TY  - GEN
CY  - Universitas Lampung
ID  - eprints14029
UR  - http://digilib.unila.ac.id/14029/
A1  - Qurrotun Ayuniyah, 1114131090
Y1  - 2015/09/18/
N2  - 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
PB  - Fakultas Pertanian
TI  - KETERSEDIAAN DAN PERILAKU KONSUMSI MAKANAN JAJANAN
OLAHAN SISWA SEKOLAH DASAR DI BANDAR LAMPUNG
AV  - restricted
ER  -