Daftar Analisis Balian Makanan (DABM)

JENIS GANDUM DAN HASH.NYA, UBI, AKAR DAN HASILNYA

No Name Behan Makanan Air Energi Protein Lemak H.Arang Calcium Fosfor Fe Vit A Vit B1 Vit C BYYD
g kkal g g g mg mg mg IU mg mg g

1 BERAS PECAH KULIT 13 335 7.4 1.9 76.2 12.0 290 2.0 0 0.32 0 100
2 BERAS SETENGAH GILING 12 363 7.6 1.1 78.3 11.0 221 1.2 0 0.19 0 100
3 BERAS GILING 13 360 6.8 0,7 78,9 6.0 140 0.9 a 012 a too
4 BERAS MERAH,TUMBUK 13 359 7.9 0.9 776 16.0 163 0.3 0 0.21 0 100
5 BERAS KETAN PUTIH 12 362 6.7 0.7 79.4 12.0 148 0.8 0 0.16 0 100
6 BERAS KETAN HITAM 13 356 7.0 0.7 78,0 10.0 148 0.8 0 0.20 0 100
7 BERAS PARBOILED 12 364 6,15 0.6 80,1 5,0 142 0.8 0 0.22 0 100
8 BIHUN 13 360 4.7 0.1 82.1 6.0 35 1.8 0 0.00 0 too
9 BISKUIT 2 458 6.9 14.4 75.1 62.0 87 Z7 0 0.09 0 100
10 JAGUNG MUDA, KUNING 64 1'29 4.1 1.3 30.3 5.0 108 1.1 117 0.18 9 28
11 JAGUNG MUDA, PUITH 64 129 4.1 1.3 30.3 5.0 108 1.1 0 0.18 9 28
12 JAGUNG KUNING, Panen Baru (Butir) 14 307 7.9 3.4 63,6 9,0 148 2.1 440 0.33 0 90
13 JAGUNG PUTIH, PANEN BERU (BUTIR) 24 307 7.9 3.4 63,6 9.0 148 2.1 0 0.33 a 90
14 JAGUNG KUNING, PANEN LAMA 12 355 9.2 3.9 73.7 10.0 256 2.4 510 0.38 0 90
(BLITIR)
15 JAGUNG PUTIR PANEN LAMA (BUTIR) 12 355 9.2 3.9 73.7 10.0 256 2.4 0 0.38 0 90
16 JAGUNG SEGAR, KUNING 60 140 4.7 1.1 33.1 6.0 118 0.7 435 0.24 8 90
17 JAGUNG SEGAR, PUTIH 60 140 4.7 1.3 33.1 6.0 228 0.7 0 0.24 8 90
18 JALI 23 289 11.0 4.0 61.0 213.0 176 11.0 0 0.14 0 90
19 JAMPANG HUA 12 332 6.2 1.4 78.2 329.0 254 5.3 0 0.33 0 100
20 JAWAWUT 12 334 9.7 3,5 73.4 28.0 311 5.3 o 0,51 0 100
21 GADUNG 74 101 2.1 0.2 23.2 20,0 20 0.6 0 0.10 9 85
22 GANYONG (CAMMA) 75 95 1.0 0.1 22.6 21.0 70 20.0 0 0.10 10 65
23 GAPLEK 45 338 1.5 0.7 81.3 80.0 60 1.9 a 0.04 0 100
24 HAVERMOUT 8 390 14.2 7.4 68.2 53.0 4:05 14.0 0 0.60 0 100
25 KATUL GILING I (BERAS) 11 291 14.4 18.2 471 43.0 2535 14.0 0 1.42 0 100
26 KATUL GILING 11 (BERAS) 11 275 12.6 14.8 54.6 32.0 2000 14.0 0 0.82 0 100
27 KATUL GILING III (BERAS) 12 236 10.7 7.5 65.6 28.0 550 14.0 0 0.42 0 100
28 KATUL, JAGUNG 12 256 9.0 8.5 64.5 200.0 500 10.0 0 1.20 0 100
29 KENTANG 78 83 2.0 0.1 19.1 11.0 56 0,7 0 0.11 17 85
30 KENTANG HITAM 64 142 0.9 0.4 33.7 34.0 75 0.2 0 0.02 38 75
31 KETELA POHON (SlNGKONG) 63 146 1.2 0.3 34.7 33.0 40 0.7 0 0.06 30 75
32 KETELA POHON (SINGKONG) KUNING 60 157 0.8 0.3 37.9 33.0 40 0.7 385 0.06 30 75
33 KERUPUK ACI 12 350 0.5 0.2 85.9 0.0 0 0.0 0 0.00 0 100
34 KUE-KUE (CRACKERS) 15 350 11.0 1.5 71.1 1.5.0 130 2.0 0 0.17 0 100
35 MACARONI 1.2 363 8.7 OA 78.7 20.0 80 0.3 0 0.10 0 100
36 MAIZENA (PATI JAGUNG) 14 343 03 H 85.0 20.0 30 1.5 0 0.00 0 100
37 MI BASAH 80 86 0.6 3.3 14.0 14.0 13 0.8 0 0.00 0 100
38 MI KERING 0 337 7.3 11.6 50.0 49.0 47 2.8 0 0.01, 0 100
39 NASI (BERAS GILING) 57 178 2.1 0.1 40.6 5.0 22 0.5 0 0,02 0 100
40 ONT'BITJIKOEK 20 329 4.0 1.0 73.8 65.0 125 2.0 0 0.05 0 100
41 PATI KACANG HIJAU 10 370 4.5 1.0 83.3 50.0 100 1.0 0 0.00 0 100
42 PATI SINGKONG ( STARCH) 12 362 0.5 3.3 6.9 0.0 0 0.0 0 0.00 0 100
43 ROTI PUTIH 40 248 8.0 1.2 50,0 10.0 95 1.5 0 0.10 0 100
44 ROTI WARNA SAWO MATANG 40 249 7.9 1.5 49.7 20.0 140 2.5 0 0.15 0 100
45 SAGO (TEPUNG) 14 353 0.7 0.2 84.7 110 13 1.5 0 0.07 5 86
46 SUWEK 82 69 1.0 0.1 15.7 62.0 41 4.2 0 0.07 5 86
47 TALAS 73 98 1.9 0.2 23.7 28.0 61 1.0 20 0.13 4 85
48 TAPE (SINGKONG) PEUYEM 56 17.3 0.5 0.1 42.5 30.0 30 0.0 0 0.07 0 100
49 TEPUNG ARROWROCT 14 355 0.7 0.2 85.2 8.0 22 1.5 0 0.09 0 100
50 TEPUNG BERAS 12 364 7.0 0.5 80.0 5,0 140 0.8 0 0.12 0 100
51 TEFUNG JAGUNG KUNING 12 355 9.2 3.9 73.7 10,0 256 2.4 510 0.38 0 100
52 TEPUNG JAGUNG PUTIH 12 355 9.2 9.2 73.7 10.0 256 2.4 0 0.38 - 0 100
53 TEPUNG KENTANG 13 347 0.3 0.1 85.6 20.0 30 0.5 0 0.04 0 100
54 TFPUNG TERIGU 12 365 8.9 1.3 77.3 16.0 106 1.2 0 0.12 0 100
100
55 TEPUNG SINGKONG (TAPIOKA) 9 363 1.1 0.5 88.2 84.0 125 1.0 0 0.40 0 100
56 CANTEL 11 332 1.0 3.3 73.0 28,0 287 4.4 0 0.38 0 100
57 VERMICELLI 1.2 363 8.7 0.4 78,7 20.0 80 0.3 0 0.10 0 100
58 UBI JAWA MERAH (UBI RAMBAT) 69 123 1.8 0.7 27.9 30.0 49 0.7 7700 0.09 22 100
59 UBI JAWA PUTIH 69 123 1.8 0.7 27.9 30.0 49 0.7 60 0.09 22 86
60 UWI 75 101 2.0 0.2 19.8 45.0 380 1.8 0 0.10 9 86
86

