Wiratama, GatiPutri (2014) Pengaruh Penambahan Daun Singkong pada Cilok Terhadap Mutu Gizi dan Mutu Organoleptik sebagai Jajajan Sehat. Sarjana thesis, Universitas Brawijaya.
Abstract
Kekurangan vitamin A merupakan masalah gizi mikro yang diderita sekitar 40% populasi dunia. Daun singkong merupakan pangan alternatif dengan kandungan β karoten 212,10 μg/100 gram. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan daun singkong pada cilok terhadap mutu gizi (β karoten) dan mutu organoleptik sebagai jajanan sehat. Perlakuan penelitian ini yaitu cilok tanpa penambahan daun singkong dan cilok dengan penambahan daun singkong 15%, 20%, 25%. Kandungan β karoten diuji menggunakan metode HPLC dan dianalisis menggunakan uji statistik Oneway ANOVA dengan hasil penambahan daun singkong memberikan pengaruh terhadap kandungan β karoten. Kandungan β karoten cilok tanpa penambahan daun singkong 0 μg/gram, cilok dengan penambahan 15% daun singkong 12,432 μg/gram, cilok dengan penambahan 20% daun singkong 31,064 μg/gram dan cilok dengan penambahan 25% daun singkong 47,872 μg/gram. Mutu organoleptik diuji menggunakan Hedonic Scale Test, dianalisis menggunakan uji statistik Kruskal Wallis dan metode De Garmo. Hasil penambahan daun singkong memberikan perbedaan signifikan pada parameter warna, aroma dan rasa namun tidak signifikan pada aroma dengan perlakuan terbaik cilok penambahan daun singkong 15%. Kesimpulan penelitian ini adalah penambahan daun singkong pada cilok meningkatkan kandungan β karoten namun tidak pada mutu organoleptik.
English Abstract
The deficiency of Vitamin A is a problem that affects micronutrient approximately 40% of the world population. Cassava leaf is an alternative food containing β carotene 212,10 μg/100 gram. The purpose of this study was to determine the effect of cassava leaf on cilok the nutritional quality (β carotene) and organoleptic quality as healthy snacks. The treatment of this study is cilok without the additional cassava leaves and cilok with the additional cassava leaves 15%, 20%, 25%. β carotene content was tested using HPLC methods and using statistical analysis Oneway ANOVA test with the results of the addition of cassava leaf an impact on the content of β carotene. The results of β carotene content on cilok with addition of 0% cassava leaves 0 μg/gram, cilok with addition of 15% cassava leaves 12,432 μg/gram, cilok with addition of 20% cassava leaves 31,064 μg/gram and cilok with addition of 25% cassava leaves 47,872 μg/gram. Organoleptic quality was experimented using Kruskal-Wallis test statistic and De Garmo method. The results of the addition of cassava leaves provide significant slavery in the aroma with the best treatment cilok addition of 15% cassava leaf. The conclusion of this study is the addition of cassava leaves on cilok increase the content of carotene but not on the organoleptic quality.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/528/051404024 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 18 Jul 2014 09:58 |
| Last Modified: | 22 Oct 2021 02:03 |
| URI: | http://repository.ub.ac.id/id/eprint/124531 |
Preview |
Text
8._BAB_6.pdf Download (1MB) | Preview |
Preview |
Text
9._BAB_7.pdf Download (1MB) | Preview |
Preview |
Text
11._Lampiran.pdf Download (3MB) | Preview |
Preview |
Text
10._Daftar_Pustaka.pdf Download (1MB) | Preview |
Preview |
Text
1._Cover_+_Daftar_Isi.pdf Download (1MB) | Preview |
Preview |
Text
2._Abstrak_Indonesia_+_Inggris.pdf Download (1MB) | Preview |
Preview |
Text
3._BAB_1.pdf Download (1MB) | Preview |
Preview |
Text
4._BAB_2.pdf Download (2MB) | Preview |
Preview |
Text
6._BAB_4.pdf Download (1MB) | Preview |
Preview |
Text
5._BAB_3.pdf Download (1MB) | Preview |
Preview |
Text
7._BAB_5.pdf Download (2MB) | Preview |
Actions (login required)
 |
View Item |