Formulasi Tepung Edamame Dan Tepung Umbi Talas Sebagai Bahan Makanan Pendamping ASI Untuk Bayi Usia 7 - 9 Bulan.

Alvianika, Witari (2015) Formulasi Tepung Edamame Dan Tepung Umbi Talas Sebagai Bahan Makanan Pendamping ASI Untuk Bayi Usia 7 - 9 Bulan. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Complementary feeding as mother's milk food companion are foods or drinks that contain nutrients, given to babies or children age 6-24 months in order to meet the nutritional needs other than breast milk. At the age of 6-8 months of breast milk energy intake is 437 Cal / day, while the recommended 783 Kal, so the energy required from the complementary feeding is 346 Cal / day. One effort that is expected to help improve the quality of nutrition in the complementary feeding is to use edamame flour and taro tubers flour. The method used in this study is completely randomized design and using a single factor, namely formulation edamame flour and taro tubers (T) consisting of eight treatments, namely T1 (85%: 15%), T2 (75%: 25%) , T3 (65%: 35%), T4 (55%: 45%), T5 (45%: 55%), T6 (35%: 65%), T7 (25%: 75%) and T8 (15 %: 85%). The general purpose of this study is to examine the formulation of edamame four and tuber taro flour as an ingredient Complementary feeding powder Instant for infants aged 7-9 months. The specific purpse of this study is to analyze the protein content, knowing the organoleptic properties of the formulation instant powder, knowing the best formulations, analyzes Protein Worth Eggs (PST), analyzing the physical characteristics (water added), to analyze the nutrient content of the formulation of best weaning instant powder and determine the most appropriate pack serving of breast milk instant powder made from edamame flour and tuber taro flour. Analysis of the nutritional content of proteins, carbohydrates, fats, sucrose, water, ash using chemical analysis, organoleptic and effectiveness using a questionnaire given to 25 panelists semi-skilled, analytical PST using calculations SAA theoretically, analysis of physical characteristics by adding water in a certain amount to obtain the most appropriate viscosity, pack serving analysis using theoretical methods . The research result shows that the proportion of edamame flour ash content, the protein levels in breast milk formula have also increased significantly. Based on the effectiveness of the test results, obtained the formulation T3 (edamame flour 65%: 35% taro tubers flour) as the best formulation. Nutrient content analysis showed that T3 formulation meets the requirements of SNI 01-07111.1- 2005.

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