THE CHEMICAL, PHYSICAL, AND SENSORY PROPERTIES OF COMPLEMENTARY FOODS AS AFFECTED BY THE COOKING METHOD

YUNIAR WIKA P P, Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc; Bambang Dwi Wijatniko, S.T.P., M.Agr.Sc., M.Sc.

2022 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Makanan Pendamping ASI (MP-ASI) merupakan makanan atau minuman untuk bayi usia 6 - 24 bulan yang diformulasikan sesuai dengan rekomendasi World Health Organization serta Standar Nasional Indonesia untuk memuhi kebutuhan gizi harian bayi. Penelitian ini bertujuan untuk mengetahui pengaruh metode pemasakan terhadap sifat kimia, fisik, sensoris serta penentuan metode pemasakan terbaik berdasarkan sifat kimianya. Formulasi MP-ASI pada penelitian ini yaitu kentang, wortel, jamur tiram, buncis, bawang merah, bawang putih, seledri, minyak kelapa, dan daging ayam giling. Faktor yang digunakan adalah perbedaan metode pemasakan MP-ASI meliputi perebusan (R), pengukusan (K), slow cooker (S), dan baby food processor (B). Sampel dilakukan analisis kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat by differences, kadar vitamin C, pengukuran viskositas, serta analisis sifat sensoris dengan metode hedonic pada panelis bayi usia 6 - 24 bulan dan panelis ibu dari bayi. Kemudian penentuan metode pemasakan MP-ASI terbaik berdasarkan sifat kimia dengan metode De Garmo. Hasil penelitian menunjukkan bahwa metode pemasakan memberikan pengaruh signifikan pada sifat kimia yaitu kadar air, abu, protein, lemak, karbohidrat, dan vitamin C serta sifat sensoris parameter tekstur, rasa, dan overall. Sedangkan metode pemasakan tidak memberikan pengaruh signifikan pada viskositas serta sifat sensoris parameter warna dan aroma. Hasil sifat sensoris panelis bayi usia 6 - 24 bulan menunjukkan bahwa faktor metode pemasakan tidak memberikan pengaruh signifikan pada tingkat kesukaan, faktor usia bayi memberikan pengaruh signifikan serta terdapat interaksi antara kedua faktor tersebut. Metode pengukusan menjadi metode pemasakan terbaik MP-ASI berdasarkan sifat kimianya.

Complementary food is food or drinks for infants aged 6 - 24 months formulated following the World Health Organization recommendation and Indonesian National Standards to meet the daily nutritional needs. This research to determine the effect of the cooking method on the chemical, physical, sensory, and determine the best cooking method based on its chemical properties. The formulation in this research were potatoes, carrots, oyster mushrooms, beans, shallot, garlic, celery, coconut oil, and ground chicken. The factors used are the different cooking methods including boiling (R), steaming (K), slow cooker (S), and baby food processor (B). The sample was analyzed by a chemical such as water, ash, protein, fat, carbohydrate by differences, vitamin C content, viscosity measurement, and sensory analysis hedonic method with the panels of infants aged 6 - 24 months and their mother. Determination of the best cooking method on chemical properties using the De Garmo method. The research results showed the cooking method has a significant affect on water, ash, protein, fat, carbohydrates, vitamin C content, and sensory properties of texture, taste, and overall. The cooking method did not significantly affect viscosity and the sensory properties of the color and aroma. Sensory analysis with panels of infants aged 6 - 24 months showed that the cooking method did not significantly affect preference level. The baby's age had a significant effect, and there was an interaction between the two factors. The steaming method is the best cooking method for complementary foods based on chemical properties.

Kata Kunci : Complementary foods, cooking methods, chemical properties, physical properties, sensory properties