-, Nurhalimah (2018) Optimasi Formula Bubur Bayi Sebagai Makanan Pendamping Asi Berbasis Labu Kuning, Wortel, Dan Daun Kelor. Sarjana thesis, Universitas Brawijaya.
Abstract
Bayi membutuhkan tambahan gizi pada usia 6 bulan keatas yang berasal dari Makanan Pendamping ASI (MP-ASI). Bahan-bahan yang dapat dimanfaatkan sebagai bahan MP-ASI adalah labu kuning, wortel, dan daun kelor. Tujuan penelitian ini adalah untuk mendapatkan formula bahan yang tepat sehingga dihasilkan bubur bayi dengan kandungan vitamin C, kadar protein, dan kadar karbohidrat paling tinggi. Metode penelitian yang digunakan adalah Mixture Design D-optimal. Kondisi optimum formulasi bubur bayi prediksi program adalah labu kuning 37.8%, wortel 1.8%, dan daun kelor 7.7%. Hasil prediksi program menunjukkan kondisi optimum memiliki nilai kadar vitamin C sebesar 4.7 mg/g, kadar protein 7.4%, dan kadar karbohidrat 12.2%. Sedangkan hasil verifikasi menunjukkan kondisi optimum memiliki nilai kadar vitamin C sebesar 6 mg/g, kadar protein 7.5%, dan kadar karbohidrat 12.8%. Hasil t-test menyatakan bahwa respon vitamin C, kadar protein, dan kadar karbohidrat hasil prediksi program dengan hasil verifikasi tidak berbeda nyata karena memiliki p-value lebih dari 0.05 (p>5%) yaitu berturut-turut 0.059, 0.765, 0.659.
English Abstract
Babies need additional nutrition at the age of 6 months and above, which comes from complementary food ASI (MP-ASI). The ingredients that can be used as MP-ASI ingredients are yellow pumpkin, carrots, and moringa leaf. The purpose of this research was to found appropriate formula to produce baby porridge with the highest vitamin C, protein content, and carbohydrate content. The research method used Mixture Design D-optimal. The optimum conditions for the baby porridge formulation prediction program were yellow pumpkin 37.8%, carrots 1.8%, and moringa leaves 7.7%. The results of the program predictions showed that the optimum condition had a value of vitamin C of 4.7 mg / g, protein content of 7.4%, and carbohydrate content of 12.2%. While the results of the verification showed that the optimum condition had a value of vitamin C levels of 6 mg / g, protein content of 7.5%, and carbohydrate levels of 12.8%. The results of the t-test stated that the response of vitamin C, protein content, and carbohydrate content predicted by the program with the verification results were not significantly different because they had a p-value of more than 0.05 (p> 5%), which was 0.059, 0.765, 0.659.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/679/05200278 |
| Uncontrolled Keywords: | Bubur Bayi, Formulasi, Mixture Design, MP-ASI, Baby Porridge, Formulation, Mixture Desig |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics > 613.208 3 Young people > 613.208 32 Infants |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 08 Sep 2020 08:22 |
| Last Modified: | 24 Oct 2021 02:54 |
| URI: | http://repository.ub.ac.id/id/eprint/181606 |
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