NAMA : David Yohan

NIM : 406192061

KELOMPOK 3

TUGAS dr. Alexander Halim Santoso, M.GIZI

PJJ GIZI (Periode 02 November – 16 November 2020)

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1. Beras Giling Sempurna
 Total solid
100-12 = 88%
 Karbohidrat
88-(6+0,7+0,6) = 80,7%
 Energy
( 6x4 ) + (0,7x9) + (80,7x4)
= 24+6,3+322,8 = 353,1 kkal
 Protein / energy ratio
24/353,1 x 100% = 6,79 %
 Fat / energy ratio
6,3/353,1 x 100% = 1,78 %

2. Nasi
 Total Solid nasi
100-62 = 38%
 Protein nasi
6/88 = x/38 ; X= 2,59%
 Lemak nasi
0,7/88 = x/38 ; X= 0,3%
 Mineral nasi
0,6/88 = x/38 ; X=0,25%
 Karbo nasi
38 - 0,25 - 0,3 - 2,59 = 34,86:
 Energy nasi
(2,59x4) + (0,3x9) + (34,86x4)
= 10,36 + 2,7 + 139,44 = 152,5 kkal
 Protein / energy ratio
10,36/152,5 x 100% = 6,79 %
 Fat / energy ratio
2,7/152,5 x 100% = 1,77 %

3. Tepung gandum putih

 Total Solid
100-12 = 88%
 Karbohidrat
88-(9+1,4+0,6) = 77%
 Energy
( 9x4 ) + (1,4x9) + (77x4)
= 36+12,6+308 = 356,6kkal
 Protein / energy ratio
36/356,6 x 100% = 10,09 %
 Fat / energy ratio
12,6/356,6 x 100% = 3,53 %
4. Roti Tawar
 Total Solid roti tawar
100-40 = 60%
 Protein roti
9/88 = x/60 ; X= 6,13%
 Lemak roti
1,4/88 = x/60 ; X= 0,95%
 Mineral roti
0,6/88 = x/60 ; X=0,4%
 Karbo roti
60 – 6,13 – 0,95 – 0,4 = 52,52%
 Energy roti
(6,13x4) + (0,95x9) + (52,52x4)
= 24,52 + 8,55 + 210,08 = 243,15 kkal
 Protein / energy ratio
24,52/243,15 x 100% = 10,08 %
 Fat / energy ratio
8,55/243,15 x 100% = 3,52 %

5. Tepung Jagung Kering

 Total Solid
100-12 = 88%
 Karbohidrat
88-9-4-1,4 = 73,6%
 Energy
(9x4) + (4x9) + (73,6x4)
= 36 + 36 + 294,4 = 366,4kkal
 Protein / energy ratio
36/366,4 x 100% = 9,82%
 Fat / energy ratio
36/366,4 x 100% = 9,82%

6. Kentang
 Total Solid
100-75 = 25 %
 Karbohidrat
25-1,5-0,5-0,9 = 22,1%
 Energy
(1,5x4) + (0,5x9) + (22,1x4)
= 6 + 4,5 + 88,4 = 98,9 kkal
 Protein / energy ratio
6/98,9 x 100% = 6,06 %
 Fat / energy ratio
4,5/98,9 x 100% = 4,55 %

7. Kentang Iris
 Total Solid kentang iris
100-5 = 95%
 Protein Kentang iris
1,5/25 = x/95 ; X= 5,7%
 Lemak kentang iris
 0,5/25 = x/95 ; X= 1,9%
 Mineral kentang iris
0,9/25 = x/95 ; X= 3,42%
 Karbo kentang iris
95 – 5,7 – 1,9 – 3,42 = 83,98%
 Energy kentang iris
(5,7x4) + (1,9x9) + (83,98x4)
= 22,8 + 17,1 + 335,92 = 375,82 kkal
 Protein / energy ratio
22,8/375,82 x 100% = 6,06 %
 Fat / energy ratio
17,1/375,82 x 100% = 4,55 %

8. Singkong tanpa kulit

 Total solid
100-65 = 35%
 Karbohidrat
35-0,5-0,3-0,6 = 33,6%
 Energy
(0,5x4) + (0,3x9) + (33,6x4)
= 2 + 2,7 + 134,4 = 139,1kkal
 Protein / energy ratio
2/139,1 x 100% = 1,43 %
 Fat / energy ratio
2,7/139,1 x 100% = 1,94 %

9. Gaplek
 Total Solid Gaplek
100-15 = 85%
 Protein Gaplek
0,5/35 = x/85 ; X= 1,21%
 Lemak Gaplek
0,3/35 = x/85 ; X= 0,72%
 Mineral Gaplek
0,6/35 = x/85 ; X= 1,45%
 Karbo Gaplek
85-1,21-0,72-1,45 = 81,62%
 Energy Gaplek
(1,21x4) + (0,72x9) + (81,62x4)
= 4,84 + 6,48 + 326,48 = 337,8 kkal
 Protein / energy ratio
4,84/337,8 x 100% = 1,43 %
 Fat / energy ratio
6,48/337,8 x 100% = 1,91 %

10. Kacang Kedelai

 Total solid kedelai
100-10 = 90%
 Karbohidrat
90-35-18-5 = 32%
  Energy
(35x4) + (18x9) + (32x4)
= 140 + 162 + 128 = 430 kkal
 Prot/energy ratio
140/430 x 100% = 32,55 %
 Fat/energy ratio
162/430 x 100% = 37,67 %

