Judul: Analisis Sistem Pengelolaan, Tingkat Ketersediaan, Dan Daya Terima Menu Makanan Katering Sekolah
Abstrak: School age children are the national investment, so that they need optimal nutrition intake. School meal service is an alternative to overcome nutritional problems of school age children which should contribute about one third of total energy requirement per day. The aim of this study were (1) to analyze food service management at school catering, (2) to assess of hygiene and sanitation in food processing, (3) to evaluate energy and nutrients availability level from food school catering, and (4) to evaluate respondents acceptance of school meal. The cross sectional design was used in this study. The samples of this study were school meal services of Aliya (SDA) and Pertiwi (SDP) elementary school. The respondents of this study were students of fifth grader who consume school meal, catering employee, and headmaster. Food menu divided into monthly and daily. The menu of school meal services of SDA and SDP was produce in household kitchen. Menu planning at catering SDA was based on energy requirement (400-500 Calorie), while at catering SDP was not. In both school meal services, parents of the students were not involved in menu choice. Food service frequency at SDA was five times, while at SDP was four times a week. Food production was done during three and half hour in both school meal services. The period of food distribution to lunch time was 100 minutes at SDA, and 30-115 minutes at SDP. SDA did supervision at the lunch time, menu evaluation, and visit to catering periodically, while SDP did not. The average percentage of SDA employee school meal services who applied hygiene personal was 64.6%, while SDP employee was 53.8%. Average percentage of sanitation prerequisite that applied at catering SDA was 68%, while at catering SDP was 64%. Average energy availability level from food catering SDA and SDP were not yet fulfill one third energy requirement of students, but average energy availability level of monthly food catering SDP approach one third energy requirement (31.2%). The highest average percentage of acceptance toward food catering based on entire acceptance component was daily food menu catering SDP (57.5%).
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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: Embriogenesis ikan buta (Astyanax fasciatus)
Abstrak: Ikan buta Astyanax fasciatus adalah spesies ikan unik dari famili Characidae yang menempati perairan dalam gua di Wilayah La Cueva Chica-San Luis Potasi-Mexico. Ikan ini memiliki mata yang tereduksi (Blind Cavefish) dan warna kulit merah muda, pucat serta mengkilap.
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