FORTIFIKASI INORGANIK ZINK PADA TEPUNG UBI JALAR UNGU SEBAGAI BAHAN BAKU BUBUR BAYI INSTAN

Noer Abyor Handayani; Herry Santosa; Bunga Profegama; Aditya Yuna

doi:10.14710/reaktor.15.2.111-116

DOI: https://doi.org/10.14710/reaktor.15.2.111-116

FORTIFIKASI INORGANIK ZINK PADA TEPUNG UBI JALAR UNGU SEBAGAI BAHAN BAKU BUBUR BAYI INSTAN

*Noer Abyor Handayani - Department of Chemical Engineering Faculty of Engineering Diponegoro University, Indonesia

Herry Santosa - Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro, Indonesia

Bunga Profegama - Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro

Aditya Yuna - Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro

Published: 27 Feb 2014.

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Abstract

Fortifikasi zink pada bubur instan bayi berbahan dasar tepung ubi jalar ungu diharapkan mampu memberikan inovasi produk yang dapat mengatasi permasalahan defisiensi zink pada balita. Penelitian ini bertujuan untuk mengkaji pengaruh konsentrasi fortifikan inorganic (ZnO) terhadap sifat fisik (penampilan fisik, densitas kamba, dan daya rehidrasi) dari produk instan. Bubur bayi instan yang dihasilkan melalui tahap pembuatan tepung, fortifikasi zink, dan tahap pembuatan bubur bayi instan. Bubur bayi instan tanpa fortifikan digunakan sebagai variabel kontrol. Hasil penelitian menunjukkan bahwa konsentrasi zink pada bubur bayi instan berhasil meningkat, namun tingkat efektifitas dari fortifikasi sangat rendah. Fortifikasi inorganik zink dapat menurunkan 27,6% nilai densitas kamba dan mampu menaikkan 15% daya rehidrasi dibandingkan dengan bubur bayi instan tanpa fortifikan. Terdapat perubahan warna dari bubur bayi instan setelah mengalami proses fortifikasi zink.

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Keywords: bubur bayi instan, fortifikasi zink, ubi jalar ungu

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Article Info

Section: Research Article

Language : IN

In Volume 15, No.2, OKTOBER 2014

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