DABM 1
DAFTAR ANALISIS BAHANH MAKANAN (DABM)
KACANG-KACANGAN BIJI-BIJIAN DAN HASILNYA

No NAMA BAHAN MAKANAN AIR Energi Protein Lemak H.Arang Calcium Fosfor Fe Vit. A Vit. B1 Vit. C BYYD
g kkal g g g mg mg mg IV mg mg g
I AMPAS TAHU (DAHI, SARIDIFLE) 9 414 26.6 18.3 113 19.0 29 4.0 0 0.20 0 100
2 SONGKREK (DARI BUNGKIL KELAPA) 73 119 4.4 3.5 18.3 27.0 100 2.6 0 0.08 0 100
3 BUNGKII. KACANGTANAH 14 336 37.4 13.0 30.5 7.10.0 470 30.7 0 0.04 0 100
4 BUNGKIL BIJI KARET 12 333 .29.3 3.3 30.0 102.0 660 12.0 0 0.10 0 100
5 BUNGKIL KELAPA 16 368 23.0 15.0 40.0 137.0 433 41.5 0 0.00 0 100
6 JAMBU MONYET,BIJI 6 562 21.2 46.9 23.6 50.0 450 5.0 100 0.20 0 100
7 JENGKOL 93 20 3.5 0.1 3.1 21.0 25 0.7 240 0.10 12 90
8 EMPING (KERUPUK MELINJO) 13 345 12.0 1.5 71.5 100.0 400 5.0 0 0.20 0 100
9 KACANG ARAB 12 339 23.8 1.4 60.2 57.0 388 4.7 140 0.77 2 100
10 KACANG BOGOR 10 370 16.0 6.0 65.0 85.0 264 4.2 0 0.18 0 100
11 KACANG ENDEI., BIJI 14 331 25.0 1.0 58.0 80.0 400 5.0 0 0.30 9 95
12 KACANG GUDE, BIR 12 336 20.7 14 62.0 125.0 275 4.0 ISO 0.48 3 100
13 KACANG GILA, BIJI MUDA 70 1 14 7.0 0.6 20.8 32.0 122 1.5 70 0.37 43 100
14 KACANG IJO 10 345 22.2 1.2 62.9 125.0 320 6.7 157 0.64 o 100
15 KACANG KEDELE, BASAH 20 286 30.2 15.6 30.1 196.0 506 6.9 95 0.93 0 100
16 KACANG KEDELE, KERING 8 331 34.9 18.1 34.8 227.0 585 8.0 110 1.07 0 100
17 KACANG MERAH GILING 12 336 23.1 1.7 59.5 80.0 400 5.0 0 0.60 0 95
18 KACANG PANJANG, BIJI 12 357 17.3 1.5 70.0 263.0 437 6.9 0 0.57 2 100
19 KACANG TANAH rERKUPAS (DG. 4 452 .25.3 42.8 22.1 59.0 335 1.3 0 0.30 3 100
SELAPUT)
20 KACANG TANAH REBUS (DG. KULIT) 40 360 13.5 31.2 IZ8 42.0 177 1.4 0 0.44 5 43
21 KACANG TANAH SANGAN (TAX DGN 3 559 26.9 44.2 23.6 74.0 393 1.9 0 0.30 0 100
SELAPUT)
22 KACANG'f'LJNGGAK (TOLO) 11 142 22.9 1.1 61.6 77.0 449 6.5 30 0.92 2 100
23 KEJU KACANG TANAH (PEANUT 3 590 27.0 40.9 20.9 60.0 360 2.0 0 0.30 0 100
BUTTER)
24 KELAPA MUDA, AIR 96 17 0.2 0. 1 3.8 15.0 8 0.2 0 0.00 1. 100
25 KELAVA MUDA, DAGING 83 68 1.0 0.9 14.0 7.0 30 1.0 0 0.06 4 53
26 KELAPA SETENGAH TUA. DAGING 70 180 4.0 15.0 10.0 8.0 55 1.3 10 0.05 4 53
27 KELAPA WA, DAGING 47 359 3.4 34.7 14.0 21.0 98 2.0 0 0.10 2 53
28 KEMTRI 7 636 19.0 63.0 8.0 80,0 200 2.0 0 0.06 0 100
29 KFNARI 3 657 15.0 66.0 13.0 92.0 691 7.7 0 0.42 0 100
30 KECAP 63 46 5.7 1.3 9.0 123.0 96 5.7 0 0.00 0 100
31 KFCIPIR, BIJI 10 405 32.8 17.0 36.5 80.0 200 2.0 0 0.03 0 100
32 KETUMBAR 11 404 14.1 16.1 54.2 630.0 370 17.9 1570 0.20 0 100
33 KLUWAK 51 275 10.0 24,0 13.5 40.0 100 2.0 0 0.15 30 100
34 KORO BENGUK, BIJI 15 332 24.0 3.0 55.0 130.0 200 2.0 70 0.30 0 95
35 KORO KRUPUK, BIJI 67 125 8.3 0.7 22.1. 17.0 12 2.7 80 0.11 31 68
36 KORO LOKE, ANDENG BIJI 89 33 2.7 0.2 7.9 60.0 40 2.0 40 0.10 0 95
37 KORO WEDUS, BIJI 12 338 22.2 1.5 61.0 88.0 395 3.5 0 0.62 0 100
38 KWACI 10 515 30.6 42.1 13.8 54.0 312 6.2 0 0.02 0 35
39 LAMTORO. BIJI MUDA (PETE GINA) 77 85 5,7 0.3 t5.4 180.0 53 2.7 423 0.08 15 100
40 LAM'TORO, BIJI I'UA (PETE CINA) 61 148 10.6 0.5 26.2 155.0 59 22 416 0.23 20 100
41 MERICA 13 359 11.5 6.8 64.4 460.0 200 16.8 0 0.20 0 100
42 NANGKA, 131JI SFGAR 58 165 4.2 0.1 36.7 33.0 200 1.0 0 0.20 10 75
43 ONCOM 57 187 13.0 6.0 22.6 96.0 115 27.0 0 0.09 0 100
44 PALA, BIJI 14 494 7.5 36.4 40.1 120.0 240 4.6 0 0.20 0 95
45 PATI KACANG IJO (HUNKWE) 10 364 4.5 1.0 83.5 50.0 100 1.0 0 0.00 0 100
46 PF'I'E SFGAR 61 142 0.4 2.0 22.0 95.0 115 1.2 200 0.17 36 100
47 SANTAN MURNI 55 324 4.2 34.3 5.6 14.0 45 1.9 0 0.02 2 100
48 SANTAN (DITAMBAH DENGAN AIR) 80 122 2.0 10,0 7.6 25.0 30 0.1. 0 0.00. 2 100
49 SAIDELE, BUBUK 3 344 30.0 20.0 43.0 450.0 500 4.0 2000 0.70 10 100
50 SUSU KEDELE 87 41 3.5 2.5 5.0 50.0 45 0.7 200 0.08 2 100
51 TAHU 85 68 7.8 4.6 1.6 124.0 63 0.8 0 0.06 0 100
52 'I'AOKOA 78 104 12.9 6.8 1.2 153.0 119 1.7 0 0.05 0 100
53 JTAOCO 65 165 10.4 4.9 24.1 55.0 365 13.0 23 0,05 0 100
54 TEMPE KEDELE MURNI 64 149 18.3 4.0 12.7' 129.0- 154 10.0 50 0,17, 0 100
55 'I'EMPE KORO BF.NGUK 64 141 10.2 1.3 23.2 42.0 15 2.6 0 0.09 0 100
56 'TEMPE LAMTORO 64 142 11.0 2.5 20.4 42.0 15 2.6 30 0.19 0 100
57 'I'EPUNG KACANG KEDELE 9 547 35.9 26.6 29.9 195.0 544 8.4 140 0.77 0 100
58 WIJEN 6 568 19.3 51.1 18.1 1.0 614 9.5 0 0.93 0 100

