DKGJ.pdf

ir No Nama Makanan Jajanan URT

mg) 1 Burgs a) 1 bh 70 88 2.3 1.3 16.7 0.02 3.95 0 0 - 48.5 2 Bacang a) 1 bh 70 72 2.3 1.9 11.4 0.01 2.4 0 0 - 33.5 3 Bika ambon 1 pt 70 150 2.1 0.2 37 0.01 3.43 0 0 - 30 4 Bihun goreng a) 1 ps 200 300 5.9 8.9' 51 0.06 0.08 0 0 - 131.2 5 Bakwan a) 1 bh 40 109 1.7 7.5 8.7 0.02 2.89 0 0 - 21.6 6 Bakso 1) 1 ps 250 190 10.3 6.3 23.1 35 6.75 0 4.5 - 209 7 Bubur b) 1 sdm 10 4 0.1 0 1.3 0.2 0.02 0 0 0.04 - 8 Berondong 1 bh 15 60 0.6 0.1 14.3 1.5 0.07 0 0 1.44 - 9 Biskuit murah b) 1 bh 10 26 0.5 0.1 8.6 5.3 0.07 0 0 0.06 - 10 Biskuit mahal b) 1 bh 10 35 0.8 1.1 5.4 16.2 0.14 0 0 0.15 - 11 Buntil - 100 106 4.4 6.3 7.9 225 16.2 19 110 0.04 - 12 Combro a) 1 bh 50 105 0.8 3.3 17.9 3.21 1.21 0 0 - 78.2 13 Dodongkbl a 1 bk 40 7 1.3 0.9 15 0.01 0.2 0 0 - 21.6 14 Deblo b) 1 bh 20 52 0.4 3 10.6 11.3 0.39 1 4.8 0.2 - 15 Es krim (coconut milk) b) 1 bh 30 47 0.9 0.5 9.8 2 0.03 0 0 0 - 16 Es mambo 1) 1 bh 25 38 0 0 9.4 0.5 0.01 0 0 0 - 17 Es sirup b) 1 gls 125 56 0 0 14.1 0.8 0.01 0 0 0 - 18 Getuk lindri b) 1 pt 35 60 0.6 1.4 11.2 0.01 0.2 0 0 0 - 19 Goreng oncom a 1 bh 30 109 2.2 5.8 12.1 0.01 4.29 0 0 - 9.4 20 Gado-gado 1) 1 ps 150 203 6.7 8.7 24.6 21 2.08 51 0.2 - 108.7 21 Gudeg" 1 ps 100 53 0.9 1.6 8.8 7.89 0.03 2 0 - 87.9 22 Gemblong Gem blong a 1 bh 40 105 1.7 2.6 21.1 0.06 0.2 0 0 - 9.4 23 Jenang a) 1 bh 60 220 2.6 5.7 39.5 0.04 0.4 0 0 - 1113 24 Jagung rebus b) 1 bk 60 105 2.6 1.1 21 2.9 0.68 10 0 0.68 - 25 Jagung sayer (tumis) b) 1 sb 135 201 3.7 14.1 27.1 11.7 0.49 27 0 2.36 - 26 Kue semprong a) 1 bh 10 38 0.1 0.1 9.2 0.01 0.12 0 0 - 0.5 27 Kacang sukro putih a) 1 bk 29 122 1.3 6.4 14.9 0.01 0.2 0 0 - 1.6 28 Kacang telur a) 1 bk 25 167 2.5 5.2 31.2 0.02 0.15 0 0 - 1.8 29 Kue satu a) 1 bh 15 59 1.9 0.4 11.9 0.01 1.22 0 0 - 0.7 30 Kue tambang 1) 5 bh 25 120 2.2 6.5 15.1 0.01

0.4 0 0 - 0.2 31 Kacang kapri goreng a) 1 bk 20 89 3.8 2.2 13.1 0.01 0.47 0 0 - 0.5 32 Kue pia 1 bh 50 140 2.3 0.7 33.2 0.03 0.5 0 0 - 6.9 33 Kroket 1) 1 bh 25 73 1.2 2.8 0.7 0.01 0.85 0 0 - 10.1 34 Kue talam 1 bh 10 18 0.1 0.5 3.2 0.01 0.73 0 0 - 6.1

DAFTAR KANDUNGAN ZAT GIZI MAKANAN JAJANAN (DKGJ) Berat (g) Energi (g) Protein (g) Lemak (mg) Karbohid rat (mg) Kalsium (mg) Besi (mg) Vit. A (mg) Vit. C (mg) Vit. B (mg)

