Menu Obesitas Dietetik (Revised)
Menu Obesitas Dietetik (Revised)
E (kkal) P L KH Air
180 326 7.2 2.2 67.1 102.4
12.5 57 1.8 5.3 0.3 4.7
2.5 23 0.0 2.5 0.0 0.0
20 18 4.2 0.0 0.0 15.0
2.5 18 0.0 2.0 0.0 0.4
55 37 4.3 2.5 0.9 46.6
125 35 0.6 0.3 8.6 115.1
10 36 0.0 0.0 9.4 0.5
70 69 0.8 0.1 18.1 50.4
619 19.0 14.9 104.4 335.2
3.5 0 0.0 0.0 0.0 0.6
40 110 0.8 0.2 29.0 0.0
13 60 0.9 1.9 9.8 0.3
21 76 0.0 0.0 19.7 1.1
246 1.7 2.1 58.5 2.0
150 180 3.6 0.6 39 85.5
35 72 6.6 4.9 0 23.1
12.5 43 0 0 10.6 1.8
25 7 0.2 0.1 1.6 22.1
50 15 1.1 0.1 3.2 44.5
4 36 0 4 0 0.0
10 14 1 0.1 2.5 1.2
25 15 0 0 3 0
13 47 0 0 12.2 0.7
50 255 12.3 15 18.1 1.8
10 12 0.2 1 0.8 8.0
7.5 4 0.1 0 0.7 3.3
700 25.1 25.8 91.7 191.8
25 12 0.2 0.1 3.1 21.5
42.5 25 0.1 0.2 6.3 35.7
82.5 25 0.4 0.2 5.6 76.1
30 153 7.4 9.0 10.9 1.1
13 47 0.0 0.0 12.2 0.7
262 8.1 9.4 38.1 135.1
50 182 4.4 0.2 39.4 5.9
15 76 3.7 4.5 5.4 0.5
22.5 54 3.6 5.6 0.0 11.9
25 6 0.3 0.0 1.3 0.0
25 11 0.3 0.1 2.3 22.1
2.5 23 0.0 2.5 0.0 0.0
50 34 3.9 2.3 0.8 42.4
10 30 1.8 2.5 0.0 5.6
1.25 11 0.0 1.3 0.0 0.0
30 26 0.3 2.0 2.3 25.3
50 50 0.6 0.1 12.9 36.0
26 76 0.1 0.0 20.7 5.2
35 87 2.8 0.4 17.5 14.0
665 21.7 21.4 102.5 168.8
2492 75.6 73.7 395.3 833.0
2503 72.5 80.6 375.5 3400
100% 104% 91% 105% 25%
Daftar tabel SP SP X Daftar tabel SP
Gol.bhn mkn SP
E P L KH E P L
KH 5.0 175 4 0 40 875 20 0
PH Rendah 1.0 50 7 2 0 50 7 2
PH Sedang 1.0 75 7 5 0 75 7 5
PH Tinggi 2.0 150 7 13 0 300 14 26
PN 4.0 75 5 3 7 300 20 12
S 3.0 25 1 0 5 75 3 0
B 6.0 50 0 0 12 300 0 0
SU Rendah 2.0 125 7 6 10 250 14 12
SU Tinggi 0.0 150 7 10 10 0 0 0
M 3.0 50 0 5 0 150 0 15
G 5.0 50 0 0 12 250 0 0
JUMLAH 2625 85 72
3013 89.6 83.7
% 87.1 94.9 86.0
ftar tabel SP
KH Gol. Bhn Mkn SP PAGI SL.1 SIANG SL.2 MALAM
200 KH 5.0 1 0.5 1 0.75 1
0 PH Rendah 1.0 0 0 1 0 0
0 PH Sedang 1.0 1 0 0 0 0
0 PH Tinggi 2.0 0 0 0 0 2
28 PN 4.0 1 0 1.5 0 1.5
15 S 3.0 0 1 1 0 1
72 B 6.0 1 1 1 1 1
20 SU Rendah 2.0 1 0 0 0 0
0 SU Tinggi 0.0 0 0 0 0 0
0 M 3.0 0.5 1 0.5 0 1
60 G 5.0 1 0 1 1 1
395
474.5
83.2
SL.3 jumlah
0.75 5
0 1
0 1
0 2
0 4
0 3
1 6
1 2
0 0
0 3
1 5
DAFTAR KOMPOSISI BAHAN MAKANAN
menurut golongan pangan
a) Sibarani, S, Faisal A. dan Ratna M. 1985. Kandungan Zat Gizi Makanan Jajanan (analisis Zat Gizi Makanan Jadi). Jur.Gizi Masyarak
b) Enoch, M. 1973. Hand-out on Analized of Lokal Food Sources in Bogor. Nutition research Institute, Semboja Unit. Bogor
c) Slamet, D.S. dan Tarwotjo. 1980. Komposisi Zat Gizi Makanan Indonesia. Dalam Penelitian Gizi dan Makanan Jilid 4, 1980. Pusat
d) Hardinsyah. 1988. Penilaian Konsumsi Vitamin A dalam Satuan Retinol Ekivalen. Jurusan Gizi Masyarakat dan Sumberdaya Kelua
Gizi Makanan Jadi). Jur.Gizi Masyarakat dan sumberdaya Keluarga, Fak.Pertanian, IPB. Bogor.
titute, Semboja Unit. Bogor
Gizi dan Makanan Jilid 4, 1980. Pusat Penelitian Gizi, Unit Semboja. Bogor.
zi Masyarakat dan Sumberdaya Keluarga, Fakultas Pertanian, Institut Pertanian Bogor. Bogor.
