Risqina, UrfiYuniar (2013) Hubungan Perendaman Daging Sapi Has-Dalam pada Larutan Ekstrak Daun Jati (Tectona grandis Linn f.) Metode MAE (Microwave Assited Extraction) Terhadap Kandungan Vitamin B12. Sarjana thesis, Universitas Brawijaya.
Abstract
Daun jati (Tectona grandis Linn f.) merupakan salah satu daun yang ekstraknya memiliki senyawa aktif yang dapat digunakan sebagai zat antibakteri. Ekstrak ini dapat berguna dalam penggunaan bahan pengawet alami terutama untuk makanan yang mudah rusak seperti daging sapi. Daging sapi merupakan salah satu sumber utama vitamin B12 yang larut dalam air. Oleh karena itu, perlu diteliti kandungan vitamin B12 yang larut air pada perendaman ekstrak daun jati. Penelitian ini bertujuan untuk mengetahui hubungan perendaman daging sapi has-dalam pada larutan ekstrak daun jati (Tectona grandis Linn f.) metode MAE (Microwave Assited Extraction) terhadap kandungan vitamin B12. Metode penelitian yang digunakan bersifat experimental dengan menggunakan rancangan post test only control grup design. Terdapat 6 perlakuan dengan 4 pengulangan yaitu perendaman daging sapi pada konsentrasi 0%, 20%, 40%, 60%, 80% dan 100% ekstrak daun jati. Hasil analisis statistik didapatkan kandungan vitamin B12 berbeda signifikan (p < 0,05) pada tiap ekstrak daun jati (Kruskal Wallis Test, p = 0,000). Analisis uji korelasi menggunakan spearman didapatkan hubungan yang signifikan (p<0,05) dengan arah korelasi positif (r = 0,986) yaitu semakin tinggi konsentrasi ekstrak semakin tinggi kandungan vitamin B12. Kesimpulan dari penelitian ini adalah konsentrasi ekstrak daun jati yang paling efektif untuk mempertahankan kandungan vitamin B12 yaitu pada P5 (ekstrak 100%). Konsentrasi Ekstrak daun jati 100% dapat mempertahankan kandungan viamin B12 sebesar 85,6% daging sapi has-dalam. Saran dari penelitian ini yaitu perlu dilakukan uji mutu fisik dan mutu organoleptik apakah terdapat perubahan cita rasa, warna dan aroma pada daging sapi has-dalam yang telah dilakukan perendaman dalam ekstrak daun jati.
English Abstract
Teak Leaves (Tectona grandis Linn f.) is one of the leaves that its extract has active compounds that can be used as an antibacterial agent. This extract can be useful in the use of natural preservatives, especially for perishable foods such as beef. Beef is one of the main sources of vitamin B12 that are soluble in water. Therefore, it is necessary to study the content of vitamin B12 in the maseration water soluble the teak leaves extract. The purpose of study to determine the relationship between Maceration of Beef Tenderloin to Teak Leaves Extract Solution (Tectona grandis Linn f.) with MAE (Microwave Assited Extraction) Method to The Contents for Vitamin B12. The research method was experimental design using post-test only control group design. There are 6 treatments with 4 repetitions that are beef maceration at a concentration of 0%, 20%, 40%, 60%, 80% and 100% teak leaves extract. The Result of statistical analysis obtained in vitamin B12 significantly different (p <0.05) in each concentration of teak leaves extract (Kruskal Wallis test, p = 0.000). Analysis of correlation test using Spearman correlation test found a significant relationship (p <0.05) with the direction of the positive correlation (r = 0.986), that the higher concentration of teak leaves extract, the higher content of vitamin B12. The conclusion of this study is the most effective concentration of teak leaves extract to maintain vitamin B12 that is in P5 (extract 100%). Concentration of 100% teak leaves extract can maintain vitamin B12 content of 85.6% beef tenderloin. Suggestion of this research is necessary to test the physical quality and organoleptic quality if there are changes in taste, color and flavor of the beef tenderloin that has been done macerations in teak leaves extract.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2013/533/051307464 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Hasbi |
| Date Deposited: | 21 Oct 2013 09:15 |
| Last Modified: | 19 Oct 2021 18:37 |
| URI: | http://repository.ub.ac.id/id/eprint/123820 |
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