Argyadini, Nurulita and , Setyaningrum Rahmawaty, A, M.Kes., Ph.D. (2024) Variasi Lama Pemblenderan Terhadap Viskositas dan Daya Alir Formula Ensikol (Enteral Subtitusi Ikan Tongkol) dengan Penambahan Labu Kuning. Skripsi thesis, Universitas Muhammadiyah Surakarta.
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Abstract
Background: The Ensikol Formula (Enteral Subtitusi Ikan Tongkol) is basically a high protein enteral formula, in this Ensikol formula additional ingredients will be added in the form of yellow pumpkin, where yellow pumpkin is a local food ingredient that is easy to obtain and has quite complete nutritional content such as high carbohydrates to high beta-carotene and antioxidants. The addition of yellow pumpkin to the Ensikol formula is also an alternative use of processing yellow pumpkin. Objective: to determine the physical quality of adding pumpkin to Ensikol at varying blending times, it is necessary to carry out a viscosity test and flow rate test to determine whether the enteral formula made complies with the requirements and principles of enteral feeding. Research Method: The research design used was a Completely Randomized Design (CRD) with one factor, namely variation in blending time. This analysis was carried out using the triplicate method or three repetitions. There were three treatment groups, namely, blending was carried out for 30 seconds, 60 seconds and 90 seconds. Test the viscosity value in the Ensikol formula with the addition of pumpkin using a viscosity test equipment. Then, tested the flow rate of the Ensikol formula with the addition of pumpkin using a size 12 and 14 NGT. Results: Viscosity values at varying blending times of 30 seconds (27.38 cP), 60 seconds (24.47 cP) and 90 seconds (19, 24 cP) and obtained p value=0.003 (<0.05). Flow rate using a 12 fr NGT at varying blending times of 30 seconds (76.78 seconds), 60 seconds (55.36 seconds) and 90 seconds (35.70 seconds) and obtained p value=0.000 (<0.05). The flow rate of the 14 fr varied in blending time for 30 seconds (28.49 seconds), 60 seconds (26.18 seconds) and 90 seconds (19.14 seconds) and obtained p value=0.014 (<0.05). Based on the results of the analysis above, there are significant differences in the average values of viscosity and flow rate based on the three treatment groups. Conclusion: There is an influence on the variation of blending time in Ensikol with addition of pumpkin on viscosity and flow rate.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Yellow pumpkin, viscosity, flow rate, enteral food, Ensikol (Enteral Substitusi Ikan Tongkol) |
| Subjects: | R Medicine > RN Nutrition |
| Divisions: | Fakultas Ilmu Kesehatan > Gizi |
| Depositing User: | NURULITA ARGYADINI |
| Date Deposited: | 12 Feb 2024 07:39 |
| Last Modified: | 12 Feb 2024 07:39 |
| URI: | http://eprints.ums.ac.id/id/eprint/122083 |
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