LAPORAN TETAP PRAKTIKUM ILMU GIZI

PERHITUNGAN ANGKA KECUKUPAN GIZI (AKG) DAN

AKEI DENGAN METODE FOOD RECALL 24 JAM SERTA
ANGKA KECUKUPAN PROTEIN (AKP) INDIVIDU

Diajukan Sebagai Salah Satu Syarat Untuk Lulus Mata Kuliah Ilmu
Gizi

PROGRAM STUDI TEKNOLOGI HASIL PERTANIAN

FAKULTAS PERTANIAN
UNIVERSITAS SRIWIJYA
2016
1

DAFTAR ISI
HALAMAN PENGESAHAN.............................................................................i
DAFTAR ISI........................................................................................................ii
BAB 1 PENDAHULUAN....................................................................................1
1.1. Latar Belakang......................................................................................1
1.2. Tujuan....................................................................................................2
BAB 2 TINJAUAN PUSTAKA..........................................................................3
2.1. Angka Kecukupan Energi Individu (AKEI).........................................3
2.2. Angka Kecukupan Gizi (AKG).............................................................3
2.2.1. Karbohidrat....................................................................................4
2.2.2. Protein...........................................................................................4
2.2.3. Lemak............................................................................................4
2.2.4. Besi (Fe)........................................................................................5
2.2.5. Zinc (Zn).......................................................................................5
2.2.6. Vitamin..........................................................................................5
2.3. Metode Pengukuran Asupan Makan.....................................................6
2.3.1. Metode Food Recall 24 jam..........................................................6
2.3.2. Estimed Food Records..................................................................6
2.3.3. Penimbangan Makanan (Food Weighing).....................................6
BAB 3 METODELOGI.......................................................................................7
3.1. Alat dan Bahan......................................................................................7
3.2. Cara kerja..............................................................................................7
3.2.1. Cara Kerja Praktikum Food Recall 24 jam...................................7
3.2.2. Cara Kerja Praktikum IMT...........................................................7
3.2.3. Cara Kerja Praktikum AKEI.........................................................8
3.2.3. Cara Kerja Praktikum AKP...........................................................8
BAB 4 HASIL DAN PEMBAHASAN................................................................9
4.1. Hasil......................................................................................................9
4.1.1. Tabel Hasil Food Recall 24 jam Hari Pertama..............................9
4.1.2. Tabel Hasil Food Recall 24 jam Hari Kedua.................................9
4.1.3. Tabel Hasil Food Recall 24 jam Hari Ketiga.................................10

4.1.4. Tabel Angka Kecukupan Energi Individu (AKEI)........................10

4.1.5. Tabel DKBM Food Recall 24 jam.................................................11
4.1.5.1. Hari Pertama Perhitungan DKBM.........................................11
4.1.5.2. Hari Kedua Perhitungan DKBM...........................................12
4.1.5.3. Hari Ketiga Perhitungan DKBM...........................................12
4.1.6. Tabel Hasil Angka Kecukupan Gizi (AKG)..................................13
4.1.7. Tabel Hasil Angka Kecukupan Protein (AKP)..............................13
4.2. Pembahasan...........................................................................................14
BAB 5 KESIMPULAN DAN SARAN...............................................................16
5.1. Kesimpulan...........................................................................................16
5.2. Saran......................................................................................................16
DAFTAR PUSTAKA...........................................................................................17
LAMPIRAN.........................................................................................................18