Widya Rahmawati

Different Recipes and Energy Density of Indonesia Fast Food on Percentage of Indonesian Daily Value

The increment of fast food consumption and lack of knowledge about balanced food are leading to excessive energy intake and excessive body weight. This cross-sectional study aimed to compare Energy density (ED) and contribution to % Indonesian Daily Value (DV) of fast food cooked based on Indonesian traditional recipe (INA, n 39), food cooked based on Oriental recipe (ORI, n 11) and food cooked based on Western recipe (WEST, n 22) in Malang City, Indonesia. Energy and nutrient analysis was performed using NutriSurvey 2007. Statistical analysis was performed using SPSS 17 (Statistical Package for the Social Sciences). This present study showed that energy, protein, dietary fiber and cholesterol contents per serving were similar among three groups. Majority of food contributed to 26-39% of energy DV, 33-54% of protein DV and 7-17% of dietary fiber DV. ED of INA and ORI foods (1.47 ± 0.09 kcal / g vs 1.66 ± 0.34 kcal / g, respectively) was significantly lower than that of WEST food (2.46 ± 0.21 kcal / g) (P < 0.05). ED was correlated with total weight, water, energy, fat and cholesterol content per portion. In conclusion, Indonesian traditional and Oriental food had high volume and lowenergy-density. The information related nutritional content of food is important for community. It can be used for considering food choices to meet its dietary recommendation for combating obesity.