Per 100 g bahan bersih Air Total Energi Total Protein Fat Abu Protein/ Fat/

EP = bydd (g=%) (moisture) Solids CHO by (Lemak) (Ash) Energy Energy

diff Ratio Ratio
% % Cals % % % % % %
Serelia (padi-padian)
Beras giling sempurna 12 88 353.1 80.7 6 0.7 0.6 6.80 1.78
Nasi 62 38 152.46 34.85 2.59 0.3 0.26 6.79 1.77
Tepung gandum putih 12 88 356.6 77 9 1.4 0.6 10.10 3.53
Roti tawar 41 60 243.11 52.5 6.14 0.95 0.41 10.10 3.52
Tepung jagung kering 12 88 366.4 73.6 9 4 1.4 9.83 9.83
Umbi-umbian
Kentang 75 25 98.9 22.1 1.5 0.5 0.9 6.07 4.55
Kentang iris (kering) 5 95 375.82 83.98 5.7 1.9 3.42 6.07 4.55
Akar
Singkong (tanpa kulit) 65 35 139.1 33.6 0.5 0.3 0.6 1.44 1.94
Gaplek 15 85 337.81 81.6 1.21 0.73 1.46 1.43 1.94
Kacang-kacangan
K. Kedele 10 90 430 32 35 18 5.0 35.56 37.67
K. Tanah 10 90 575.4 19.6 23 45 2.4 15.99 70.30
K. Hijau 10 90 351 63.5 22 1 3.5 25.07 2.56
Susu
Air Susu Ibu 87.5 12.5 66.7 7.7 1.1 3.5 0.2 6.6 47.23
ASI (dibikin kering) 5 95 506.92 58.52 8.36 26.6 1.52 6.6 47.23
Susu sapi segar 87.5 12.5 64.7 4.8 3.5 3.5 0.7 21.64 48.69
Susu bubuk fullcream 5 95 491.72 36.48 26.6 26.6 5.32 21.64 48.69
Daging
Daging sapi kurus 70 30 151 2 20 7 1.0 52.98 41.72
Daging sapi berlemak 60 40 268 0.5 17 22 0.5 25.37 77.88
Dendeng daging sapi 25 75 321 5 55 9 6 68.54 25.23
Lemak
Minyak goreng 1 99 891 0 0 99 - 0 100
Gula
Gula pasir 5 95 380 85 0 0 - 0 0
Agka typik rata-rata dari makanan sehari-hari (diets)
Type Barat pp/pd - - 3000 352.5 97.5 133.33 - 13 40
Type Asia pp/pd - - 2500 431.25 68.75 55.56 - 11 20
Type Asia pp/pd (gol. - - 1500 307.5 30 16.67 - 8 10
Miskin)

Seresalia

Beras giling sempurna

 Total solids = 100% - air % = 100% - 12% = 88%

 Total CHO by diff = total solids – protein – lemak – abu = 88 - 6 – 0.7 – 0.6 = 80.7%
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (80.7 x 4) + (6 x 4) + (0.7 x 9)
= 322.8 + 24 + 6.3 = 353.1 kkal
 P/E ratio = energi protein / energi total = (6 x 4) / 353.1 x 100% = 6.8%
 F/E ratio = energi lemak / energi total = (0,7 x 9) / 353.1 x 100 % = 1.78%
Nasi

 Total solids = 100% - air % = 100% - 62% = 38%

38
 Protein = × 6=2.59 %
88
38
 Lemak = × 0,7=0.30 %
88
38
 Abu = × 0,6=0.26 %
88
 Total CHO by diff = total solids – protein – lemak – abu = 38 – 2,59 – 0,30 – 0,26 =
34.85%
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (34.85 x 4) + (2.59 x 4) + (0.30
x 9) = 139.4 + 10.36 + 2.7 = 152.46 kkal
 P/E ratio = energi protein / energi total = (2.59 x4) / 152.46 x 100% = 6.79%
 F/E ratio = energi lemak / energi total = (0.30 x 9) / 152.46 x 100% = 1.77%

Tepung gandum putih

 Total solids = 100% - air % = 100% - 12% = 88%

 Total CHO by diff = total solids – protein – lemak – abu = 88 – 9 – 1.4 – 0.6 = 77%
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (77 x 4) + (9 x 4) + (1.4 x 9) =
308 + 36 + 12.6= 356.6 kkal
 P/E ratio = energi protein / energi total = (9 x 4) / 356.6 x 100% = 10.10%
 F/E ratio = energi lemak / energi total = (1.4 x 9) / 356.6 x 100 % = 3.53%

