Ramita, MartalinaDwi (2015) Perbedaan Antara Formula Bubur Bayi Instan Tepung Beras dan Bubur Bayi Instan Yang Disubstitusi Tepung Tempe dan Tepung Labu Kuning (Curcubita Moschata). Sarjana thesis, Universitas Brawijaya.
Abstract
Zat gizi yang penting untuk dipenuhi pada masa bayi diantaranya protein dan vitamin A. Substitusi tepung tempe dan tepung labu kuning (Curcubita moschata) pada bubur bayi instan diharapkan dapat meningkatkan kandungan protein dan vitamin A bubur bayi instan sehingga dapat membantu pemenuhan kebutuhan protein dan vitamin A bayi usia 7-11 bulan. Penelitian ini bertujuan untuk mengetahui perbedaan kandungan protein, vitamin A dan mutu organoleptik antara formula bubur bayi instan tepung beras dan bubur bayi instan yang disubstitusi tepung tempe dan tepung labu kuning (Cucurbita moschata). Metode penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan dengan 7 kali perlakuan dan 4 kali pengulangan. Perlakuan substitusi tepung beras, tepung tempe dan tepung labu kuning yang diterapkan adalah P0 (35%:0%:0%), P1 (20%:0%:15%), P2 (20%:15%:0%), P3 (10%:10%:15%), P4 (10%:15%:10%), P5 (0%:20%:15%), P6 (0%:15%:20%). Variabel yang dinilai meliputi kandungan protein, vitamin A, dan mutu organoleptik. Hasil penelitian menunjukkan bahwa substitusi tepung tempe dan tepung labu kuning memberikan perbedaan yang signifikan (p<0,05) terhadap kandungan protein, vitamin A dan mutu organoleptik bubur bayi instan yang disubstitusi tepung tempe dan tepung labu kuning. Kesimpulannya, substitusi tepung tempe dan tepung labu kuning dapat meningkatkan kandungan protein dan vitamin A pada bubur bayi instan, namun tidak dapat meningkatkan mutu organoleptiknya.
English Abstract
Nutrients are essential to be fulfill in infancy, that include protein and vitamin A. Substitution of tempeh flour and yellow pumpkin flour (Curcubita moschata) in instant baby food is expected to increase the protein and vitamin content on instant baby food, that can help to meet the needs of protein and vitamin A in infants aged 7-11 months. The objective of this study was to determine the differences in protein, vitamin A and organoleptic quality of infant formula instant porridge with rice flour and instant baby porridge with substitution of tempeh flour and yellow pumpkin flour (Cucurbita moschata). This study was using the method of completely randomized design (CRD) with the 7 different treatments and 4 replications of each treatments. The substitution treatment of rice flour, tempeh flour and yellow pumpkin flour that was applied were P0 (35%:0%:0%), P1 (20%:0%:15%), P2 (20%:15%:0%), P3 (10%:10%:15%), P4 (10%:15%:10%), P5 (0%:20%:15%), P6 (0%:15%:20%). The variables were assessed included the content of protein, vitamin A, and organoleptic quality. Results: the results showed that the substitution of tempeh and yellow pumpkin flour gave a significant difference (p<0.05) for protein, vitamins A and organoleptic quality of the instant baby porridge with the substitution of tempeh and yellow pumpkin flour. In conclusions, the substitution of tempeh and yellow pumpkin flour could improved the content of protein and vitamin A in baby porridge instant, but could not improved the organoleptic quality.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2015/321/051502297 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Samsul Arifin |
| Date Deposited: | 23 Mar 2015 14:45 |
| Last Modified: | 19 Oct 2021 00:56 |
| URI: | http://repository.ub.ac.id/id/eprint/125082 |
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