DABM 2
DaftarAnalisis BahanMakanan (DABM)
DAGING DAN HASILNYA, TELUR ..

No Nama Bahan Makanan Air Energl Protein Lemak H,Arang Calcium Foafor Fe VItA VIt. B1 Vft. C BYDD
g kkal g g g mg mg mg IU mg mg G
1 AYAM 0 302 18.2 25.0 0.0 14.0 200 1,5 810 0.08 0 58
2 ANGSA 51 354 16.4 31,5 0.0 15.0 188 1.8 900 0.10 0 58
3 BEBEK 54 326 16,0 28.6 0.0 15.0 188 1.8 900 0.00 0 60
4 CORNED BEEF 53 241 16.0 25.0 0.0 10.0 170 4.0 0 0.14 0 100
5 DAGING ANAK SAPI SEDANG 68 190 19.1 12.0 0.0 11.0 193 2.9 40 0.08 0 100
6 DAGTNG ANAK SAPI KURUS 69 174 19.6 10.0 0.0 11.0 1.93 2.9 20 0.13 0 100
7 DAGING ANAK SAPI GEMUK 62 207 1.8.8 14.0 0.0 10.0 200 2.2 40 0.12 0 100
8 DAGING ASAP 60 191 32.0 6.0 0.0 15.0 300 5.0 20 0.58 0 100
9 DAGING BABI GEMUK 42 457 11.9 45.0 0.0 7.0 117 1.8 0 0.67 0 100
10 DAGING BABI KURUS 50 376 14.1 35.0 0.0 8.0 151 2.1 0 0.15 2 100
11 DAGING DOMBA KURUS 66 206 17.1 14.8 0.0 10.0 191 2.6 0 0.15 0 100
12 DAGING DOMBA GEMUK 56 317 15.7 27.7 0.0 9.0 157 2.4 0 0.14 0 100
13 DAGING KAMBING 70 154 16.6 9.2 0.0 11.0 124 1.0 0 0.09 0 100
14 DAGING KERBAU 84 84 18,7 0.5 0.0 7.0 151 0.0 0 0.02 0 100
15 DAGING KUDA KURUS 76 118 18.1 4.1 0.0 10.0 150 2.7 0 0.07 0 100
16 DAGING SAPI GEMUK 60 273 19.6 22.0 0.0 10,0 150 2.6 40 0.08 0 100
17 DAGING SAP] KURUS 60 174 17.5 10.0 0.0 11.0 181 2.9 20 0.08 0 100
18 DAGING SAPI SEDANG 66 207 18.8 14.0 0.0 11.0 170 2.8 30 0.08 0 100
19 DENDENG 25 433 13.8 9.0 0.0 30.0 570 0.0 0 0.10 0 100
20 DIDEII (DARAIf AYAM) 82 77 21.9 1.9 0.7 15.0 29 1.3 50 0.02 0 100
21 DIDEH (DARAH SAPI) 76 104 13.6 1.1 0.0 7.0 24 1.3 50 0.00 0 .100
22 GINJAL 15AI31 77 114 10.3 4.6 0.8 11.0 46 8.0 130 0.58 13 100
23 GINJAL DOMBA 78 1.05 16.6 3.3 1.0 13.0 237 9.2 1150 0.51 13 100
24 GINJAL SAPI 75 141 15.0 8.1 0.9 9.0 221 7.9 11,50 0.37 13 100
25 HAM 42 389 16.9 35.0 0.3 10.0 136 2.5 0 0.70 0 100
26 HATI BABI 72 1,34 19.7 4.8 1.7 10.0 362 18.0 14200 0.40 23 100
27 HATI SAPI 70 136 19.7 3.2 6.0 7.0 358 66.0 43900 0.26 31 100
28 KERUPUK KULIT KERBAU 75 422 83.0 4.0 0.0 5.0 10 0.0 0 0.00 0 100
29 LAMBUNG (BABAY) 77 113 17.6 4.2 0.0 12.0 144 1.0 0 0.00 0 100
30 LEMAK BABI (BACON) 20 630 9.1 65.0 1.1 13.0 108 0.8 0 0.38 0 100
31 LEWERWORST (LIVER SAUSAGE) 77 387 16.0 22.0 3.0 20.0 150 4.0 4000 0.20 0 100
32 OTAK 29 125 10.4 8.6 0.8 16.0 330 3.6 3 0. 23 18 100
33 SARANG BURUNG 25 281 37.5 0.3 32.1 485.0 18 3.0 0 0.00 0 100
34 USUS ( ISI PERUT) 77 1.30 14.0 7.2 1.5 14.0 115 4.0 200 0.08 0 100
35 WORST (SAUSAGE) 38 452 14.5 42.3 2.3 28.0 61 1.1 0 0.10 0 100
36 ZWEZERIK (SWEFTBREAD) 76 387 20.0 3.0 0.0 60.0 210 1.5 0 120.0 0 100
TELUR
1 TELUR AYAM 74 162 12.8 11.5 0,7 54.0 180 2.7 900 0.10 0 90
2 TELUR BFBEK (ITIK) 71 189 13.1 14.3 0.8 56.0 180 2.8 1230 0.18 0 90
3 TELUR BEBEK (ASIN) 67 195 13.6 13.3 4.4 120.0 157 1.8 341 0.28 0. 83
4 TELUR KURA-KURA (PENYU) 77 144 12.0 10.2 0.0 84.0 193 1.3 600 0.11 0 90
5 TELUR TERUBUK 25 425 31,0 28.0 10.0 50.0 100 2.0 600 0.10 0 100
6 KUNING TELUR AYAM 49 36 16,.3 31.9 0.7 147.0 586 7.2 2000 0.27 0 100
7 KUNING TELUR ITIK 47 398 17.0 35.0 0.8 150.0 400 7.0 2870 0.60 0 100
8 PUTIH TELUR AYAM 88 50 10.8 0.0 0.8 6.0 17 0.2 0 0.00 0 100
9 PUTIH TELUR 1TIK 88 54 11.0 0.0 0,8 21.0 2 0,1 0 0.01 0 100

