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DC Field | Value | Language |
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dc.contributor.advisor | Damanik, M. Rizal M. | |
dc.contributor.advisor | Furkon, Leily Amalia | |
dc.contributor.author | Endro, Oktavianus Para | |
dc.date.accessioned | 2013-05-08T04:17:13Z | |
dc.date.available | 2013-05-08T04:17:13Z | |
dc.date.issued | 2013 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/63423 | |
dc.description.abstract | The aim of the present study was to analyze preferences and consumption Frequency of fried snacks among elementary school children at Cijeruk sub-district, Bogor District. The study design was a cross sectional with 80 samples of school children. Spearman test results showed that there was a significant relationship between the age at hawker on batagor (p=0.037, r=0.252) and risoles (p=0.014, r=0.274); and knowledge of nutrition on bakso goreng (p =0.039, r=-0.231) and cireng isi ayam (p=0.003, r=0.314). The results of Spearman test showed that there was significant relationship between the level of student preferences with the frequency of the snack batagor (p=0.002, r=0.344), chicken nugget (p=0.045, r=0.225), cireng isi abon (p=0.016, r=0.270), and risoles (p=0.000, r=0.397). Flavors and prices on food are two of the characteristics that most influence food preference level. Contribution to energy and nutrient adequacy of nutritional snack foods to 44% for energy, 68.9% for protein, 13.1% for calcium, 37.2% for iron, 5.6% for vitamin C. | en |
dc.subject | Bogor Agricultural University (IPB) | en |
dc.subject | contribution | en |
dc.subject | frequency | en |
dc.subject | preference | en |
dc.subject | snacks | en |
dc.title | Preferensi dan Frekuensi Konsumsi Makanan Jajanan Digoreng pada Anak SD di Kecamatan Cijeruk, Kabupaten Bogor | en |
Appears in Collections: | UT - Nutrition Science |
Files in This Item:
File | Size | Format | |
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I13ope.pdf Restricted Access | 2.28 MB | Adobe PDF | View/Open |
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