Yuvinda, Avirilia Pradani Putri (2021) Profil Mutu Gizi Dadih Susu Sapi Sebagai Intervensi Stunting Balita 12-24 Bulan Berbasis Pangan Lokal di Kecamatan Pujon Kabupaten Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Dadih merupakan salah satu produk olahan susu kerbau yang berasal dari daerah Minangkabau. Namun karena populasi kerbau sudah menurun, maka dilakukan pengembangan dengan berbahan dasar susu sapi yang secara kuantitas lebih banyak dibandingkan dengan susu kerbau. Dadih adalah produk olahan susu yang mengandung tinggi protein dan lemak sehingga dapat digunakan sebagai intervensi stunting untuk balita 12-24 bulan dengan berbasis bahan lokal yaitu susu sapi. Pembuatan dadih susu sapi ini menggunakan perlakuan pendahuluan terhadap susu sapi yang bertujuan untuk mengetahui ada tidaknya perbedaan profil mutu gizi terhadap fermentasi dadih susu sapi. Perlakuan yang diterapkan yaitu susu segar (P0), susu dipanaskan (P1) dengan suhu ±63o C selama 30 menit, dan susu didinginkan (P2) dengan suhu 4o C selama 6 jam. Profil mutu gizi yang diujikan dalam penelitian ini yaitu kadar abu, kadar air, kadar protein, kadar lemak, dan kadar karbohidrat. Penelitian ini menggunakan metode quasi experimental dengan metode sampling Rancangan Acak Lengkap. Berdasarkan hasil uji beda didapatkan hasil terdapat perbedaan signifikan pada kadar lemak dan kadar karbohidrat, sedangkan tidak ada perbedaan signifikan untuk kadar abu, kadar air, dan kadar protein didapatkan pada penelitian ini. Sehingga didapatkan kesimpulan bahwa perlakuan dadih susu sapi yang dipanaskan (P1) memiliki kualitas yang paling baik diantara perlakuan susu didinginkan (P2) dan susu segar (P0).
English Abstract
Dadih is one of the buffalo’s milk products that originated from Minangkabau. Because the buffalo population has decreased, development is carried out using cow's milk which has a higher quantity than buffalo milk. Dadih is a dairy product that contains high protein and fat therefore it can be used as a stunting intervention for toddlers 12-24 months based on local ingredients, cow's milk. The production of dadih cow’s milk in this study is using preliminary treatment of cow's milk which aimed to identify the differences in the nutritional quality profile of fermented dadih cow's milk. The treatments applied were fresh milk (P0), heated milk (P1) at ±63o C for 30 minutes, and cooled milk (P2) at 4oC for 6 hours. The identification of nutritional quality profiles used in this study are the ash content, moisture content, protein content, fat content, and carbohydrate content. This study used a quasi-experimental method with a completely randomized design sampling method. Based on the results of the different tests, there were found significant differences in fat content and carbohydrate content, while there were no significant differences for the ash, water content, and protein content in this study. It can be concluded that the treatment of heated milk (P1) has better quality than fresh milk (P0) and cooled milk (P2).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0521060098 |
| Uncontrolled Keywords: | Dadih Susu Sapi, Mutu Gizi, Stunting, Pangan Lokal, Dadih Cow's Milk, Nutritional Quality, Stunting, Local Food |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 08 Nov 2021 02:29 |
| Last Modified: | 13 Dec 2023 07:55 |
| URI: | http://repository.ub.ac.id/id/eprint/186635 |
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