?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KETERSEDIAAN+DAN+PERILAKU+KONSUMSI+MAKANAN+JAJANAN%0D%0AOLAHAN+SISWA+SEKOLAH+DASAR+DI+BANDAR+LAMPUNG&rft.creator=Qurrotun+Ayuniyah%2C+1114131090&rft.subject=Budidaya+.+Perikanan+.+Angling&rft.description=Penelitian+ini+bertujuan+untuk+mengetahui+ketersediaan+makanan+jajanan+olahan+di%0D%0Asekolah+dasar%2C+mempelajari+perilaku+konsumsi+makanan+jajanan+olahan+siswa%0D%0Asekolah+dasar+dan+menganalisis+perbedaan+konsumsi+makanan+jajanan+olahan%0D%0Asiswa+sekolah+dasar+berdasarkan+jenis+kelamin+dan+status+gizi.+Penelitian%0D%0Adilaksanakan+di+SD+Kartika+II-5+dan+SD+Negeri+1+Rawa+Laut.+Pengambilan+data%0D%0Adilakukan+pada+bulan+November+2014-Maret+2015+menggunakan+metode+survei.%0D%0ASampel+penelitian+ini+adalah+siswa+kelas+4+sebanyak+57+orang+dan+pedagang%0D%0Amakanan+jajanan+sebanyak+13+orang.+Analisis+data+yang+digunakan+adalah%0D%0Aanalisis+deskriptif+dan+uji+Mann+Whitney.+Hasil+penelitian+menunjukkan+bahwa%0D%0Aterdapat+30+jenis+makanan+jajanan+olahan+di+SD+Kartika+II-5+dan+15+jenis+di+SD%0D%0ANegeri+1+Rawa+Laut%2C+dengan+jenis+yang+tersedia+adalah+makanan+utama+dan%0D%0Amakanan+camilan.+Makanan+jajanan+olahan+sebagian+besar+berbahan+baku+sumber%0D%0Akarbohidrat%2C+seperti+tepung+terigu%2C+tepung+tapioka%2C+beras%2C+jagung+dan+singkong.%0D%0APengambil+keputusan+siswa+dalam+mengonsumsi+makanan+jajanan+olahan+adalah%0D%0Asiswa+itu+sendiri%2C+mie+instan+adalah+yang+paling+banyak+dikonsumsi+oleh+siswa.%0D%0AFrekuensi+rata-rata+konsumsi+masing-masing+makanan+jajanan+olahan+adalah+3-6%0D%0Akali%2Fbulan+dan+rata-rata+jumlah+konsumsi+per+bulan+mie+instan%2C+cireng+isi%2C+siomai%2C%0D%0Apempek+dan+bakso+tusuk+secara+berturut-turut+adalah+440%2C70+gram%3B+324%2C21+gram%3B%0D%0A1.056%2C14+gram%3B+466%2C67+gram+dan+137%2C54+gram.+Terdapat+perbedaan+yang%0D%0Asignifikan+antara+konsumsi+siomai+oleh+siswa+laki-laki+dan+perempuan.+Siswa%0D%0Alaki-laki+cenderung+mengonsumsi+siomai+1%2C715+kali+lebih+banyak+dibandingkan%0D%0Adengan+siswa+perempuan.%0D%0AKata+kunci+%3A+ketersediaan+makanan+jajanan%2C+makanan+jajanan+olahan%2C+perilaku%0D%0Akonsumsi%0D%0A%0D%0ATHE+AVAILABILITY+AND+CONSUMPTION+BEHAVIOR+TOWARD%0D%0APROCESSED+SNACKS+OF+ELEMENTARY+SCHOOL+STUDENTS%0D%0AIN+BANDAR+LAMPUNG%0D%0A%0D%0AThis+research+aims+to+determine+the+availability+of+processed+snacks+in+elementary%0D%0Aschools+in+Bandar+Lampung%2C+students%E2%80%9F+decision+maker+on+consuming+the%0D%0Aprocessed+snacks+and+their+consumption+behavior%2C+and+analyze+the+differentiation%0D%0Aof+the+students%E2%80%9F+consumption+of+processed+snacks%2C+based+on+their+gender+and%0D%0Anutritional+status.+This+research+is+done+in+Kartika+II-5+Elementary+school+and%0D%0ARawa+Laut+1+Elementary+School.+The+research+data+is+collected+from+November%0D%0A2014-March+2015+by+survey+method.+The+research+samples+are+57+elementary%0D%0Aschool+student+of+grade+4+and+13+food+merchants.+The+data+is+analyzed+by%0D%0Adescriptive+analysis+and+Mann+Whitney+test.+The+result+showed+that+there+were+30%0D%0Akinds+processed+snacks+in+Kartika+II-5+Elementary+School+and+15+kinds+in+Rawa%0D%0ALaut+1+Elementary+School%2C+that+were+available+as+the+main+meal+and+snack+food.%0D%0AThe+processed+snacks+were+made+of+carbohydrate+sources+as+majority+of+the+raw%0D%0Amaterials%2C+such+as+rice%2C+wheat+flour%2C+tapioca+flour%2C+corn+and+cassava.+The+decision%0D%0Amaker+on+consuming+processed+snacks+was+the+student+itself.+The+processed%0D%0Asnacks+that+were+consumed+by+the+students+were+instant+noodle%2C+%E2%80%9Ccireng%E2%80%9D%2C%0D%0A%E2%80%9Csiomai%E2%80%9D%2C+%E2%80%9Cpempek%E2%80%9D+and+%E2%80%9Cbakso+tusuk%E2%80%9D.+Instant+noodle+was+the+most+favorite+food%0D%0Aconsumed+by+the+students.+The+average+consumption+frequency+of+each+processed%0D%0Asnacks+were+3-6+times%2Fmonth+and+the+eating+average+per+month+of+instant+noodle%2C%0D%0A%E2%80%9Ccireng%E2%80%9D%2C+%E2%80%9Csiomai%E2%80%9D%2C+%E2%80%9Cpempek%E2%80%9D+and+%E2%80%9Cbakso+tusuk%E2%80%9D+were+440.70+grams%3B+324.21%0D%0Agrams%3B+1%2C056.14+grams%3B+466.67+grams+and+137.54+grams+respectively.+There+was%0D%0Asignificant+difference+between+the+consumption+of+%E2%80%9Csiomai%E2%80%9D+by+male+and+female%0D%0Astudents.+Male+students+tended+to+consume+siomai+1%2C715+times+more%2C+than+female%0D%0Astudents.%0D%0AKey+words+%3A+availability+of+snack%2C+consumption+behavior%2C+processed+snack&rft.publisher=Fakultas+Pertanian&rft.date=2015-09-18&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F14029%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F14029%2F2%2FABSTRACT.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F14029%2F3%2FCOVER%2520DALAM.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F14029%2F4%2FPERSETUJUAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F14029%2F5%2FPENGESAHAN.pdf&rft.format=text&rft.identifier=http%3A%2F%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