Search Repository Universitas Fort De Kock

Makanan pendamping air susu ibu (MP-ASI) merupakan makanan tambahan bagi tumbuh kembang bayi. MP-ASI didunia baru berkisar 38% dari target 50%. Indonesia tahun 2016 bayi yang mendapatkan MP-ASI baru sebesar 54% dari target nasional yaitu sebesar 80%. Ubi jalar ungu juga merupakan salah satu sumber pangan yang baik untuk dijadikan sebagai bahan dasar MP-ASI.
Tujuan penelitian ini untuk mengetahui aspek laboratorium kadar gizi tepung ubi jalar ungu (Ipomoea batatas L.) dengan dan tanpa metode blanching dalam
pengolahan bahan dasar makan pendamping ASI (MP-ASI).Jenis penelitian ini yaitu penelitian deskriptif dengan pendekatan eksperimen laboratorium. Penelitian dilakukan pada bulan Februari-Agustus 2021. Objek penelitian tepung ubi jalar ugu. Penelitian dilakukan di Laboratrium Universitas Fort De Kock Bukittinggi, di Balai Riset dan Standaridisasi Industri Padang. Hasil penelitian didapatkan kandungan gizi dalam 100 gram tepung ubi jalar ungu dengan mengunakan metode tanpa blanching yaitu kadar air 14,2%, protein 2,72%, serat kasar, 1,75%, karbohidrat 56,3 %, dan lemak total 0,09%, dengan metode blanching kukus yaitu kadar air 14,1%, protein 3,26 %, serat kasar
0,80%, karbohidrat 54,9%, dan lemak total 0,34%, serta dengan metode blanching rebus yaitu kadar air 14,9%, protein 3,49 %, serat kasar 1,98%, karbohidrat 55,8%, dan lemak total 0,76%. Kesimpulan penelitian ini yaitu terdapat pengaruh metode blanching terhadap hasil kandungan gizi pada tepung ubi jalar ungu yang dihasilkan. Untuk penelitian selanjutnya disarankan agar melakukan pengolahan tepung ubi jalar ungu sebagai bahan dalam pembuatan berbagai inovasi produk MP-ASI.

Complementary Food for Breastfeeding is an additional food for infant growth and development. The complementary food for breastfeeding in the world
is only around 38% of the 50% target. Indonesia in 2016, babies received new
complementary food for breastfeeding were 54% of the national target of 80%.
Purple sweet potato is also a good source of food to be used as a basic ingredient for complementary food for breastfeeding. The purpose of this study was to determine Laboratory Aspects of Nutritional Levels of Purple Sweet Potato Flour (Ipomoea batatas L.) With and Without Blanching Method in Processing Basic Ingredients for Complementary Food for Breastfeeding. The type of this study was descriptive research with a laboratory experimental approach. It was conducted on February untill August 2021. The object of this study was sweet potato flour. The study was conducted at Fort De Kock University Laboratory in Bukittinggi, at Industrial Standardization and Research Institute in Padang. The results showed that the nutritional content in 100 grams of purple sweet potato flour using the method without blanching was water content of 14.2%, protein 2.72%, crude fiber, 1.75%, carbohydrates 56.3%, and total fat 0, 09%, with the steam blanching method, namely water content of 14.1%, protein 3.26%, crude fiber 0.80%, carbohydrates 54.9%, and total fat 0.34%, and by boiling blanching method the water content 14.9%, 3.49% protein, 1.98% crude fiber, 55.8% carbohydrates, and 0.76% total fat. It can be concluded that there was an effect of the blanching method on the nutritional content of the purple sweet potato flour. For further research, it is suggested to process purple sweet potato flour as an ingredient in the manufacture of various complementary foods for breastfeeding product innovations.