Electronic Resource

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

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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.

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Ketersediaan

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Informasi Detail

Judul Seri

JURNAL KEBIDANAN

No. Panggil

618.2 SAL e

Penerbit

Semarang : Prodi S1 Kebidanan Poltekkes Kemenkes Semarang., 2023

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

-

Versi lain/terkait

Lampiran Berkas

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