ANALISA PROKSIMAT PADA FORMULASI PUDING SEDOT

ANUGRAH, RISKA and Ningsih, Windi Indah Fajar (2023) ANALISA PROKSIMAT PADA FORMULASI PUDING SEDOT. Undergraduate thesis, Sriwijaya University.

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Abstract

Product modification is one of the efforts to prevent and overcome nutritional problems. Some nutrients added to foods and beverages in this process can increase the nutritional value of a food. Therefore, it is necessary to conduct a proximate analysis of the modified product as a fulfillment and adequacy of nutrients in accordance with the specified claims. The purpose of this study was to test the nutritional content or proximate analysis related to product modification in the form of suction pudding. This research is a quantitative study with an experimental research design to determine the nutritional content in the form of water content, ash content, fat, protein and carbohydrates of various suction pudding formulations. The samples used were four suction pudding formulations (A, B, C, and D). Samples will be tested at the Laboratory of Chemistry and Microbiology of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. Data analysis is done bivariate if the data is normally distributed using One Way ANOVA test and continued with Post Hoc Games-Howell test while for data that is not normally distributed using Kruskall-Wallis test. The results of the bivariate analysis showed that there were significant differences in ash content, water content, carbohydrate content (p-value <0.05) while in protein content and fat content there were no significant differences in various suction pudding formulations (p-value>0.05). Suggestions for this study should use formulation C as a nutritional therapy food because it has a high protein content compared to other formulations. Modifikasi produk menjadi salah satu upaya pencegahan dan penanggulangan masalah gizi. Beberapa zat gizi yang ditambahkan pada makanan dan minuman dalam proses ini dapat meningkatkan nilai gizi pada suatu makanan. Oleh karena itu, perlu dilakukan analisa proksimat pada produk yang telah dimodikasi sebagai pemenuhan dan kecukupan zat gizi sesuai dengan klaim yang ditentukan. Tujuan dari penelitian ini adalah untuk menguji kandungan gizi atau analisa proksimat terkait modifikasi produk berupa puding sedot. Penelitian ini merupakan penelitian kuantitatif dengan desain penelitian eksperimental untuk mengetahui kandungan gizi berupa kadar air, kadar abu, lemak, protein dan karbohidrat berbagai formulasi puding sedot. Sampel yang digunakan adalah empat formulasi puding sedot (A,B,C,dan D). Sampel akan diuji pada Laboratorium Kimia dan Mikrobiologi Hasil Pertanian Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Sriwijaya. Analisa data dilakukan secara bivariate apabila data berditribusi normal menggunakan Uji One Way ANOVA dan dilanjutkan dengan Uji Post Hoc Games-Howell sedangkan untuk data yang tidak berditribusi normal menggunakan uji Kruskall-Wallis. Hasil analisis bivariate didapatkan bahwa ada perbedaan nyata pada kadar abu, kadar air, kadar karbohidrat yaitu (p-value <0,05) sedangkan pada kadar protein dan kadar lemak tidak ada perbedaan nyata pada berbagai formulasi puding sedot (p-value >0,05). Saran penelitian ini sebaiknya menggunakan formulasi C sebagai makanan terapi gizi karena memiliki kadar protein yang tinggi disbanding formulasi lain.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Analisa Proksimat, Modifikasi Produk, Puding Sedot
Subjects:	R Medicine > R Medicine (General) > R727-727.5 Medical personnel and the public. Physician and the public
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Riska Anugrah
Date Deposited:	13 Mar 2024 05:38
Last Modified:	13 Mar 2024 05:38
URI:	http://repository.unsri.ac.id/id/eprint/141301

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