Karakteristik Fisikokimia dan Mutu Hedonik Bubur Bayi Instan dengan Variasi Proporsi Tepung Ubi Jalar Ungu dan Kacang Hijau

Abstract

Bubur bayi instan merupakan makanan pendamping ASI (MP-ASI) yang berbentuk bubuk dan bersifat instan sehingga dalam penyajiannya tidak diperlukan proses pemasakan. Penelitian ini bertujuan untuk mengetahui pengaruh variasi proporsi tepung ubi jalar ungu dan tepung kacang hijau yang berbeda terhadap kandungan proksimat (kadar air, serat, abu, protein, lemak dan karbohidrat), total kalori, viskositas dan mutu hedonik bubur bayi instan. Materi yang digunakan dalam penelitian ini yaitu pisang ambon mengkal siap matang, kacang hijau, ubi jalar ungu, gula, dan susu bubuk merk Dancow. Rancangan percobaan yang digunakan yaitu RAL (Rancangan Acak Lengkap) dengan  5 perlakuan dan 4 kali ulangan dengan variasi proporsi tepung ubi jalar ungu dan kacang hijau % (b/b) yaitu T1 = 50:50, T2 = 60:40, T3 = 70:30, T4 = 80:20 dan T5 = 90:10. Hasil penelitian menunjukkan bahwa variasi proporsi tepung ubi jalar ungu dan kacang hijau berpengaruh nyata (P<0,05) terhadap kadar air, abu, serat kasar, protein, lemak, karbohidrat, total kalori, viskositas, warna, tekstur dan overall, namun tidak berpengaruh nyata terhadap rasa dan aroma. Perlakuan terbaik yang dipilih yaitu proporsi tepung ubi jalar ungu dan kacang hijau % (b/b) 50:50 yang menghasilkan kadar air (5,09%), abu (3,01), serat kasar (3,05), lemak (8,01), protein (14,08), karbohidrat (69,58%), total kalori (406,77 Kkal), viskositas (484,51 cP), rasa 3,68 (suka), tekstur 4,08 (suka), aroma 3,76 (suka), warna 2,92 (agak suka) dan overall 3,56 (suka).

Instant baby porridge is a complementary food for breastmilk which is instant and so it is not necessary to cook it in its presentation. This aims of the was study to determine the effect of different proportions of purple sweet potato flour and green bean flour on the proximate content (water content, fiber, ash, protein, fat and carbohydrate), total calories, viscosity and hedonic quality of instant baby porridge. The materials used in this research were ambon banana, green beans, purple sweet potatoes, sugar, and Dancow brand milk powder. The experimental design used was CRD (Completely Randomized Design) with 5 treatments and 4 replications with variations in the proportion of purple sweet potato flour and green beans% (b / b), namely T1 = 50:50, T2 = 60:40, T3 = 70 : 30, T4 = 80:20 and T5 = 90:10. The results showed that the variation in the proportion of purple sweet potato flour and green beans significantly (P <0.05) on water content, ash, crude fiber, protein, fat, carbohydrate, total calories, viscosity, color, texture and overall, but not significant effect on taste and aroma. The best treatment chosen was the proportion of purple sweet potato flour and green beans by 50%: 50% which produced water content (5.09%), ash (3.01), crude fiber (3.05), fat (8.01) ), protein (14.08), carbohydrate (69.58%), total calories (406.77 Kcal), viscosity (484.51 Cp), taste 3.68 (likes), texture 4.08 (likes), aroma 3.76 (likes), color 2.92 (rather like) and overall 3.56 (likes).