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Nutrisi Roti Tawar dan Karbohidrat

This document contains nutritional analyses of 22 different food items, including grains, legumes, dairy products, meats, oils, and sugar. For each food, the total solids, macronutrient composition (protein, fat, carbohydrates), energy content, and protein/energy and fat/energy ratios are calculated. The foods analyzed include rice, wheat flour, bread, corn flour, potatoes, peanuts, soybeans, milk, meat, cooking oil, and table sugar.

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73 views8 pages

Nutrisi Roti Tawar dan Karbohidrat

This document contains nutritional analyses of 22 different food items, including grains, legumes, dairy products, meats, oils, and sugar. For each food, the total solids, macronutrient composition (protein, fat, carbohydrates), energy content, and protein/energy and fat/energy ratios are calculated. The foods analyzed include rice, wheat flour, bread, corn flour, potatoes, peanuts, soybeans, milk, meat, cooking oil, and table sugar.

Uploaded by

DPM FK Untar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

NAMA : David Yohan

NIM : 406192061

KELOMPOK 3

TUGAS dr. Alexander Halim Santoso, M.GIZI

PJJ GIZI (Periode 02 November – 16 November 2020)

.
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%

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