Adityawati, Injang Sukma (2019) Formulasi Bubur Instan Untuk Pemenuhan Kebutuhan Asupan Nutrisi Ibu Menyusui Menggunakan Linear Programming. Sarjana thesis, Universitas Brawijaya.
Abstract
Air susu ibu merupakan sumber makanan penting dan utama bayi baru lahir hingga umur 2 tahun, terutama 6 bulan pertama kelahiran. Asupan nutrisi ibu menyusui erat kaitannya dengan produksi air susu untuk tumbuh kembang bayi. Karena itu, konsumsi makanan yang tepat untuk menyusui perlu diperhatikan. Salah satu bentuk produk pangan untuk ibu menyusui adalah produk bubur instan sebagai makanan pengganti untuk memenuhi kebutuhan kalori harian. Penelitian bubur instan ini dibuat dari bahan bubuk daun kelor, oat, gula semut, susu skim, tepung pisang dan tepung kedelai. Seluruh bahan diuji proksimat, selanjutnya hasil uji (karbohidrat, protein, lemak dan serat) digunakan dalam permodelan linier programming dengan fungsi tujuan biaya produksi terendah dan batasan nutrisi tidak kurang dari 10-15% dari AKG ibu menyusui per hari. Hasil formulasi optimal menjadi dasar pembuatan bubur instan. Bubur instan selanjutnya diuji karbohidrat, protein, lemak dan serat dan diverifikasi kesesuaiannya dengan model linier. Produk bubur instan yang telah memenuhi model linier dievaluasi kadar air, abu, protein, karbohidrat, lemak, serat kasar, serat pangan, total gula dan TPC. Hasil bubur instan diuji akhir berupa penerimaan produk secara organoleptik dengan metode hedonik pada 50 panelis ibu menyusui dan perempuan usia produktif. Hasil formulasi optimal linier programming per 100 gram membutuhkan bubuk daun kelor sebesar 5 gram, oat 25 gram, gula semut 22,5 gram, susu skim 22,5 gram, tepung pisang 20 gram dan tepung kedelai 5 gram dengan biaya produksi Rpviii 6.688,75. Kandungan nutrisi bubur instan hasil formulasi mengandung 440 kkal/100 gram produk dengan karbohidrat 64% (memenuhi standar 15% dari AKG), protein 7% (memenuhi 92% dari standar 10% AKG), lemak 14% (memenuhi standar 15% dari AKG) dan serat pangan 10% (memenuhi standar 15% dari AKG). Kadar air sebesar 5,21%, kadar abu 3,27%, serat kasar 6,22%, total gula 25,27% dan TPC 2,1 x 106. Uji organoleptik menghasilkan rata-rata karakteristik aroma, warna, rasa, tekstur dan kenampakan disukai oleh panelis.
English Abstract
Breast milk is important common food for new born babies until two years old especially for the first six month of birth. Many key informants reported that the breast milk production affected by nutrition content inside food consumed. Porridge is one of nutritional food that can be chosen by breastfeeding mother. This food can be formulated with a few ingredient and make it easy to consumed, digestable, and could be one of food that can complete calories per day of breastfeeding mother. In this research, the ingredient of instant porridge are moringa leaves powder, oat, sugar palm, skimmed milk powder, banana flour and soybean flour. All of the ingredient were analyzed with proximate test, and the result (carbohydrate, protein, fat and fiber) used as linier programming model. The aim is not only get the lowest production price but also the porridge contain nutritional needed by breastfeeding mother refers to 10-15% of nutrition adequacy table. The instant porridge made from the optimal formulation were verified by compare the proximate test with the linier model. After all, the proximate, fiber, calories, sugar content and TPC of instant porridge is evaluated. The final analysis is organoleptic test to 50 panelist to get the acceptability of instant porridge. The result of the optimal instant porridge formulation needs moringa leaves powder 5 g, oat 25 g, sugar palm 22,5 g, skimmed milk powder 22,5 g, banana flour 20 g and soybean flour 5 g. The optimal price is 6.688,75/100 g and proximate test show that this porridge contains 440 kkal/100 g. The carbohydrate 64% (fulfill the 15% AKG standart), protein 7% (fulfill 92% from the 10% AKG standart), fat 14,22% (fulfill thex 15% AKG standart) and dietary fiber 10,49% (fulfill the 15% AKG standart). All of this proximate content have been fit in the model of linier program and fulfill 10-15% of nutrition for breastfeeding mother per day. The porridge water content is 5,21%, ash content 3,27%, fiber 6,22%, sugar 25,27% and TPC 2,1 x 106. The organoleptic test show that almost all of the panelist likes the odor, colour, taste, texture and overall of this product. It just ±20% of panelist didn’t like the colour yet.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/330/052002434 |
| Uncontrolled Keywords: | :bubur instan, ibu menyusui, linier programming, breastfeeding, instant porridge, linier programming |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 01 Aug 2020 03:22 |
| Last Modified: | 22 Oct 2021 00:42 |
| URI: | http://repository.ub.ac.id/id/eprint/181560 |
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