Nutrient Content of Traditional Food in the Tourism Area of Buleleng Regency, Bali Province

Puryana, I Gusti Putu Sudita and Agustini, Ni Putu and suiraoka, I Putu (2020) Nutrient Content of Traditional Food in the Tourism Area of Buleleng Regency, Bali Province. Indian Journal of Public Health Research & Development, 11 (9). ISSN ISSN-0976-0245

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Abstract

Abstract The development of traditional foods must be supported by complete information about these traditional foods. The information needed includes name, regional origin, shape or appearance, taste, and nutrient content. This study aims to determine the nutritional content of traditional foods in Buleleng Regency. The study is descriptive observational. There are 6 types of traditional foods namely snacks, vegetables, drinks, side dishes, complete meals and chili sauce with a total of 93, but 40 traditional foods are analyzed. The content of nutrients in traditional food in Buleleng Regency are water levels ranging from 11.62 - 93.43%, ash content in the range of 0.05 - 13.67%, fat content in the range of 0.18 - 28.32%, protein in the range of 0.33 - 23.26%, carbohydrates in the range of 1.58 - 74.01%, and total energy ranges from 25.21 - 386.40 Cal. Energy Adequacy Rate and Protein Adequacy Rate The highest average is found in traditional side dishes, which is 11.63 Cal and 30.77 g. Keywords: traditional food, nutrients, energy, fat, carbohydrates, protein

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