Perbedaan Persepsi Citarasa, Asupan Energi dan Zat Gizi Makro Sebelum dan Sesudah Modifikasi Lauk Nabati di Panti Asuhan Al-Ikhwaniyah Tangerang Selatan

Abstract

Vegetable side dishes are all food ingredients sourced from vegetable protein; the function of proteins as body building substances, because protein is a new tissue forming material. Nutritional intake in children who live in dormitories is lower than children who do not live in a dormitory, it is necessary to study the level of consumption of children who live in dormitories. The consumption of vegetable side dishes at the Al-Ikhwaniyah Orphanage in South Tangerang is very low because there are still many vegetable side dishes that are not consumed or leftover food on many vegetable side dishes. This study aims to see differences in perceptions of taste and acceptability of vegetable side dishes before and after being modified. The number of research respondents was 34 children of Al-Ikhwaniyah Orphanage who met the inclusion criteria. The results of the study were that there were differences in the perception of vegetable side dish taste with p = 0.000 taste aspect (p value <0.05), Aroma aspect with p value = 0.000 (p value <0.05) and color aspect with p value = 0.002 (p value <0.05) , whereas for vegetable side tofu there are differences in the perception of vegetable side dishes taste with p = 0.000 taste aspect (p value <0.05)), Aroma aspect with p = 0.000 (p value <0.05) and color aspect with p value = 0.001 (value p <0.05). There were differences in energy intake p = 0.000 (p value <0.05), carbohydrate intake with p = 0.000 (p value <0.05), protein intake with p value = 0.001 (p value <0.05) and fat intake with p = 0, -17 (p value <0.05). Modifying vegetable side dishes can significantly increase preference and can increase nutrient intake in children.