Roti tawar

 Total solids = 100% - air % = 100% - 40% = 60%

60
 Protein = × 9=6.14 %
88
60
 Lemak = ×1.4=0.95 %
88
60
 Abu = × 0.6=0.41%
88
 Total CHO by diff = total solids – protein – lemak – abu = 60 – 6.14 – 0.95 – 0.41 =
52.5%
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (52.5 x 4) + (6.14 x 4) + (0.95
x 9) = 210 + 24.56 + 8.55 = 243.11 kkal
 P/E ratio = energi protein / energi total = (6.14 x4) / 243.11 x 100% = 10.10%
 F/E ratio = energi lemak / energi total = (0.95 x 9) / 243.11 x 100% = 3.52%
Tepung jagung kering

 Total solids = 100% - air % = 100% - 12% = 88%

 Total CHO by diff = total solids – protein – lemak – abu = 88 – 9 – 4 – 1.4 = 73.6%
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (73.6 x 4) + (9 x 4) + (4 x 9) =
294.4 + 36 + 36 = 366.4 kkal
 P/E ratio = energi protein / energi total = (9 x 4) / 366.4 x 100% = 9.83%
 F/E ratio = energi lemak / energi total = (4 x 9) / 366.4 x 100 % = 9.83%

Umbi-umbian

Kentang

 Total solids = 100% - air % = 100% - 75% = 25%

 Total CHO by diff = total solids – protein – lemak – abu = 25 – 1.5 – 0.5 – 0.9 = 22.1%
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (22.1 x 4) + (1.5 x 4) + (0.5 x
9) = 88.4 + 6 + 4.5 = 98.9 kkal
 P/E ratio = energi protein / energi total = (1.5 x 4) / 98.9 x 100% = 6.07%
 F/E ratio = energi lemak / energi total = (0.5 x 9) / 98.9 x 100 % = 4.55%

Kentang iris

 Total solids = 100% - air % = 100% - 5% = 95%

95
 Protein = × 1.5=5.7 %
25
95
 Lemak = × 0.5=1.9 %
25
95
 Abu = × 0.9=3.42 %
25
 Total CHO by diff = total solids – protein – lemak – abu = 95 – 5.7 – 1.9 – 3.42 =
83.98%
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (83.98 x 4) + (5.7 x 4) + (1.9 x
9) = 335.92 + 22.8 + 17.1 = 375.82 kkal
 P/E ratio = energi protein / energi total = (5.7 x 4) / 375.82 x 100% = 6.07%
 F/E ratio = energi lemak / energi total = (1.9 x 9) / 375.82 x 100% = 4.55%

Akar
Singkong (tanpa kulit)
 Total solids = 100% - air % = 100% - 65% = 35%
 Total CHO by diff = total solids – protein – lemak – abu = 35 – 0.5 – 0.3 – 0.6 = 33.6%
  Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (33.6 x 4) + (0.5 x 4) + (0.3 x
9) = 134.4 + 2 + 2.7 = 139.1 kkal
 P/E ratio = energi protein / energi total = (0.5 x 4) / 139.1 x 100% = 1.44 %
 F/E ratio = energi lemak / energi total = (0.3 x 9) / 139.1 x 100 % = 1.94 %

Gaplek

 Total solids = 100% - air % = 100% - 15% = 85%

85
 Protein = × 0.5=1.21 %
35
85
 Lemak = × 0.3=0.73 %
35
85
 Abu = × 0.6=1.46 %
35
 Total CHO by diff = total solids – protein – lemak – abu = 85 – 1.21 – 0.73 – 1.46 =
81.60%
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (81.60 x 4) + (1.21 x 4) + (0.73
x 9) = 326.4 + 4.84 + 6.57 = 337.81kkal
 P/E ratio = energi protein / energi total = (1.21 x 4) / 337.81 x 100% = 1.43%
 F/E ratio = energi lemak / energi total = (0.73 x 9) / 337.81 x 100% = 1.94%

Kacang-kacangan

Kacang kedele

 Total solids = 100% - air % = 100% - 10% = 90%

 Total CHO by diff = total solids – protein – lemak – abu = 90 – 35 – 18 – 5 = 32%
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (32 x 4) + (35 x 4) + (18 x 9)
= 128 + 140 + 162 = 430 kkal
 P/E ratio = energi protein / energi total = (35 x 4) / 430 x 100% = 32.56%
 F/E ratio = energi lemak / energi total = (18 x 9) / 430 x 100% = 37.67%
Kacang tanah

