Judul: Kualitas Menu Makan Siang Kaitannya dengan Status Gizi dan Tingkat Kebugaran Siswa Sekolah Dasar di Kota Bogor
Abstrak: Indonesia is still facing nutrition problems which there are still many nutritional cases. Generally, malnutrition’s level of elementary school students in Indonesia ranges from 35% to 65%. The purpose of this study was to analyzed the quality of lunch menu in relation to nutritional status and fitness level of elementary school students in Bogor. The present study used a case study design with 40 students of elementary school. The data was processed with Microsoft Excel 2007 and analyzed with the Statistical Program for Social Science (SPSS) 16.0 for Windows. Generally, the quality of lunch menu in both groups of samples are in the category of less qualified and still need improvement to meet the balance nutrition. The result of this study showed that there was no significant relationship (p>0.1) between knowledge of nutrition, fitness levels, and the quality of lunch menu with nutritional status. However, there was a significant relationship (p<0.1) between the quality of lunch menu with fitness levels.
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Judul: Analisis penyelenggaraan makan di sekolah dan kualitas menu bagi siswa sekolah dasar di Bogor
Abstrak: The quality of school foodservice in elementary school is a cruicial factor however the evaluation of school foodservice had not been done yet. The aims of this case study were to assess school foodservice in elementary school and diet quality of elementary school children. This research was carried out in January to August 2010. The survey was done in four elementary school in Bogor which represent of school with school foodservice (SPM) and school without foodservice (STPM). KEPMENKES Nomor 715/MENKES/SK/V/2003 was used to asses school foodservice was use and the principles of balanced nutrition (PUGS) was used to asses diet quality. This research showed that school foodservice has not complied the standard/requirement. Catering SPM 1 provided a menu with energy and protein contain more than 30% RDA, while Catering SPM 2 did not. HEI score of SPM group was 65, while HEI score of STPM was 55. Based on HEI score the diet quality of SPM and STPM need to be improved. Based on nutrient content, food diversity and portion of the menu provided by school caterers have not complied with the rules of a balanced diet. Nutritional status of SPM group were better than STPM group. The average score mid semester test of SPM group was significantly different than STPM group (p<0.05). There wasn’t significantly difference in attendance rates between the SPM and STPM group.
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Judul: Sintesis 1-Kloro-2-metoksi-6-propilnaftalena-1,3-dioksolana (1:1) sebagai Prekursor Asam (S)-(+)-(6-Metoksi-2-naftil)propanoat
Abstrak: Senyawa 1-kloro-2-metoksi-6-propilnaftalena-1,3-dioksolana (1:1) sebagai prekursor asam (S)-(+)-(6-metoksi-2-naftil)propanoat disintesis dari bahan awal 2-metoksinaftalena. Tahapan sintesis diawali dengan klorinasi menggunakan 2 jenis pereaksi klorinasi, yakni isosianurat terklorinasi dan NaOCl. Klorinasi dengan isosianurat terklorinasi berhasil menyintesis 1-kloro-2-metoksinaftalena sebagai produk monoklorinasi melalui pencirian dengan kromatograf gas-spektrometer massa (GC-MS). Nisbah konversi produk paling efisien diperoleh pada laju penambahan 2.5 mmol/jam. Sebaliknya, klorinasi dengan NaOCl menghasilkan produk triklorinasi. 1-Kloro-2-metoksinaftalena selanjutnya diasilasi dengan propanoil klorida, tetapi analisis dengan GC menunjukkan bahwa produk asilasi tidak terbentuk. Sistem bebas-air diperlukan untuk keberhasilan proses asilasi tersebut.
Keyword: isosianurat terklorinasi, NaOCl, nisbah konversi