KUALITAS SARAPAN MENU SEPINGGAN, DAYA TERIMA, TINGKAT KESUKAAN, DAN STATUS GIZI SISWA SEKOLAH DASAR
The quality of one-dish meal breakfast, degree of food acceptance, level of food preference and nutritional status of students in elementary school. The aim of this study was to determine the quality of one-dish meal breakfast, level of food preferences, degree of food acceptance, and nutritional st...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Indonesian |
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Universitas Negeri Malang
2013-07-01
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| Series: | Teknologi dan Kejuruan |
| Subjects: | |
| Online Access: | http://journal.um.ac.id/index.php/teknologi-kejuruan/article/view/3710 |
| _version_ | 1818516897966063616 |
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| author | Tiurma Sinaga Clara M. Koesharto Ahmad Sulaeman Budi Setiawan |
| author_facet | Tiurma Sinaga Clara M. Koesharto Ahmad Sulaeman Budi Setiawan |
| author_sort | Tiurma Sinaga |
| collection | DOAJ |
| description | The quality of one-dish meal breakfast, degree of food acceptance, level of food preference and nutritional status of students in elementary school. The aim of this study was to determine the quality of one-dish meal breakfast, level of food preferences, degree of food acceptance, and nutritional status of students in elementary school. The study used pre-experimental one-group pretest-posttest design. The subjects of this study were 11 years old students and the total was 62. The results of the study showed that one-dish meal breakfast has fulfilled the requirement except for Fe source, level of food preference of high, and degree of food acceptance of all and ¾ part eaten of one dish meals. Nutritional status of the subjects at the beginning and at the end of the study showed significant differences (P-value
Tujuan dari penelitian ini adalah untuk mengetahui kualitas sarapan menu sepinggan, tingkat kesukaan, daya terima, dan status gizi siswa sekolah dasar. Penelitian ini merupakan jenis penelitian pra eksperimental dengan desain one-group pretest-posttest. Jumlah contoh 62 orang siswa berusia 11 tahun. Hasil dari penelitian ini menunjukkan bahwa sarapan menu sepinggan telah memenuhi syarat kecuali sumber Fe, tingkat kesukaan siswa dalam kategori tinggi, dan daya terima siswa dalam kategori dimakan semua dan dimakan ¾ bagian. Perbedaan status gizi siswa sebelum dan sesudah pemberian menu sepinggan berbeda nyata (p < 0.05). |
| first_indexed | 2024-12-11T00:48:38Z |
| format | Article |
| id | doaj.art-a3618fb0a1a541aaaec1f427276882c3 |
| institution | Directory Open Access Journal |
| issn | 0852-0062 2477-0442 |
| language | Indonesian |
| last_indexed | 2024-12-11T00:48:38Z |
| publishDate | 2013-07-01 |
| publisher | Universitas Negeri Malang |
| record_format | Article |
| series | Teknologi dan Kejuruan |
| spelling | doaj.art-a3618fb0a1a541aaaec1f427276882c32022-12-22T01:26:42ZindUniversitas Negeri MalangTeknologi dan Kejuruan0852-00622477-04422013-07-0135110.17977/tk.v35i1.37103339KUALITAS SARAPAN MENU SEPINGGAN, DAYA TERIMA, TINGKAT KESUKAAN, DAN STATUS GIZI SISWA SEKOLAH DASARTiurma SinagaClara M. KoeshartoAhmad SulaemanBudi SetiawanThe quality of one-dish meal breakfast, degree of food acceptance, level of food preference and nutritional status of students in elementary school. The aim of this study was to determine the quality of one-dish meal breakfast, level of food preferences, degree of food acceptance, and nutritional status of students in elementary school. The study used pre-experimental one-group pretest-posttest design. The subjects of this study were 11 years old students and the total was 62. The results of the study showed that one-dish meal breakfast has fulfilled the requirement except for Fe source, level of food preference of high, and degree of food acceptance of all and ¾ part eaten of one dish meals. Nutritional status of the subjects at the beginning and at the end of the study showed significant differences (P-value Tujuan dari penelitian ini adalah untuk mengetahui kualitas sarapan menu sepinggan, tingkat kesukaan, daya terima, dan status gizi siswa sekolah dasar. Penelitian ini merupakan jenis penelitian pra eksperimental dengan desain one-group pretest-posttest. Jumlah contoh 62 orang siswa berusia 11 tahun. Hasil dari penelitian ini menunjukkan bahwa sarapan menu sepinggan telah memenuhi syarat kecuali sumber Fe, tingkat kesukaan siswa dalam kategori tinggi, dan daya terima siswa dalam kategori dimakan semua dan dimakan ¾ bagian. Perbedaan status gizi siswa sebelum dan sesudah pemberian menu sepinggan berbeda nyata (p < 0.05).http://journal.um.ac.id/index.php/teknologi-kejuruan/article/view/3710sarapankesukaandaya terimagizi |
| spellingShingle | Tiurma Sinaga Clara M. Koesharto Ahmad Sulaeman Budi Setiawan KUALITAS SARAPAN MENU SEPINGGAN, DAYA TERIMA, TINGKAT KESUKAAN, DAN STATUS GIZI SISWA SEKOLAH DASAR Teknologi dan Kejuruan sarapan kesukaan daya terima gizi |
| title | KUALITAS SARAPAN MENU SEPINGGAN, DAYA TERIMA, TINGKAT KESUKAAN, DAN STATUS GIZI SISWA SEKOLAH DASAR |
| title_full | KUALITAS SARAPAN MENU SEPINGGAN, DAYA TERIMA, TINGKAT KESUKAAN, DAN STATUS GIZI SISWA SEKOLAH DASAR |
| title_fullStr | KUALITAS SARAPAN MENU SEPINGGAN, DAYA TERIMA, TINGKAT KESUKAAN, DAN STATUS GIZI SISWA SEKOLAH DASAR |
| title_full_unstemmed | KUALITAS SARAPAN MENU SEPINGGAN, DAYA TERIMA, TINGKAT KESUKAAN, DAN STATUS GIZI SISWA SEKOLAH DASAR |
| title_short | KUALITAS SARAPAN MENU SEPINGGAN, DAYA TERIMA, TINGKAT KESUKAAN, DAN STATUS GIZI SISWA SEKOLAH DASAR |
| title_sort | kualitas sarapan menu sepinggan daya terima tingkat kesukaan dan status gizi siswa sekolah dasar |
| topic | sarapan kesukaan daya terima gizi |
| url | http://journal.um.ac.id/index.php/teknologi-kejuruan/article/view/3710 |
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