 Total solids = 100% - air % = 100% - 10% = 90%

 Total CHO by diff = total solids – protein – lemak – abu = 90 – 23 – 45 – 2.4 = 19.6%
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (19,6 x 4) + (23 x 4) + (45 x 9)
= 78.4 + 92 + 405 = 575.4 kkal
 P/E ratio = energi protein / energi total = (23 x 4) / 575.4 x 100% = 15.99%
 F/E ratio = energi lemak / energi total = (45 x 9) / 575.4 x 100% = 70.39%
Kacang hijau

 Total solids = 100% - air % = 100% - 10% = 90%

 Total CHO by diff = total solids – protein – lemak – abu = 90 – 22 – 1 – 3.5 = 63,5%
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (63.5 x 4) + (22 x 4) + (1 x 9) =
254 + 88 + 9 = 351 kkal
 P/E ratio = energi protein / energi total = (22 x 4) / 351 x 100% = 25.07%
 F/E ratio = energi lemak / energi total = (1 x 9) / 351 x 100% = 2.56%

Susu

Air susu ibu

 Total solids = 100% - air % = 100% - 87.5% = 12.5%

 Total CHO by diff = total solids – protein – lemak – abu = 12.5 – 1.1 – 3.5 – 0.2 = 7.7 %
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (7.7 x 4) + (1.1 x 4) + (3.5 x 9)
= 30.8 + 4.4 + 31.5 = 66.7 kkal
 P/E ratio = energi protein / energi total = (1.1 x 4) / 66.7 x 100% = 6.60%
 F/E ratio = energi lemak / energi total = (3,5 x 9)/ 66.7 x 100% = 47.23%

ASI (dibikin kering)

 Total solids = 100% - air % = 100% - 5% = 95%

95
 Protein = ×1.1=8.36 %
12.5
 Lemak =×3.5=26.60 %
95
 Abu = ×0.2=1.52 %
12.5
 Total CHO by diff = total solids – protein – lemak – abu = 95 – 8.36 – 26.60 – 1,52 =
58.52%
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (58.52 x 4) + (8.36 x 4) +
(26.60 x 9) = 234.08 + 33.44 + 239.40 = 506.92 kkal
 P/E ratio = energi protein / energi total = (8,36 x 4) / 506.92 x 100% = 6.60%
 F/E ratio = energi lemak / energi total = (26,60 x9) / 506.92 x 100% = 47.23%
Susu sapi segar

 Total solids = 100% - air % = 100% - 87.5% = 12.5%

 Total CHO by diff = total solids – protein – lemak – abu = 2.5 – 3.5 – 3.5 – 0.7 = 4.8%
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (4.8 x 4) + (3.5 x 4) + (3.5 x 9)
= 19.2 + 14 + 31.5 = 64.7 kkal
 P/E ratio = energi protein / energi total = (3.5 x 4) / 64.7 x 100% = 21.63%
 F/E ratio = energi lemak / energi total = (3.5 x 9) / 64.7 x 100% = 48.69%
Susu bubuk fullcream

 Total solids = 100% - air % = 100% - 5% = 95%

95
 Protein = ×3.5=26.60 %
12.5
95
 Lemak = ×3.5=26.60 %
12.5
95
 Abu = ×0.7=5.32 %
12.5
 Total CHO by diff = total solids – protein – lemak – abu = 95 – 26.60 – 26.60 – 5.32 =
36.48%
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (36.48 x 4) + (26.60 x 4) +
(26.60 x 9) = 145.92 + 106.40 + 239.40 = 491.72 kkal
 P/E ratio = energi protein / energi total = (26,60 x 4) / 491.72 x 100% = 21.64%
 F/E ratio = energi lemak / energi total = (26,60 x 9) / 491.72 x 100% = 48.69%

Daging
Daging sapi kurus
 Total solids = 100% - air % = 100% - 70% = 30%
 Total CHO by diff = total solids – protein – lemak – abu = 30 – 20 – 7 – 1.0 = 2%
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (2 x 4) + (20 x 4) + (7 x 9) = 8
+ 80 + 63 = 151 kkal
 P/E ratio = energi protein / energi total = (20 x 4) / 151 x 100% = 52.98%
 F/E ratio = energi lemak / energi total = (7 x 9) / 151 x 100% = 41.72%

