Search Repository Universitas Fort De Kock

MP-ASI merupakan upaya dalam mengatasi masalah gizi pada bayi dengan
pemanfaatan bahan lokal seperti labu kuning yang berfungsi meningkatkan kandungan protein dan vitamin sebagai pembentuk antibodi. Labu kuning dapat diolah menjadi tepung sehingga bisa dijadikan bahan campuran dalam pembuatan MP-ASI. Pengolahan labu kuning dapat dilakukan dengan 2 metode pengeringan yaitu sun drying dan oven drying. Penelitian ini bertujuan untuk melihat pengaruh pengeringan labu kuning dengan metode sun drying dan oven drying terhadap kandungan gizi sebagai bahan olahan MP-ASI. Jenis
penelitian ini yaitu penelitian deskriptif dengan pendekatan eksperimen laboratorium. Hasil analisis dilakukan dengan uji T-test. Penelitian dilakukan pada bulan Februari-Agustus 2021 di Laboratrium Universitas Fort De Kock Bukittinggi, di Balai Riset dan Standaridisasi Industri Padang dan di Laboratorium Teknologi Hasil Pertanian Universitas Andalas. Objek penelitian ini adalah labu kuning jenis bokor yang dipanen kira-kira 5-10 hari lebih awal dari umur panen semestinya. Hasil penelitian didapatkan kandungan gizi
tepung labu kuning metode sun drying yaitu karbohidrat 35,9%, protein 6,30%, lemak total 6,77%, kalori 229,73 Kkal, dan kadar air 11,56%. Kandungan gizi tepung labu kuning metode oven drying yaitu karbohidrat 45,6%, protein 5,0%, lemak total 12%, kalori 310,4 Kkal, dan kadar air 8,04%. Kesimpulan penelitian ini, tidak terdapat perbedaan yang signifikan terhadap kandungan gizi pada kedua metode pengeringan secara uji statistik, tetapi dilihat dari hasil akhir kandungan karbohidrat, lemak, kalori dan kadar air terbaik diperoleh dari metode oven drying. Untuk penelitian selanjutnya disarankan agar melakukan pengujian laboratorium dengan melihat kandungan vitamin A, serta melakukan
pengolahan tepung labu kuning sebagai bahan dalam pembuatan berbagai macam produk MP-ASI.

Food supplementary breastfeeding is an effort to overcome nutritional problems in infants by utilizing local ingredients such as pumpkin which functions to increase protein and vitamin content as antibody-forming. Pumpkin can be processed into flour so that it can be used as a mixture in the manufacture of food supplementary breastfeeding. Pumpkin processing can be done by 2 methods, namely by sun drying and oven. This study aimed to see The Effect of Sun Drying and Oven Drying Methods for Making Pumpkin Flour
(Cucurbita moschata) on Nutritional Content as Complementary Food Processing Ingredients.This type of research is descriptive research with a laboratory experimental approach. The results of the analysis were carried out by using the T-test. The research was conducted in February-August 2021 at the Fort De Kock University Laboratory Bukittinggi, at the Padang Industrial Research and Standardization Center and at the Agricultural Product Technology Laboratory, Andalas University. The object of this research is bokor
pumpkin which is still ripe, i.e. the fruit is harvested about 5-10 days earlier than the proper harvesting age. The results showed that the nutritional content of pumpkin flour using the sun drying method was 35.9% carbohydrates, 6.30% protein, 6.77% total fat, 229.73 Kcal calories, and 11.56% water content. The nutritional content of pumpkin flour using oven drying method is 45.6% carbohydrates, 5.0% protein, 12% total fat, 310.4 Kcal calories, and 8.04% water content. The conclusion of this study, there is no significant difference in
the nutritional content of the two drying methods statistically, but judging from the final results of the carbohydrate, fat, calorie and water content the best obtained from the oven drying method. For further research, it is recommended to conduct laboratory testing by looking at the content of vitamin A, as well as processing pumpkin flour as an ingredient in the manufacture of various kinds of complementary feeding products.