FORMULASI BUBUR BAYI INSTAN DENGAN SUBSTITUSI TEPUNG TEMPE DAN TEPUNG LABU KUNING SEBAGAI ALTERNATIF MAKANAN PENDAMPING ASI
ABSTRACT: The purpose of this
study was to determine processof making the instant baby porridge as
complementary breast feeding and also to determine the nutrient content
of instant baby
porridge with tempeh
flour and pumpkin
flour substitution. The
research was using
a complete random design method with one factor i.g effect of
formulations of instant baby porridge consist of seven levels. Ratio of tempeh
flour, pumpkin flour, skim milk, rice flour,sugar flour and vegetable oil
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. Parameters
analyzed were water content, ash content, protein content, fat content, crude
fiber content, carbohydrate
content, kamba density,
organoleptic value (color,
flavor, taste and
texture), and energy content.Formulations of
instant baby porridge gave a significantly effect on water 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
= 24 : 16 : 30 : 20 : 5 : 5) gave the best effect in the chemical, physical,
and sensory from instant baby porridge that has been produced.
Penulis: Nurita Lastri
Tampubolon, Terip Karo-Karo, Ridwansyah
Kode Jurnal: jppertaniandd140250
