ANALISIS KUALITAS GIZI DAN KEAMANAN PANGAN OLAHAN LOKAL ACEH DI KOTA BANDA ACEH: IMPLIKASI TERHADAP POLA MAKAN MAHASISWA S1 GIZI
DOI:
https://doi.org/10.33143/jhtm.v10i2.5517Abstrak
Abstrak Pangan olahan lokal Aceh merupakan sumber gizi penting bagi masyarakat, termasuk mahasiswa S1 Gizi. Penelitian ini bertujuan menganalisis kualitas gizi, keamanan pangan, dan preferensi konsumsi mahasiswa terhadap pangan olahan lokal di Kota Banda Aceh. Metode penelitian yang digunakan adalah deskriptif kuantitatif dengan sampel 100 mahasiswa S1 Gizi yang dipilih secara purposive. Analisis laboratorium dilakukan untuk menilai kandungan makronutrien (karbohidrat, protein, lemak) dan kontaminan mikrobiologi. Hasil penelitian menunjukkan sebagian besar pangan olahan lokal memenuhi standar gizi, namun 15% sampel terkontaminasi mikroba di atas batas aman. Temuan ini menekankan pentingnya edukasi mahasiswa terkait konsumsi pangan aman dan bergizi. Kata kunci: pangan olahan lokal, kualitas gizi, keamanan pangan, mahasiswa, Banda Aceh Abstract Acehnese local processed foods are important sources of nutrients for the community, including nutrition undergraduate students. This study aimed to analyze nutrient quality, food safety, and student consumption preferences toward local processed foods in Banda Aceh. A descriptive quantitative design was applied with 100 purposively selected nutrition students. Laboratory analyses measured macronutrient content (carbohydrate, protein, fat) and microbiological contaminants. Results showed that most local processed foods met nutritional standards, while 15% of samples were contaminated above safe limits. Findings highlight the need for student education on safe and nutritious food consumption. Keywords: local processed foods, nutrient quality, food safety, students, Banda AcehReferensi
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