Asti Pratiwi, Annisa (2021) Profil Mutu Kimia Curd Produk MP-ASI untuk Intervensi Stunting Balita 12-24 Bulan Berbasis Susu Sapi di Kecamatan Pujon Kabupaten Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
"Pratiwi, Annisa Asti. 2021. Profil Mutu Kimia Curd Produk MP-ASI untuk Intervensi Stunting Balita 12-24 Bulan Berbasis Susu Sapi di Kecamatan Pujon Kabupaten Malang. Tugas Akhir, Program Studi Ilmu Gizi, Fakultas Kedokteran, Universitas Brawijaya. Pembimbing: (1) Yosfi Rahmi, S.Gz, M.Sc (2) Rahma Micho Widyanto,S.Si,MP. Stunting adalah keadaan dimana tinggi badan menurut umur <-2SD menurut median Standar Pertumbuhan Anak WHO. Rendahnya tingkat kecukupan energi, protein, dan seng termasuk faktor risiko balita stunting. WHO menyarankan pemberian MP-ASI, salah satunya dengan bahan susu sapi. Susu mengandung tinggi protein, lemak juga zat gizi yang lain. Susu dapat diolah menjadi curd, yaitu koagulasi susu oleh enzim pepsin atau rennin dengan konsistensi lembut. Penelitian ini bertujuan untuk mengetahui perbedaan profil mutu kimia curd susu sapi dengan perbedaan perlakuan. Penelitian ini menggunakan desain penelitian quasi experimental dengan metode sampling RAL. Terdapat 3 kelompok perlakuan yaitu P0 = susu pasteurisasi (tanpa tambahan), P1 = curd susu sapi dengan asam asetat, dan P2 = curd susu sapi dengan asam sitrat. Hasil analisis statistik menunjukkan terdapat perbedaan kadar air, protein, lemak, dan karbohidrat yang signifikan. Tidak terdapat perbedaan kadar abu yang signifikan. Kadar air tertinggi pada P0 dan terendah pada P1. Kadar abu tertinggi pada P1 dan terendah pada P2. Kadar protein tertinggi pada P1 dan terendah pada P0. Kadar lemak tertinggi pada P1 dan terendah pada P0. Kadar karbohidrat tertinggi pada P2 dan terendah pada P1. Berdasarkan profil kimia hasil uji proksimat dan organoleptik hasil uji pendahuluan, curd susu sapi dengan asam asetat (P1) memiliki kualitas terbaik. Kata Kunci: stunting, susu sapi, curd, asam asetat, asam sitrat, uji proksimat"
English Abstract
Stunting is a condition where height for age is <-2 SD according to the median of WHO Child Growth Standards. Low levels of energy, protein, and zinc adequacy are risk factors for stunting under five. WHO recommends complementary feeding, one of which is cow's milk as an ingredient. Milk is high in protein, fat, and other nutrients. Milk is processed into curd, which is the coagulation of milk by the enzyme pepsin or rennin with a soft consistency. This study aims to determine the differences in chemical quality profiles of cow's milk curd with different treatments. This study used a quasi-experimental research design with RAL sampling method. There were 3 treatment groups, namely P0 = pasteurized milk (without addition), P1 = cow's milk curd with acetic acid, and P2 = cow's milk curd with citric acid. The results of statistical analysis showed that there were significant differences in water, protein, fat, and carbohydrate content. The highest moisture content was found in P0 and the lowest was in P1. The highest ash content was in P1 and the lowest was in P2. The highest protein content was found in P1 and the lowest was P0. The highest fat content was found in P1 and the lowest P0. The highest carbohydrate content was found in milk P2 and the lowest in P1. The study concluded that based on the chemical profile of the proximate test and organoleptic test results, the cow's milk curd with acetic acid (P1) had the best quality.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052106 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | agung |
| Date Deposited: | 19 Oct 2021 13:05 |
| Last Modified: | 04 Oct 2024 06:38 |
| URI: | http://repository.ub.ac.id/id/eprint/184136 |
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