Setyowati, Primanita (2013) Pengaruh Frekuensi Perebusan terhadap Kandungan Asam Lemak Tidak Jenuh Santan Kelapa. Sarjana thesis, Universitas Brawijaya.
Abstract
Konsumsi makanan berlemak di Indonesia tergolong tinggi. Salah satu sumber lemak yang dikonsumsi masyarakat Indonesia adalah santan. Santan memiliki kandungan asam lemak jenuh dan asam lemak tidak jenuh. Menurut anjuran FAO asupan asam lemak tidak jenuh sehari adalah 6% total asupan kalori. Asam lemak tidak jenuh majemuk (PUFA) akan lebih mudah mengalami oksidasi dibandingkan asam lemak tidak jenuh tunggal (MUFA). Studi eksperimental post-test control group design dengan Rancangan Acak Lengkap (RAL) dilakukan terhadap santan kelapa yang diekstrak dari kelapa hibrida dengan perbandingan parutan kelapa dan air adalah 1:1 dengan berbagai frekuensi perebusan (n=5). Pengukuran kadar asam lemak tidak jenuh menggunakan metode kromatografi kolom. Hasil penelitian menunjukkan bahwa terdapat hubungan antara frekuensi perebusan dengan kadar asam lemak tidak jenuh santan kelapa (ANOVA, p<0,01). Berdasarkan penelitian batas aman konsumsi santan kelapa adalah 4 kali perebusan. Kesimpulan dari penelitian ini adalah santan yang belum direbus memiliki kandungan asam lemak tidak jenuh lebih rendah (uji BNT, p>0,01) daripada setelah dilakukan perebusan ke-1, ke-2, ke-3, dan ke-4.
English Abstract
Consumption level of fatty foods in Indonesia is high. One source of fat which consumed by Indonesian people is coconut milk. Coconut milk contains saturated fatty acids and unsaturated fatty acids. According to the FAO, it is recommended to intake unsaturated fatty acids by 6% of total daily caloric intake. Polyunsaturated fatty acids (PUFA) would be more susceptible to oxidation than monounsaturated fatty acids (MUFA). Experimental study of post test control group design with completely randomized design, where the coconut milk was extracted from hybrid coconut with the ratio of grated coconut and water ratio was 1:1, with some boiling frequencies (n=5). Measurement of unsaturated fatty acids levels were used column chromatography method. The results showed that there was a relationship between the boiling frequency with unsaturated fatty acid content of coconut milk (ANOVA, p<0,01). Based on this research, safety limit of coconut milk consumption was 4 times boiling. The conclusion of this study was coconut milk that was not boiled contains lower unsaturated fatty acids (BNT test, p>0,01) than after it was boiled for the 1 st , 2 nd , 3 rd , and 4 th .
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2013/573/051310308 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 11 Nov 2013 10:43 |
| Last Modified: | 20 Oct 2021 13:53 |
| URI: | http://repository.ub.ac.id/id/eprint/123863 |
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