PERBEDAAN KADAR MEDIUM CHAIN TRIGLYCERIDE (MCT) PADA FORMULA ENTERAL BLENDERIZED MILK BASED SEBELUM DAN SETELAH PENEPUNGAN

Aristania, Damai (2021) PERBEDAAN KADAR MEDIUM CHAIN TRIGLYCERIDE (MCT) PADA FORMULA ENTERAL BLENDERIZED MILK BASED SEBELUM DAN SETELAH PENEPUNGAN. Sarjana thesis, Universitas Brawijaya.

Abstract

"Formula enteral blenderized milk based merupakan formula enteral dengan bahan alami yang dihaluskan dan dapat disesuaikan dengan diet pasien. Salah satu kandungan penting yang harus diperhatikan adalah jenis lemak yang digunakan. Medium Chain Triglycerides (MCT) merupakan jenis lemak yang banyak digunakan sebagai sumber energi terutama pada pasien dengan malabsorbsi lemak karena mudah dicerna dan diserap oleh tubuh. Namun pemberian formula enteral blenderized milk based dalam bentuk cair masih kurang praktis dan berisiko terkontaminasi bakteri. Salah satu cara untuk mengurangi risiko kontaminasi bakteri dan diharapkan tidak merusak kandungan zat gizinya adalah melalui penepungan. Penelitian ini bertujuan untuk mengetahui perbedaan kadar medium chain triglyceride (MCT) sebelum dan setelah penepungan. Jenis penelitian ini adalah quasi experimental dengan desain static group comparison. Sampel dipilih menggunakan simple random sampling dengan dua perlakuan yaitu tanpa penepungan dan dengan penepungan yang direplikasi sebanyak 3 kali. Sampel formula enteral blenderized milk based berbahan dasar minyak VCO, madu, susu skim, putih telur, yoghurt, dan maltodextrin. Metode penepungan yang digunakan adalah spray drying dan uji profil lemak menggunakan Gas Chromatography Mass Spectrophotometri (GCMS). Data yang diperoleh diolah menggunakan SPSS dengan uji Paired T-Test. Hasil analisis menunjukan bahwa rata–rata kadar MCT pada formula enteral blenderized milk based sebelum dan sesudah penepungan secara berurutan sebesar 1,46 g ± 0,29 g dan 2,33 g ± 0,16 g. Tidak terdapat perbedaan yang signifikan antara rata–rata kadar MCT pada formula enteral blenderized milk based antara sebelum dan sesudah penepungan (p > 0,05). Kesimpulan dari penelitian ini adalah proses penepungan tidak memengaruhi kadar MCT pada formula enteral blenderized milk based. Penggunaan formula enteral blenderized milk based setelah penepungan lebih disarankan karena mempunyai kadar MCT yang lebih tinggi. Kata kunci: formula enteral blenderized milk based, Medium Chain Triglyceride, penepungan, spray drying "

English Abstract

The enteral blenderized milk based formula is an enteral formula with blended whole food and can be adjusted to the patients diet. The important component that must be considered is the type of fat. Medium Chain Triglyceride (MCT) mostly used as an energy source, especially in patients who have fat malabsorption because MCT are easily digested and absorbed by the body. However, the enteral blenderized milk –based formula in liquid form is still not practical and has the risk of being contaminated with bacteria. To reduce the risk of bacterial contamination and is not expected to demage the nutritional content is through flouring process. The study aims to determine the differences in medium chain triglyceride levels before and after flourished. Study design used a quasi experimental with static group comparison. The sample was chosen by using simple random sampling with twogroups, without flourished and with flourished replicated 3 times. The enteral formula blenderized milk based samples was made from VCO oil, honey, skimmed milk, eggwhite, youghurt, and maltodextrin. The powdering process uses spray drying method and fat profile tested by Gas Chromatography Mass Spectrophotometry (GCMS). The data obtained were alayzed by SPSS using Pired T-Test. The results of the analysis of MCT level was 1,46 g ± 0,29 g dan 2,33 g ± 0,16 g. There was no significant difference of MCT levels in the enteral blenderized milk based formula before and after the flourished (p>0,05). The conclusion of this study is that the powdering process does not affect the MCT levels in enteral blenderized milk based formula, so the enteral formula can be recommended to patients. The use of an enteral blenderized milk based formula after fluoring is more recomended because it has higher MCT level.

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 14:02
Last Modified:	25 Feb 2022 05:59
URI:	http://repository.ub.ac.id/id/eprint/184146

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