Buah-buahan
Susu dan Hasil Olahnya
Lemak dan Minyak
Makanan Jajanan
URT
Berat (g)
61.4
73.4
70
100
177
171.4
44
168.8
169.4
162.6
47
197
22
153
271
100
188.2
100
10
73
315
105
17.6
31
58.6
20.6
37.8
68
31.8
111
8.2
122.4
131
138.2
150.6
200
132.4
10
162.6
153.6
143.4
160.4
93
110
119.6
80
100
14.2
3
100
113.2
5
100
100
50
141.6
5
20
73.6
48
104
100
75.6
102
126.6
200
6
6
18.2
4.2
4.2
10
6
5
200
150
62.4
116.8
193.6
61.4
113.6
192
264.4
264.4
104
18
22.8
13
20
6.68
30.6
44
34.8
19.2
18
1000
12
1000
1000
1000
15
20
5
1000
13
21
10
2.2
10
10
10
10
17.2
13.2
13.8
10
293.6
19.4
20
10
7.4
10
10.6
10
28
10
200.6
30
416.6
407
2.2
6
4.7
16.8
3.2
3.2
3.2
1.7
5.3
24
0.8
11.8
0.78
1.5
0.8
2.1
10.9
14.8
15
8.8
19
38
25
33.4
12
1.6
0.22
200
5
10
200
10
10
42
37
25
10
6
10
9
56.3
50
30
45
22.5
35
20.3
50
25
24.4
40
45
1000
50
15.6
23.8
25
47
85
30.6
40
9.4
69.3
50
2.5
5
50
60
1000
25
32
60
15
31
58.4
56.8
60
30.8
35.7
42
51.6
66.4
36.2
21.6
15.8
64
134
10
47
12
25
13
24
12
15
191.8
82
132.2
85.6
24
44.2
1000
100
60.4
212.2
1000
159.6
43
128.6
45.8
178
121
30.4
22.4
66
95.2
136
29.6
50
14.8
12.4
10.9
15
6.6
5.4
8
15
4.9
20.6
51.9
12
106.6
9
4.8
8
4.8
508
13
99.8
69
20
14.4
50.6
13.2
17
10
4.1
26.4
45
10
200
22.4
1000
75
1000
75.4
8.8
12.8
224
100
145
50
223.2
240
92.6
26.8
15
10
8.2
100
6.7
5.2
5
164.4
28
50
50
50
50
100
50
100
50
60
55
162
44.4
37
50
59
51
50
42
116
42.4
50
50
107
56.4
50
80.8
48
44.2
104
228.6
100
46.2
50
100
50
143.2
47.8
50
255.2
24.6
50
7
50
50
175.5
1000
56.4
21
50
15
100
100
15
707
232
125
155
100
11.4
50
24
50
83
142
208
174.6
255
493
849
4.2
1000
65.6
77.2
25
50
162
192.2
110
6.3
300
70
109
172
100
61.6
50
268.6
232
28
225.4
41
74
112
50
3
163.2
50
1000
195
235
30
18
50
77
50
20.6
39
115.6
100
59.8
15.6
50
50
50
15.4
43
62
87
46.4
190
27
49
88
100
100
100
150
10
8.6
125
164
4
159
147
10
8.9
17.5
22.7
320
22
50
100
100
25
50
50
50
200
41
60
105
128.2
18
18
180.2
49.2
469.4
293.6
47.8
172
73
26.2
450
16.7
33.5
100
184
75
74.4
63.2
43.4
65.2
102.2
83
50
75.6
27.6
21
94
75
50
150
100
147
60
15
3.3
5
200
200
200
200
200
200
5
5
5
5
200
5
9
10
10
10
10
10
7.2
3.3
95
210
68.4
52.4
1000
1000
10
25
25
25
3.7
38
17
8.5
28.5
99.8
1000
8
29.4
18.8
57.6
182
49
200
200
15
1000
12.8
5
10
7
200.4
3.7
26.8
4.9
45
70
250
40
200
70
10
10
15
10
100
70
50
20
40
30
25
125
150
40
35
100
60
60
60
20
25
20
25
150
25
12.5
100
15
5
10
250
100
45
10
100
50
30
50
15
10
10
5
300
80
40
60
75
100
25
50
50
60
30
30
25
30
25
30
10
35
20
5
80
90
2
50
60
10
12.5
40
40
20
15
20
15
10
20
170
80
70
25
25
15
250
30
65
60
Kandungan Gizi pada DBMP
Kandungan
Jenis Nomor Jenis
E P L KH
KH 1 175 4 0 40
PH Rendah 2 50 7 2 0
PH Sedang 3 75 7 5 0
PH Tinggi 4 150 7 13 0
PN 5 75 5 3 7
S (A) 6 0 0 0 0
S (B) 7 25 1 0 5
S (C) 8 50 3 0 10
B 9 50 0 0 12
Susu Tanpa Lemak 10 75 7 0 10
SU Rendah 11 125 7 6 10
SU Tinggi 12 150 7 10 10
M 13 50 0 5 0
G 14 50 0 0 12
Waktu Menu Bahan Makan Nomor SP
Jenis