Shofiah, Balgis (2014) Perbandingan Kandungan Energi dan Osmolaritas Formula Enteral Substitusi Tepung Biji Kecipir (Psophocarpus Tetragonolobus L.) dan Tepung Jagung (Zea Mays L.) dengan Formula Enteral Standar Rumah Sakit. Sarjana thesis, Universitas Brawijaya.
Abstract
Formula enteral merupakan formula cair yang mengandung zat gizi dan diberikan melalui tube feeding. Formula enteral standar rumah sakit dengan bahan dasar susu tidak dapat diberikan pada penderita intoleransi laktosa. Oleh karena itu penelitian dengan formula enteral substitusi tepung biji kecipir (mengandung protein 45.12%) dan tepung jagung dibutuhkan. Penelitian ini bertujuan untuk membandingkan kandungan energi dan osmolaritas antara formula enteral substitusi tepung biji kecipir dan tepung jagung dengan formula enteral standar rumah sakit. Studi eksperimental ini menggunakan desain Rancangan Acak Lengkap dengan 4 taraf perlakuan dan 5 replikasi. Perlakuan adalah komposisi tepung biji kecipir dan tepung jagung sebagai pengganti tepung susu pada pembuatan formula enteral yang terdiri dari P0 (100% tepung susu), P1 (25% tepung biji kecipir dan 75% tepung jagung), P2 (50% tepung biji kecipir dan 50% tepung jagung), P3 (75% tepung biji kecipir dan 25% tepung jagung). P0 menghasilkan kepadatan energi terendah yaitu 1.03 kkal/cc dengan osmolaritas 430.56 mOsm/l. Sedangkan P2 dengan osmolaritas 473.9 mOsm/l menghasilkan kepadatan energi 1.24 kkal/cc. Hasil penelitian menunjukkan bahwa tidak terdapat perbedaan yang signifikan antara kandungan energi formula enteral standar dengan formula enteral substitusi tepung biji kecipir dan tepung jagung (p=0.238) namun terdapat perbedaan yang signifikan dalam nilai osmolaritas formula enteral standar dan formula enteral substitusi tepung biji kecipir dan tepung jagung (p=0.12). Meskipun terdapat perbedaan dalam nilai osmolaritasnya, formula enteral substitusi tepung biji kecipir dan tepung jagung dapat digunakan karena nilai osmolaritas P1 dan P2 masih dalam kisaran batas yang dianjurkan. Dengan demikian formula enteral substitusi tepung biji kecipir dan tepung jagung bisa digunakan sebagai alternatif formula enteral pada pasien intoleransi laktosa.
English Abstract
Enteral formula is a liquid formula containing nutrients and is given through tube feeding. Standard enteral formulas hospital with dairy ingredients can not be given to people with lactose intolerance. Therefore, studies with enteral formulas winged bean seed flour substitution (containe 45.12% protein) and corn flour needed. The purpose of this study to compare the energy content and osmolarity between enteral formula substitution winged bean seed flour and corn flour with standard enteral formulas hospital. This experimental study design was using completely randomized design with 5 treatments and 4 levels of replication. The treatment is the composition of winged bean flour and corn flour as a substitute for milk powder in the manufacture of enteral formula, which consisting of P0 (100% milk powder), P1 (25% winged bean seed flour and 75% corn starch), P2 (50% flour and winged seeds 50% corn starch), P3 (75% winged bean seed flour and 25% corn starch). P0 has the lowest energy density is 1.03 kcal/cc with osmolarity 430.56 mOsm/l. While P2 with osmolarity 473.9 mOsm/l has energy density 1.24 kcal/cc . The results showed that there was no significant difference between the energy content of a standard enteral formula with enteral formula substitution winged bean seed flour and corn flour (p = 0.238) but there was significant differences in osmolarity value standard enteral formula and enteral formula substitution winged bean seed flour and corn flour (p = 0:12). Although there were differences in osmolarity value, enteral formula substitution winged bean seed flour and corn flour can be used as the value of P1 and P3 osmolaritas still within the recommended limits. Thus the substitution of enteral formulas winged bean seed flour and corn flour can be used as an alternative to enteral formulas in patients with lactose intolerance.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/605/051406172 |
| 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 13:55 |
| Last Modified: | 22 Oct 2021 03:22 |
| URI: | http://repository.ub.ac.id/id/eprint/124617 |
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