Pengaruh Substitusi Tepung Sorgum (Sorghum bicolor L. Moench) Terhadap Kadar Air, Abu, Protein, Lemak, Karbohidrat, Total Energi, dan Serat Kasar Bubur Bayi Instan

Dewi, Dhani Kurnia and , Zulia Setyaningrum, S.Gz., M.Gizi. (2022) Pengaruh Substitusi Tepung Sorgum (Sorghum bicolor L. Moench) Terhadap Kadar Air, Abu, Protein, Lemak, Karbohidrat, Total Energi, dan Serat Kasar Bubur Bayi Instan. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Background: Sorghum is a potential source of carbohydrates as a substitute for rice. The basic ingredient for making instant baby poorridge is rice. Substitution of sorghum flour in the manufacture of instant baby porridge is expected to support the use of sorghum flour as a food ingredient. The high pprotein and fat content in sorghum can help in the growth and development of babies. Objective: To analyzed the effect of substitutional of sorghum flour (Sorghum bicolor L. Moench) on water content, ash content, protein content, fat content, carbohydrate content, total energy, and crude fiber content of instant baby porridge. Research methods: Experimental research used a completely randomized design (CRD) with 3 treatments of rice flour and sorghum flour namely 25%:75%, 20%:80%, and 15%:85% and 2 times analysis replications. The water content was analyzed by the thermogravimetic method, the ash content was analyed by the fry method, the protein content was analyzed by the Kjeldahl method, the fat content was analyzed by the Soxhlet method, the carbohydrate content was analyzed by difference method, the total energy content was analyzed by the empirical method, and the crude fiber content was analyzed by the gravimetric method. Analyzed using One Way Annova test followed by Duncan test (DMRT). Results : The highest ash content was 2.815% in 85% sorghum flour substitution, the highest fat content was 6.820% in 85% sorghum flour substitution, the highest total energy was 406.105% in 85% sorghum flour substitution, and the highest crude fiber content was 2.970% in 75% sorghum flour substitution. The result of anova analysis on ash content showed p value=0.912, fat content showed p value=0.263, total energy showed p value=0.700, and crude fiber content showed p vallue=0.239. The highest water content was 5.520% in 75% sorghum flour substitution, the highest protein content was 10.225% in 75% sorghum flour substitution, and the highest carbohydrates content was 81.620% in 85% sorghum flour substitution. Duncan’s results on water content showed p value=0.002, protein content showed p value=0.040, and carbohydrates content showed p value=0.008. Conclusion: There is no significant difference ash content, fat content, total energy, and crude fiber content on substitution sorghum flour instant baby porridge. There are differences in water content, protein contenct, and carbohydrate content on substitution sorghum flour instant baby porridge. The suggested substitution based on the results of this study is the substitution of sorghum flour as much as 75%.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Bubur bayi instan, Kadar Air, Kadar Abu, Kadar Karbohidrat, Kadar Lemak, Kadar Protein, Kadar Serat Kasar, Tepung sorgum, Total Energi.
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	Unnamed user with username j310170233
Date Deposited:	26 Oct 2022 02:48
Last Modified:	26 Oct 2022 02:48
URI:	http://eprints.ums.ac.id/id/eprint/105177

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