Academic Journal
ANALISIS MUTU KUE BANGKIT BAHAN BAKU UBI JALAR (Ipomea batatas L) SEBAGAI MP-ASI
| العنوان: | ANALISIS MUTU KUE BANGKIT BAHAN BAKU UBI JALAR (Ipomea batatas L) SEBAGAI MP-ASI |
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| المؤلفون: | Fitri, Imelda, Hotmauli, Hotmauli, Badriyah, Nurul, Sari, Citra Dewi Anita |
| المصدر: | JOMIS (Journal of Midwifery Science); Vol 7 No 2 (2023): JOMIS (Journal Of Midwifery Science); 100-108 ; 2579-7077 ; 2549-2543 |
| بيانات النشر: | LPPM Universitas Abdurrab |
| سنة النشر: | 2023 |
| المجموعة: | Jurnal Universitas Abdurrab |
| الوصف: | Early 6 months of age are given complementary feeding. MP-ASI is carried out in stages, starting from soft, and solid foods at the age of 1 year. The basic ingredients of kue bangkit is tapioca flour. New innovations are needed as substitute for tapioca flour, purple sweet potato is a safe local food. The study's goal was to determine the quality kue bangkit (yield, moisture content, macro and micronutrient) levels of sweet potato flour as a raw material for rose cakes used for complementary feeding.The research method used was a laboratory experiment involving the analysis of the levels yield, moisture content, macro and micro nutrient) sweet potato flour. Based on the yield analysis purple sweet potato at 27%, low water content, the macro and micronutrient content were namely, fat content 15.12%, protein 5.03%, carbohydrates 42.44%, moisture content 8.19%, ash content 2.44%, iron 27.78 mg/kg, and zinc 13.60 mg/kg. This shows that kue bangkit purple sweet potato can be used as the latest innovation as an SNI standard MP-ASI. ; Usia 6 bulan awal diberikan makanan pendamping ASI. Pemberian MP-ASI dilakukan secara bertahap, mulai dari makanan yang bertekstur lembut, semi lembut, dan makanan padat saat usia 1 tahun. MP-ASI dipasaran dominan berbahan baku tepung terigu dan tepung tapioka, diperlukan inovasi baru sebagai pengganti terigu atau tapioka, guna memperoleh produk dengan nilai gizi tinggi. Ubi jalar bahan pengan lokal yang aman diberikan. Tujuan penelitian adalah untuk mengetahui mutu kue bangkit analisa (rendemen, kadar air, kadar gizi makro dan mikro) bahan baku ubi jalar sebagai MP-ASI. Metode penelitian eksperimen laboratorium dengan manganalisis rendemen, kadar air, kadar gizi makro dan mikro kue bangkit ubi jalar. Berdasarkan hasil analisis rendemen ubi jalar ungu 27%, kadar air ubi jalar rendah, kadar lemak 15,12%, Protein 5,03% Karbohidrat 42,44%, Kadar air 8,19%, Kadar abu 2,44%, Besi 27,78 mg/kg, Seng 13,60 mg/kg. Kue bangkit (Ipomea batatas L) bahan baku ubi jalar ungu dapat dijadikan inovasi ... |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| Relation: | http://jurnal.univrab.ac.id/index.php/jomis/article/view/3405/1555; http://jurnal.univrab.ac.id/index.php/jomis/article/view/3405 |
| DOI: | 10.36341/jomis.v7i2.3405 |
| الاتاحة: | http://jurnal.univrab.ac.id/index.php/jomis/article/view/3405 https://doi.org/10.36341/jomis.v7i2.3405 |
| Rights: | Copyright (c) 2023 JOMIS : Journal of midwifery scinece ; http://creativecommons.org/licenses/by-nc-sa/4.0 |
| رقم الانضمام: | edsbas.F662B70B |
| قاعدة البيانات: | BASE |
| DOI: | 10.36341/jomis.v7i2.3405 |
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