SUMBANGAN MAKANAN RINGAN TERHADAP KECUKUPAN ENERGI DAN PROTEIN ANAK DI TK ABA ADE IRMA, KRATON, YOGYAKARTA

Abstract

ABSTRAK
Penelitian ini bertujuan untuk mengetahui: (1)jenis makanan ringan yang dibagikan pada
anak-anak, (2)tingkat kecukupan energi dan protein anak-anak, 3)persentase sumbangan energi dan
protein makanan ringan dibandingkan dengan kebutuhan energi dan protein anak di Taman Kanakkanak
(TK)Aisyiyah Bustanul Athfal (ABA)ADE IRMA. Jenis penelitian adalah penelitian survei
dengan analisis deskriptif. Penelitian dilakukan melalui teknik analisis makan berdasarkan data yang
diambil. Populasi penelitian adalah semua anak di TK ABA ADE IRMA sebanyak 26 anak. Sampel
penelitian sebanyak 26 anak menggunakan jenis sampel nonprobability sampling dengan teknik
sampling jenuh. Pengumpulan data melalui food recall 24 jam, wawancara, observasi serta
menggunakan aplikasi Nutrisurvey. Penelitian dilakukan selama tujuh bulan (Februari - September
2016). Hasil penelitian menunjukan: (1)Jenis makanan ringan yang dibagikan belum bervariasi dilihat
dari bahan baku, rasa dan teknik olah yang digunakan (2) Tingkat kecukupan energi sebagian besar
berada pada kategori baik sejumlah 57,7%, kategori sedang 19,2% dan kategori kurang 23,1%.
Tingkat kecukupan protein sebagian besar berada pada kategori baik sejumlah 84,62%, kategori
sedang dan kurang masing-masing 7,69%. (3) Persentase sumbangan energi makanan ringan adalah
7,6% dari 1600 kkal kecukupan energi yang dianjurkan. Persentase sumbangan protein makanan
ringan adalah 7,27% dari 35 gr kecukupan protein yang dianjurkan.
Kata kunci: Makanan Ringan, Kecukupan Energi, Kecukupan Protein
SNACK’S CONTRIBUTION ON CHILDREN’S ENERGY AND PROTEIN ADEQUACY
IN TK ABA ADE IRMA, KRATON, YOGYAKARTA
ABSTRACT
This research was aimed to finds out: (1) the types of snacks that were distributed to
children, (2) the level of energy and protein adequacy, 3) the percentage of snack’s energy and protein
contribution compared with energy and protein that children needed in Aisyiyah Bustanul Athfal ADE
IRMA Kindergarten. This research was conducted using survey method with descriptive analysis. The
procedure was meal analysis technique based on the data taken. The study populations were all
children in TK ABA ADE IRMA, 26 children in total. The research samples were 26 children using
nonprobability sampling with saturated sampling technique. The data was collected through a 24hours

food recall, interviews, observations and used Nutrisurvey Application. The study was
conducted in seven months (February - September 2016). The results showed that: (1)The types of
snack that were distributed to children weren’t varied in terms of its raw materials, flavors and
cooking techniques. (2) The level of children’s energy adequacy categorized as good, medium, and
poor were 57.7%, 19.2%, 23.1% respectively. Protein adequacy level of children categorized as good
was 84.62%, while medium and poor were 7.69% of each. (3)The percentage of snack’s energy
contribution for children was 7.6% of 1600 kcal that was recommended. The percentage of snack’s
protein contribution for children was 7.27% of 35 g that was recommended.
Keywords: Snacks, Energy Adequacy, Protein Adequacy