Studi pengaruh Tepung Komposit Biji-bijian dan Konsentrasi Penstabil terhadap Mutu Makanan Pendamping ASI-Biskuit

Abstract

Bad nutrient is problem of people healthy in Indonesia. This research do for knowing effect of mixed cereals powder and stabilizer concentration for quality of biscuit colleague food breast milk and for give knowing mothers in giving colleague nutrient to childs (MP-ASI biscuit). This research was performed in Januari-April 2010 at the Laboratory of Food Technology, Agriculture faculty, North Sumatera University, Medan by using factorial completely Randomized Design (CRD), with two factors, mixed soybean powder : greenbean powder : wheat powder are 0:80:20%, 5:75:20%, 10:70:20%, and 15:65:20%, and stabilizer concentration were 0%, 5%, 10% and 15%. Parameters analysed were water rate, ash content, protein content, fat content, fiber content and organoleptic values (flavour, taste, texture). The result showed that the concentration mixed cereals powder gave highly significant effect on the all parameters. Stabilizer concentration gave highly significant effect on the water ontent, fiber content, fat content, and protein content. The combination concentration mixed cereals powder and stabilizer concentration gave highly significant effect on the ash content, fiber content, fat content and organoleptic values (flavour, taste, and texture). Concentration mixed cereals powder 15:65:20% and stabilizer concentration 1% gave the best quality of MP-ASI biscuit. Keywords: mixed cereals powder, stabilizer concentration, colleague foods breast milk

Gizi buruk merupakan masalah kesehatan masyarakat Indonesia. Penelitian ini dilakukan untuk mengetahui pengaruh konsentrasi tepung komposit biji-bijian dan konsentrasi penstabil terhadap mutu makanan pendamping ASIbiskuit serta untuk memberikan pengetahuan kepada para ibu dalam memberikan asupan gizi kepada anak (MP-ASI biskuit). Penelitian dilakukan pada Januari- April 2010 di Laboratorium Teknologi Pangan, Fakultas Pertanian Universitas Sumatera Utara, Medan, menggunakan rancangan acak lengkap factorial yaitu campuran tepung kedelai : kacang hijau : tepung terigu (T) dengan perbandingan 0:80:20%, 5:75:20%, 10:70:20% dan 15:65:20% dan konsentrasi penstabil (P) sebesar 0%, 0,5%, 1% dan 1,5%. Parameter yang dianalisis adalah kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar dan uji organoleptik (Aroma, rasa dan tekstur). Hasil penelitian menunjukkan bahwa konsentrasi tepung komposit memberikan pengaruh berbeda sangat nyata terhadap semua parameter. Konsentrasi penstabil memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar serat kasar, kadar lemak, dan kadar protein. Interaksi tepung komposit biji-bijian dan konsentrasi penstabil memberikan pengaruh berbeda sangat nyata (p<0,01) terhadap kadar abu, kadar serat kasar, kadar lemak dan uji organoleptik (aroma, rasa dan tekstur). Interaksi tepung komposit dan konsentrasi penstabil memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar serat kasar, kadar lemak dan uji organoleptik (aroma, rasa dan tekstur). Konsentrasi perbandingan tepung komposit 15:65:20% dan konsentrasi penstabil 1% memberikan pengaruh yang terbaik untuk mutu makanan pendamping ASI biskuit.