KADAR PROTEIN DAN DAYA TERIMA SILKY PUDDING YANG DISUBSTITUSI SUSU KAMBING DAN SUSU SKIM SEBAGAI ALTERNATIF MAKANAN TAMBAHAN BALITA STUNTING
| Main Authors: | Rochmah, Syifa, Yani, Ahmad, Aminarista |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
Sekolah Tinggi Ilmu Kesehatan Holistik
, 2019
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| Subjects: | |
| Online Access: |
http://jhhs.stikesholistic.ac.id/index.php/jhhs/article/view/29 http://jhhs.stikesholistic.ac.id/index.php/jhhs/article/view/29/29 |
Daftar Isi:
- Background: Protein intake is one of the risk factors for stunting in toddlers. Milk can contribute protein for stunting in children by 7.67 g/day. Silky pudding which is substituted goat milk and skim milk is expected to be an alternative food supplement with high protein. Objective: Analyze protein levels and the acceptability of silky pudding substituted for goat milk and skim milk. Method: The experimental study used a completely randomized design of one factor, the substitution of goat milk and skim milk. Protein level and acceptability or hedonic tests of 30 untrained panelists were analyzed using the Kruskal Wallis test with Man Whitney's further tests. Result: There was a significant difference (P = 0.043) between the levels of silky pudding protein P1 (skim milk substitution) and silky pudding protein P0 (control of sweetened condensed milk) and silky pudding protein P2 (substitution of goat's milk). However, there were no significant differences between color acceptability (P = 0.746), flavour (P = 0.223), texture (P = 0.606), and flavor (P = 0.315) between silky pudding P1 (skim milk substitution), silky pudding P0 ( control of sweetened condensed milk) and silky pudding P2 (substitution of goat's milk). Conclusion: Substitution of goat milk and skim milk has an effect on increasing silky pudding protein levels but has no effect on silky pudding acceptance.
- Latar Belakang: Asupan protein merupakan salah satu faktor risiko stunting pada balita. Diketahui bahwa susu mampu memberikan sumbangan protein pada anak stunting sebesar 7,67 g/hari. Maka dibuatlah Silky pudding substitusi susu kambing dan susu skim yang diharapkan dapat menjadi alternatif makanan tambahan tinggi protein. Tujuan Penelitian: Menganalisis kadar protein dan daya terima silky pudding yang disubstitusi susu kambing dan susu skim. Metode: Penelitian eksperimental menggunakan rancangan acak lengkap satu faktor yaitu substitusi susu kambing dan susu skim. Kadar protein dan daya terima atau uji hedonik 30 orang panelis tidak terlatih dianalisis menggunakan uji Kruskal Wallis dengan uji lanjut Man Whitney. Hasil: Terdapat perbedaan signifikan (P = 0,043) antarakadar protein silky pudding P1 (substitusi susu skim) dengan silky puddingP0 (kontrol susu kental manis) dan silky puddingP2 (substitusi susu kambing). Namun tidak terdapat perbedaan signifikan antara daya terima warna (P = 0,746), aroma (P = 0,223), tekstur (P = 0,606), dan rasa (P = 0,315) antara silky pudding P1 (substitusi susu skim), silky puddingP0 (kontrol susu kental manis), dan silky puddingP2 (substitusi susu kambing). Simpulan: Substitusi susu kambing dan susu skim berpengaruh terhadap peningkatan kadar protein silky pudding namun tidak berpengaruh terhadap daya terima silky pudding.