iii
ABSTRAK
Bayi yang memasuki usia 6 – 24 bulan membutuhkan makanan pendamping ASI untuk dapat memenuhi kebutuhan gizinya setiap hari. Makanan pendamping ASI disarankan bersumber dari pangan lokal yang mudah didapat, bergizi tinggi, dan berbasis serelia, seperti jagung, tempe dan wortel. Tujuan penelitian ini adalah untuk mengetahui karakteristik dan daya terima bubuk instan campuran tepung kecambah jagung, tepung tempe, dan tepung wortel sebagai makanan pendamping ASI.
Jenis penelitian ini adalah penelitian eksperimen, menggunakan rancangan acak lengkap, terdiri atas tiga faktor dengan dua perlakuan, yaitu bubuk instan campuran tepung kecambah jagung, tepung tempe, dan tepung wortel tempe dengan perbandingan 50%:40%:10% dan 55%:40%:5%. Campuran dibuat berdasarkan kecukupan zat gizi yang dibutuhkan bayi 7-12 bulan. Panelis dalam penelitian ini adalah bayi 7-12 bulan yang didampingi ibunya sebanyak 30 orang. Kemudian diuji dengan uji organoleptik. Metode analisis data menggunakan uji t independen.
Hasil penelitian menunjukkan bahwa uji organoleptik terhadap warna, rasa, dan tekstur bubuk instan yang paling disukai adalah bubuk instan campuran tepung kecambah jagung 55%, tepung tempe 40%, dan tepung wortel 10%. Sedangkan aroma kedua bubuk instan kurang disukai. Berdasarkan hasil analisis, tidak terdapat perbedaan warna dan tekstur pada kedua bubuk instan.
Disarankan untuk memperhatikan ukuran porsi bubuk instan dalam mengonsumsi dan disarankan agar mengonsumsi berbagai variasi bahan makanan.
Kata kunci : makanan pendamping ASI, tepung kecambah jagung, tepung tempe, tepung wortel, uji daya terima
iv
ABSTRACT
Infants whose entering the age of 6-24 months need a complementary
foods to fulfill their daily nutritional needs. Recommended complementary foods
are coming from local food that was highly nutritious, easily obtainable, and
cereal-based, such as corn, tempeh, and carrot. The purpose of this study was to
determine the characteristics and acceptance of powdered instant from flour corn
sprouts, tempeh flour, carrot flour as complementary foods.
This study was experimental study, using a completely randomized design,
with three factors and two treatment, instant powder of flour corn sprouts, tempeh
flour, carrot flour with ratio 50%: 40%: 10% and 55%: 40%: 5%. The mixture
was made base on the adequacy of infant required nutrients 7-12 months.
Panelists in this study were 7-12 months infants whose accompanied by his
mother as many as 30 people. Test by organoleptic test and acceptence test data
was analyzed by independent t test.
The results showed that the organoleptic test of the color, flavor, and
texture of the most preferred was powdered instant of flour corn sprouts 55%,
tempeh flour 40%, and flour carrot 10%. While both instant powder aroma less
preffered. Based on the analysis, there are differences in color and texture on
both the instant powder.
It was suggested to consumers to pay attention to the portion size of
instant powder and advised to consume a wide variety of foodstuffs.
Keywords: complementary foods, corn sprouts flour, tempeh flour, carrot flour,
acceptability test
