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@article{Slamet_Komari_Ubaidillah_2012, title={KOMPOSISI ZAT GIZI MAKANAN SIAP SANTAP ASAL BEBERAPA DAERAH DI INDONESIA: BAGIAN II}, url={https://pgm.persagi.org/index.php/pgm/article/view/149}, DOI={10.22435/pgm.v0i0.2007.}, abstractNote={Telah dianalisis komposisi zat gizi makanan siap santap yang terdiri dari berbagai macam ayam goreng bagian dada, paha dan sayap dari produk/resep luar negeri (Church Texas, Kentucky dan Pioneer), dan produk/resep dalam negeri (Kalasan, Mbok Berek, Pasundan dan Sukabumi). Makanan siap santap lainnya yang dianalisis komposisi zat gizinya adalah masakan/resep khas didaerah dan telah dikenal di berbagai tempat di Indonesia (abon daging, rendang daging, bandeng presto, gurame asam manis, lele pencok, ikan mas pepes, ikan mujair acar kuning dan teri blado). Bahan yang diteliti diperoleh/dibeli di tempat-tempat yang khusus menjual makanan tersebut atau restoran-restoran. Analisis meliputi prosumate, mineral dan vitamin. Hasil analisis komposisi zat gizi berbagai ayam goreng menunjukkan bahwa kadar protein ayam goreng (bagian dada, paha dan sayap produk luar dan dalam negeri tidak jauh berbeda, antara 31.04% - 39.22%; kadar lemak antara 9.02- 20.64%,ยท zat besi antara 3.0-7.5 mg% dan niasin antara 4.7 -10 mg%. Abon daging yang dibeli dari pasar tinggi kadar serat kasamya, mungkin karena ditambahkan bahan lain. Kandungan zat besi rendang cukup tinggi, mungkin karena kontaminasi dari alat masak. Karotin total yang terdapat dalam rendang, gurame asam manis, mujair acar kuning agaknya berasal dari bumbu yang ditambahkan sementara kadar karotin total lele pencok berasal dari ikan itu sendiri. Kadar kalsium bandeng presto, ikan mas pepes dan teri blado cukup tinggi bila seluruh bagian ikan tersebut dimakan.<br />}, journal={Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)}, author={Slamet, Dewi Sabita and Komari, Komari and Ubaidillah, Ubaidillah}, year={2012}, month={Nov.} }