KARAKTERISTIK FISIK MAKANAN PENDAMPING ASI TERFORTIFIKASI PREBIOTIK DARI TEPUNG UMBI PORANG (AMORPHOPHALLUS ONCOPHYLLUS) TERFERMENTASI

Abstract

Abstrak

Pemberian asupan gizi yang baik sangat vital bagi pertumbuhan dan perkembangan anak. Makanan Pendamping ASI (MP-ASI) diberikan kepada bayi umur 4 sampai 24 bulan. Prebiotik memiliki fungsi penting bagi kesehatan bayi antara lain meningkatkan jumlah bifidobacteria dan lactobacilli yang mampu menekan pertumbuhan bakteri patogen, meningkatkan daya tahan, dan membantu penyerapan makanan menjadi lebih baik. Salah satu sumber prebiotik yang berpotensi diproduksi di Indonesia adalah manooligosakariada (MOS). MOS didapatkan melalui fermentasi glukomannan yang banyak terkandung pada umbi porang (Amorphophallus oncophyllus). Tujuan dari penelitian ini adalah mempelajari efek penambahan tepung porang hasil fermentasi terhadap karakteristik MP-ASI. Hasil penelitian menunjukan penambahan tepung porang terfermentasi meningkatkan densitas kamba, daya serap air, viskositas, dan swelling power bubuk bubur bayi. Waktu fermentasi berpengaruh positif terhadap densitas kamba dan daya serap air namun menurunkan viskositas dan swelling power. Nilai proksimat tepung bubur bayi yang memiliki sifat fisik paling mendekati tepung bubur bayi komersial (rasio 60% tepung porang terfermentasi 3 hari dan 10% tepung beras merah) belum memenuhi KepMenKesRI no. 224/Menkes/SK/II/2007. Bubuk bubur bayi rasio ini mempunyai kadar protein 2.24%, lemak 0.67%, air 13.13%, karbohidrat 66,82 %, dengan nilai energi sebesar 536 kkal. Hasil ini menunjukan bubuk bubur hasil masih perlu dimodifikasi agar memenuhi standar.

Kata kunci: fermentasi, glukomannan, MP-ASI, porang, prebiotik, sifat fisik

Abstract

 Providing an excellent nutrition is very cruisial for the growth and development of children. Weaning foods are given to infants aged 4 to 24 months. Prebiotics have important functions for the health of infants, including increasing the number of bifidobacteria and lactobacilli which suppress the growth of pathogenic bacteria, increasing immun system, and helps better food absorption. One potential source of prebiotic which is anable to be produced in Indonesia is manooligosakariada (MOS). MOS has potential to be produced in Indonesia through fermentation of glucomannan, a major compound of porang tuber (Amorphophallus Spp). Hence, the objective of this research was to study the physical characteristisc of weaning foods fortified with fermented porang flour. The fortification improved bulk density, water absorption, viscosity and swelling power of the weaning foods. Fermentation period had a positive impact on bulk density dan water absorption, however, reduced viscosity and swelling power. The proximat of the weaning food at ratio 60% of 3-day fermented porang and 10% brown rice had not met KepMenKesRI no. 224/Menkes/SK/II/2007 yet. This weaning food which contained 2.24% protein, 0.67% fat, 13.13% water, 66,82% carbohydrate, 536 kkal was still required further composition modification.

Keywords: fermentation, glucomannan, weaning food, porang, prebiotic, physical properties