DABM 3
DAFTAR ANALISIS BAHAN MAKANAN
IKAN, KERANG, UDANG DAN HASILNYA

NO NAMA BAHAN MAKANAN AIR ENERGI PROTEIN LEMAK H.ARANG CALCIUM FOSFOR FE VIT.A VIT.B1 VIT.C BYYD
g kkal g g g mg Mg mg IU mg mg g
I BADER (TAWIES) 66 198 19,0 0.0 0,0 48,0 150 0.4 I50 0.01 0 80
2 BANDENG 74 129 20,0 4's 0,0 20.0 150 2,0 150 O.05 0 80
3 BAWAL 78 96 19.0 1,7 00 20,0 130 10 150 0.05 0 80
4 BEKASANG 69 138 14.0 0,7 7.4 40.0 80 2.0 100 0,05 0 100
5 BEUNTEUR 70 109 17, 0 0.0 0.0 500.0 500 1,0 150 0.05 0 80
6 EKOR KUNING 84 66 111.0 0,7 0,0 40.0 150 2.0 150 0.02 0 80
7 GABUS (SEGAR) 69 74 25.2 1.7 0.0 62.0 176 0.9 150 0.04 0 64
8 GABUS KERING 24 292 58,0 4,0 0.0 15.0 100 0,7 100 0.10 0 80
9 HIU, IKAN HIU 78 89 2011 0.0 0.0 25.0 208 0.9 150 0.01 0 49
10 IKAN ASIN, KERING 40 139 42.0 1.5 0.0 200.0 300 2.5 0 0.01 0 70
11 IKAN MAS 80 86 .16.0 2.0 0.0 20.0 150 2.0 150 0.05 0 80
12 IKAN SEGAR 76 113 17.0 4.5 0.0 20.0 200 1.0 150 0.05 0 80
13 KAKAP 77 92 20.0 0.7 0.0 20.0 200 1.0 30 0.05 0 80
14 KEMBUNG 76 1.03 22.0 1.0 0.0 20.0 200 1.0 30 0.05 0 80
15 KEONG 81 64 12.0 1.0 2.0 217.0 78 1.7 0 0.05 0 46
16 KEPITING 68 151 13,8 3.8 14.1 210.0 250 1.1 200 0.05 0 45
17 KERANG 85 59 8.0 1.1 3.6 133.0 170 3.1 300 0.01 0 20
18 KODOK (KATAK) 82 73 1.6.4 0.3 0,0 18.0 147 7.1 0 0.14 0 65
19 KRUPUK IKAN (DENGAN PATI) 6 342 16.0 0.4 65.6 2.0 20 0.1 0 0.00 0 100
20 KRUPUK UDANG (DENGAN PATI) 359 17.2 0,6 68.2 332.0 337 1.7 50 0.04 0 100
21 KURA 80 83 19.1 0.2 0.0 27.0 87 0.7 0 0.20 0 70
22 LAYANG 74 109 22.0 1.7 0.0 50,0 150 2.0 2.0 0.05 0 80
23 LAMURU 76 112 20.0 3.0 0.0 20.0 100 1.,0 100 0.05 0 80
24 PALING 58 303 14.0 27.0 0.0 20.0 200. 1.0 1600 0.10 2 100
25 PEDA BANJAR 46 156 28.0 4.0 O.O 174.0 316 3.1 110 0.00 0 100
26 PEPETEK 33 176 12.0 4.4 0.0 120,0 200 1.0 1.0 005 0 90
27 PETIS (UDANG) 39 220 15.0 0.1 40.0 37,0 36 2.8 0 0.00 0 100
28 PINDANG BANYAR 59 157 28.0 4.2 0.0 50,0 100 1.0 150 0.10 0 90
29 PINDANG BENGGOL 57 170 31J) 4.2 0.1 50.0 100 1.0 150 0.10 0 90
30 PINDANG LAYANG 60 153 30.0 2.8 0.0 60,0 200 3.O 200 0.07 0 90
31 PINDANG , SEGAR 66 142 27.2 3.0 0.0 60,0 200 3.0 200 0.07 0 90
32 REBON SEGAR 79 81 16.2 1.2 0.7 757,0 292 2.2 60 0.04 0 100
33 KEBON KERING 22 299 59.4 3.6 3.2 2306.0 625 21.4 0 0.06 0 100
34 SARDINES DALAM KALENG 47 338 21.1 27 0 1.0 354.0 434 3.5 250 0. 10 0 100
35 SELAR SEGAR 75 100 18.8 2.2 0.0 40.0 179 0.5 ISO 0.37 0 48
36 SELAR KERING 43 194 38.0 3.5 0.0 20,0 200 1.0 0 0.01 0 75
37 SEPAT KERING 30 2189 38.0 14.0 0.0 40.0 100 0.7 0 0.00 0 75
38 TEMBANG 65 204 16.0 13.0 0.0 20,0 200 2.0 100 0,05 0 80
39 TERI BUBUK 15 277 60.0 2.3 1.8 1209.0 1225 3.0 297 0.10 0 100
40 I'ERI SEGAR 80 77 16.0 1.0 0.0 500,0 500 1.0 1.50 0.05 0 100
41 TFRI KERING 38 1 170 33.4 3.0 0.0 1200.0 1500 3.6 210 0.15 0 100
42 TERI KERING SEKALI (TANPAISDKT 17 331 68.7 4.2 0.0 2381.0 1500 23.4 200 0.10 0 100
GARAM)
43 TERI NASI, KERING 35 144 32.5 0.6 0.0 1000.0 1000 3.0 200 0110 0 100
44 CUE SELAR KUNNG 59 145 27.0 3.3 0.0 50.0 100 2.0 150 0.10 0 90
45 'TERASI MERAH 40 174 30.0 3.5 3.5 100.0 250 3.1 0 0.00 0 100
46 UDANG SEGAR. 75 91 21.0 0.2 0.1 136,0 1.70 8.0 60 0.01 0 68
47 UDANG KERING 21 295 62.4 2.3 1.8 1209.0 1225 6.3 210 0.14 0 90

