Salsabila, Imtinan Nadhifah and Titis Sari Kusuma, S.Gz, MP and Rahma Micho Widyanto, S.Si, MP. (2022) Analisis Profil Mutu Gizi Mi Basah Penambahan Ikan Gabus dan Pure Labu Kuning Sebagai Makanan Alternatif Penderita Diabetes Melitus Tipe 2. Sarjana thesis, Universitas Brawijaya.
Abstract
Pada pasien Diabetes Mellitus Tipe 2 umum terjadi hiperglikemia dikarenakan insulin yang tidak bekerja maksimal atau tidak tersedianya insulin di dalam tubuh. Sehingga diperlukannya penanganan yang tepat, salah satunya dengan terapi nonfarmakologis berupa modifikasi diet dengan memilih makanan yang mampu mempertahankan kadar glukosa darah dalam rentang normal. Mi merupakan makanan pokok yang digemari masyarakat Indonesia namun diperlukan adanya modifikasi apabila digunakan dalam terapi gizi pada pasien Diabetes Melitus. Salah satu alternatif yang dapat diberikan adalah penambahan bahan baru pada bahan utama produk mi yaitu ikan gabus dan pure labu kuning. Penelitian ini bertujuan untuk mengetahui adanya perbedaan kandungan gizi (Kadar air, kadar abu abu, kadar protein, kadar lemak, kadar karbohidrat dan energi pada produk mi basah dengan penambahan ikan gabus dan labu kuning. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap. Terdapat empat formulasi mi basah, P0 tanpa penambahan ikan gabus dan pure labu kuning, P1 (ikan gabus 18 g : pure labu kuning 4 g), P2 (ikan gabus 17 g : pure labu kuning 5 g), P3 (ikan gabus 16 g : Labu kuning 6 g). Hasil penelitian menunjukkan bahwa terdapat perbedaan kadar air (p = 0,003), kadar lemak (p = 0,005), dan total energi (p = 0,002), namun tidak terdapat perbedaan pada kadar abu (p = 0,837), protein (p = 0,085), dan karbohidrat (p = 0,077). Perlakuan terbaik dari 4 kelompok perlakuan mi basah penambahan ikan gabus dan pure labu kuning berada pada Kelompok Perlakuan 3 dengan penambahan 16 g ikan gabus dan 5 g pure labu kuning. Dapat disimpulkan bahwa dengan adanya penambahan ikan gabus dan pure labu kuning menyebabkan adanya perbedaan kadar air, lemak dan energi pada mi basah, namun tidak menyebabkan adanya perbedaan kadar abu, protein dan karbohidrat.
English Abstract
Hyperglycemia is a common thing that happened in Patients with Type 2 Diabetic Mellitus due to insufficient isulin production in the body or nonoptimal insulin works. An appropriate treatment is needed, such as non-pharmacological therapy in the form of diet modification by choosing food that do not easily increase the blood glucose. Noodles are food that favored by Indonesian people, but modifications are needed when used in nutritional therapy for Diabetic Mellitus patients. An alternative that can be given is the addition of new ingredients to the main ingredients of noodle, such as snakehead fish and pumpkin puree. This study aims to determine the differences in nutritional content (water content, ash, protein, fat, carbohydrates and energi) within products with the addition of snakehead fish and pumpkin. The study was conducted using complete randomized design. There were four formulations of wet noodles, P0 as a control, P1 (18 g snakehead fish: 4 g pumpkin puree), P2 (17 g snakehead fish: 5 g pumpkin puree), P3 (16 g snakehead fish: 6 g pumpkin). The results showed that there were differences in water content (p = 0.003), fat content (p = 0.005), and total energi (p = 0.002), but there was no difference in ash content (p = 0.837), protein (p = 0.085), and carbohydrates (p = 0.077). The best treatment of the 4 treatment groups of noodles with the addition of snakehead fish and pumpkin puree was in Treatment Group 3 with the addition of 16 g of snakehead fish and 5 g of pumpkin puree. It concluded that the addition of snakehead fish and pumpkin puree causes significant differences in water, fat and energi levels in wet noodles, but not in ash, protein and carbohydrate content.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052216 |
| Uncontrolled Keywords: | mutu gizi, mi basah, ikan gabus, labu kuning, diabetes melitus-nutrition content, noodle, snakehead fish, pumpkin, diabetic mellitus |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 18 Jan 2024 07:25 |
| Last Modified: | 18 Jan 2024 07:25 |
| URI: | http://repository.ub.ac.id/id/eprint/212100 |
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