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Effect of Freezing Duration and Thawing Temperature on Fat Content in Expressed Breast Milk

One of the methods to keep working mothers able to provide breast milk is freezing. However, the
processing carried out on breast milk can affect the nutritional content in it. Therefore, this study aims to see
the effect of freezing duration and thawing temperature on fat content in expressed breast milk. This research
was experimental research with pretest and posttest design. Breast milk from one mother was divided into 45
samples based on freezing duration and thawing temperature. The dependent variable in this study was the fat
content of expressed breast milk, while the independent variables were freezing duration and thawing
temperature of expressed breast milk. The fat content test used was the GPO-PAP method. Then the data were
analyzed using one-way anova test and paired t-test. The average expressed breast milk fat content from initial
levels, freezing 3 days, 7 days and 14 days and thawed at 4oC, 25oC and 37oC respectively were 178.7, 176.6,
175.8, 173.9, 71.7, 67.7, 66.4, 68.3, 66.0, and 66.2 mg/dL. Based on the paired t-test, there was a decrease in
fat content which had implications for the freezing duration of 7 days and 14 days with p=0.000 (p0.05. As a conclusion, there is an effect of
freezing duration on fat content in expressed breast milk, whereas there is no effect of thawing temperature on
fat content in expressed breast milk.

Ketersediaan
EJN000293618.2 SAL ePerpustakaan Universitas Nurul JadidTersedia namun tidak untuk dipinjamkan - Koleksi Digital
Informasi Detail
Judul Seri
JURNAL KEBIDANAN
No. Panggil
618.2 SAL e
Penerbit
Semarang : Prodi S1 Kebidanan Poltekkes Kemenkes Semarang.,
Deskripsi Fisik
8 p
Bahasa
Indonesia
ISBN/ISSN
2621-2870
Klasifikasi
618.2
Tipe Isi
text
Tipe Media
unmediated
Tipe Pembawa
-
Edisi
Volume 13 Nomor 1 (2023)
Subjek
kebidanan
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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Tidak tersedia versi lain

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