Listasari, YossyEva (2014) Pengaruh Suhu Penyeduhan Terhadap Kandungan Protein Formula Enteral Komersial. Sarjana thesis, Universitas Brawijaya.
Abstract
Formula enteral diperlukan bagi balita gizi buruk untuk memenuhi asupan nutrisi khususnya protein. Terdapat dua jenis formula enteral yang dijual dipasaran (komersial), yaitu dengan bahan dasar susu kedelai dan susu sapi. Kontrol suhu menjadi aspek penting yang perlu diperhatikan dalam penyeduhan formula enteral komersial untuk mempertahankan kandungan proteinnya. Tujuan penelitian ini untuk mengetahui pengaruh suhu penyeduhan formula enteral komersial terhadap kandungan protein. Penelitian ini merupakan Experimental study Rancangan Acak Lengkap (RAL) dengan suhu perlakuan sebanyak lima macam yaitu 500 C, 600 C , 700 C , 800 C , 900 C dan menggunakan dua produk enteral komersial dengan bahan dasar susu kedelai dan susu sapi, data yang diperoleh dilakukan analisis one way ANOVA dilanjutkan uji Pearson. Hasil penelitian menunjukkan tidak ada pengaruh signifikan antara suhu penyeduhan terhadap kandungan protein formula enteral komersial susu kedelai (p=0,73) dan hasil korelasi Pearson sangat lemah (r=0,1). Sedangkan suhu penyeduhan terhadap kandungan protein formula enteral komersial susu sapi tidak ada pengaruh yang signifikan (p=0,61) dan hasil korelasi Pearson sangat lemah (r=-0,4). Namun hasil perbandingan kandungan protein antara formula enteral komersial susu kedelai dengan formula enteral susu sapi memiliki perbedaan yang signifikan (p=0,01). Kesimpulan dari penelitian ini yaitu tidak ada pengaruh suhu penyeduhan terhadap kandungan protein formula enteral komersial. Kata kunci: suhu penyeduhan, kandungan protein, formula enteral komersial
English Abstract
Enteral formula needed for malnutrition children to meet the particular nutritional intake of protein. There are 2 types of commercial enteral formula soy based product and milk based product. Temperature control becomes an important aspect to be considered in brewing commercial enteral formula. The purpose of research was determining the effect of brewing temperature on protein content. This research used Experimental study a completely randomized design with 5 different temperature such as 50°C, 60°C, 70°C, 80°C, and 90°C and using two commercial enteral formula soy based product and milk based product, and all the data was analyzed with one way ANOVA and followed by Pearson test. The result showed that brewing temperature have no significant relationship with protein content of commercial enteral formula soy based product (p=0,73) and the results of the Pearson correlation was weak (r=0,1). While the brewing temperature to the protein content of milk commercial enteral formula no significant effect (p=0,61) and the results of the Pearson correlation was weak (r=-0,4). However, the results of the comparison between the protein content of commercial enteral formula soy based product with enteral formula milk based product have a significant difference (p=0,01) . The conclusion from this research that there is no effect of temperature on protein brewing commercial enteral formula.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/602/051406169 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 15 Oct 2014 10:56 |
| Last Modified: | 22 Oct 2021 03:17 |
| URI: | http://repository.ub.ac.id/id/eprint/124614 |
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