ANALISIS KONTRIBUSI PANGAN DAN PRODUK PANGAN OLAHAN TERHADAP TINGKAT KECUKUPAN ZAT GIZI MAHASISWA UNIVERSITAS HALU OLEO DAN MAHASISWA SEKOLAH TINGGI ILMU PERTANIAN WUNA TAHUN 2019 - Fazira, Rahmi; Ansharullah, Ansharullah; Faradilla, RH Fitri (Jurnal Sains dan Teknologi Pangan, 2022)
ABSTRACT This study aimed to study the relationship and differences in the contribution of food and processed food products to the level of nutritional adequacy of students at Halu Oleo University (UHO) and the Wuna School of Agriculture (STIP) in 2019. The respondents were selected by accidental sampling. The results show that the level of nutritional adequacy of students at Halu Oleo University and the Wuna School of Agriculture was lower than 80%, which can be considered insufficient. However, the average levels of phosphorus consumption of UHO and STIP Wuna students were in the range of 82.11-84.00%, which can be considered sufficient. For UHO students, processed food products had 15.13%, 12.53%, 12.44%, 18.04%, 24.56%, 10.55%, 36.82%, 8.41%, 29.80%, 11.84%, and 0.99% contribution to their energy, protein, fat, carbohydrates, vitamin A, vitamin C, sodium, calcium, magnesium, phosphorus and iron levels, respectively. Meanwhile, for STIP WUna students, processed food products had 2.66%, 30.69%, 14.91%, 14.09%, 33.92%, 20.49 %, 26.49%, 22.23%, 17.84%, 22.48%, 4.20% contribution to their energy, protein, fat, carbohydrates, vitamin A, vitamin C, sodium, calcium, magnesium, phosphorus and iron levels, respectively. The results show that there was no significant difference in the contribution of food consumption of UHO and STIP Wuna students to their nutritional adequacy. However, there was a significant difference in the contribution of processed food nutrition intake to the adequacy of protein, sodium, calcium, and iron in UHO and STIP Wuna students. Keywords: Food, processed food products, nutritional adequacy levels, nutrient intake, nutritional adequacy rates. ABSTRAK Penelitian ini bertujuan untuk mempelajari hubungan dan perbedaan kontribusi pangan dan produk pangan olahan terhadap tingkat kecukupan zat gizi mahasiswa Universitas Halu Oleo dan mahasiswa Sekolah Tinggi Ilmu Peranian Wuna tahun 2019. Metode pengambilan sampel menggunakan Accidental Sampling. Hasil penelitian menunjukkan bahwa pemenuhan nutrisi mahasiswa universitas halu oleo dan mahasiswa sekolah tinggi ilmu peranian wuna berada pada persentase < 80% hal ini menunjukan tingkat pemenuhan nutrisi dua kelompok universitas tergolong kurang. Kecuali pada tingkat konsumsi fosfor, rata-rata tingkat konsumsi Mahasiswa UHO dan STIP Wuna berada pada persentase 82,11-84,00%, hal ini menunjukan pemenuhan nutrisi fosfor pada Mahasiswa UHO dan STIP Wuna cukup. Produk pangan olahan pada mahasiswa UHO berkontribusi sebesar (15,13%, 12,53%, 12,44%, 18,04%, 24,56%, 10,55%, 36,82%, 8,41%, 29,80%, 11,84%, 0,99%) sedangkan pada mahasiswa STIP Wuna berkontribusi sebesar (12,66%, 30,69%, 14,91%, 14,09%, 33,92%, 20,49%, 26,49%, 22,23%, 17,84%, 22,48%, 4,20%) terhadap energi, protein, lemak, karbohidrat, vitamin A, vitamin C, natrium, kalsium, magnesium, fosfor dan zat besi. Berdasarkan hasil penelitian dapat disimpulkan bahwa tidak ada perbedaan secara signifikan kontribusi konsumsi pangan mahasiswa UHO dan STIP Wuna terhadap kecukupan gizinya. Namun terdapat perbedaan secara signifikan kontribusi asupan nutrisi pangan olahan terhadap kecukupan protein, natrium, kalsium dan zat besi pada mahasiswa UHO dan STIP Wuna. Kata kunci: Pangan, produk pangan olahan, tingkat kecukupan gizi, asupan nutrisi, angka kecukupan giz