Analisis Pengetahuan Ibu Tentang Keamanan Pangan Dan Nilai Gigi Bekal Anak SDIT (Sekolah Dasar Islam Terpadu) Zahira Medan

Abstract

Penelitian ini bertujuan (1) Untuk mengidentifikasi karakteristik keluarga (usia orang tua, pendidikan orang tua, pekerjaan orang tua, penghasilan orang tua), (2) Untuk mengetahui pengetahuan ibu tentang keamanan pangan di SDIT Zahira Medan, (3) Untuk menganalisis nilai gizi bekal (energi, protein, lemak, vitamin A, vitamin C, kalsium, zat besi) usia 7-9 tahun . Desain penelitian Cross Section, Lokasi penelitian SDIT (Sekolah Dasar Islam Terpadu) Zahira di Jl.Ibrahim Umar no.19 Medan. Waktu penelitian November 2015. Teknik pengambilan sampel dengan menggunakan metode totalsampling, dengan mengambil seluruh populasi menjadi sampel yaitu siswa kelas II dan kelas III sebanyak 32 orang. Data yang dikumpulkan karakteristik keluarga. Data karakteristik keluarga dilakukan secara deskriptif menggunakan program statistic SPSS versi 20. Data nilai gizi makanan bekal diperoleh dengan menggunakan aplikasi nutrisurvey melalui recall 3 hari. Teknik analisis data secara deskriftif. Berdasarkan data penilitian untuk pengetahuan Ibu tentang keamanan pangan diperoleh rata rata (M) = 29,6 dan (Sd) = 6,62 skor tertinggi 40 dan skor terendah 19, tingkat kecenderungan pengetahuan sebesar 34 persen sebanyak 11 orang pada kategori tinggi. Rataan nilai gizi responden selama 3 hari untuk nilai energi dengan rataan 551,37kkal, protein 25,31gram, lemak dengan rataan 20,78gram, vitamin A 278,31RE, vitamin C 5,970 mg. kalsium 94,11 mg, dan zat besi 2,263 mg. Bila nilai gizi bekal di analisis berdasarkan tingkat kecenderungan pengetahuan ibu tentang keamanan pangan, maka semakin tinggi tingkat kecederungan pengetahuan ibu tentang keamanan pangan maka rata-rata nilai gizi bekal makanan pada nilai gizi energi, protein, vitamin A semakin tinggi juga. Untuk nilai gizi lemak, vitamin C, kalsium dan zat besi, tidak terlihat bahwa semakin tinggi pengetahuan ibu tentang keamanan pangan, maka nilai gizi lemak, vitamin C, kalsium, dan zat besi semakin tinggi.

 Kata kunci : Pengetahuan, Keamanan Pangan, Bekal Anak

 ABSTRACT

This study aims (1) To identify family characteristics (parental age, parental education, parental occupation, parent's income), (2) To find out the knowledge of mothers about food safety at SDIT Zahira Medan, (3) To analyze nutritional value. provisions (energy, protein, fat, vitamin A, vitamin C, calcium, iron) aged 7-9 years. Cross section research design, Zahira SDIT (Integrated Islamic Elementary School) research location on Jl.Ibrahim Umar no.19 Medan. Research time was November 2015. The sampling technique used the total sampling method, by taking the entire population as a sample, namely 32 students in class II and class III. The data collected on family characteristics. Data on family characteristics were carried out descriptively using the SPSS version 20 statistical program. Data on the nutritional value of food supplies were obtained using the nutritional survey application through a 3-day recall. Descriptive data analysis technique. Based on the research data for mothers' knowledge about food safety, it was obtained an average (M) = 29.6 and (Sd) = 6.62, the highest score was 40 and the lowest score was 19, the level of knowledge tendency was 34 percent, as many as 11 people were in the high category. The average nutritional value of respondents for 3 days for energy values was 551.37 kcal, protein 25.31 grams, fat with an average of 20.78 grams, vitamin A 278.31 RE, vitamin C 5.970 mg. calcium 94.11 mg, and iron 2.263 mg. If the nutritional value of food is analyzed based on the level of the tendency of the mother's knowledge about food safety, the higher the level of tendencies in the knowledge of the mother about food safety, the average nutritional value of food supplies in the nutritional value of energy, protein, vitamin A will also be higher. For the nutritional value of fat, vitamin C, calcium and iron, it does not appear that the higher the mother's knowledge of food safety, the higher the nutritional value of fat, vitamin C, calcium and iron.

 Keywords: Knowledge, Food Safety, Childrens Supplies