Vit. No Nama Makanan Jajanan URT Berat (g) Vit. B (mg) Energi Protein Lemak Karbohid Kalsium Besi Vit. A C (g) (g) (mg) rat (mg) (mg) (mg)

(mg) (mg)

Air (mg) 35 Kue mangkok 1 bh 50 91 1.5 0.5 20.2 0.01 0.36 0 0 - 27.6 36 Ketupat tahu a) 1 ps 250 274 7.6 6.5 46.6 0.1 0.82 0 0 - 187 37 Karedok 1 ps 150 220 5.3 8.9 29.6 0.14 18 145 1.6 - 102.7 38 Kelepon ai 4 bh 50 107 0.6 2.7 20.1 0.01 0.37 0 0 - 26.1 39 Kue bugis a) 1 bh 10 24 0.3 0.1 5.4 1.15 0.18 0 0 - 4.1 40 Kue apem a) 1 pt 45 84 1.5 0.7 17.8 0.01 0.1 0 0 - 25 41 Ketapang b) 1 bh 10 34 0.7 1.1 5.4 1.4 0.07 0 0 0.07 - 42 Kerupuk sayong b) 1 bh 15 7 0.2 2.6 12.2 12 0.28 0 0 0.01 - 43 Kerupuk udang b) 1 bh 5 17 0.07 1.5 2.6 14.9 0.06 1 0 0.01 - 44 Kue pacar cina b) 1 bk 30 38 0.7 0.2 17.2 9.3 0.18 0 0 0 - 45 K acang tanah rebus 1)) 1 bk 20 77 2.8 6.2 2.6 8.4 0.2 0 1 0.08 - 46 Kue koya - 100 366 4.2 4.3 7.9 153 7 0 0 0 13.2 47 Keremes - 100 475 1.6 25.5 64.4 153 1 0 0 0 6.7 48 Keripik tempe goreng - 100 542 40.3 42.4 11.5 175 5.2 0 0 0.1 3.2 49 Lemper a 1 bh 80 177 3 2.9 34.7 0.01 0.44 0 0 - 48.7 50 Lopis 1 bh 60 98 1.7 1.3 19.8 0.01 0.19 0 0 - 36.7 51 Laksa a 1 ps 300 499 8.2 11.6 88.4 0.15 4.5 1 0 - 246.5 52 Lepet ketan b) 1 bh 40 96 3.1 0.2 20.5 8.2 0.65 0 0.1 0.96 - 53 Martabak telur 1) 1 bh 100 200 8.9 5.1 29.5 0.06 1.85 51 0 - 54.7 54 Martabak 1 pt 75 199 3.5 4.1 37 0.02 1.4 28 0 - 30 55 Misro a) 1 bh 50 109 0.4 8 25.1 0.03 0.29 0 0 - 15 56 Mie goreng b) 1 pk 25 117 1.9 5.1 15.6 5.6 0.44 7 0.5 0.04 - 57 Noga kacang tanah a) 1 bh 30 180 4.2 12.5 12.6 0.01 0.55 0 0 - 0.3 58 Nasi uduk 1) 1 bk 60 152 2.6 12.6 7 0.02 0.21 0 0 - 30.1 59 Nasi goreng b) 1 pk 50 138 1.6 1.6 15.1 2.4 0.33 0 0 0.43 - 60 Ongol-ongol a) 1 bh 20 23 0.3 1.2 2.8 0.01 0.2 0 0 - 15.6 61 Onde-onde 1) 1 bh 35 101 2.9 3.1 15.5 0.02 1.57 0 0 - 13.3 62 Opak singkong b) 1 bh 5 47 1.8 2.1 5.2 30 0.6 0 0 0.09 - 63 Oncom hitam goreng b) 1 pt 25 71 3 3.6 3.4 20.9 16.71 0 0 0.27 64 Oncom hitam bertepung b) 1 pt 30 92 2.7 5.4 8.1 2.1 11.79 0 0 0.2 - 65 Oncom merah goreng b) 1 pt 25 92 1.7 8 3.3 10 2.87 0 0 0.24 - 66 Oncom merah berlepung b) 1 pt 30 96 2.2 5.6 9.3 10.2 2.74 0 0 0.11 - 67 Oncom merah segar (tumis) b) 1 sdm 10 4 0.2 0.2 0.3 1.2 1 0 0.08 - - 68 Pilus 1) 1 bh 50 257 0.5 13.9 32.5 0.02 0.7 0 0 - 1.7 69 Putu mayang 4 bh 50 100 0.5 1.2 21.9 0.01 0.1 0 0 - 26.2 70 Pastel a) 1 bh 90 200 5.2 15.4 31.4 0.02 0.1 0 0 - 36.4 71 Papals 1 bh 80 107 2.4 1.3 21.6 0.01 0 0 14.1 - 72 Putu 1) 1 bh 10 21 0.3 0.6 3.7 0.01 0.12 0 0 - 9.3