DABM 4
DAFTAR ANALISIS BAHAN MAKANAN (DABM)
SAYUR-SAYURAN

NO NAMA BAHAN MAKANAN Air Energi Protein Lemak H.Arang Calcium Fosfor Fe Vit.A Vit. B1 Vit. C BYYD
g kkal g g g mg mg mg IU mg Mg g
1 Andemi 92 25 1.6 0.2 5.3 33.0 66 1.0 0 0.14 10 80
2 BAYAM 87 36 3.5 0.5 6.5 267.0 67 3.9 6090 0.08 80 71
3 BAYAM MERAI 1 82 51 4.6 0.5 10.0 368.0 111 2.2 5800 0.08 80 78
4 BALIGO 96 13 0.4 0.2 3.0 19.0 19 0.4 0 0.04 13 69
5 BAWANG BOMBAI 88 45 1.4 0.2 10.3 32.0 44 0.5 50 0.03 9 %
6 BAWANG MERAH 88 39 1.5 0.3 9.2 36.0 40 0.8 0 0.03 2 90
7 BAWANG PUTIH 71 95 4.5 0,2 23.1 42.0 134 1.0 0 0.22 15 88
8 BENGKUANG 85 55 1.4 0.2 12.8 15.0 18 0.6 0 0.04 20 84
9 B1T 98 42 1.6 0.1 9.6 27.0 43 1.0 20 0.02 10 75
10 ROROS KUNCI 90 32 1.0 0.8 7.2 50.0 50 2.0 5000 0.08 50 50
11 BOROS LAJ A 93 22 1.0 0.3 4.7 50.0 50 2,0 5000 0.08 50 80
12 BUNCIS 89 35 2.4 0.2 7.7 65.0 44 1.1 630 0.08 19 90
13 DAUN BAWANG 92 29 1.8 0.7 5.2 55.0 39 7.2 1365 0.09 37 67
14 DAUN BLUNTAS 86 42 1.8 0.5 9.4 256.0 49 5.6 3980 0.02 30 65
15 DAUN JAMBU METE MUDA 78 73 4.6 0.5 16.2 33.0 64 8.9 2689 0.00 65 65
16 DAUN GANDARIA 81 60 3.1 0.3 14.0 40.0 45 4.7 600 0.00 61 65
17 I)AUN KACANG PANJANG 88 34 4A 0.4 5.8 134.0 145 6.2 5240 0.28 29 65
18 DAUN KEDONDONG 81 59 3.5 0.3 13.4 540.0 82 6.2 2900 0.06 29 65
19 DAUN KEMANG 85 43 5.5 0.3 7.5 3510 106 LO 1.017 0.06 30 65
20 DAUN UBI RAMBAT 85 47 2,8 0.4 10.4 79.0 66 10.0 6015 0.12 22 73
21 DAUN KECIPIR 85 47 5.0 0.5 8.5 134.0 81 6.2 5240 0.28 29 70
22 DAUN KORO (DAUN WAY) 91 23 3.0 0.3 3.7 134.0 81 6.2 5240 0.28 29 65
23 DAUN LABU SIAM 90 60 4.0 0.4 4.7 58.0 70 2.5 2025 0.08 16 100
24 DAUN LABU MALUH 90 30 3.6 0,6 4.5 138.0 99 3.7 2750 0.14 36 70
25 DAUN LEUNCA 85 45 4.7 0,5 8.1 210.0 80 6.1 1900 0.14 40 70
26 DAUN LOBAK 90 30 2.3 0.4 5.8 140.0 33 3.7 1000 0.07 9 70
27 DAUN LOMPONG TALES 87 40 3,0 0.8 7.4 76.0 59 1.O 2900 0.08 31 75
28 DAUN MANGKOKAN 82 54 3.7 0.3 11.8 474.0 49 4.0 5450 0.06 83 80
29 DAUN MELINJO 71 99 5.0 1,3 21.3 219,0 82 4.2 10000 0.09 182 88
30 DAUN OYONG 93 22 1.0 0.1 5.3 21.0 44 2.0 1000 0.08 I50 65
31 DAUN PAKIS 88 35 4.0 0.3 6.4 42.0 172 1.3 2881 0.00 30 70
32 DALIN PAPAYA 75 79 8.0 2.0 11.9 353.0 63 0.8 182,50 0.15 140 71
33 DAUN PETE CHINA (LANTORO) 67 128 12.0 6.5 12.4 1500.0 1.00 2.5 17800 0.04 64 40
34 DAUN SINGKONG (KETELA POHON) 77 73 6.8 1.2 13.0 165.0 54 2.0 11000 0.12 275 87
35 DAUN SINGKONG JENIS AM15UN 58 131 12.7 1.2 25.2 165.0 54 3.9 13000 0.21 220 87
36 DAUNTALAS 79 71 4.1 2.1 12.3 302.0 47 8.3 10395 0,11 163 80
37 JAGUNG MUDA (TERMASUK 0 33 2.2 0.1. 7.4 7.0 100 0.5 200 0.08 8 100
JENGGEL)
38 JAHE 86 51 L5 1.0 10.1 21.0 39 1.0 30 0.02 4 97
39 JANJUR KUPING SEGAR 94 15 3.8 0.6 0.9 3.0 94 1.7 0 0.10 5 100
40 JAMUR KUPING KERING, 15 128 16.0 0.9 64.6 51.0 223 6.7 0 0.13 0 100
41 JANTUNG PISANG SE(.;AR 90 31 1.2 0,3 7.1 30.0 50 0.1 170 0.05 10 25
42 JANTUNG PISANG KERING 15 218 9,6 1.2 69.3 276.0 425 0.9 170 0.04 0 26
43 JOTANG 89 32 1.9 0,3 7.1 162.0 41 4.0 3918 0.03 20 70
44 ECENG 93 18 1.0 0.2 3.8 80.0 45 3.7 1000 0.08 50 76
45 GAMBAS (OYONG) 95 18 0.8 0.2 41 19.0 33 0.9 380 0.03 8 85
46 GENJER 90 33 1.7 0.2 7.7 62.0 33 2.1 3800 0.07 54 70
47 KANGKUNG 90 29 3.0 0.3 3.4 73.0 50 2.5 6300 0.07 32 70
48 KACANG BUNCIS 13UAH 0 35 2.4 0.2 7.7 65.0 44 1.1 630 0.08 19 90
49 KACANG GUIDE. 13UAH MUDA 67 123 8.4 0.6 21.8 66.0 174 1.8 195 0.41 31 69
50 KACANG KAPRI 74 98 6.7 0.4 17.7 22.0 122 1.9 680 0.34 26 45
51 KACANG KAPRI BUAH MUDA 87 42 3.3 0.2 9.0 51.0 85 1.0 440 0.20 49 80
52 KACANG PANIANG 89 44 2.7 0.3 7.8 49.0 347 0.7 335 0.13 21 75
53 KATUK 81 59 4.8 1.0 11.0 204.0 83 2.7 10370 0.1f) 2,19 40
54 KELOR 75 82 6.7 1.7 1.3 440.0 70 7.0 11300 0.21 220 65
55 KEMANGI 85 46 4.0 0.5 8.9 45.0 75 2.0 5000 0.08 50 80
56 KEMBANGTURI 87 44 1.8 0,6 9.6 23.0 29 0.9 105 0,13 41 83
57 KETIMUN 96 12 0.7 0.1 2.7 10.0 21 0.3 30 0,03 8 70
58 KECIPIR BIJAH M,UDA 90 35 19 0.2 5.8 63.0 87 0.3 595 0.24 19 96
59 Ko1, KEMBANG 92 25 2.4 0,2 4.9 22.0 72 1.1 90 0.11 69 57
60 KLUWIH 70 111 1.5 0.3 27.2 28.0 32 0.9 20 100.00 19 71

