Waktu

Menu

Bahan
Makanan

Bera
t (g)

Energi
(kkal)

Protei
n (gr)

Lemak
(gr)

Karbohidr
at (gr)

Pagi

Nasi tim
Sayur sop

nasi tim
wotel
buncis
jagung
kuning
tepung
terigu
daun
bawang
minyak
kelapa
sawit

100
25
25
35

117.1
6.5
8.7
37.8

2.2
0.2
0.5
1.2

0.2
0.1
0.1
0.5

35

127.4

3.6

1.1

15

pepaya

Perkedel
jagung

Snack
Pagi
Makan
siang

Nasi tim
Sayur
bening

Tahu
goreng

Snack

Biskuit

Vit. C
(mg)

Natriu
m (mg)

25.7
1.2
2
8.8

Sera
t
(mg)
0.3
0.9
0.8
1

0
15
0.8
5.9

Kaliu
m
(mg)
26
72.5
74.8
87.2

Kalsiu
m
(mg)
3
10.3
11.5
0.7

Zat
Besi
(mg)
0.2
0.5
0.3
0.2

0
1.8
2.5
2.1

0.3

26.7

0.9

0.7

37.5

5.3

0.4

0.1

0.3

0.1

0.3

0.3

7.5

129.3

15

0.9

200

77.9

1.2

0.2

19.6

3.6

124

514

48

0.2

nasi tim
bayam
toge
kacang
kedelai
tomat
tahu
minyak
kelapa
sawit

150
70
10

175.7
25.9
12.2

3.3
2.6
1.3

0.3
0.1
0.7

38.6
5.1
1

0.5
0.4
0.1

0
23.1
1.5

0
7.7
1.4

39
385
48.4

4.5
147.7
6.7

0.3
2.2
0.2

25
20
15

4.9
41.2
129.3

0.3
1.5
0

0.1
4.1
15

0.7
0.3
0

0.3
0.2
0

3.8
0
0

1.5
1.2
0

56.5
21.8
0

4
19
0.9

0.1
1
0

biskuit

40

150.5

4.1

1.3

30

1.8

390.8

56.4

26.8

0.6

siang

Makan
mala
m

Snack
mala
m

Jus melon

Nasi tim
Tumis sawi

Biskuit
Jus jambu

Total
Kebutuhan
Prosentase

melon
susu
kental
manis
gula
pasir

70
25

26.8
80

0.4
2

0.1
2.2

5.8
13.6

0.2
0

4.2
0.5

0.7
30.5

110.6
87.3

7.7
75

0.3
0.1

35

135.4

35

0.3

0.7

0.3

nasi tim
daging
ayam
sawi
hijau
kemban
g kol
tomat
margarin

100
10

117.1
14.8

2.2
1.4

0.2
1

25.7
0

0.3
0

0
0

0
3.8

26
9.5

3
0.7

0.2
0.1

40

0.9

0.1

0.8

0.8

10

6.4

80.8

29.6

0.4

50

11.4

1.2

0.1

1.2

1.5

36.5

164

10

0.3

20
15

3.9
106.5

0.2
0

0
12

0.6
0.1

0.2
0

3
0

1.2
15.1

45.2
1

3.2
1.5

0.1
0

biskuit
jambu
biji
gula
pasir

40
100

150.5
50.9

4.1
0.8

1.3
0.6

30
11.9

1.8
5.4

0
184

390.8
3

56.4
284

26.8
20

0.6
0.3

40

154.8

40

0.4

0.8

0.4

1903,
5
2023,
24
94,08
%

35,3

55,6

324,5

21,0

397,4

891,6

468,5

8,8

34,68

56,20

349

25

200

1500

2292,
8
4700

1000

26

101,7
8%

98,93
%

92,83%

84%

198,7
%

59,44
%

48,78
%

46,85
%

33.84
%