Search Repository Universitas Fort De Kock

Makanan berperan penting terhadap tumbuh kembang, kesehatan, dan daya tahan tubuh anak, khususnya sebagai materi yang mengandung zat-zat khusus untuk melindungi anak dari berbagai jenis penyakit. Makanan pendamping ASI (MP-ASI) berupa makanan padat atau cair yang diberikan secara bertahap sesuai dengan usia dan kemampuan pencernaan bayi atau anak. Survei awal yang dilakukan penulis ke beberapa ibu-ibu yang mempunyai bayi berumur diatas 7 bulan, mengatakan bahwa mereka lebih sering mengolah makanan pendamping ASI dengan cara merebus dan menggoreng. Tujuan penelitian ini adalah untuk mengetahui Efektifitas Teknik Pengolahan Makanan Pendamping Asi (MP-ASI) Terhadap Kadar Kalsium Tahun 2017. Jenis penelitian ini adalah bersifat True Experiment Designs dengan rancangan Posttest Only Control Group Design. Objek penelitian adalah MP-ASI yaitu kentang, brokoli, bayam dan wortel. Untuk mengetahui Efektifitas Teknik Pengolahan Makanan Pendamping Asi (MP-ASI) Terhadap Kadar Kalsium diuji dengan uji Anova dengan derajat kepercayaan 95 %. Hasil penelitian menunjukkan rata-rata kadar kalsium bayam (0,064gr/ml), kadar kalsium wortel (0,032 gr/ml), kadar kalsium kentang (0,026 gr/ml), kadar kalsium brokoli (0,2414 gr/ml), kadar kalsium campuran (0,225 gr/ml). Uji statistik menunjukkan bahwa ada perbedaan pengolahan makanan (rebus, kukus, microwave) antara bayam (p= 0,0005), wortel (p= 0,0005), kentang (p= 0,0005), brokoli (p= 0,0005) dan mix (p= 0,0005) terhadap kadar kalsium. Disimpulkan bahwa beda makanan beda pula teknik pengolahannya yang efektif.. Diharapkan kepada ibu agar dapat mengetahui cara pengolahan makanan untuk bayi yang paling efektif agar kebutuhan kalsium bayi tercukupi.

Food is very important for growth and development, health and body endurance of children, especially as a material containing special substancies to protect children from various types of deseases. Complementary food of breast milk, in the form of solid or liquid foods are given gradually according to the age and digestive abilities of infants. Initial survey conducted to some mothers who have babies 7-9 months old, said that they often process food complementary of breast milk by boiling and frying. The purpose of the study to determine the Effectiveness Of Complimentary Food Of Breast milk Processing Technique On Calcium Level 2017. This research is True Experiments Design with Postest Only Control Group Design. The object of the research is complementary food of breast milk that is Spinach, carrot, potatoe and broccoli. The Effectiveness of Complementary Food of Breast Milk Processing Technique On Calcium Level tested by Anova test with degree of trust 95%. The result showed the calcium level of spinach (0,064gr/ml), calcium level of carrot(0,032 gr/ml), calcium level of potatoe (0,026 gr/ml), calcium level of broccoli (0,2414 gr/ml), calcium level of mix (0,225 gr/ml). The statistical test showed that there was a difference of food processing(boiled, steamed microwave) between spinach (p= 0,0005), carrot (p= 0,0005), potatoe (p= 0,0005), broccoli (p= 0,0005) and mix (p= 0,0005) to the calcium level. It was concluded that each food has different processing technique that is effective for calcium level on it. It is recommended for mothers with babies to choose the most effective technique to process food for their babies to fulfilled their calcium needs.