Search Repository Universitas Fort De Kock

Makanan pendamping air susu ibu (MP-ASI) merupakan makanan tambahan bagi tumbuh kembang bayi. Bahan lokal yang terdapat didaerah seperti beras merah, ikan gabus, tempe dan bayamhijaubisa dijadikan sebagai bahan dasar MP-ASI. Tujuan penelitian ini yaitu untuk mengetahui kandungn gizi makro yang terdapat didalam dimsum MP-ASI berbahan dasar beras merah, ikan gabus, tempe dan bayam. Jenis penelitian ini yaitu penelitian deskriptif dengan pendekatan eksperimen laboratorium. Penelitian ini dilakukan pada bulan Juli-Agustus 2022. Penelitian dilakukan di Laboratorium Instrumental Pusat FATETA Universitas Andalas Padang, danujiorganoleptikpada 13 panelistidakterlatihdiwilayahkerjaPuskesmasBungarayaKabupatenSiak. Hasil penelitian didapatkan kandungan gizi dalam 50 gram dimsum yaitu kadar protein 6,56%, kadar air 62,96%, kadar lemak 4,45%, dan karbohidrat 25,42%. 100 %responden suka terhadap warna, 100 % responden suka terhadap aroma, 54 % responden suka terhadap rasa, 77 % suka terhadap tekstur. Kesimpulannya dimsum MP-ASI berbahan dasar beras merah, ikan gabus, tempe dan bayam bisa dijadikan sebagai makanan tambahan untuk bayi karena kandungan gizi nya yang hampir mencukupi standar kebutuhan gizi bayi. Disarankan untuk dilakukan penelitian lanjutan agar meningkatkan kadar gizi pada dimsum dan uji laboratorium terhadap kandungan gizi lainnya yang terkandung didalamnya.

Complementary food for breast milk (MP-ASI) is an additional food for an infant growth and development. The local ingredients found in the area such as brown rice, snakehead fish, tempeh and green spinach can be used as the basic ingredients for complementary feeding. MP-ASI should be made from a variety of ingredients every day. Some local foods such as brown rice, snakehead fish, tempeh and green spinach can be processed into MP-ASI in the form of dimsum. The purpose of this study was to determine the macronutrient that contained in MP ASI dimsum that made from brown rice, snakehead fish, tempeh and spinach. The type of this research is descriptive research with a laboratory experimental approach. This research was conducted in July-August 2022. The object of the research of dimsum MP-ASI which are made from brown rice, snakehead fish, tempeh and spinach. The study was conducted at the Central Instrumental Laboratory of FATETA, Andalas University Padang, and organoleptic tests were carried out on 13 untrained panelists in the working area of the Bungaraya Health Center, Siak Regency. The results showed that the nutritional that contained in the 50 grams of dimsum there are 6.56% protein, 62.96% water, 4.45% fat, and 25.42% carbohydrate. Apparently 100% of the respondents liked the color, 100% of the respondents liked the smells, 54% of respondents liked the taste, 77% liked the texture. In conclusion, MP-ASI dimsum are made from brown rice, snakehead fish, tempeh and spinach that can be used as additional food for babies because the nutritional content is almost sufficient for the standard of infant nutritional needs. It is recommended that further research be carried out in order to increase the nutritional content of dimsum and laboratory tests on other nutritional content that contained in it.