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ITS » Undergraduate Theses » Kimia
Posted by dewi007 at 08/08/2008 11:45:58  •  6904 Views


FORTIFIKASI VITAMIN A PADA TEPUNG PISANG TERSUBSTITUSI TEPUNG TEMPE SEBAGAI BAHAN DASAR OLAHAN MAKANAN PENDAMPING ASI MPASI

FORTIFICATION of VITAMIN A into BANANA FLOUR SUBTITUED by TEMPEH FLOUR as BASIC INGREDIENTS for BABY FOOD

Author :
Kusumaningrum, Isnaini 




ABSTRAK

Penelitian Makanan Pendamping ASI yang dibuat dari tepung pisang dan tepung tempe yang terfortifikasi vitamin A dapat memperkaya tambahan vitamin untuk makanan bayi. Tepung pisang tersubtitusi tepung tempe yang terfortifikasi vitamin A yang dibuat dengan variasi 11 12 dan 21 dan disimpan selama 0 1 2 dan 3 bulan dan setiap bulannya dilakukan analisa protein analisa vitamin A dan kadar air. Analisa protein dilakukan dengan menggunakan metode kjeldhal. Sedangkan kadar vitamin A dianalisa dengan Spektrofotometer UV-Vis. Pada analisa vitamin A manghasilkan 326910 IU150gr 3640005 IU150 gr dan 337425 IU150 gr untuk variasi tersebut secara berurutan. Pada analisa protein memberikan hasil 2182 2805 dan 1566 secara berurutan. Kadar proteindapat memenuhi nutrisi bayi sebesar 15 gr per hari Untuk analisa kadar air diperoleh hasil 901 905 dan 994 untuk variasi tersebut secara berurutan. Setelah dilakukan analisis ternyata konsentrasi protein dan vitamin A berkurang selama penyimpanan. Vitamin A yang tidak stabil mempengaruhi hasil kadar vitamin A yang diperoleh selama penyimpanan.


ABSTRACT

Experiment baby food that made from banana and tempeh flours that fortification with vitamin A can enrich vitamin for baby food. Banan subtitued by tempeh flour that fortification with vitamin A made with variations 11 12 and 21 and storage for 0 1 2 and 3 months and every months was done protein vitamin A and water concentration analysis. Protein analysis was done by kjeldhal method. Vitamin A was analysed by Spektrofotometer UV-Vis. In vitamin A analysis to result in 224950 IU100 gr 242667 IU100 gr and 217 IU100 gr for that variation respectively. In protein analysis gave result 2182 2805 and 1566 respectively. For water concentration analysis was reached result 901 905 and 994 for that variation respectively. After was done analysis protein and vitamin A concentration less during storage. Vitamin A that not stable influence result vitamin A concentration that was reached during storage.



KeywordsTepung tempe, tepung pisang, protein kjeldhal, vitamin A, spetrofotometer UV-Vis
 
Subject:  Makanan Bayi
Contributor
  1. Drs.Refdinal Nawfa, MS
Date Create: 08/08/2008
Type: Text
Format: pdf
Language: Indonesian
Identifier: ITS-Undergraduate-RSKi 641.300 832 Kus f
Collection ID: RSKi 641.300 832 Kus f
Call Number: 3100008032473


Source
Undergraduate Theses, Chemical Engineering, RSKi 641.300 832 Kus f, 2008

Coverage
ITS

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Copyright @2008 by ITS Library. This publication is protected by copyright and permission should be obtained from the ITS Library prior to any prohibited reproduction, storage in a retrievel system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. For information regarding permission(s), write to ITS Library




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ITS-Undergraduate-RSKi 641.300 832 Kus f-1935.pdf




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