| dc.description.abstract | NURITA LASTRI TAMPUBOLON: Formulations of Instant Baby Porridge with Tempeh
Flour and Pumpkin Flour Substitution as an Alternative Complementary breast feeding (ASI),
supervised by Terip Karo-karo and Ridwansyah.
The purpose of this study was to determine the process of making the MP-ASI
(complementary breast feeding (ASI)) instant baby porridge and also to determine the nutrient
content of instant baby porridge MP-ASI with tempeh flour and pumpkin flour substitution. This
research was using a complete random design method with one factor. The factor was the effect of
formulations of instant baby porridge to the nutrient content of instant baby porridge MP-ASI that
has been produced (F) in 7 levels . The seven levels were combination substitution of skim milk
with tempeh flour and substitution of rice flour with pumpkin flour while the other ingredients
constant. Ratio of tempeh flour, pumpkin flour, skim milk, rice flour, sugar flour and vegetable oil
in that seventh levels were F1 = 15 : 13 : 39 : 23 : 5 : 5, F2 = 18 : 14 : 36 : 22 : 5 : 5,
F3 = 21 : 15 : 33 : 21 : 5 : 5, F4 = 24 : 16 : 30 : 20 : 5 : 5, F5 = 27 : 17 : 27 : 19 : 5 : 5,
F6 = 30 : 18 : 24 : 18 : 5 : 5, and F7 = 33 : 19 : 21 : 17 : 5 : 5.
The analyzed parameters consist of moisture content, ash content, protein content,
fat content, crude fiber content, carbohydrate content, kamba density, sensory test (color, flavor,
taste and texture), and energy content.
Formulations of instant baby porridge gave a significantly effect on moisture content, ash
content, protein content, fat content, crude fiber content, carbohydrate content, kamba density,
sensory test (color, flavor, taste and texture), and energy content. The fourth formula (F4) gave the
best effect in the chemical, physical, and sensory from instant baby porridge that has been
produced. | en_US |