DABM 5
Daftar Analisis Behan Makanan (DABM)
SAYUR-SAYURAN

No Nama Bahan Makanan Air Energi Protein Lemak H.Arang Calcium Fosfor Fe Vit. A Vit. B1 Vit. C BYYD
g kkal g g g mg mg Mg IU mg mg g
61 KOL, MERAII 92 24 1.4 0.2 5.3 46.0 31 0.5 80 0.06 50 75
62 KOTO KRUPUK BUAH 67 125 8.3 0.7 22.1 17.0 12 2.7 80 0.11 31 68
63 KOTO WEDUS BUAH MUDA 88 38 3.0 0.3 7.9 56.0 47 1.1 870 0.09 17 70
64 KROKOT 93 21 1.7 0.4 3.8 103.0 39 3.6 2550 0.03 25 80
65 KUNYIT 85 63 2.0 2.7 9.1 24.0 78 3.3 0 0.03 1 71
66 KUCAI 86 45 2.2 0.3 10.3 52.0 50 1.1 40 6.11 17 2
67 KUCAI MUDA (LOKIO) 86 42 3.8 0.6 7.8 76.0 91 2.5 500 0.11 59 11
68 LABU AIR 95 17 0.6 0.2 3.8 12.0 18 0.6 70 0.04 10 9
69 LABU SIAM 92 26 0.6 0.1 6.7 14.0 25 0.5 20 0.02 18 83
70 LABU WALUH 91 29 1.1 0.3 6.6 45.0 64 1.4 180 0.08 52 77
71 LEUNCA 90 33 1.9 0.1 7.4 274.0 34 4.0 478 0.10 17 95
72 LOBAK 94 19 0.9 0.1 4.2 35.0 26 0.6 10 0.03 32 87
73 MELINJO (TANGKIL.) 80 66 5.0 0.7 13.3 163.0 75 2.8 1000 0.10 100 60
74 NANGKA MUDA 85 51 2.0 0.4 11.3 45.0 29 0.4 2.5, 0.07 9 80
75 PAPAYA MUDA 92 26 2.1 0.1 4.9 50.0 16 0.1 50 0.02 19 76
76 PARIA (PARE) 91 29 1.1 0.3 6.6 45.0 64 1.4 180 0.80 52 77
77 PETERSELL 84 50 3,7 1.0 9.0 195.0 84 4.3 8230 0.11 193 95
78 PECAI 92 23 1.8 0.3 4.5 179.0 39 6.9 3995 0.08 75 82
79 PREI 86 45 2.2 0.3 10,3 52.0 50 1.1 40 0.11 17 52
80 REBUNG 91 27 2.6 0.3 5.2 13.0 59 0.5 20 0.15 4 65
81 SAYURAN 91 27 1.8 0.2 5.8 65.0 75 1.4 2400 0.07 3.8 71
82 SAW1 92 22 2.3 0.3 4.0 220.0 38 2.9 6460 0.09 102 87
83 SELADA 95 15 1.2 0.2 2.9 22.0 25 0.5 540 0.04 8 69
84 SELADA AIR 94 17 1.7 0.3 3.0 182.0 27 2.5 2420 0.08 50 69
85 SELDERI 93 20 1.0 0.1 4.6 50.0 40 1.0 136 0.03 11 63
86 TAOGE KACANG lJO 92 22 2.9 01 41 29.0 69 0.8 10 - 0.07 15 100
87 'rAOGE,KACANG KEDELE 81 67 9.0 2.6 6.4 50.0 65 1.0 110 0.23 15 100
88 TAOGE KACANG "UNGGAK 88 35 5.0 0.2 5.8 57.0 88 1.0 0 0.07 15 90
89 TEBU TERUBUK 91 25 4.6 0.4 3.0 40.0 30 2.0 0 0.08 50 20
90 TEKOKAK 89 34 2.0 0.1 7.9 50.0 30 2.0 750 0.08 80 95
91 TEKOKAK KERING 12 294 8.3 1.7 72.6 370.0 180 22.2 750 0.48 0 100
L2 TERONG 93 24 1.1 0.2 5.5 15.0 37 0.4 30 0.04 5 87
93 TERONG BELANDA 86 48 1.5 0.3 11.3 13.0 24 0.8 0 0.04 17 73
94 TESPONG 81 59 2.9 0.3 13.9 155.0 65 2.5 2500 0.05 21 60
95 CABE MERAH BESAR 91 31 1.0 0.3 7.3 29.0 24 0.5 470 0.05 18 85
96 CABE IJO BESAR 93 23 0.7 0.3 5.2 14.0 23 0.4 260 0.05 84 82
97 CABE KERING 10 311 15.9 6.2 6.8 160.0 370 2.3 576 0.40 50 85
98 CABE RAWIT SEGAR DENGAN BIJI 71 103 4.7 2.4 19.9 45.0 95 2.5 11050 0.24 70 85
99 CABE RAWIT SEGAR TANPA BIJI 86 49 1.6 0.7 11.1 22.0 85 1.9 11200 0,07 125 75
100 CENGKEH KERING 23 292 5.2 8.9 57.4 740.0 100 4.9 0 2.00 10 100
101 TOMAT MASAK 94 20 1.0 0,3 4.2 5.0 27 0.5 1500 0.06 40 95
102 TOMAT MUDA 93 23 2.0 0.7 3.3 5.0 27 0,5 320 0.07 30 95
103 TOMAT (AIR TOMAT 94 15 1.0 0.2 3.5 7.0 15 0.4 600 0.05 10 100
104 WORTEL 88 42 1.2 0.3 9.3 39.0 37 0.8 12000 0.06 6 88

