Search Repository Universitas Fort De Kock

Biskuit ubi jalar ungu merupakan salah satu produk diversifikasi pangan lokal
akan potensi sumber daya alam khususnya pemanfaatan ubi jalar ungu. Konsumsi makanan berbahan dasar ubi jalar ungu dapat dijadikan sebagai makanan tambahan. Kandungan gizi yang terdapat pada ubi jalar ungu adalah karbohidrat, zat besi, mineral, lemak, kalsium, dan vitamin yang sangat penting bagi tubuh. Tujuan penelitian ini adalah untuk mengetahui ada Pengolahan biskuit MP-ASI. Penelitian ini telah dilaksanakan pada bulan Juli 2020 s/d Januari 2021 di nagari Koto Sani Wilayah Kerja Puskesmas Singkarak. Populasi pada penelitian ini adalah Balita usia 12-24 bulan dan Ibu Balita dengan jumlah populasi sebanyak 250 orang. Sampel pada penelitian ini sebanyak 50 orang
diantaranya 25 Balita usia 12-24 bulan dan 25 Ibu Balita. Teknik pengambilan sampel menggunakan purposive sampling. Jenis penelitian ini kuantitatif. Hasil penelitian digunkan analisis univariat dengan uji organoleptik didapatkan rata-rata tingkat kesukaan terhadap warna 0.52 (sangat suka), rasa 0.56 (sangat suka), aroma 0.56 (sangat suka) dan tekstur 0.52 (sangat suka). Hasil penelitian ini dapat bermanfaat untuk balita dengan penambahaan berat badan, karena ui jalar Ungu mengandung kabohidrat yang tinggi. Jadi disarankan bagi masyarakat agar dapat membuat biskuit ubi jalar ungu untuk menjadi makanan layak konsumsi sebagai makanan tambahan guna memenuhi kebutuhan zat gizi balita.

Purple sweet potato biscuits are one of the diversification products of local food.
It is a potential natural resources, especially the use of purple sweet potatoes.
Consumption of foods made from purple sweet potato can be used as additional
food. The nutritional content of purple sweet potatoes are carbohydrates, iron,
minerals, fats, calcium and vitamins which are very important for the body. The purpose of this study was to determine Complementary Breastfeeding Biscuits Processing from Purple Sweet Potato Flour (Ipomoea Batatas L Poir) as an Innovative Product of Midwifery. The type of this study was quantitative approach. It was conducted from July 2020 to January 2021 in Nagari Koto Sani, Singkarak Community Health Center Working Area. The population was toddlers at 12-24 months and mothers under five. They were 250 people. Then, by using purposive sampling 50 people were chosen as the samples which included 25 toddlers and 25 mothers under five. The data were analyzed by univariate analysis with the organoleptic. The results of the study found that the average level of liking for color was 0.52 (really liked), taste was 0.56 (very liked), aroma was 0.56 (really liked) and texture was 0.52 (very liked). It hopes that this innovation can be useful for toddlers to gain their weight because
purple sweet potato contains high carbohydrates. So it is suggested for the public to make purple sweet potato biscuits to become food worthy of consumption as additional food to meet the nutritional needs of toddlers.