Alifiyah, Hazrina Putri and Yosfi Rahmi, S.Gz., M.Sc and Anggun Rindang C, S.Gz, MS, RD (2021) Perbedaan Viskositas Formula Oral Nutrition Supplement (ONS) Berbasis Tepung Ubi Jalar Ungu (Ipomoea batatas L.), Tepung Putih Telur, dan Whey Protein. Sarjana thesis, Universitas Brawijaya.
Abstract
Oral Nutrition Supplement (ONS) merupakan produk dengan kandungan makanan kaya energi dan protein yang tersedia dalam bentuk cair sehingga mudah dikonsumi. Kandungan tepung ubi jalar ungu sebagai sumber antioksidan, serta tepung putih telur dan whey protein yang berperan sebagai sumber protein dapat mempengaruhi viskositas larutan ONS yang berperan terhadap kualitas formula ONS itu sendiri. Penelitian ini bertujuan untuk mengetahui nilai viskositas dari formula ONS berbasis tepung ubi jalar ungu, tepung putih telur, dan whey protein. Penelitian ini dilakukan secara eksperimental dengan Rancangan Acak Lengkap (RAL) perbandingan kelompok yaitu membandingkan proporsi bahan penyusun formula ONS berbasis pangan lokal tepung ubi jalar ungu dengan perbandingan kadar whey protein dan tepung putih telur yang dibagi menjadi 3 formulasi yaitu F1 (70:30), F2 (50:50), dan F3 (30:70) untuk mendapatkan viskositas yang paling baik dengan melihat hasil uji viskositas formula menggunakan viskometer. Nilai viskositas formula ONS berbasis tepung ubi jalar ungu, tepung putih telur, dan whey protein masih memenuhi syarat viskositas formula ONS yaitu 1 – 50 cP. Dapat disimpulkan berdasarkan hasil penelitian yang sudah dilakukan, terdapat perbedaan viskositas dengan berbagai variasi perbandingan tepung putih telur dan whey protein, namun tidak memberikan pengaruh yang signifikan (p=0.329 > 0.05) terhadap nilai viskositas formula ONS. Formula ONS F3 dengan menggunakan perbandingan whey protein dan tepung putih telur yaitu 30:70 memiliki viskositas terbaik diantara ketiga formula yang lain dengan rata-rata nilai viskositas 28.05 Cp.
English Abstract
Oral Nutrition Supplement (ONS) is a product containing energy and protein-rich foods that are available in liquid form so that they are easy to consume. The content of purple sweet potato flour as a source of antioxidants, as well as egg white flour and whey protein which acts as a protein source can affect the viscosity of the ONS solution which contributes to the quality of the ONS formula itself. This study aims to determine the viscosity value of the ONS formula from purple sweet potato flour, egg white flour, and whey protein. This research was carried out experimentally with a completely randomized design (CRD) for group comparisons, namely comparing the proportions of the ingredients for the local food-based ONS formula with purple sweet potato flour with the ratio of whey protein and egg white flour content which was divided into 3 formulations namely F1 (70:30), F2 (50:50), and F3 (30:70) to get the best viscosity by looking at the results of the formula viscosity test using a viscometer. The viscosity values of the ONS formula based on purple sweet potato flour, egg white flour, and whey protein still meet the viscosity requirements of the ONS formula, which is 1 – 50 cP. It can be concluded based on the results of the research that has been done, there are differences in viscosity with various variations in the ratio of egg white flour and whey protein, but it does not have a significant effect (p = 0.329 > 0.05) on the viscosity value of the ONS formula. The ONS F3 formula using a ratio of whey protein and egg white flour, which is 30:70, has the best viscosity among the other three formulas with an average viscosity value of 28.05 Cp.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0521060180 |
| Uncontrolled Keywords: | Oral Nutrition Supplement (ONS), viskositas, tepung ubi jalar ungu, Oral Nutrition Supplement (ONS), viscosity, purple sweet potato flour |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 22 Dec 2021 03:47 |
| Last Modified: | 30 Sep 2024 02:07 |
| URI: | http://repository.ub.ac.id/id/eprint/187584 |
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