FORTIFIKASI FOOD BAR DENGAN DAUN TORBANGUN DAN DAUN KATUK SEBAGAI PMT DARURAT IBU MENYUSUI SAAT BENCANA
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Institusion
Universitas Pembangunan Nasional Veteran Jakarta
Author
Laeli Lutfiani, .
Subject
QD Chemistry
Datestamp
2021-10-06 04:44:13
Abstract :
The purpose of this study is to formulate a food bar from torbangun and katuk flour as an emergency supplementary feeding. In addition, the specific objectives are to identify the characteristics of raw materials, analyze the chemical, physical and organoleptic properties of torbangun katuk foodbar and to analyze effect on the effectiveness of milk production. The research method used was a single-factor completely randomized design (CRD) with two repetitions. Data analysis used for chemical and physical analysis is ANOVA and continued with Duncans Multiple Range Test (DMRT), while organoleptic test uses Kruskal Wallis test and continued with Mann Whitney test. The determination of the selected formula is carried out on several parameters based on the exponential comparison method. The selected formula is then tested for effectiveness in breastfeeding mothers and use the pairing T test to analyze. The analysis showed that the addition of torbangun and katuk flour had a significant effect on the chemical properties of ash content (p=0.001), fat content (p=0.033), protein content (p=0.035) and total flavonoid (p=0.014). The results of the analysis on physical and organoleptic properties showed no significant effect (p>0.05). The formula chosen is F2. Through the foodbar effectiveness test, there was a significant difference between the volume of breast milk before and after consuming the foodbar (p=0.002) with an increase of 54.98% between the average volume of breast milk before and after consumption of the food bar.
The purpose of this study is to formulate a food bar from torbangun and katuk flour as an emergency supplementary feeding. In addition, the specific objectives are to identify the characteristics of raw materials, analyze the chemical, physical and organoleptic properties of torbangun katuk foodbar and to analyze effect on the effectiveness of milk production. The research method used was a single-factor completely randomized design (CRD) with two repetitions. Data analysis used for chemical and physical analysis is ANOVA and continued with Duncans Multiple Range Test (DMRT), while organoleptic test uses Kruskal Wallis test and continued with Mann Whitney test. The determination of the selected formula is carried out on several parameters based on the exponential comparison method. The selected formula is then tested for effectiveness in breastfeeding mothers and use the pairing T test to analyze. The analysis showed that the addition of torbangun and katuk flour had a significant effect on the chemical properties of ash content (p=0.001), fat content (p=0.033), protein content (p=0.035) and total flavonoid (p=0.014). The results of the analysis on physical and organoleptic properties showed no significant effect (p>0.05). The formula chosen is F2. Through the foodbar effectiveness test, there was a significant difference between the volume of breast milk before and after consuming the foodbar (p=0.002) with an increase of 54.98% between the average volume of breast milk before and after consumption of the food bar.
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