Perpustakaan Terpadu

ABSTRAK Chandrawati Mustikasari, 2020. Pengaruh Substitusi Tepung Tempe Kedelai (Glycine Max), dan Tepung Labu Kuning (Cucurbita Moschata) terhadap Kadar Gizi Empiris, Mutu Gizi Protein, dan Mutu Organoleptik Pai Susu sebagai Penanganan Balita Gizi Buruk Fase Rehabilitasi. Pembimbing: Theresia Puspita, STP, MP dan I Komang Suwita, SST., MP Menurut laporan Riset Kesehatan Dasar (Riskesdas) tahun 2010 sebesar 4,9%, tahun 2013 sebesar 5,7%, dan tahun 2018 sebesar 3,9%. Dibandingkan dengan hasil kegiatan Pemantauan Status Gizi (PSG) balita usia 0-59 bulan berdasarkan indeks BB/U pada tahun 2015 prevalensi gizi buruk sebesar 3,8%, tahun 2016 sebesar 3,4%, dan pada tahun 2017 sebesar 3,8% (Kemenkes 2017). Tujuan penelitian ini adalah untuk mengetahui pengaruh substitusi tepung tempe kedelai, dan tepung labu kuning terhadap kadar gizi empiris (protein, lemak, karbohidrat, energi, beta karoten) mutu gizi protein empiris (DC, SAA, NPU), dan mutu organoleptik (uji hedonik) pai susu sebagai PMT pemulihan bagi balita gizi buruk fase rehabilitasi. Metode penelitian menggunakan perhitungan empiris dan eksperimental laboratorium dengan desain percobaan Rancangan Acak Lengkap (RAL). Penentuan taraf perlakuan berdasarkan standar PMT pemulihan untuk anak balita mengacu pada Permenkes RI No. 51 tahun 2016. Hasil penelitian menunjukkan terdapat perbedaan yang signifikan terhadap kadar protein, kadar lemak, kadar karbohidrat, kadar beta karoten/vitamin A. Kadar protein, lemak secara empiris dan nilai energi cenderung meningkat dengan semakin banyaknya substitusi tepung tempe kedelai dan menurun dengan semakin banyaknya substitusi tepung labu kuning. Perlakuan terbaik berdasarkan penilaian menggunakan Indeks efektivitas adalah P3 75 : 10 : 15). Kata Kunci : Gizi Buruk, Tepung Tempe Kedelai, Tepung Labu Kuning, Pai Susu, Kadar Gizi Empiris, Mutu Gizi Protein, Mutu Organoleptik

ABSTRACT Chandrawati Mustikasari, 2020. According to the 2010 Basic Health Research (Riskesdas) report, it was 4.9%, in 2013 it was 5.7%, and in 2018 it was 3.9%. Compared with the results of the Nutrition Status Monitoring (PSG) activity for children aged 0-59 months based on the weight/age index in 2015, the prevalence of malnutrition was 3.8%, in 2016 it was 3.4%, and in 2017 it was 3.8%. The purpose of this study was to determine the effect of soybean tempe and pumpkin flour on empirical nutritional levels (protein, fat, carbohydrates, energy, beta carotene), empirical protein nutritional quality (DC, SAA, NPU), and organoleptic quality (hedonic test). Milk pie as PMT recovery for malnourished toddlers in the rehabilitation phase. This research method used empirical calculations and experimental laboratories with a completely randomized design experimental design (CRD). Determination of the level of treatment based on PMT recovery standards for children under five refers to the Republic of Indonesia Minister of Health Regulation No. 51 of 2016. The results showed that there were significant differences in protein content, fat content, carbohydrate content, beta carotene / vitamin A levels. Protein, fat empirically and energy values tended to increase with the increasing number of soybean tempeh flour substitutions and decreased with the increasing number of pumpkin flour substitutions. The best service based on the criteria using P3 75: 10:15). Keywords: Malnutrition, Soybean Tempe Flour, Pumpkin Flour, Milk Pie, Empirical Nutritional Level, Protein Nutritional Quality, Organoleptic Quality