Bhaskara, RezdyTofan (2013) Analisis Kadar Lemak Tak Jenuh pada Makanan Tradisional Jawa Timur di Kota Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Peningkatan pendapatan masyarakat berakibat pada perubahan gaya hidup, seperti pola makan. Perubahan pola makan dapat meningkatkan risiko penyakit seperti Penyakit Jantung Koroner. Masyarakat cenderung memilih makanan yang mudah didapat salah satunya adalah makanan tradisional yang belum pasti kadar zat gizinya terutama kadar lemak tak jenuh omega enam. Penelitian ini bertujuan untuk mengetahui kadar lemak tak jenuh pada kelompok makanan tradisional. Penelitian survey dilakukan dengan mengumpulkan 50 sampel makanan 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 tak jenuh menggunakan metode kolom kromatografi termodifikasi. Variabel yang diukur pada penelitian ini adalah kadar asam lemak tak jenuh omega enam terhadap kelompok makanan tradisional Jawa Timur di Kota Malang. Analisis data menggunakan one way ANOVA, dengan nilai p < 0.01, menunjukkan bahwa Rata rata kadar asam lemak tak jenuh tertinggi dan terendah secara berurutan ditemukan pada kelompok bakso (7 g dalam 100 gram) dan sate kambing (1,42 g dalam 100 gram). Asupan lemak tak jenuh omega enam juga harus diikuti juga dengan sajian menu yang lain untuk mengurangi resiko penyakit jantung koroner.
English Abstract
The augmentations of revenue among people today influences the changing of life style, such as diet. The changing of diet can increase some risks to our cardiovascular health. People tends to fulfill their nutritional needs by choosing foods that are practical and easy to get around, these foods haven’t been identified for the nutritional fact, specifically unsaturated fatty acids omega six. One of them is traditional food that contains the polyunsaturated fatty acids. These dietary compositions are important to our cardiovascular health. This study aims to determine the levels of polyunsaturated fatty acids of linoleic acid found in the traditional food groups. 50 Samples 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, with the signification value p < 0.01, showed that the average highest value of polyunsaturated fatty acids found in bakso (7 g in 100 grams) and the lowest level found in sate kambing (1.42 g in 100 grams). When we, as a physician, give an advice to the patient, we have to inform them to take their various dietary regiments. This advice is preferable to diminish or reduce our risk to cardiovascular h
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2013/710/051401705 |
| Subjects: | 600 Technology (Applied sciences) > 610 Medicine and health > 610.7 Education, research, nursing, services of allied health personnel |
| Divisions: | Fakultas Kedokteran > Pendidikan Dokter |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 06 Mar 2014 10:35 |
| Last Modified: | 21 Oct 2021 04:39 |
| URI: | http://repository.ub.ac.id/id/eprint/124003 |
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