Daging sapi berlemak

 Total solids = 100% - air % = = 100% - 60% = 40%
 Total CHO by diff = total solids – protein – lemak – abu = 40 – 17 – 22 – 0.5 = 0.5%
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (0.5 x 4) + (17 x 4) + (22x 9) =
2 + 68 + 198 = 268 kkal
 P/E ratio = energi protein / energi total = (17 x 4) / 268 x 100% = 25.37%
 F/E ratio = energi lemak / energi total = (22 x 9) / 268 x 100% = 73.88%

Dendeng daging sapi

 Total solids = 100% - air % = 100% - air % = 100% - 25% = 75%
 Total CHO by diff = total solids – protein – lemak – abu = 75 – 55 – 9 – 6 = 5%
  Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (5 x 4) + (55 x 4) + (9 x 9) =
20 + 220 + 81 = 321 kkal
 P/E ratio = energi protein / energi total = (55 x 4) / 321 x 100% = 68.54%
 F/E ratio = energi lemak / energi total = (9 x 9) / 321 x 100% = 25.23%

Lemak

Minyak goreng

 Total solids = 100% - air % = 100% - 1% = 99%

 Total CHO by diff = total solids – protein – lemak – abu = 99 – 0 – 99 – 0 = 0%
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (0 x 4) + (0 x 4) + (99 x 9) = 0
+ 0 + 891 = 891 kkal
 P/E ratio = energi protein / energi total = (0 x 4) / 891 x 100% = 0%
 F/E ratio = energi lemak / energi total = (99 x 9) / 891 x 100% = 100%

Gula

Gula pasir

 Total solids = 100% - air % = 100% - 5% = 95%

 Total CHO by diff = total solids – protein – lemak – abu = 95 – 0 – 0 – 0 = 95%
 Energi = (karbohidrat x 4) + (protein x 4) + (lemak x 9) = (95 x 4) + (0 x 4) + (0 x 9) =
380 + 0 + 0 = 380 kkal
 P/E ratio = energi protein / energi total = (0 x 4) / 380 x 100% = 0%
 F/E ratio = energi lemak / energi total = (0 x 9) / 380 x 100% = 0%

Angka typik rata-rata dari makanan sehari-hari (diets)

Type Barat pp/pd

13× 3000
 Energi Protein = =390 kkal
100
390
 Protein = =97.5 g
4
40 ×3000
 Energi lemak = =1200 kkal
100
1200
 Lemak = =133.33 g
9
  Energi Karbohidrat = energi total – energi protein – energi lemak = 3000 – 390 – 1200 =
1410 kkal
1410
o Karbohidrat = =352.5 g
4
Type Asia pp/pd

11× 2500
 Energi Protein = =275 kkal
100
275
 Protein = =68.75 g
4
20× 2500
 Energi lemak = =500 kkal
100
500
 Lemak = =55.55 g
9
 Energi Karbohidrat = energi total – energi protein – energi lemak = 2500 – 275 – 500 =
1725 kkal
1725
o Karbohidrat = =431.25 g
4
Type Asia pp/pd (gol. miskin)
8 ×1500
 Energi Protein = =120 kkal
100
120
 Protein = =30 g
4
10× 1500
 Energi lemak = =150 kkal
100
150
 Lemak = =16.67 g
9
 Energi Karbohidrat = energi total – energi protein – energi lemak = 1500 – 120 – 150 =
1230 kkal
1230
o Karbohidrat = =307.50 g
4

 Jenis asam amino essensial

 Histidine (bayi dan anak utk pembentukan jaringan otak, tp pada dewasa ga
termasuk), isoleucine, leucine, lysine, methionine, phenylalanine, threonine,
tryptophan, and valine.
 Limiting amino acid yang terdapat pada
 Beras: lysine
 Gandum: lysine
 Jagung: lysine, methionine  tryptophan
  Oats: lysine. threonine
 Kacang-kacangan: methionine
 Untuk mengatasi kekurangan asam amino  konsumi protein hewani  memiliki
seluruh asam amino esensial
 Protein nabati
 Kombinasi dari salah satu makanan yang asam amino esensialnya ada
 Jenis bahan makanan fiber
 Nabati lemak tdk jenuh nya lbh banyak, protein nabati lbh rendah
 Protein hewani  memiliki seluruh asam esensial yg ada, tp ada kandungan lemaknya
 Protein nabati  nilai biologis rendah krn ada limiting amino acid, tp ada kandungan serat
