Preferensi Mahasiswa di Kota Pontianak terhadap Makanan Tradisional Kalimantan Barat dan Perbandingan Komposisi Nutrisinya dengan Pangan Siap Saji

One aspect of cultural diversity is traditional food. Traditional food serves as a means expressing thanks, performing rituals, building kinship well being source nutrition. West Kalimantan one the multi-ethnic provinces in Indonesia, hence it offers wide range foods. The existence threatened to be shifted or replaced by presence ready-to-eat food, which intensively promoted various media, with main target young age group. This study aimed determine student’s preferences Pontianak towards and compare its nutritional composition research was conducted using survey 150 respondents online questionnaire. Data were analyzed Chi-Square program. three types foods that liked most tested for their compared like chicken nugget, hamburger, fried chicken. results showed students had high preference (90.7%) Kalimantan's preferred kerupuk basah (n=51), bubur pedas (n=49), ikan asam (n=25). relationship between student knowledge, information, taste, appearance test that, general, have higher water content lower fat than