Viskositas dan densitas energi pada susu pisang probiotik dengan rancangan acak lengkap

Author(s): Sari Bema Ramdika, Desri Maulina Sari, Ira Dewi Ramadhani, Erike Septa Prautami
DOI: 10.30867/gikes.v6i2.2444

Abstract

Background Probiotic banana milk is a product containing potassium from Ambon Banana developed to address gastrointestinal motility issues in surgical patients. However, two important parameters to be considered for surgical patients are viscosity and energy density.

Objectives: To analyze the viscosity and energy density of probiotic banana milk and its potential as a nutritional intervention for surgical patients.

Methods: This study employed an experimental design with a Completely Randomized Design (CRD) with 3 treatments and 3 replications in laboratory test. The treatment in this study was to differentiate the proportion between Green Ambon Bananas (Musa acuminata colla) and starter before cooking, which was divided into 3 formulations. Viscosity measurement was assessed using a digital viscometer NDJ-5 (Vevor, Shanghai, China) according to the manufacturer's recommendations. The energy density of probiotic banana milk was measured using the energy ratio formula [kcal] to weight (g). Energy density data were analyzed using ANOVA test.

Results: The results showed that both the highest viscosity and density were in F3 (1630 m.pa.s with 0,35 kcal/g) and the lowest was in F1 (472 m.pa.s with 0,31 kcal/g). The ANOVA test showed a difference in energy density in the three formulations with a p-value of 0,003. The results of the post-hoc test showed that there was a difference between each formulation (F1 and F2; F1 and F3; F2 and F3).

Conclusion: Sample F3 has the highest viscosity and energy density compared to F1 and F2, so it has the highest potential to be given to pre-and post-surgical patients to help speed up the recovery process.

Keywords

Milk, Banana, Probiotic, Viscosity, Density

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References

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DOI: http://dx.doi.org/10.30867/gikes.v6i2.2444

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