DAFTAR ISI

HALAMAN JUDUL
LEMBAR PENGESAHAN
KATA PENGANTAR .......................................................................................... i
DAFTAR ISI ......................................................................................................... ii
DAFTAR TABEL ................................................................................................. iv
DAFTAR LAMPIRAN ......................................................................................... v
BAB I PENDAHULUAN
A. Latar belakang ............................................................................... 1
B. Tujuan ............................................................................................ 2
1. Tujuan umum ............................................................................ 2
2. Tujuan khusus ........................................................................... 2
BAB II TINJAUAN PUSTAKA
A. Karakteristik Kelompok Sasaran .................................................... 3
B. Standar Makanan dan Standar Porsi ............................................... 3
1. Definisi Standar Makanan ........................................................ 3
2. Definisi Standar Porsi ............................................................... 4
C. Standar Menu ................................................................................. 4
1. Pengertian Perencanaan Menu.................................................. 4
2. Faktor yang Perlu diperhatikan dalam Penyusunan Menu ...... 4
3. Langkah-Langkah Penyusunan Menu ...................................... 6
D. Makanan Lunak .............................................................................. 8
E. Diet Diare Anak II .......................................................................... 8
1. Gambaran Umum ..................................................................... 8
2. Tujuan Diet ............................................................................... 8
3. Prinsip Diet ............................................................................... 9
4. Syarat Diet ................................................................................ 9
5. Jenis Diet dan Indikasi Pemberian ............................................ 9
6. Bahan Makanan yang Dianjurkan ............................................ 10
7. Bahan Makanan yang Tidak Dianjurkan .................................. 10

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BAB III HASIL PENYUSUNAN STANDAR MENU
A. Standar Makanan ........................................................................... 12
B. Standar Menu ................................................................................ 13
1. Frekuensi Bahan Makanan ....................................................... 13
2. Pola Menu ................................................................................. 13
3. Master Menu ............................................................................. 14
4. Susunan Menu .......................................................................... 15
5. Nilai Gizi .................................................................................. 16
6. Anggaran Menu ........................................................................ 17
BAB IV PENUTUP ............................................................................................ 19
DAFTAR PUSTAKA ........................................................................................... 20
LAMPIRAN

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 DAFTAR TABEL

Tabel 2.1.Bahan makanan yang dianjurkan dan tidak dianjurkan ........................ 10

Tabel 3.1.Standar makanan lunak Diare II (anak) ................................................ 12
Tabel 3.2 Nilai gizi makanan lunak diare II anak.12
Tabel 3.3 Daftar Frekuensi Bahan Makanan ........................................................ 13
Tabel 3.4 Daftar Pola Menu Selama 3 Hari .......................................................... 14
Tabel 3.5 Master Menu ......................................................................................... 15
Tabel 3.6 Susunan Menu Makanan lunak diare II anak ........................................ 16
Tabel 3.7. Daftar Nilai Gizi Makanan lunak diare II anak Untuk Menu 3 Hari ... 16

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 DAFTAR LAMPIRAN

Lampiran 1. Kandungan Gizi Menu I ..........................................................21

Lampiran 2. Kandungan Gizi Menu II .........................................................22
Lampiran 3. Kandungan Gizi Menu III .......................................................23
Lampiran 4. Perhitungan Biaya Makan Menu I...........................................24
Lampiran 5. Perhitungan Biaya Makan Menu II .........................................25
Lampiran 6. Perhitungan Biaya Makan Menu III ........................................26
Lampiran 7. Ayam bumbu buluh cetak........................................................27
Lampiran 8. Daging printil bumbu kari .......................................................28
Lampiran 9. Tahu ungkep tomat ..................................................................29
Lampiran 10. Tahu bacem ...........................................................................30
Lampiran 11. Puding Pandan .......................................................................31
Lampiran 12. Bolu kukus pisang .................................................................32
Lampiran 13. Cha labu air wortel ................................................................33