DABM 6
Daftar Analisis Bahan Makanan (DABM)
BUAH – BUAHAN

No Nama Bahan Makanan AIr Energi Protein Lemak H.Arang Calcium Fosfor Fe Vit.A Vit. B1 Vit. C BYYD
g kkal g g g mg mg mg IU mg Mg g
I ALPOKAT 84 85 019 6.5 7.7 10.0 20 0.9 180 0.05 13 61
2 APEL 84 58 0.3 0.4 14.9 6.0 10 0.3 90 0,04 5 88
3 ARBEI 90 37 0.8 0.5 8.3 28.0 27 0.8 60 0.03 60 96
4 ASAM MASA P0HON 31 239 2.8 0.6 62.5 74,0 113 0.6 30 0.34 2 48
5 BELIMBING 90 36 0.4 0.4 8.8 4.0 12 1.2 170 0.03 35 86
6 BISBUL (BUAH MENTEGA) 92 39 0.7 0.2 9.7 43.0 17 0,8 55 0100 33 50
7 BUAH MONA 72 101 1.7 0.6 25.2 27,0 20 0.8 0 0.08 22 58
8 JAMBU B111 86 149 019 0.3 12.2 14.0 28 1.1 25 0.02 87 82
9 JAMBU BOL 85 56 0.6 0.3 14.2 29.0 16 1.2 130 U2 22 67
10 JAMBU MONYET BUAH 83 64 0.7 0.6 15.8 4.0 13 0.5 25 0.02 197 90
11 JAMBU AIR (JAMBU.TANKWE) 87 46 0.6 0.2 11.8 7.5 9 1.1 0 0.00 5 90
12 JERUK BALI 86 48 0.6 0.2 12.4 23.0 27 0.5 20 0.04 43 62
13 JERUK GARUT 87 44 0.8 0.3 10.9 33.0 23 0.4 420 0.07 32 71
14 JERUK MANIS 86 45 019 0.2 11.2 33.0 23 0.4 190 0.08 49 72
15 JERUK MANIS AIR 99 44 0.8 0.2 11.0 19.0 16 0.2 190 0.08 49 100
16 JERUK NIPIS 82 37 0.8 0.1 12.3 40.0 22 0,6 0 0.04 27 76
17 JERUK PONDEROSA 64 32 0,9 0.6 8.7 40.0 22 0.6 0 0.04 50 62
18 DUKU 80 63 1.0 0.2 16.1 18.0 9 0.9 0 0.05 9 64
19 DURIAN, 65 134 2.5 3.0 28,0 7.4 44 1.3 175 0.10 53 22
4,20 MARKISA (ERBIS) 80 70 0.6 0.0 18,9 11.0 50 1.1 10 0.00 16 33
121, EMBACANG 73 98 1.4 0.2 25.4 21.0 15 0.0 1218 0.03 56 65
22 GANDARIA MASAK 81 68 0.7 0.1 18.0 8.5 20 1.0 1020 0.03 111 70
23 KEDONDONG MASAK 88 41 1.0 0.1 10.3 15.0 22 2.8 233 0.08 30 58
24 KESEMEK ( KELEDUNG) 78 78 0.8 0.4 20.0 6.0 26 0.3 710 0.05 1 97
25 KOKOSAN 85 86 1.6 0.2 13.0 22.0 38 1.3 20 0.04 3 64
26 LANGSAT 94 56 0.9 0.2 14.3 17.0 24 1.1 0 0.07 3 64
27 MAN6GA MASAK POHON 81 66 0.7 0.2 17.2 9.0 13 0.2 6350 0.06 41 66
28 MANGGA GEDUNG 87 44 0.7 0.2 11.2 13.0 10 0.2 16400 0.08 0 65
29 MANGGA GOLEK 82 63 0.5 0.2 16.7 14.0 10 0.7 3715 0.08 30 65
30 MANGGA HARUM MANIS 87 46 0.4 0.2 11.9 15.0 9 0.2 1200 0.08 6 65
31 'MANGGA INDRAMAYU 80 72 0.8 0.2 18.7 13.0 10 1.9 2900 0.06 16 65
32 MANGGA KOPEK 85 56 OA 0.2 14.6 16.0 10 1.7 6520 0.03 27 65
33 MANGGA MUDA 84 59 0.5 0.4 15.1 12.0 11 0.4 85 0.06 65 73
34 MANGGIS 83 63 0.6 0.6 15.6 8.0 12 0.8 0 0.03 2 29
35 MENTENG 79 65 1.7 0.2 16.1 13.0 20 0.8 0 0.00 5 64
36 NANGKA MASAK POHON 70 106 1.2 0.3 27,6 20.0 19 0.9 330 0.07 7 28
37 NENAS 85 52 0.4 0.2 13.7 16.0 11 0.3 130 0.08 24 53
38 PALA DAGING 88 42 0.3 0.2 10.9 32.0 24 1.5 29 0.00 22 30
39 PEPAYA MASAK 87 46 0.5 0.0 12,2 23.0 12 1.7 365 0.04 78 75
40 PISANG 75 88 1.2 0.2 23.0 8.0 28 0.6 430 0.04 10 66
41 FISANG AMBON 72 99 1-2 0.2 25.8 8.0 28 0.5 146 0.08 3 75
42 PISANG ANGLENG (AMPYANG) 80 68 1.3 0.2 17.2 10.0 26 0.6 76 0.08 6 75
43 PISANG MAS 64 127 1.4 0.2 33.6 7.0 25 0.8 79 0.09 2 85
44 PISANG LAMPUNG 72 99 1.3 0.2 25.6 10.0 19 0.9 618 0.00 4 75
45 FISANG RAJA 66 120 1.2 0.2 31.8 10.0 22 0.8 950 0.06 10 70
46 PISANG RAJA SEREH 67 118 12 0.2 31.1 7.0 29 0.3 112 0.00 4 95
47 PISANG RAJA UU 59 146 2.0 0.2 38.2 10.0 28 0.9 75 0.05 3 75
48 RAMBUTAN 81 69 0.9 0.1 18.1 16.0 16 0.5 10 0.00 58 40
49 SALAK 78 77 0.4 0.0 20.9 28.0 18 4.2 0 0.04 2 50
50 SAWO MANILA 76 92 0.5 1.1 22.4 25.0 12 1.0 60 0.01 21 79
51 SEMANGKA 92 28 0.5 0.2 6.9 7.0 12 0.2 590 0.05 6 46
52 SIRSAK 82 65 1.0 0.3 16.3 16.0 27 0.6 10 0.07 20 68
53 SRIKAYA 72 116 1.7 0.6 251 27.0 20 0.8 0 0.08 22 58
54 CEMPEDAK (NANGKA CINA) 67 116 10 0.4 28.6 20.0 30 1.5 200 0.00 15 30

