ANALISIS ORGANOLEPTIK BEBERAPA MENU BREAKFAST MENGGUNAKAN PANGAN LOKAL TERHADAP PEMENUHAN KEBUTUHAN GIZI SISWA SEKOLAH DASAR

Abstract

School age children often skip breakfast for various reasons eg to rush off to school. Children who
do not eat breakfast, less task that requires concentration in class, often have values lower exam
results, have limited memory and often absent. Breakfast effect on concentration and learning
achievement of school children where there is a real difference of concentration ability using
symbol-digit test between ordinary child breakfast with unusual breakfast. Results of other studies
showed no significant relationship between energy intake breakfast with a concentration in school.
Diversification of food consumption will provide encouragement and incentives on the supply of
food products are more diverse and safe for consumption, including food products based on local
resources.
Organoleptic testing is a test that is based on sensing process. Sensing can also mean mental
reactions (sensation) if the senses receive stimuli (stimulus). Reaction or impression that is caused
due to the stimulation may be an attitude to toward or away from, liking or disliking objects will
cause stimulation.Formulation of the problem in this research is how the acceptance and
preference level of primary school students towards some kind of breakfast menu using local food
in North Sulawesi in order to fulfill nutritional needs.
The general objective of this study is to make local food in North Sulawesi as a basic ingredient in
making a breakfast menu with a variety favored by children in order to fulfill the nutritional needs of
elementary school.The benefits of this research provide understanding to the community in
particular who have children of primary school age that the fulfillment of nutrients on elementary
school children is not always synonymous with foodstuffs are expensive, must be imported, instant,
branded, but the quality and nutritional content is not very relevant to the needs child nutrition.
This type of research is quasy Experiment was conducted in a laboratory study Culinary Nutrition
Poltekkes Kemenkes Manado and Elementary School 06, which is located in Manado City.
Collecting data in this study is the result of tests performed on the organoleptic properties, which
consist of preference for appearance, flavor, texture, color and aroma. Hedonic data processing
using Kruskal Wallis test showed no significant difference from the third menu tested.
Conclusion statistically no significant difference between the three breakfast menu with a
conventional menu, but based on the average value of the hedonic score differences.