KAJIAN KANDUNGAN MAKRONUTRIEN DAN MIKRONUTRIEN PADA MAKANAN SIAP SAJI DI KOTA BANDA ACEH

Mira Abdullah, Rossi Aulia Pratiwi, Felli Winata Sari

Abstract


Abstrak
Makanan siap saji semakin populer di kalangan mahasiswa karena praktis, cepat, dan mudah diakses. Namun, informasi mengenai kandungan makronutrien dan mikronutriennya masih terbatas, sehingga dapat berdampak pada kualitas pola makan dan status gizi mahasiswa. Penelitian ini bertujuan untuk menganalisis kandungan makronutrien (energi, karbohidrat, protein, lemak) dan mikronutrien (vitamin A, vitamin C, kalsium, dan zat besi) pada berbagai jenis makanan siap saji yang tersedia di Kota Banda Aceh, serta implikasinya terhadap pola makan mahasiswa S1 Gizi.
Penelitian menggunakan desain deskriptif kuantitatif dengan sampel 50 jenis makanan siap saji yang diambil dari beberapa outlet populer di kota tersebut. Data dikumpulkan melalui pengambilan sampel makanan dan analisis laboratorium. Analisis makronutrien dilakukan menggunakan metode proximate, sedangkan kandungan mikronutrien diukur menggunakan metode spektrofotometri dan uji kimia standar. Data dianalisis secara deskriptif untuk menggambarkan kandungan gizi tiap jenis makanan dan mengidentifikasi potensi kekurangan nutrien penting.
Hasil penelitian menunjukkan bahwa sebagian besar makanan siap saji memiliki energi dan lemak tinggi, sedangkan kandungan protein dan mikronutrien esensial, seperti vitamin A, vitamin C, kalsium, dan zat besi, relatif rendah. Kombinasi konsumsi makanan siap saji secara rutin dapat menyebabkan ketidakseimbangan gizi pada mahasiswa. Temuan ini menekankan perlunya edukasi mahasiswa tentang pemilihan makanan siap saji yang seimbang, serta pentingnya menambah konsumsi sumber protein dan sayuran untuk memenuhi kebutuhan gizi harian.

Kata kunci: makanan siap saji, makronutrien, mikronutrien, kualitas gizi, mahasiswa, Banda Aceh

Abstract
Ready-to-eat foods are becoming increasingly popular among university students due to their convenience, speed, and easy accessibility. However, information regarding their macronutrient and micronutrient content is still limited, which may affect students’ dietary quality and nutritional status. This study aims to analyze the macronutrient content (energy, carbohydrate, protein, fat) and micronutrient content (vitamin A, vitamin C, calcium, and iron) of various types of ready-to-eat foods available in Banda Aceh, as well as their implications for the dietary patterns of undergraduate nutrition students.
The study employed a descriptive quantitative design with a sample of 50 types of ready-to-eat foods collected from several popular outlets in the city. Data were obtained through food sampling and laboratory analysis. Macronutrient analysis was conducted using the proximate method, while micronutrient content was measured using spectrophotometry and standard chemical tests. The data were analyzed descriptively to illustrate the nutrient composition of each food type and to identify potential deficiencies in essential nutrients.
The results showed that most ready-to-eat foods were high in energy and fat, while the content of protein and essential micronutrients, such as vitamin A, vitamin C, calcium, and iron, was relatively low. Regular consumption of these foods may lead to nutritional imbalance among students. These findings emphasize the need for student education on selecting balanced ready-to-eat foods, as well as the importance of increasing the intake of protein sources and vegetables to meet daily nutritional requirements.

Keywords: ready-to-eat foods, macronutrients, micronutrients, nutritional quality, students, Banda Aceh

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DOI: https://doi.org/10.33143/jhtm.v11i1.5519

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Universitas Ubudiyah Indonesia - Jl. Alue Naga Desa Tibang, Banda Aceh 23114, Indonesia
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