PROPOSAL

PENGEMBANGAN RESEP DAN FORMULA ENTERAL

FASE STABILISASI DAN FASE TRANSISI

Dosen Pembimbing: Zulfiana Dewi, SKM., MP.

Rijanti Abdurrachim, DCN., M.Kes

Disusun oleh :

Kelompok 9

Devi Mahdalena Elmah NIM P07131216098

Hana Askita NIM P07131216106
Ismawati NIM P07131216110
Najla Afifah NIM P07131216121

KEMENTERIAN KESEHATAN REPUBLIK INDONESIA

POLITEKNIK KESEHATAN BANJARMASIN
DIPLOMA IV JURUSAN GIZI
2019
 DAFTAR ISI

DAFTAR ISI ......................................................................................................i

BAB I PENDAHULUAN...................................................................................1
1.1 Latar Belakang ....................................................................................1
1.2 Rumusan Masalah ...............................................................................4
1.3 Tujuan Penelitian ................................................................................4
BAB II TINJAUAN PUSTAKA .......................................................................5
2.1 Pengembengan Resep..........................................................................5
2.2 Gizi Buruk ...........................................................................................6
2.3 Fase Stabilisasi ....................................................................................14
2.4 Fase Transisi........................................................................................15
2.5 Formula 75 ..........................................................................................16
2.6 Formula 100 ........................................................................................20
2.7 Modisco ............................................................................................... 20
2.8 Macam Modisco ..................................................................................21
2.9 Tidak Boleh Diberikan ........................................................................22
2.10 Uji Organoleptik Melalui Uji Hedonik .............................................22
2.11 Uji Fisik .............................................................................................24
2.12 Uji Kimia (kadar karbohidrat) ...........................................................25
2.13 Uji Mikrobiologi................................................................................25
BAB III METODE PRAKTIKUM .............................................................. 27
3.1 Waktu dan Tempat Penelitian .............................................................27
3.2 Kasus ...................................................................................................27
3.3 Identifikasi Formula ............................................................................34
3.4 Analisis Nilai Gizi ...............................................................................40
3.5 Analisis Biaya .....................................................................................41
3.6 Uji Organoleptik Melalui Uji Hedonik ...............................................43
3.7 Uji Fisik ............................................................................................... 44
3.8 Uji Kimia (kadar karbohdirat) .............................................................44
3.9 Uji Mikrobiologi .................................................................................46

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BAB IV HASIL DAN PEMBAHASAN ........................................................ 48
4.1 Fase Stabilisasi .............................................................................. 48
4.2 Fase Transisi .................................................................................. 61
BAB V PENUTUP .......................................................................................... 73
5.1 Kesimpulan .................................................................................... 73
5.2 Saran .............................................................................................. 74
DAFTAR PUSTAKA ...................................................................................... 75
LAMPIRAN .................................................................................................... 77

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