Putri, MutiaraKristiani (2013) Analisis Kadar Lemak Trans pada Makanan Tradisional Jawa Timur di Kota Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Pola diet yang buruk merupakan salah satu faktor utama meningkatnya prevalensi penyakit jantung koroner, masyarakat cenderung memilih makanan yang mudah didapatkan di luar rumah salah satunya adalah makanan tradisional yang belum pasti kadar zat gizinya terutama kadar lemak trans. Penelitian ini bertujuan untuk mengetahui kadar lemak trans pada kelompok makanan tradisional. Penelitian survey dilakukan dengan mengumpulkan sampel secara non random sampling yang terdiri dari sepuluh kelompok makanan yaitu kelompok makanan bakso, sate kambing, sate ayam, soto daging, soto ayam, pecel, rujak cingur, rawon, tahu tek, dan tahu campur. Pengukuran kadar lemak trans menggunakan metode kolom kromatografi termodifikasi. Analisis data menggunakan one way ANOVA menunjukkan bahwa Rata rata kadar asam lemak trans tertinggi dan terendah secara berurutan ditemukan pada kelompok sate kambing (0,496 gram dalam 100 gram) dan pecel (0.0086 gram dalam 100 gram). Kelompok makanan yang bahan baku utamanya menggunakan daging seperti sate kambing dan rawon cenderung memiliki kadar lemak trans yang lebih tinggi kecuali bakso.
English Abstract
Diet is the main risk factor in coronary artery disease. People tend to fulfill their nutritional needs by choosing foods that are practical and easy to get around, one of them is traditional food that sometimes these traditional food contains a neglible amount of nutritional value about trans fat. This study aims to determine the levels of trans fat found in the traditional food groups. Sample were selected in non-random method. The ten selected food groups are bakso , sate kambing , sate ayam, soto daging , soto ayam , pecel , rujak cingur , rawon , tahu tek , and tahu campur. The measurement of trans fat was done using a modified chromatographic column. Data analysis using one-way ANOVA showed that the average highest value of trans fatty acids found in sate kambing (0.496 gram in 100 grams) and the lowest level found in pecel (0.0086 gram in 100 grams). Food groups that use beef as main material in process tend to have higher trans fat level except bakso.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FE/2013/705/051401637 |
| Subjects: | 600 Technology (Applied sciences) > 657 Accounting |
| Divisions: | Fakultas Ekonomi dan Bisnis > Akuntansi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 05 Mar 2014 08:43 |
| Last Modified: | 18 Oct 2021 12:34 |
| URI: | http://repository.ub.ac.id/id/eprint/107068 |
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