Ramadhani, Dellyma Shinta Wahyu (2015) Pengaruh Substitusi Tepung Ikan Nila (Oreochromis Niloticus) Dengan Pati Garut Dan Pati Sagu Terhadap Karakteristik Biskuit Makanan Pendamping Asi (Mp-Asi) (Kajian Jenis Pati Dan Tingkat Substitusi Te. Sarjana thesis, Universitas Brawijaya.
Abstract
Makanan MP-ASI adalah makanan selain ASI atau susu formula (cairan,semisolid, dan padatan)yang diperkenalkan pada bayi. Makanan Pendamping ASI (MP-ASI) perlu diperkenalkan pada anak usia 6-24 bulan. Setelah bayi 6 bulan, kandungan ASI tidak dapat mencukupi kebutuhan energi bayi karena terjadi peningkatan sebesar 24-30% sehingga pada periode tersebut rawan terjadi kurang gizi. Salah satu bahan pangan yang dapat dijadikan sebagai sumber protein hewani yang dalam biskuit bayi adalah ikan nila. Protein dalam ikan nila cukup tinggi yitu sebesar 20,84%. Disamping itu kandungan asam amino ikan nila cukup lengkap, terutama lisin sebesar 4,45%. Pembuatan biskuit MP-ASI substitusi tepung ikan nila memerlukan bahan lain yang kaya akan karbohidrat untuk dapat menyumbangkan energi yang cukup, yakni pati garut dan pati sagu. . Tujuan dari penelitian ini adalah untuk menentukan formulai proporsi antara subsitusi tepung ikan nila terhadap dua jenis pati agar didapatkan biscuit MP-ASI dengan karateristik kimia, fisik dan organoleptik. Penelitian dilakukan dalam dua tahap, pembuatan tepung Ikan Nila dan pembuatan biskuit MP-ASI. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan dua faktor perlakuan yaitu jenis pati yang digunakan terdiri dari 2 level (garut dan sagu) dan tingkat substitusi tepung ikan nila terdiri 4 level yaitu (10,20,30 dan 40%). Setiap formulasi dilakukan 3 kali pengulangan sehingga diperoleh 24 satuan percobaan. Data hasil pengamatan dianalisis dengan analisis ragam (ANOVA). Uji lanjut menggunakan BNT apabila beda nyata dan jika ada interaksi antar kedua faktor dilanjutkan dengan metode DMRT dengan selang kepercayaan α=5% menggunakan sotware Minitab. Penentuan perlakuan terbaik dianalisis menggunakan metode Zeleny Hasil penelitian menunjukkan bahwa adonan biskuit MP-ASI semakin lunak dan lengket seiring semakin banyak tingkat subsitusi tepung ikan nila, sedangkan %deformasi semakin besar/ ikatan jaringan semakin kuat. Interaksi antara dua faktor subsitusi tepung ikan memberikan pengaruh nyata terhadap kadar protein biskuit MP-ASI. Biskuit MP-ASI perlakuan terbaik menurut parameter kimia (kadar protein), fisik (daya patah, densitas kamba, warna L*a*b*), dan organoleptik (uji hedonik terhadap warna, rasa, aroma, tekstur, kenampakan dan bau) diperoleh dari kombinasi perlakuan substitusi tepung ikan nila 20% terhadap pati sagu dengan karakteristik kimia antara lain: kadar air 3,02%, kadar abu 1,05%, kadar protein 12,04%, kadar lemak 18,62%, kadar karbohidrat by difference 65,26%, kadar pati 45,97%, kadar serat kasar 0,42%, total energi per 100 g 476,82 Kkal, dan daya cerna protein sebesar 38,27%. Biskuit MP-ASI perlakuan terbaik dari segi fisik dan organoleptik antara lain: daya patah 10,97 N, densitas kamba 0,88g/ml, tingkat kecerahan warna (L) 73,81, kemerahan (a) 5,70, kekuningan (b) 21,82, karakteristik hedonik terhadap warna 3,53 (suka), aroma 3,80 (suka), rasa 4,00 (suka), tekstur 4,33 (suka), 3,60 (sukal), dan bau 4,00 (suka). Konsumsi satu takaran saji biskuit MP-ASI perlakuan terbaik dalam 22 gram dapat memenuhi AKG energi 11% (107 Kkal), AKG protein 11 % (3 g), AKG lemak 11 % (4 g), dan AKG karbohidrat 10% (14 g).
English Abstract
Complementary foods are foods other than breast milk or instan formula (liquid, semisolids and solids) introcuded to an infant to provide nutrients. One of food sources of protein that can be used as an inggridient in biscuit is Nila Fish (Oreochromis niloticus). Protein content nila fish is approximately 20,84%, moreover, nila fish has a various amino acids, especially lysine (4,45% in 100 grams protein). The substitution of nila fish flour in toddler biscuit needs other ingredient in order to contributes an energy, such as arrowroot and sago starch. The aim of the study is to is to find out the right proportion of nila fish flour substitution towards type of starch as an effort to obtain a good toddler biscuit in chemical, physical and organoleptic characteristics. The study was conducted into two stage, manufacturing of nila fish flour, manufacturing of toddler biscuit and product analysis. The experimental design used in this study is randomized block design with two factors : type of starch consist of 2 levels (arrowroot and sago starch) and proportion consist 4 levels (10,20,30, and 40 %) . Every treatment was repeated in the 3 times repetition (total 24 units of the experiment). The data were analysised with ANOVA. Advanced test used LSD if significant different an if there is an interaction between these two factors then continued with DMRT with the confidence interval α=5% using Minitab software. Determination of the best treatment was analyzed by Zeleny. The result of this study showed that the toodler biscuit dough is increasingly soft and stickly along with the increasing level of Nila fish flour subsitusion, while the % deformation is increasingly high. There is an interaction between two factors, the subsitusion of nila fish flour and type of strach significantly affect on the protein content of toodler biscuit. Subsitution of nila fish flour significantly affect on texture, bulk density, bringhtness (L), redness(a), yellowish (b), as well as the hedonic test on the color parameter. The treatment type of he stach is significantly affect on the bulk density of the toodler biscuit. Hedonic test showed that the panelist increasintly like the color and appearance parameters of todder biscuit as more substitution of nila fish flour increase. Subsitution of nila fish flour of sago stach had chosen as the best treatment by moisture content 3,02%, ash 1,05%, protein 12,04%, fat 18,62%, carbohydrates by difference 65,26%, starch 45,97%, crude fiber 0,42%,total energy per 100 g 476,82 kcal, and protein digestibility 38,97%. Per serving consumtion of the best treatment toodler biscuitin 22 grams meets the RDA of energy 11% (107kcal), RDA of protein 11% (3g), RDA of fat 11% (4g), and carbohydrates 10%(14g).
Other obstract
-
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/564/ 051508853 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 18 Dec 2015 14:35 |
| Last Modified: | 10 Jun 2022 07:14 |
| URI: | http://repository.ub.ac.id/id/eprint/150498 |
![[thumbnail of Untitled.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
Untitled.pdf Restricted to Registered users only Download (3MB) |
Actions (login required)
 |
View Item |