Search Repository Universitas Fort De Kock

Prevelensi status gizi di Kota Bukittinggi jumlah yang mengalami underweight sebesar 4,44%, yang mengalami stunting 13,3% dan yang mengalami wasting sebesar 4,2%. Jumlah balita yang ada di Kota Bukittinggi ada sebanyak 7.181 anak pada tahun 2019. Ubi jalar ungu memiliki kandungan karbohidrat yang cukup tinggi yang dapat menjadi makanan tambahan bagi balita. Tujuan penelitian ini untuk mengetahui aspek laboratorium dan organolaptik mie olahan tepung ubi jalar ungu sebagai produk inovasi pengolahan MP-ASI. Jenis penelitian ini adalah deskriptif dengan pendekatan eksperimen laboratorium. Teknik pengambilan sampel menggunakan purposive sampling dengan jumlah panelis sebanyak 40 orang terdiri dari balita sebanyak 20 orang dan ibu balita sebanyak 20 orang. Hasil penelitian laboratorium kandungan gizi mie ubi jalar ungu karbohidrat 46,5%, protein 6,71%,lemak 1,27%, serat 1,75%, kadar air 31,4%. 80% balita suka dengan mie ubi jalar ungu, 55% responden suka terhadap warna, 75% responden suka terhadap tekstur,55% responden sangat suka terhadap aroma, 55% responden
sangat suka terhadap rasa. Kesimpulannya kandungan gizi mie tepung ubi jalar ungu untuk kebutuhan karbohidrat balita hampir mencukupi sedangkan lemak dan serat belum sesuai dengan standar kebutuhan gizi balita. Untuk peneliti selanjutnya disarankan memvariasikan lagi pengolahan mie ubi jalar ungu agar dapat memenuhi kebutuhan gizi.

The prevalence of nutritional status in Bukittinggi City was 4.44% underweight, 13.3% stunting and 4.2% wasting. The number of toddlers in Bukittinggi City was 7,181 children in 2019. Purple sweet potatoes have a fairly high carbohydrate content which can be an additional food for toddlers. The purpose of this study was determine the laboratory and organolaptic aspects of
purple sweet potato flour processed noodles as complementary food for proccesing breastfeeding innovation product. This type of this study was descriptive with a laboratory experimental approach. By using purposive sampling, 40 panelists consist of 20 children under five and 20 their mothers were chosen as the samples. The results of laboratory research that the nutritional content of purple sweet potato noodles were 46.5% carbohydrates, 6.71% protein, 1.27% fat, 1.75% fiber, 31.4% water content. 80% of toddlers like purple sweet potato noodles, 55% of respondents like color, 75% of respondents like texture, 55% of respondents really like aroma, 55% of respondents really like taste. It can be concluded that the nutritional content of purple sweet potato flour noodles for the carbohydrate needs of toddlers is almost sufficient, while the fat and fiber are not in accordance with the standard nutritional needs of toddlers. For further researchers, it is suggested to vary the processing of purple sweet potato noodles in order to meet nutritional needs.