Vit. No Nama Makanan Jajanan URT Berat (g) Vit. B (mg) Energi Protein Lemak Karbohid Kalsium Besi Vit. A C (g) (g) (mg) rat (mg) (mg) (mg)

(mg) (mg)

Air (mg) 73 Pisang goreng a) 1 pt 60 132 1.4 1.4 3.8 7.2 0.03' 0 0 - 31.4 74 Permen b) 1 bh 2 8 0 0 1.9 0.1 0 0 0 0 75 Rarawuan 1 bh 40 118 2.9 3.4 19 0.47 0.31 0 0 - 10.2 76 Roti gambang a) 1 bh 20 70 1.5 0.4 15.1 4.7 0.47 0 0 - 2.7 77 Risoles 1) 1 bh 40 134 2.1 1.4 28.2 2.7 0.56 0 0 - 22.5 78 Semur jengkol a) 4 bh 40 77 1.8 2.4 12.1 0.02 0.7 0 0 - 23 79 Sate kulit 1 ts 20 22 3.1 0.1 2.3 0.01 0.01 0 0 - 36.1 80 Siomay 1 ps 170 162 7.5 3.8 24.4 3.56 2.41 0 0 - 133.7 81 Singkong goreng b) 1 pt 20 57 0.2 3.6 5.6 0.7 0.12 0 2.4 0.1 - 82 Sate usus b) 1 ts 15 19 2.1 1"! 0.2 2.1 0.2 0 0 0.11 - 83 Sagu ambon 1) - 100 338 0.6 0.3 83.1 16 10 0 0.1 0 15.5 84 Soto tanpa daging 1 sb 70 82 0.3 6 6.7 8.8 0.77 8 0.4 0.09 - 85 Soto dengan daging 1 sb 80 102 2.1 7.5 6.6 8.6 0.8 8 0.4 0.1 - 86 Tauge goreng 1 ps 250 234 10.9 4.4 37.7 40.5 11 0 6.6 - 195.2 87 Tahu goreng 11) 1 pt 25 32 1.4 2.8 0.3 21.2 0.13 0 0 0.1 - 88 Tempe goreng 1 pt 25 82 4.6 5.8 3.2 37.4 2.62 0 0 0.48 - 89 Tempe sayur b) 1 sdm 15 36 0.9 0.4 7.4 1.2 0.26 0 0.2 0.02 - 90 Ubi jalar goreng b) 1 pt 30 48 1.1 0.4 16.6 12 0.28 131 2.6 0.32 - 91 Ubi jalar rebus b) 1 pt 65 74 0.9 6.2 16.6 18 0.4 175 6.6 0.41 - 92 Ubi jalar sayur b) 1 sb 60 110 0.8 0.2 13.5 5.1 0.12 44 3.3 0.11 Sumber: a) Sibarani. S, Faisal A. dan Ratna M. 1985. Kandungan Zat Gizi Makanan Jajanan (Analisis Zat Gizi Makanan Jadi). Jurusan Gizi Masyarakatdan Sumber Daya Keluarga, Fakultas Pertanian, Institut Pertanian Bogor. Bogor. b) Enoch, M. 1973. Hand-Out On Analized of Local Food Source in Bogor. Nutrition Research Institute. Semboja Unit. Bogor. c) Slamet, D.S. dan Tarwotjo. 1980. Komposisi Zat Gizi Makanan Indonesia. Dalam Penelitian Gizi dan Makanan Jilid 4. 1980. Pusat Penelitian Gizi, Unit Semboja. Bogor. d) Hardinsyah. 1988. Penilaian Konsumsi Vitamin A dalam Satuan Retinol Ekivalen. Jurusan Gizi Masyarakat dan Sumber Daya Keluarga, Fakultas Pertanian, Institut Pertanian Bogor. Bogor.