Pengujian Mutu Bihun Instan sebagai Produk dalam Program Pemberian Makanan Tambahan (PMT) untuk Ibu Hamil

  • Yulizar Verda Febrianto Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
  • Nurheni Sri Palupi 1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor dan 2) South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor, Bogor
  • Feri Kusnandar 1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor dan 2) South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor, Bogor
Keywords: feeding program, fortification, instant beehoon, organoleptic, shelf-life

Abstract

. The purpose of Feeding Program for Pregnant Mother are for adding nutritious value in food for pregnant mothers group in order to increase nutritional status and quality of newborn child. The program were conducted by fortifying nutritious substances for examples, vitamin A, folic acid, vitamin C, Ferrum (Fe), Zinc (Zn), and iodium in instant beehoon product. Proximate analysis and analysis of fortified substances are conducted in this experiment. Organoleptic test was done for determining whether there are any differences between unfortified beehoon and fertified beehoon from organoleptic side of view. Result of analysis shown that fortification could improve nutritious value in instant beehoon. Processing step of instant beehoon has decreased several fortificants, as vitamin A, folic acid, and vitamin C were decreased. However, processing also improved FE, Zn and Iodium content in instant beehoon. Result shown in differentiate test between NF beehoon and F was significantly different in 95% of confidence interval. Shelf-life of NF and F beehoon stored in room temperature (25oC) acording to organoleptic test result were 9.94 and 8.07 months. Meanwhile, shelf-life of NF and F beehoon in room temperature (25oC) according to chromameter were 10.74 and 11.68 months.

Downloads

Download data is not yet available.

References

Almatsier S. 2003. Prinsip Dasar Ilmu Gizi. PT Gramedia Pustaka Utama, Jakarta (ID).

[AOAC] Association of Official Analytical Chemistry. 2012. Official Method of Analysis. Association of Official Analytical Chemistry 19th Edition. Gaitherburg (US): AOAC.

Arpah M. 2007. Penetapan Waktu Kadaluwarsa Pangan. Bogor (ID): Departemen Ilmu dan Teknologi Pangan, Institut Pertanian Bogor.

[BSN] Badan Standardisasi Nasional. 2015. Standar Nasional Indonesia Nomor 3553-2015 tentang Air Mineral. Jakarta (ID): BSN.

Damodaran S, Parkin KL, Fennema OR. 2008. Fennema’s Food Chemistry Fourth Edition. CRC Press, New York.

Faridah DN, Yasni S, Suswantinah A, Aryani GW. 2013. Pendugaan umur simpan dengan metode accelerated shelf-life testing pada produk bandrek instan dan sirup buah pala (Myristica fragrans). J Ilmu Pertanian Indonesia 18(3): 144-153.

Febrina L, Ayuna A. 2014. Studi penurunan kadar besi (Fe) dan mangan (Mn) dalam air tanah menggunakan saringan keramik. J Teknologi 7(1): 36-44.

Li H, Zhang J, Wang Y, Li J, Yang Y, Liu X. 2018. The effect of storage condition on lycopene content and color of tomato hot pot sauce. Int J Anal Chem 1(1): 1-8. DOI: 10.1155/2018/1273907.

Liu F, Cao X, Wang H, Liao X. 2010. Change of tomato powder qualities during storage. Powder Technol 204(1): 159-166. DOI: 10.1016/j.powtec.2010. 08.002.

Meilgaard MC, Civille GV, Carr BT. 2007. Sensory Evaluation Techniques. CRC Press, Florida. DOI: 10.1201/b16452.

Novia D, Melia S, Ayuza NZ. 2011. Kajian suhu pengovenan terhadap kadar protein dan nilai organoleptik telur asin. J Peternakan 8(2): 70-76.

Pradanti CM, Wulandari M, Hapsari SK. 2015. Hubungan asupan zat besi (Fe) dan vitamin c dengan kadar heoglobin pada siswi kelas VIII SMP negeri 3 Brebes. J Gizi Universitas Muhammadiyah Semarang 4(1): 24-29.

Santosa H, Handayani NA, Cahyono H, Arum W, Purbasari A, Kusumayanti H, Ariyanti D. 2016. Fortifikasi seng (Zn) pada beras analog berbahan dasar tepung dan pati ubi ungu. Reaktor 16(4): 183-188. DOI: 10.14710/reaktor.16.4.183-188.

Winarno FG. 2004. Kimia Pangan dan Gizi. Gramedia Pustaka Utama, Jakarta.

Zanini DJ, Silva MH, Oliveira EA, Mazalli MR, Kamimura ES, Maldonado RR. 2018. Spectrophotometric analysis of vitamin C in different matrices utilizing potassium permanganate. European Int J Sci Technol 7(1): 70-84.

Published
2017-04-28
How to Cite
FebriantoY. V., PalupiN. S., & KusnandarF. (2017). Pengujian Mutu Bihun Instan sebagai Produk dalam Program Pemberian Makanan Tambahan (PMT) untuk Ibu Hamil. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 4(1), 44-50. Retrieved from https://journal.ipb.ac.id/index.php/jmpi/article/view/26426
Section
Research Paper