KETERSEDIAAN DAN PERILAKU KONSUMSI MAKANAN JAJANAN OLAHAN SISWA SEKOLAH DASAR DI BANDAR LAMPUNG
Abstract: This research aims
to determine the availability of processed snacks in elementary school in
Bandar Lampung, students’ decision maker to consume the processed snacks and
their consumption behavior, and analyze the differentiation of the students in
consuming processed snacks, based on gender and nutritional status. This
research is done in Kartika II-5 Elementary school and Rawa Laut 1 Elementary
School. The research data is collected
from November 2014-March 2015 by survey method.
The research samples are 57 elementary school student of grade 4 and 13
food merchants. The data is analyzed by
descriptive analysis and Mann Whitney test.
The result showed that the availabilty of the processed snacks based
on nutrition contens was not available enough. There were30 kinds processed snacks in
Kartika II-5 Elementary School and 15 kinds in Rawa Laut 1 Elementary School,
that were available as the main meal and snack food. The processed snacks made of carbohydrates
source as majority of the raw materials, such as rice, flour, tapioca flour,
corn and cassava. The decision maker in
consuming processed snacks was the student itself. The processed snacks that were consumed by
the students were mie instan, cireng, siomai, pempek and bakso tusuk. Iinstant noodle was the most favorite food
consumed by the students. The average
consumption frequency of each processed snacks were 3-6 times/month and the
eating average per month of instant noodle, “cireng”, “siomai”, “pempek” and
“bakso tusuk” were 440.70 grams; 324.21 grams; 1,056.14 grams; 466.67 grams and
137.54 grams respectively. There was
significant difference between the consumption of “siomai” by male and female
students. Male students tended to
consume siomai 1,715 times more, than female students.
Penulis: Qurrotun Ayuniyah,
Yaktiworo Indriani, Kordiyana K Rangga
Kode Jurnal: jppertaniandd150952