DABM 7
Daftar Analists Bahan Makanan (DABM)
SUSU DAN HASILNYA

No Nam Bahan Makenan Air EneRgi Prot Lemak H.Arang Calcium Fosfor Fe vitA VIT B1 vfts C BY00
g kkal g g g mg mg mg IV MG mg g
I ESKRIM 62 207 4.0 12.5 20.6 123.0 99 0.4 520 0.04 1 100
2 MANGOP (DARI KARNEMELK) 84 65 10.0 d. 0 3.5 180.0 190 0.2 0 0.03 0 100
3 KEPALA SUSU (CREAM) 73 204 2.6 20.0 4.0 97.0 77 0.1 930 0.03 1 100
4 KWARK 59 242 19.0 17.0 3.0 300.0 350 0.5 570 0,03 0 100
5 MENTEGA 17 725 0.5 81.6 1.4 15.0 16 1.1 3300 0.00 0 100
6 SUSU KAMBING 86 64 4.3 2.3 6.6 98.0 78 2.7 125 0.06 1 100
7 SUSIf KERBAU 74 160 6.3 12.0 7.1 216.0 101 0.2 so 6.104 1 100
8 SUSU KERBAU 74 160 6.3 12.0 7.1 216.0 101 0.2 80 0.04 1 100
9 AIR SUSU IBU 90 70 1.2 4.2 7.4 35.0 0 0.1 60 0.00 3 100
10 SUSU KERBAU 74 160 6.3 12.0 7.1 216.0 101 0.2 so 0.04 1 100
11 SUSU SAPI 88 61 3.2 3.5 4.3 143.0 60 1.7 130 0.03 1 100
12 SUSU KENTAL (BERGULA),. 25 336 8.2 10.0 55'0 275.0 229 0.2 510 0.05 1 100
13 SUSU KENTAL (TAK BERGULA) 74 138 7.0 7.9 9.9 243.0 195 0.2 400 0.05 1 100
14 SUSUTAK BERLEMAK (SKIM) 91 36 3.5 0.1 5.1 123.0 97 0.1 0 0.04 1 100
1.5 SUSU BUBUK ASAM (UNTUK BAYI) 3 418 19.0 9.0 65.5 800.0 600 7.0 1000 1.00 30 100
16 SUSU BUBUK SKIM 4 362 35.6 1.0 52.0 1300.0 1030 0.6 0 0.35 7 100
17 SUSU BUBUK (WHOLE) 4 509 24.6 30.0 36.2 904.0 694 0.6 1570 0.29 6 100
18 YOGHURT 88 52 3.2 4.0 4.0 120.0 90 0.1 73 0.04 0 100
19 KEJU 39 326 22.8 20.3 13.2 777.0 338 1.5 750 0.01 1 100
LEMAK
I LEMAK BABI (LARD) 0 902 0.0 100.0 0.0 0.0 0 0.0 0 0.00 0 1.00
2 LEMAK KERBAU (BEEF SUET) 5 818 1.5 90.0 0.0 0.0 0 0.0 0 0.00 0 100
3 MARGARINE 0 720 0.6 81.0 0.4 20.0 16 0.0 2000 0.00 0 100
4 MINYAK IKAN 0 902 0.0 100.0 0.0 0.0 0 0.0 80000 0.00 0 100
5 MINYAK HATI HIU (EULAMIA) 0 902 0:0 100.0 0. 0 0.0 0 0.0 70000 0.00 0 100
6 MINYAK KACANG 0 902 0.0 100.0 0.0 0.0 0 0.0 0 0.00 0 100
7 MINYAK KELAPA 0 870 1.0 9&0 0.0 3.0 0 0.0 0 0.00 0 100
8 MINYAK PALEM 0 884 0.0 100.0 0.0 010 0 0.0 60000 0.00 0 100
9 MINYAK WIJEN 0 902 0.0 100.0 0.0 0.0 0 0.0 0 0.00 a 100
10 MINYAK ZAITUN 0 902 0.0 100.0 0.0 0.0 0 0.0 0 0.00 0 100

DABM 8
Daftar Analisis Behan Makanan(DABM)
SERBA SERBI

No Nams Behan Makanen Air Energi Prot. Fat KH Calcium Fosfor Fe VItA VItB1 VItC BYDD
0 kkal g g g mg mg mg IV mg mg 0
I AGAR - AGAR 18 0 0.0 0.2 0,0 400.0 125 5.0 0 0.00 0 100
2 SIR ( 4 & alkohol) 90 20 0.6 0.0 4.4 410 26 0.0 0 0.00 0 100
3 BUNCKIL [ (AXAR PISANG) 86 43 0.6, 0.0 11.6 23.0 60 0.3 0 0.01 0 100
4 BUNGKIL, PISANG KIRING' 20 245 3.4 0.0 66.2 60.0 150 2.0 0 0.04 0 200
5 AGAR-AGAR JAJAN (BULUNG JAJAN 12 212 16.9 0.2 36.0 3774.0 56 0.0 0 0.00 0 100
6 BULUNG SANGU 18 237 14.7 0.2 56.0 3774.0 56 20.0 0, 0.00 0 100
7 DAUN CINCAU 66 122 6.0 1.0 26.0 100.0 100 3.3 10750 80.00 0 100
8 DODOL 12 395 3.0 5.7 81,2 12.0 00 1.6 0 0.00 0 100
9 GELATIN 5 389 91,0 0.0 0.0 0.0 20 0.5 0 0.00 0 100
I0 GULA AREN 9 368 0.0 0.0 93.0 75.0 35 3.0 0 0100 0 100
11 GULA J AWA (GULA KELAPA) 10 386 3,0 1.0 76.0 76.0 37 2.6 0 0.00 0 100
12 GULA PASIR (GULA PUTIH) 5 364 0.0 0.0 94.0 5.0 1 0.3 0 0.00 '0 100
13 GULA MERAH (TEBU, BELUM MURNI) 7 356 0.4 0.5 90.6 51.0 44 4.2 0 0.02 0 100
14 SELAI, ]AM 34 219 0.5 0.6 64.5 20.0 20 1.0 0 0.00 0 100
15 KOPI (BAGIAN YANG DAPAT LARUT) 0 352 17.4 1.3 69.0 296.0 368 4.1 0 0.00 0 100
16 LEEMON SQUASH 90 36 0.0 0.0 10.0 0.0 0 0.0 0 0.00 0 100
17 LIMONADE BUAH 91 30 0.0 0.0 8.0 0.0 0 0.0 0 0.00 0 100
18 MADU 20 294 0,3 0.0 79.5 5.0 16 0.9 0 0.00 0 100
19 MELASSE 21 276 0,0 0.1 71.0 470.0 93 29.5 0 0.04 0 100
20 RAGI 10 136 43.0 2.4 3.0 140.0 1900 20.0 0 600.00 0 100
21 REMPEYEK 2 597 15.4 39.0 49.5 65.0 180 1.8 0 0,29 0 100
22 SERBUK KAKAO 4 298 8.0 23.8 48.9 125.0 715 11.6 30 0.12 0 100
23 SIRUP, STRUP 44 213 0.0 0.0 55.0 0.0 0 0.0 0 0.00. 0 100
24 THE 8 132 19.5 0.7 67.8 717.0 265 12.8 2095 0.01 0 100
25 CATSUP TOMAT 70 98 2.0 .0.4 24.5 12.0 18 0.8 1880 0.09 0 100
26 COKLAT MANIS (BATANG) 1 472 2.0 29,8 62.7 63.0 287 2.8 30 0.03 0 100
27 COKLAT PAHIT (BATANG). 2 504 5.5 52.0 29.2 98.0 446 4.4 60 0.05 0 100
28 COKLAT SUSU (BATANG) 1 381 %0 35.0 35.6 200.0 200 2.0 30 6.08 0 100
29 CUKA 91 12 0.1 .0.1 5.0 7.0 10 0.5 0 0.66 0 100

DABM 9