Nurjanah, Hanna (2014) Substitusi Susu Full Cream dan Susu Skim dengan Tepung Biji Kecipir (Psophocarpus Tetragonolobus L) dan Tepung Jagung (Zea Mays L) Terhadap Kadar Karbohidrat dan Kadar Serat dalam Formula Enteral. Sarjana thesis, Universitas Brawijaya.
Abstract
Formula enteral adalah asupan nutrisi yang diberikan dengan menggunakan feeding tube. Sumber protein pada formula enteral bertumpu pada susu yang dapat menyebabkan diare pada penderita laktosa intoleran. Penelitian ini bertujuan untuk mengetahui perbedaan subtitusi susu full cream dan susu skim dengan tepung biji kecipir dan tepung jagung terhadap kadar karbohidrat dan kadar serat dalam formula enteral. Penelitian true experiment dengan desain penelitian Rancangan Acak Lengkap (RAL). Dilakukan dengan 4 taraf perlakuan dan 5 kali replikasi. Kelompok kontrol dengan susu full cream dan susu skim (P0), kelompok subtitusi 25% tepung biji kecipir dan 75% tepung jagung (P1), kelompok subtitusi 50% tepung biji kecipir dan 50% tepung jagung (P2), kelompok subtitusi 75% tepung biji kecipir dan 25% tepung jagung (P3). Hasil penelitian menunjukkan bahwa kadar karbohidrat P0 dengan P1, P2, P3 dan P1 dengan P3 memiliki perbedaan yang signifikan (One Way Anova, p= 0,000) dan kadar serat P0 dengan P1, P2 dan P3 memiliki perbedaan yang signifikan (Kruskal Wallis, p= 0,017). Sehingga dapat disimpulkan ada perbedaan kadar karbohidrat dan kadar serat yang signifikan antara subtitusi susu full cream dan susu skim dengan tepung biji kecipir dan tepung jagung. Berdasarkan data laboratorium diperoleh rata-rata kadar karbohidrat kelompok P0 lebih tinggi sebesar 63,22% dan kadar serat kelompok P3 lebih tinggi sebesar 3.58 g dari kelompok P1 dan P2.
English Abstract
Enteral formulas are nutrition given through by using a feeding tube. Source of protein in the enteral formula based on milk who can cause diarrhea in a person with lactose intolerance. This study aimed to determine differences in the substitution of full cream milk and skim milk with winged bean seed flour and corn flour on levels of carbohydrates and fiber content in enteral formula. True experiment research with research design completely randomized design (CRD). Performed with 4 treatment and with 5 replication. The control group with full cream milk and skim milk (P0), 25% substitution groups winged bean flour and 75% corn flour (P1), 50% substitution groups winged bean flour and 50% corn flour (P2), 75% flour substitution group winged bean seeds and 25% corn flour (P3). The results showed that the carbohydrate content P0 to P1, P2, P3 and P1 to P3 is significant differences (One Way Anova, p=0.000) and fiber content P0 to P1, P2 and P3 have significant differences (Kruskal-Wallis, p = 0.017). It concluded there was difference in the levels of carbohydrates and difference in fiber content between full cream milk substitute and skim milk with winged bean seed flour and corn flour. Based on laboratory data obtained average carbohydrate content P0 group was higher by 63.22% from other and fiber content P3 group was higher by 3.58 g from P1 and P2 groups
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/595/051406162 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 17 Oct 2014 14:58 |
| Last Modified: | 22 Oct 2021 03:11 |
| URI: | http://repository.ub.ac.id/id/eprint/124605 |
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