Search Repository Universitas Fort De Kock

Berdasarkan data hasil Studi Status Gizi Indonesia (SSGI) tahun 2021 menemukan angka prevalensi status gizi balita dengan underweight mengalami peningkatan yaitu dari 16,3% menjadi 17%. Salah satu penyebab langsung faktor yang mempengaruhi yaitu asupan gizi. Dadih merupakan produk olahan hasil fermentasi yang mengandung probiotik, bergizi tinggi, mudah dicerna, sehingga berdampak pada peningkatan berat badan balita. Tujuan penelitian yaitu melakukan uji laboratorium dan organoleptik pada es krim berbahan dasar dadih sebagai inovasi makanan selingan sehat. Jenis penelitian Eksperimen Laboratorium. Sampel pada penelitian yaitu 20 orang Balita usia 2-5 tahun dan 20 orang ibu balita, diambil menggunakan teknik purposive sampling. Analisis data meliputi analisis univariat dengan uji organoleptik. Hasil penelitian menunjukkan bahwa uji laboratorium dalam 100 gram es krim berbahan dasar dadih yaitu kalori 287,33 kkal, karbohidrat 2,81%, protein 13,06%, lemak 24,86%, kadar abu 1,26%. Sedangkan hasil uji organoleptik didapatkan bahwa 55% responden sangat suka terhadap es krim berbahan dasar dadih, 50% suka pada warna es krim, 60% sangat suka terhadap aroma es krim, 55% menyukai tekstur es krim yang lembut, 55% menyatakan rasa manis pada es krim berbahan dasar dadih. Kesimpulan dalam penelitian ini bahwa balita menyukai es krim berbahan dasar dadih serta dapat membantu memenuhi kebutuhan gizi harian pada balita usia 2-5 tahun. Diharapkan kepada semua pihak terutama yang memiliki balita memanfaatkan inovasi olahan dadih agar makanan tradisional bergizi tinggi dapat dikenal dan dikonsumsi oleh anak-anak sehingga dapat melestarikan makanan tradisional sekaligus bermanfaat dalam menaikan status gizi pada balita.

Based on data from the results of the 2021 Indonesian Nutrition Status Study (SSGI), it was found that the prevalence rate of underweight toddlers' nutritional status had increased from 16.3% to 17%. One of the direct influencing factors is nutritional intake. Dadih is a fermented processed product containing probiotics, highly nutritious, and easy to digest, thus impacting the increase in toddlers' weight. The research objective was to conduct laboratory and organoleptic tests on curd-based ice cream as a healthy snack innovation. This study falls under the category of Laboratory Experiment research. The samples in this study were 20 toddlers aged 2-5 years and 20 mothers of toddlers, selected using a purposive sampling technique. Data analysis included univariate analysis with organoleptic tests. The results showed that in 100 grams of curd-based ice cream, the laboratory tests indicated 287.33 kcal calories, 2.81% carbohydrates, 13.06% protein, 24.86% fat, and 1.26% ash content. Meanwhile, the organoleptic test results revealed that 55% of the respondents really liked the curd-based ice cream, 50% liked the color of the ice cream, 60% really liked the aroma of the ice cream, 55% liked the soft texture of the ice cream, and 55% stated that the sweet taste of curd based ice cream was appealing. The conclusion of this study is that toddlers like curd-based ice cream, which can help meet their daily nutritional needs for toddlers aged 2-5 years. It is hoped that all parties, especially those with toddlers, will take advantage of curd processed innovations, making highly nutritious traditional food known and consumed by children, thereby preserving traditional food and improving the nutritional status of toddlers.