Megawati, Febryana (2014) Substitusi Tepung Hanjeli (Coix lacryma-jobi) dan Tepung Tempe Terhadap Kadar Protein dan Mutu Protein pada MP-ASI Biskuit Bayi. Sarjana thesis, Universitas Brawijaya.
Abstract
Pada masa bayi merupakan masa yang penting dalam perkembangan manusa. Seiring bertambahnya umur bayi, kebutuhan bayi tehadap zat gizi semakin meningkat sedangkan kandungan zat gizi yang tersedia pada ASI (Air Susu Ibu) tidak dapat memenuhinya. Karena itu, bayi memerlukan MP-ASI (Makanan Pendamping Air Susu Ibu) yang merupakan makanan selain ASI yang diberikan bayi sesudah berusia 6 bulan. Protein merupakan komponen gizi yang penting digunakan sebagai pertumbuhan dan perkembagan bagi bayi. Tujuan dilakukan penelitian ini untuk mengetahui kadar protein dan mutu protein pada biskuit bayi yang telah disubstitusi dengan tepung hanjeli dan tepung tempe. Pada penelitian ini menggunakan true experimental dengan rangkaian acak lengkap dengan 5 perlakuan. Masing-masing perlakuan dilakukan empat kali ulangan dan masing-masing ulangan dilakukan pengukuran secara duplo. Jumlah sampel ada 20 unit. Subtitusi pada pembuatan biskuit dari tepung Hanjeli, tepung tempe dan tepung terigu dengan perbandingan 10%:40%:50%, 20%:30%:50%, 30%:20%:50, 40%:10%:50%. Hasil penelitian ini adalah terdapat perbedaan yang signifikan (Anova p = 0,000) terhadap kadar protein biskuit bayi MP-ASI substitusi tepung hanjeli dan tepung tempe. Perlakuan pada P1 (10%:40%;50%) dengan kadar protein sebesar 14,88gr/100gr serta mutu protein sebesar 89,40mg dan asam amino pembatas lisin. Kesimpulan penelitian adalah substitusi tepung hanjeli dan tepung tempe
English Abstract
The Infancy is the critical period age in the child development, where the kids need enough nutrition to support their growth. Whereas nutritional content of breast milk may not be sufficient. Therefore babies need complementary food given to infants after 6 months. The purpose of this substitution was to know the effect of hanjeli flour and tempeh flour toward protein levels and quality of protein in infant feeding biscuit. This way true experimental research using completely randomized design with 5 treatment factors and 4 times of replication. The treatment was the ratio between of grain wheat flour : hanjeli flour : tempeh flour in each treatment sequence was P0 (100%: 0% : 0%), P1 (50% : 10% : 40%), P2 (50% : 20% : 30%), P3 (50%: 30% : 20%), P4 (50% : 40% : 10%). The results showed there were significant difference (Anova p=0,0000) on protein level of hanjeli flour and tempeh flour toward substitution in infant feeding biscuit.The best product was P1 (10%:40:50%) with protein level 14,88gr/100gr and quality of protein 89,40mg with essential amino acid is lysine. Conclusion from this research there were substitution of hanjeli flour and tempeh flour able to increased toward protein levels and quality of protein in infant feeding biscuit.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/539/051404079 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 23 Jul 2014 08:05 |
| Last Modified: | 22 Oct 2021 02:10 |
| URI: | http://repository.ub.ac.id/id/eprint/124543 |
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