Judul: Preference and Leftovers Analysis, Energy and Nutrients  Contribution of School Children’s Lunch Menu
Abstrak: Salah satu upaya yang dilakukan sekolah dengan sistem pembelajaran penuh (full day school) untuk memenuhi kebutuhan gizi siswanya yaitu dengan menyediakan makan siang. Tujuan dari penelitian ini adalah untuk menganalisis hubungan antara preferensi makanan dan sisa makanan, serta kontribusi energi dan nutrisi dari makan siang di sekolah. Desain penelitian adalah cross sectional. Subjek berjumlah 58 siswa kelas 5 SD Kreativa. Variabel yang diukur meliputi preferensi makanan, sisa makanan, asupan energi dan gizi, serta kontribusi energi dan gizi dari menu makan siang sekolah. Hasil penelitian menunjukkan bahwa preferensi makanan lebih banyak ditentukan oleh rasa makanan. Jenis makanan yang paling banyak tersisa adalah lauk hewani dan sayur, sedangkan yang paling sedikit adalah buah-buahan. Kontribusi rata-rata energi, protein, lemak, dan karbohidrat subjek untuk kebutuhan energi dan zat gizi makan siang per hari selama 10 hari siklus menu, yaitu 48,8%, 66,7%, 48,5%, dan 46,5%. Hasil uji korelasi menunjukkan bahwa semakin tinggi tingkat kesukaan subjek terhadap menu makanan maka semakin rendah sisa makanan (p<0,05, r = -0,289)., One of the efforts made by full-day school to fulfill the nutritional requirement of students is providing lunch. The purpose of this study was to analyze the relationship between food preferences and food leftovers, as well as the contribution of energy and nutrients from school lunches. The research design was cross sectional. Number of subjects was 58 students of grade 5 SD Kreativa. The variables measured include food preferences, food leftovers, energy and nutrient intake, as well as the contribution of energy and nutrients from the school lunch menu. The results showed that food preferences were mostly determined by the taste of food. The types of food with the most leftover are animal protein and vegetable side dishes, while the least are fruit. The average contribution of energy, protein, fat, and carbohydrates of the subject to the energy and nutrients lunch needs per day for 10 days of menu cycle, i.e 48.8%, 66.7%, 48.5%, and 46.5%. The results of the correlation test showed that the higher the level of preference for the food menu, the lower the leftovers (p<0.05, r = -0.289).
Keyword: energy and nutrients contribution, food leftover, food preference, school-age children, school lunchfood

Judul: International School Dormitory Foodservice, Food Acceptance, Menu Preference, and Nutrition Intake Level (Case Study: Kharisma Bangsa High School
Abstrak: All food consumed by students lived in school dormitory must be served with adequate energy and nutritional needs. Purpose of this study was to analyze the level of preferences and acceptability of the menu, as well as level of nutritional intake of students in school dormitory foodservice. Design used to this research was cross sectional study and conducted from 13 January to 3 February 2020. Respondents were taken by purposive sampling with a total of 32 students. Kharisma Bangsa school dormitory had not implemented foodservice according to standard. Availability level of menu has not met the energy and nutritional needs of respondent. Respondent’s average intake of energy, protein, carbohydrates, iron, and vitamin C did not meet recommended dietary allowance. Level of preferences and acceptance on menu has been well received. There was a positive correlation between level of preferences and acceptance of menu., Seluruh makanan yang dikonsumsi oleh siswi yang tinggal di asrama sekolah harus dilayani dengan menu yang memenuhi kebutuhan energi dan zat gizi. Tujuan penelitian ini menganalisis tingkat kesukaan dan daya terima menu, serta tingkat kecukupan energi dan zat gizi siswi di penyelenggaraan makanan asrama sekolah. Desain penelitian yang digunakan adalah cross sectional study dan dilaksanakan pada 13 Januari hingga 3 februari 2020. Responden diambil secara purposive sampling dengan jumlah 32 siswi. Asrama Sekolah Kharisma Bangsa belum melaksanakan penyelenggaraan makanan sesuai standar. Tingkat kecukupan menu asrama belum memenuhi kebutuhan energi dan zat gizi responden. Rata-rata asupan energi, protein, karbohidrat, zat besi, dan vitamin C responden belum memenuhi kebutuhan. Tingkat kesukaan dan daya terima menu yang disediakan oleh asrama sudah diterima dengan baik. Terdapat hubungan positif antara tingkat kesukaan dan daya terima makanan.
Keyword: food acceptance level, food preferences level, nutritional intake level, school dormitory, school dormitory foodservice

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.
Keyword: