Novensca, Adisty (2014) Pengaruh Substitusi Daging Keong Mas (Pomacea canaliculata) terhadap kadar lemak dan kadar protein pada nugget ayam. Sarjana thesis, Universitas Brawijaya.
Abstract
Prevalensi obesitas pada remaja saat ini semakin meningkat, remaja obesitas berisiko tinggi menderita penyakit jantung, stroke, diabetes, dan beberapa jenis kanker. Peranan diet terhadap terjadinya obesitas sangat besar, terutama diet tinggi kalori yang berasal dari karbohidrat dan lemak. Keong mas (Pomacea canaliculata) yang dikenal sebagai hama tanaman ternyata memiliki kandungan lemak dan kolesterol yang rendah dibandingkan daging ayam. Tujuan penelitian ini adalah untuk mengetahui pengaruh substitusi daging keong mas terhadap kadar lemak dan protein pada nugget ayam. Penelitian ini menggunakan metode true eksperimental dengan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan substitusi daging keong mas sebanyak 0%, 25%, 50%, 75% dan 100%. Hasil penelitian menunjukkan bahwa ada pengaruh substitusi daging keong mas terhadap kadar lemak (ANOVA, p < 0,0001) dan kadar protein (ANOVA, p < 0,0001). Kesimpulan dari penelitian ini adalah substitusi daging keong mas menurunkan kadar lemak dan meningkatkan kadar protein pada nugget ayam.
English Abstract
The prevalence of obesity in adolenscent today is increasing, obese teens at high risk of suffering from heart disease, stroke, diabetes, and some types of cancer. The role of diet on the occurrence of obesity is enormous, especially a diet high in calories from carbohydrates and fats. Golden apple snail (Pomacea canaliculata) is known as a pest plant turned out to contain a low fat and cholesterol than chicken. The purpose of this study was to determine the effect of substitution of the golden snail fat and protein in chicken nuggets. This study used a true experimental method to provide 5 kinds of golden snail substitution by 0%, 25%, 50%, 75% and 100%. The results showed that there were snails substitution effect on fat level (ANOVA, p <0.0001) and protein levels (ANOVA, p <0.0001). The conclusion of this study is the golden snail substitution reduce on fat level and increase protein level in chicken nuggets.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/590/051404929 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 20 Oct 2014 11:32 |
| Last Modified: | 22 Oct 2021 03:04 |
| URI: | http://repository.ub.ac.id/id/eprint/124600 |
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