Sabathani, Anniversary, (2012) Pengaruh Cara Pengolahan Daun Pakis (Diplazium esculentum) Terhadap Kadar β-Karoten. Sarjana thesis, Universitas Brawijaya.
Abstract
β-karoten merupakan unsur yang sangat penting dan potensial dalam vitamin A, unsur ini merupakan senyawa kimiawi yang selalu terlibat dalam berbagai reaksi kimiawi dan fisiologik dalam rangkaian metabolisme. Daun pakis yang berwarna hijau gelap kaya akan β-karoten. Di dalam tubuh, β-karoten akan dimetabolisme menjadi vitamin A. Zat gizi yang terkandung dalam daun pakis, khususnya kandungan beta karoten sebagian besar akan rusak pada proses pengolahan karena sensitif terhadap pH, oksigen, sinar dan panas atau kombinasi diantaranya. Tujuan penelitian ini adalah untuk mengetahui pengaruh berbagai metode pengolahan daun pakis yaitu menumis, mengukus dan merebus terhadap penurunan kadar beta karoten. Penelitian ini menggunakan metode eksperimental dengan rancangan acak lengkap (RAL). Penelitian ini dilakukan selama 2 minggu dengan 4 kelompok yaitu, kelompok kontrol (P0) daun pakis segar, (P1) kelompok daun pakis tumis, (P2) kelompok daun pakis kukus, dan (P3) kelompok daun pakis rebus masing-masing perlakuan mengalami 3 kali pengulangan atau replikasi, dengan harapan dapat mengetahui rata-rata kadar beta karoten. Variabel yang diukur adalah kadar β-karoten pada daun pakis. Analisis data menggunakan Oneway ANOVA dan untuk mengetahui pengaruh penurunan β-karoten menggunakan post hoc tes metode sheffe. Analisis kadar β-karoten setiap masing-masing perlakuan diukur menggunakan metode spektofotometri. Hasil penelitian dengan uji ANOVA menunjukkan nilai F = 194.948 dan nilai signfikasi = 0,00. Berdasarkan uji laboratorium menunjukkan bahwa daun pakis segar (kelompok control) rata-rata kadar β-karotennya sebesar 31,66 μg/g, rata-rata kadar β-karoten daun pakis yang direbus sebesar 5,02 μg/g, rata-rata kadar β-karoten daun pakis yang ditumis sebesar 7,84 μg/g, dan rata-rata kadar β-karoten daun pakis yang dikukus sebesar 5,63 μg/g. Sehingga dapat disimpulkan bahwa ada pengaruh cara pengolahan daun pakis (direbus, ditumis dan dikukus) terhadap kadar β-karoten dan pengaruhnya menunjukkan hasil yang signifikan (p=0,00)
English Abstract
β-carotene is a very important element and its has the potential in vitamin A, this element is a chemical compound that is almost involved in various chemical reactions and physiological metabolism in the series. The fern leaves are the dark green rich in β-carotene. In the body, β-carotene will be processed into vitamin A. The Nutrients contained in the leaves of ferns, particularly β-carotene broken in the process, because it is sensitive to pH, oxygen, light and heat or a combination of these. The purpose of this study is to determine the effect of various processing methods including sautéing, steaming and boiling to the decreased levels of beta carotene. This research employs experimental methods to completely randomized design (CRD). The study was conducted for 2 weeks with 4 groups, the control group (P0) of fresh fern leaf, (P1) sauteed fern group, (P2) the fern leaf steamed, and (P3) the fern leaves boiled each treatment had 3 times repetition or replication to determine the average levels of β-carotene. The variables measured were the levels of beta-carotene in the leaves of ferns. The analysis of data using Oneway ANOVA. To determine the effect of β-carotene decreased post hoc tests sheffe method was used. Analysis of the levels of β-carotene per each treatment was measured by using the method spektofotometri. The results demonstrate that: 1) the value of the ANOVA F = 194,948 and signfican value = 0.00. The results demonstrate the value of the ANOVA F = 194,948 and signfikasi value = 0.00. Based on laboratory tests showed that fresh fern leaves (the control group) average levels of β-carotene 31.66 mg / g, the average levels of β-carotene boiled fern leaves 5.02 ug / g, the average levels of β -carotene sauteed fern leaves 7.84 ug / g, and the average levels of β-carotene steamed fern leaves 5.63 ug / g. So, It can be concluded that there was an effect of processing fern leaves (boiled, fried and steamed) on levels of β-carotene showed a significant effect (p = 0.00)
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2013/7/051301410 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 04 Mar 2013 14:39 |
| Last Modified: | 21 Oct 2021 04:28 |
| URI: | http://repository.ub.ac.id/id/eprint/123991 |
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