11. Kacang Tanah

 Total solid k.tanah
100-10 = 90%
 Karbohidrat
90-23-45-2,4 = 19,68%
 Energy
(23x4) + (45x9) + (19,6x4)
= 92 + 405 + 78,4 = 575,4 kkal
 Prot/Energy ratio
92/575,4x100% = 15,98 %
 Fat/energy ratio
405/575,4x100% = 70,38 %

12. Kacang Hijau

 Total solid
100-10 = 90 %
 Karbohidrat
90-22-1-3,5 = 63,5%
 Energy
(22x4) + (1x9) + (63,5x4)
= 88 + 9 + 254 = 351 kkal
 Prot/energy ratio
88/351 x 100% = 25,07 %
 Fat/energy ratio
9/351 x 100% = 2,56 %

13. ASI basah

 Total solid
100-87,5 = 12,5%
 Karbohidrat
12,5 – 1,1 – 3,5 – 0,2 = 7,7%
 Energy
(1,1x4) + (3,5x9) + (7,7x4)
= 4,4 + 31,5 + 30,8 = 66,7 kkal
 Prot/energy ratio
4,4/66,7 x 100% = 6,59 %
 Fat/energy ratio
31,5/66,7 x 100% = 47,22%

14. ASI Kering

 Total Solid asi kering
100-5 = 95%
 Protein ASI kering
1,1/12,5= x/95 ; X= 8,36%
  Lemak ASI kering
3,5/12,5 = x/95 ; X= 26,6%
 Mineral ASI kering
0,2/12,5 = x/95 ; X= 1,52%
 Karbo ASI kering
95-8,36-26,6-1,52 = 58,52%
 Energy ASI kering
(8,36x4) + (26,6x9) + (58,52x4)
= 33,44 + 239,4 + 234,08 = 506,92 kkal
 Protein / energy ratio
33,44/506,92 x 100% = 6,59 %
 Fat / energy ratio
239,4/506,92 x 100% = 47,22 %

15. Susu Sapi Segar

 Total solid
100-87,5 = 12,5%
 Karbohidrat
12,5 – 3,5 – 3,5 – 0,7 = 4,8%
 Energy
(3,5x4) + (3,5x9) + (4,8x4)
= 14 + 31,5 + 19,2 = 64,7 kkal
 Prot/energy ratio
14/64,7 x 100% = 21,63 %
 Fat/energy ratio
31,5/64,7 x 100% = 48,68%

16. Susu Bubuk Fullcream

 Total Solid susu bubuk
100-5 = 95%
 Protein Susu bubuk
3,5/12,5= x/95 ; X= 26,6%
 Lemak Susu bubuk
3,5/12,5 = x/95 ; X= 26,6%
 Mineral Susu bubuk
0,7/12,5 = x/95 ; X= 5,32%
 Karbo Susu bubuk
95-26,6-26,6-5,32 = 36,48%
 Energy Susu bubuk
(26,6x4) + (26,6x9) + (36,48x4)
= 106.4 + 239,4 + 145,92 = 491,72 kkal
 Protein / energy ratio
106.4/491,72 x 100% = 21.63 %
 Fat / energy ratio
239,4/491,72 x 100% = 48.68 %

17.Daging Sapi Kurus

 Total solid
100-70 = 30%
 Karbohirat
30-20-7-1,0 = 2%
  Energy
(20x4) + (7x9) + (2x4)
= 80+63+8 = 151kkal
 Prot/energy ratio
80/151x100 % = 52,98 %
 Fat/energy ratio
63/151 x 100% = 41,72 %

18.Daging Sapi Berlemak

 Total solid
100-60 = 40%
 Karbohidrat
40-17-22-0,5 = 0,5%
 Energy
(17x4) + (22x9) + (0.5x4)
= 68 + 198 + 2 = 268kkal
 Prot/energy ratio
68/268 x 100% = 25,37 %
 Fat/energy ratio
98/268 x 100% = 73,88 %

19.Dendeng daging sapi

 Total solid
100-25 = 75%
 Karbohidrat
75-55-9-6 = 5%
 Energy
(55x4) + (9x9) + (5x4)
= 220 + 81 + 20 = 321 kkal
 Prot/energy ratio
220/321 x 100% = 68,53%
 Fat/energy ratio
81/321 x 100% = 25,23 %

20.Minyak goreng
 Total solid
100-1= 99%
 Karbohidrat
100-99 = 1%
 Energy
(0x4) + (99x9) + (1x4)
= 0+891+4 = 895kkal
 Prot/energy ratio
0/895 x 100% = 0%
 Fat/energy ratio
891/895 x 100% = 99,55 %

21.Gula Pasir
  Total solid
100-5 = 95%
 Karbohidrat
95-0-0 = 95%
 Energy
(0x4) + (0x9) + (95x4) = 380kkal
 Prot/energy ratio = 0%
 Fat/energy ratio = 0%

22.Type barat pp/pd

 Total energy = 3000%
 Lemak
(40%x3000) : 9 = 133,33%
 Protein
(13%x3000) : 4 = 97,5%
 Karbohidrat
(3000-1200-390) : 4 = 352,57%

23.Type Asia pp/pd

 Total energy = 2500%
 Lemak
(20%x2500) : 9 = 55.55%
 Protein
(11%x2500) : 4 = 68.75%
 Karbohidrat
(2500 – 500 – 275) : 4 = 431.25%

24.Type asia gol miskin

 Total energy = 1500%
 Lemak
(10%x1500) : 9 = 16.66%
 Protein
(8%x1500) : 4 = 30%
 Karbohidrat
(1500-150-120) : 4 = 307.5%