The Influence of Wait on Physical Chemistry and Microbiology on Melted Foods Hospital Formula and Commercial Formula In RS.RK Charitas Palembang

DOI

10.2991/assehr.k.210415.048How to use a DOI?

Keywords

Liquid food, physical, chemistry, microbiology

Abstract

Liquid food is food that has liquid consistency given to critical patients (acute infection, very high fever, very low appetite, stroke, unable to chew and difficult to swallow). Types of liquid foods are clear liquid foods, full liquid foods, and thick liquid foods. The purpose of feeding in liquid form that meets nutritional needs[1]. Damage to liquid food formulas can cause these foods are not safe for consumption if they are already contaminate. Microbiological tests are needed to determine the quality and durability and detect the number of microbes present in the liquid food. Besides it is also necessary, physical tests (color, and viscosity) and chemical tests (test proximate and pH). The purpose of this research is to find out the infulence of wait on physical, chemistry and microbilogy on melted foods hospital formula and commercial formula. This research is a quasi-experimental study using a cross- sectional research design and repeated ANOVA data analysis. The result in physical, chemical tests that there is no effect of waiting time on physical and chemical properties in hospital and commercial liquid food formulas in RS Charity Hospital Palembang with colors L * a * b (p> 0.005), viscosity (p> 0.005), pH (p> 0.005). In the microbiology test with (p< 0.005) that there is an influence of waiting time on the physical and chemical properties of liquid food in the hospital and commercial formulas in RS.RK Charitas Palembang. The conclusion there is no influence of wait on color, viscosity, pH on melted foods hospital formula and commercial formula. There is influence of wait on microbiology on melted foods hospital formula and commercial formula in RS.RK Charitas Palembang

Copyright

© 2021, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Khusnul Alifia Arrizki
AU  - Yuli Hartati
AU  - Sartono
PY  - 2021
DA  - 2021/04/19
TI  - The Influence of Wait on Physical Chemistry and Microbiology on Melted Foods Hospital Formula and Commercial Formula In RS.RK Charitas Palembang
BT  - Proceedings of the First International Conference on Health, Social Sciences and Technology (ICoHSST 2020)
PB  - Atlantis Press
SP  - 230
EP  - 234
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.210415.048
DO  - 10.2991/assehr.k.210415.048
ID  - Arrizki2021
ER  -