BKG

Resi, Kurnia (2019) Perbedaan Kadar Flavonoid Total Keripik Kulit Pisang Kepok (Musa paradisiaca) Metode Vacuum Frying dan Deep Frying. Sarjana thesis, Universitas Brawijaya.

Indonesian Abstract

Penyakit kanker merupakan salah satu kematian utama diseluruh dunia pada tahun 2012. Faktor resiko yang memicu terjadinya stres oksidatif penyebab munculnya kanker. Stres oksidatif adalah kondisi ketidakseimbangan antara jumlah Reactive Oxygen Species (ROS) yang ada dengan jumlah antioksidan dalam tubuh dan aktivitas enzim perbaikan DNA. Untuk itu diperlukan antioksidan untuk mencegah terjadinya stress oksidatif. Senyawa flavonoid merupakan antioksidan yang terdapat pada buah pisang, dengan aktifitas antioksidan paling tinggi pada kulit buah pisang masak. Pengolahan kulit pisang kepok paling sering diolah sebagai keripik dengan metode deep frying. Penelitian ini bertujuan untuk menganalisis perbedaan kadar flavonoid total pada keripik kulit pisang kepok metode deep frying dan vacuum frying. Analisis kadar flavonoid total pada keripik kulit pisang kepok dianalisis menggunakan metode kalorimetri AlCl3. Jenis penelitian ini adalah quasi experimental dengan sampel kulit pisang kepok yang dilakukan 5 kali penggorengan metode deep frying dan vacuum frying secara berulang. Hasil analisis uji independent t-test menunjukkan ada perbedaan yang signifikan kadar flavonoid total keripik kulit pisang kepok metode vacuum frying 5 dan deep frying 5 (p value = 0,004). Hasil uji analisis one way anova menunjukkan ada perbedaan kadar flavonoid keripik kulit pisang kepok metode deep frying (p value = 0,004 < 0,05) dan ada perbedaan kadar flavonoid keripik kulit pisang kepok metode vacuum frying (p value = 0,00 < o,05). Perlu dilakukan penelitian lebih lanjut terhadap kadar flavonoid total keripik kulit pisang kepok pada pengulangan menggoreng lebih dari 5 kali metode vacuum frying.

English Abstract

Cancer is one of the major deaths saved by the world in 2012. Risk factors for cancercausing oxidative stress pathophysiology. Oxidative level is the amount of imbalance between the amount of Reactive Oxygen Species (ROS) that exists with the amount of antioxidants in the body and the activity of DNA repair enzymes. For this reason, antioxidants are needed to prevent oxidative stress. Flavonoids are antioxidants found in bananas, with the highest antioxidants in the skin of ripe bananas. Processing of banana skin is most often processed as chips with the method of deep frying. This study tried to analyze the differences in total flavonoid levels in kepok banana peel chips by the method of deep frying and vacuum frying. This type of research was quasi-experimental with kepok banana peel samples which were carried out 5 times with deep frying and vacuum frying method repeatedly. The analyze of flavonoid total using calorimetri AlCl3. The results of the independent t-test analysis showed that there was significant difference in the total flavonoid content of kepok banana peel chips in the vacuum frying 5th method and deep frying 5th (p value = 0.004<0,05). The analysis results of one method showed theres difference in flavonoid content of kepok banana peel deep frying method (p value = 0.004<0,05) and there was difference flavonoid content of kepok banana peel chips vacuum frying method (p value = 0.00). It is necessary to re-examine the total flavonoid content in kepok banana peel chips on repetition of frying more than 5 times in vacuum frying methode.

Other Language Abstract

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Item Type: Thesis (Sarjana)
Identification Number: SKR/FK/2019/206/051909263
Uncontrolled Keywords: kulit pisang kepok, deep frying, vacuum frying, flavonoid total. Kepok Banana Peel Chip, Total Flavonoid, Vacuum Frying, Deep Frying
Subjects: 600 Technology (Applied sciences) > 616 Diseases > 616.9 Other disease > 616.99 Tumors and miscellaneous communicable diseases > 616.994 Cancers
Divisions: Fakultas Kedokteran > Ilmu Gizi
Depositing User: Budi Wahyono
URI: http://repository.ub.ac.id/id/eprint/175999
Text
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