Bubur Suro dan Kandungan Gizinya  

Oleh:

Wulansari, Suci ; Suparto, Haryadi

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: The Indonesian Journal of Public Health vol. 02 no. 01 (Jul. 2005), page 23.
Topik: suro porridge; nutrition; traditional meal

Ketersediaan

Perpustakaan FK Nomor Panggil: I10.K.01 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

Suro porridge is a traditional meal in Java and served on Is 1st Suro with the purpose to celebrate the Javanese new year. Beside the cultural purposes, it's needed to Irnow the nutritional value of the suro porridge and to understand the effect to the people's nutritional status especially for the poor. An explorative case study was carried out to explore nutrients content of the suro porridge, The ingredient of this Javanese meal is rice, salt, coconut milk, and other spices, In cultural ceremonial, Suro porridge was serve with other meals as complement menus such as chicken salad, scramble egg, fried nut and red chili, Nutrient analysis was done for one serving size 0,{100 g suro porridge. The analysis showed that the suro porridge consisted 0,{524.55 kal Energy, 21,19 g, Protein, 33,95 g, Fat, 52 g, Carbohydrate, 142,21 g, Calcium, 263,92 g, Phosphor, 3,6 mg Iron, 286.2 mg Caroten, 151,2 IU Vitamin A, 0,185 mg Vitamin B, and 2,19 mg Vitamin C. The suro porridge is not a main staplefood but it can be used as an additional food which has a high nutritional value.

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