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All Journal Jurnal Gizi Journal of Tropical Food and Agroindustrial Technology
qorry aina
Sekolah Tinggi Ilmu Kesehatan Surabaya
Agriculture, Biological Sciences & Forestry Health Professions

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Journal : Jurnal Gizi

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Pengaruh Kadar Protein dan Kalsium pada MP-ASI Kacang Tunggak dan Beras Merah terhadap Daya Terima Bayi (Uji Organoleptik) qorry aina
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (602.77 KB) | DOI: 10.26714/jg.9.1.2020.%p

Abstract

Background: The prevalence of stunting toddlers in Indonesia is still high. The causes of stunting include the low nutritional value of food consumed by infants. Foods that are rich in nutrients include cowpea and brown rice. Objective: to determine the acceptability and protein and calcium content of porridge with the addition of cowpea and rice through organoleptic testing. Method: this type of research is quasi-experimental. Addition of cowpea and brown rice are X1 cowpea 100% brown rice 50% and X2 cowpea 50% and brown rice 100% Analysis of organoleptic test data on porridge using Mann Whitney. Results: Statistical test results showed that the use of cowpea and brown rice affected the color of the porridge (p = 0.00) and the taste of the porridge (p = 0.04). The use of cowpea and brown rice had no effect on the aroma of porridge (p = 0.06), texture (p = 0.93) and preference level (p = 0.94). The highest content of pro-tein and calcium in porridge at X1 is 3.29% and 70.40 mg / kg. Conclusion: the use of cowpea and brown rice in MP-ASI baby porridge affected the organoleptic test results in the color category, and the taste of the porridge.
Co-Authors Alvia Nur Layli Yenny Putri Arisandy