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MODIFIKASI MENU LAKTO-OVO VEGETARIAN UNTUK MENINGKATKAN KADAR ZAT BESI TUBUH

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ABSTRACT MODIFICATION OF LACTO-OVO VEGETARIAN MENU TO INCREASE BODY IRON LEVEL Derena Karen Adriana Mangowal NIM: 1441004 Research on modification of lacto-ovo vegetarian menu to increase body iron levels has been done. Body iron level is influenced by consumption of iron with iron absorption components such as vitamin C. Therefore, preparation of lacto-ovo vegetarian menu to increase body iron levels needs to be done. This research was conducted in the cafeteria of Universitas Advent Indonesia as a provider of lactoovo vegetarian menu which served regularly (3 times a day) for students of Universitas Advent Indonesia. Calculation of iron levels in the regular menu vegetarian lacto-ovo vegetarian menu were performed as a reference to the additional of iron for the modified lacto-ovo vegetarian menu. Adequate iron and vitamin C were added to modifyed lacto-ovo vegetarian menu to fulfill the body daily needs. Subject of this research were 30 female students whom more than 2 months have consumed lacto-ovo vegetarian menu. The modified lacto-ovo vegetarian food was served 3 times a day for 7 days. The result of paired T test showed that there is significant difference (p = 0,046) between the coefficient of body iron content before (
̅ = 0,85) and after (
̅ = 0,93) consumed the modifyed lacto-ovo vegetarian menu. Thus, modified menu of this research could improve iron body level. Key words: Nutritional Iron, Body Iron, Lacto-Ovo Vegetarian.