu, Standar Porsi, Ketersediaan Energi dan Zat Gizi.

10 ABSTRACT Nindia Syamsi Amali (2020) : Menu Patterns, Standard Portions, and Availability of Energy and Nutrition for the Lunch Menu on the Senjani Kitchen Malang Daily Package Menu. Scientific Writing of Diploma 3 Nutrition Study Program Malang Department of Nutrition Health Polytechnic of the Ministry of Health Malang. Advisor : Bachyar Bakrie, SKM, M.Kes The menu pattern is balanced if the composition of food consists of at least 4 components, namely staple ingredients, animal side dishes, vegetable side dishes, vegetables and fruits. Standard portions are the amount of food served and the size of the portion weight for each individual, determining the correct standard portion is very important because it is related to calculating food requirements and planning standard portions, this of course will affect availability energy and nutrition for a person at every meal. The purpose of this study was to determine the menu pattern, standard portions and the availability of energy and nutrition in the daily lunch menu at Catering Senjani Kitchen Malang. This research was conducted at Senjani Kitchen on February 14 - March 16 2020 with the type of research being carried out is observational with a cross sectional study design. The sample size used is 21 menus. Menu pattern data were obtained by filling in the menu pattern form during the observation period. Portion standard data is obtained through weighing results, then processed by comparing the portion of food served (per serving) with the standard portion recommended for consumption in the 19-29 year age group. Meanwhile, energy and nutrient availability data were obtained through the calculation of the Nutrisurvey application and then processed by comparing the availability of energy and nutrients presented with the 2019 Nutritional Adequacy Rate (RDA) for the 19-29 year age group. Standard data on portions and availability of energy and nutritional variables are presented by tabulation, while data on menu patterns are presented in a narrative manner and the three variables are analyzed descriptively. The results showed that the menu patterns presented were all balanced. The standard portion of food served for 21 days does not match the recommended portion standard. The availability of energy and macronutrients (carbohydrates, protein, fat) is mostly included in the deficit category. It is recommended that food processors pay attention to recommended portion standards and serve animal and vegetable side dishes on each menu so that the availability of energy and nutrients in the lunch menu for the 19-29 year age group is the main target of product sales catering at Senjani Kitchen was fulfilled. Keywords: Menu Pattern, Portion Standard, Energy Availability and Nutrition.