Perpustakaan Terpadu

ABSTRAK Peningkatan populasi dan angka harapan hidup kelompok umur lansia di Indonesia menjadi perhatian penting dalam hal pemenuhan kebutuhan gizi. Sistem penyelenggaraan makanan institusi dapat dikategorikan baik apabila memperhatikan asupan zat gizi lansia. Berdasarkan hasil studi pendahuluan yang dilakukan menyatakan bahwa frekuensi pemberian snack hanya diberikan tiga kali dalam seminggu pada lansia. Hal ini tidak sesuai dengan karakteristik penyelenggaraan makanan yaitu pemberian makanan utama 2-3 kali ditambah snack 1-2 kali sehari. Penelitian ini bertujuan untuk menganalisis gambaran penyelenggaraan makanan, menyusun siklus menu, harga per porsi serta menganalisis kandungan energi dan zat gizi pada snack lansia. Jenis Penelitian ini menggunakan pre-experimental dengan desain penelitan One Shot Case Study. Subjek penelitian yaitu menu snack lansia yang diolah langsung dan snack yang dikonsumsi oleh lansia. Data karakteristik lansia dan data menu snack sebelum modifikasi diperoleh dengan metode wawancara. Data snack sesudah modifikasi didapatkan dari hasil penyusunan menu snack berdasarkan kebutuhan gizi AKG 2019. Data anggaran bahan makanan diperoleh dari perhitungan pengeluaran anggaran dan perhitungan jumlah bahan makanan snack yang disusun. Data kandungan energi dan zat gizi diperoleh dari hasil perhitungan snack berpedoman pada AKG 2019 serta proporsi pembagian snack dalam sehari yakni 10%. Hasil penelitian yakni tidak ada penetapan siklus menu snack, pembelian bahan makanan dilakukan mandiri, persiapan bahan makanan dilakukan konvensional. Menu snack sebelum modifikasi terdiri atas lima jenis. Penyusunan menu menggunakan siklus menu lima hari dengan pemberian snack pagi dan sore dengan rentang anggaran Rp. 72.400 – Rp. 124.300. Ketersediaan energi dan zat gizi telah sesuai dengan kebutuhan gizi AKG 2019. Kata kunci: Menu Snack, Kandungan Energi dan Zat Gizi, Harga Per Porsi, Lansia, Penyelenggaraan Makanan

ABSTRACT Increasing the population and life expectancy of the elderly age group in Indonesia is an important concern in terms of meeting nutritional needs. The institutional food delivery system can be categorized as good if it pays attention to the nutritional intake of the elderly. Based on the results of the preliminary study conducted, it was stated that the frequency of giving snacks was only given three times a week to the elderly. This is not in accordance with the characteristics of organizing food, namely providing main meals 2-3 times plus snacks 1-2 times a day. This study aims to analyze the description of food management, arrange menu cycles, price per portion and analyze the energy and nutrient content of elderly snacks. This type of research uses pre-experimental with the One Shot Case Study research design. The research subjects were the elderly snack menu which was processed directly and the snacks consumed by the elderly. Elderly characteristic data and snack menu data before modification were obtained by interview method. The snack data after modification was obtained from the results of compiling the snack menu based on the nutritional needs of the 2019 RDA. The food budget data was obtained from calculating budget spending and calculating the amount of snack ingredients prepared. Data on energy and nutrient content was obtained from the results of snack calculations based on the 2019 AKG and the proportion of snack distribution in a day is 10%. The results of the study are that there is no determination of the snack menu cycle, purchasing groceries is done independently, food preparation is done conventionally. The snack menu before the modification consisted of five types. The menu preparation uses a five-day menu cycle by providing morning and evening snacks with a budget range of Rp. 72,400 – Rp. 124,300. The availability of energy and nutrients is in accordance with the 2019 RDA nutritional needs. Keywords: Snack Menu, Energy and Nutrient Content, Price per Portion, Elderly, Food Service