Putri, Fildzah Karunia (2014) Peningkatan Kadar Makronutrien dan Zink serta Mutu Organoleptik Pada Susu Nabati Biji Labu Kuning (Cucurbita moschata Durch.) Melalui Proses Perendaman. Sarjana thesis, Universitas Brawijaya.
Abstract
KEP (Kekurangan Energi Protein) disebabkan karena kurangnya konsumsi protein dan energi. Kurangnya konsumsi zat gizi makro mempengaruhi konsumsi zat gizi mikro, terutama zink. Defisiensi zink dapat menghambat tahap pemulihan pada anak dengan KEP. Biji labu kuning (Cucurbita moschata Durch.) merupakan salah satu sumber zink. Pengolahan biji labu kuning menjadi susu nabati menjadi alternatif konsumsi susu bagi anak dengan KEP yang menderita secondary lactose intolerance. Proses perendaman biji labu kuning saat pengolahan dapat meningkatkan makronutrien dan zink pada susu nabati biji labu kuning. Tujuan penelitian untuk mengetahui peningkatan kadar karbohidrat, protein, lemak dan zink serta mutu organoleptik pada susu nabati dari biji labu kuning yang melalui proses perendaman. Penelitian ini merupakan penelitian eksperimen murni dengan 20 sampel biji labu kuning yang direndam dengan lama waktu 4 jam, 8 jam, 12 jam dan 24 jam dengan 5 kali replikasi. Sampel yang direndam diolah menjadi susu nabati biji labu kuning. Hasil penelitian menunjukkan bahwa tidak terdapat perbedaan yang signifikan pada kadar karbohidrat (p=0,54), protein (p= 0,6) dan zink (p=0,37), namun terdapat perbedaan yang signifikan pada kadar lemak (p= 0,008). Tidak ada perbedaan yang signifikan pada mutu organoleptik susu nabati biji labu kuning yang meliputi warna (p=0,8), rasa (p=0,902) dan tekstur (p=0,708). Kesimpulannya, proses perendaman tidak berpengaruh terhadap kadar karbohidrat, protein dan zink maupun organoleptik pada susu nabati biji labu kuning
English Abstract
PEM (Protein-Energy Malnutrition) is caused by lack of energy and protein consumption. Lack of energy and protein consumption influence micronutrient consumption, especially zinc. Zinc deficiency can inhibit rehabilitation phase on PEM children. Pumpkin seeds (Cucurbita moschata Durch.) known as source of zinc. Processing of pumpkin seed into plant-milk can be an alternative milk for PEM children with secondary lactose intolerance. Soaking process in pumpkin seeds can increase macronutrient and zinc level on plant-milk. The objective of this research was to analyze the increasing level of carbohydrate, protein, fat, zinc and organoleptic quality from pumpkin seeds milk which has been through soaking process. This study method was true experimental research with 20 samples of pumpkin seeds which had been soaked for 4 hours, 8 hours, 12 hours and 24 hours. The soaked samples then processed into plant-milk. The result showed that there were no significant difference on carbohydrate, protein and zinc level; but there is significant difference on fat level. There is no significant difference pumpkin seeds milk organoleptic quality which include colour, flavour and texture. The conclusions was soaking process didn’t affect the level of carbohydrate, protein and zinc as well as organoleptic quality from pumpkin seeds milk.
Other obstract
-
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/473/051403731 |
| Uncontrolled Keywords: | makronutrien, zink, mutu organoleptik, susu nabati, biji labu kuning; macronutrient, zinc, organoleptic quality, plant-milk, pumpkin’s seeds |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics > 613.28 Specific nutritive elements |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Hasbi |
| Date Deposited: | 11 Jul 2014 10:21 |
| Last Modified: | 03 Dec 2021 03:44 |
| URI: | http://repository.ub.ac.id/id/eprint/124471 |
Preview |
Text
SKRIPSI_FILDZAH KARUNIA PUTRI.pdf Download (4MB) | Preview |
Actions (login required)
 |
View Item |