iii
ABSTRAK
Umbi bit (Beta vulgaris L) merupakan tanaman sayuran di Indonesia yang memiliki kandungan gizi yang tinggi. Namun, masyarakat masih jarang mengolah umbi bit menjadi suatu produk makanan. Umbi bit berpotensi menyumbangkan energi bagi tiap orang, khususnya bayi berumur 7-12 bulan. Salah satu olahan yang dapat dibuat dari umbi bit yaitu bubur bayi instan. Penelitian ini bertujuan untuk mengetahui daya terima berdasarkan sifat organoleptik yang meliputi warna, aroma, rasa dan tekstur yang diuji melalui uji hedonik serta mengetahui kandungan gizi bubur bayi instan.
Penelitian ini merupakan penelitian eksperimen dengan rancangan acak lengkap dengan dua perlakuan yaitu bubur bayi instan dengan penambahan umbi bit sebanyak 15% dan 30%. Uji analisis karbohidrat, protein, lemak, serat kasar, kadar abu, dan kadar air dilakukan di Pusat Penelitian Kelapa Sawit (PPKS) Medan. Uji daya terima dilakukan dengan 30 orang panelis. Data uji organoleptik dianalisis dengan Uji Friedman dengan tingkat kepercayaan 95%.
Hasil uji kandungan gizi bubur bayi instan dengan penambahan umbi bit 15% menunjukkan kadar karbohidrat 61,97%; protein 11,80%; lemak 3,62%; serat kasar 3,46%; abu 3,20%; air 4,56%. Hasil analisis kandungan gizi bubur bayi instan dengan penambahan umbi bit 30% menunjukkan kadar karbohidrat 61,17%; protein 12,48%; lemak 3,11%; serat kasar 4,95%; abu 4,64%, dan air 4,74%. Berdasarkan uji organoleptik terhadap warna, aroma, rasa dan tekstur, diketahui bahwa bubur bayi instan dengan dua perlakuan disukai oleh panelis. Namun, bubur bayi instan dengan penambahan umbi bit 15% lebih disukai panelis. Berdasarkan analisis menggunakan Uji Friedman dengan tingkat kepercayaan 95% diperoleh adanya perbedaan kualitas dari kedua bubur bayi instan ditinjau dari indikator warna, aroma, rasa dan tekstur.
Disarankan kepada ibu, agar dapat menjadikan bubur bayi instan dengan penambahan umbi bit 15% menjadi alternatif Makanan Pendamping ASI (MP-ASI).
Kata kunci : Bubur Bayi Instan, Umbi bit, Pangan Lokal
iv ABSTRACT
Beet (Beta vulgaris L) is one of the vegetables plants in Indonesia with high nutrients. However, human still rarely cultivate beet bulbs into food products. Beet bulbs potentially contributes energy for humans especially infants (7-12 months). Instant baby’s porridge is one of the food products that can be made from beet bulbs. The purpose of this experiment was to determine acceptability based on organoleptic characters such as color, taste, smell, flavor, texture through hedonic experiments and to know nutrients content of instant baby’s porridge.
This experiment used completely randomized design (RAL) with two treatments ; 15% and 30 % addition of beet bulbs to instant baby’s porridge. Test analysis of carbohydrate, protein, fat, crude fiber, ash and water were conducted at the Oil Palm Research (PPKS) Medan. Acceptability test is tested to 30 panelists. The results of organoleptic test were analyzed by Friedman test with 95 % confidence level.
The result of nutrients content test of instant baby’s porridge with 15% addition of beet bulbs showed levels of carbohydrate 61,97%; 11,80% protein, fat 3,62%; 3,46 % crude fiber; 3,20% a sh a nd 4,56% water. The result of nutrients content test of instant baby’s porridge with 30% addition of beet bulbs showed level of carbohiydrate 61,17%; 12,48% protein; 3,11% fat; 4,95% crude fiber; 4,64% ash and 4,74% water. The results of organoleptic tests showed positive for two treatments, however the panelists prefer instant baby’s porridge with 15 % additon of beet bulbs than 30 % additon of beet bulbs. Based on analysis by Friedman test with 95% confidence level obtained the difference in quality in terms both instant baby’s poridge in terms of colour, flavor, taste and textur.
Finally through this experiment, mothers should use instant baby’s porridge with 15% addition of beet bulbs becomes alternative food for babies.
Key words : Instant baby’s porridge, beet bulbs, local food
