Qurrotun Ayuniyah, 1114131090 (2015) KETERSEDIAAN DAN PERILAKU KONSUMSI MAKANAN JAJANAN OLAHAN SISWA SEKOLAH DASAR DI BANDAR LAMPUNG. Fakultas Pertanian, Universitas Lampung.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Penelitian ini bertujuan untuk mengetahui ketersediaan makanan jajanan olahan di sekolah dasar, mempelajari perilaku konsumsi makanan jajanan olahan siswa sekolah dasar dan menganalisis perbedaan konsumsi makanan jajanan olahan siswa sekolah dasar berdasarkan jenis kelamin dan status gizi. Penelitian dilaksanakan di SD Kartika II-5 dan SD Negeri 1 Rawa Laut. Pengambilan data dilakukan pada bulan November 2014-Maret 2015 menggunakan metode survei. Sampel penelitian ini adalah siswa kelas 4 sebanyak 57 orang dan pedagang makanan jajanan sebanyak 13 orang. Analisis data yang digunakan adalah analisis deskriptif dan uji Mann Whitney. Hasil penelitian menunjukkan bahwa terdapat 30 jenis makanan jajanan olahan di SD Kartika II-5 dan 15 jenis di SD Negeri 1 Rawa Laut, dengan jenis yang tersedia adalah makanan utama dan makanan camilan. Makanan jajanan olahan sebagian besar berbahan baku sumber karbohidrat, seperti tepung terigu, tepung tapioka, beras, jagung dan singkong. Pengambil keputusan siswa dalam mengonsumsi makanan jajanan olahan adalah siswa itu sendiri, mie instan adalah yang paling banyak dikonsumsi oleh siswa. Frekuensi rata-rata konsumsi masing-masing makanan jajanan olahan adalah 3-6 kali/bulan dan rata-rata jumlah konsumsi per bulan mie instan, cireng isi, siomai, pempek dan bakso tusuk secara berturut-turut adalah 440,70 gram; 324,21 gram; 1.056,14 gram; 466,67 gram dan 137,54 gram. Terdapat perbedaan yang signifikan antara konsumsi siomai oleh siswa laki-laki dan perempuan. Siswa laki-laki cenderung mengonsumsi siomai 1,715 kali lebih banyak dibandingkan dengan siswa perempuan. Kata kunci : ketersediaan makanan jajanan, makanan jajanan olahan, perilaku konsumsi THE AVAILABILITY AND CONSUMPTION BEHAVIOR TOWARD PROCESSED SNACKS OF ELEMENTARY SCHOOL STUDENTS IN BANDAR LAMPUNG This research aims to determine the availability of processed snacks in elementary schools in Bandar Lampung, students‟ decision maker on consuming the processed snacks and their consumption behavior, and analyze the differentiation of the students‟ consumption of processed snacks, based on their 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 there were 30 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 were made of carbohydrate sources as majority of the raw materials, such as rice, wheat flour, tapioca flour, corn and cassava. The decision maker on consuming processed snacks was the student itself. The processed snacks that were consumed by the students were instant noodle, “cireng”, “siomai”, “pempek” and “bakso tusuk”. Instant 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. Key words : availability of snack, consumption behavior, processed snack
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | > Budidaya . Perikanan . Angling |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Agribisnis |
| Pengguna Deposit: | 7589547 . Digilib |
| Date Deposited: | 27 Oct 2015 07:23 |
| Terakhir diubah: | 27 Oct 2015 07:23 |
| URI: | http://digilib.unila.ac.id/id/eprint/14029 |
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