Pratiwi, SuciNur (2014) Analisis Karbohidrat, Lemak, Protein dan Kalsium pada Nugget Ikan Teri Nasi (Stolephorus sp.). Sarjana thesis, Universitas Brawijaya.
Abstract
Ikan teri memiliki kandungan kalsium yang cukup tinggi. Namun, sifatnya yang mudah rusak memerlukan penanganan yang baik untuk mempertahankan kualitas, sehingga dilakukan pengolahan lebih lanjut menjadi nugget. Penelitian ini bertujuan untuk mengetahui kadar karbohidrat, lemak, protein dan kalsium pada nugget ikan teri nasi. Penelitian ini menggunakan desain eksperimental dengan 2 perlakuan dan 4 replikasi. Perlakuan tersebut adalah P1 (sebelum digoreng) dan P2 (setelah digoreng). Data kadar karbohidrat, lemak, protein dan kalsium dianalisis secara statistik menggunakan uji parametrik yaitu uji one sample t-test dan paired t-test. Hasil analisis statistik menunjukkan ada perbedaan yang signifikan (p < 0,05) terhadap kadar karbohidrat, lemak dan kalsium nugget ikan teri nasi dibandingkan dengan SNI nugget ayam. Dan ada perbedaan kadar lemak (p = 0,001) dan protein (p = 0,007) yang signifikan antara nugget ikan teri nasi sebelum dan setelah digoreng. Kadar karbohidrat, lemak, protein dan kalsium nugget ikan teri nasi sebelum digoreng 19,82%, 2,08%, 9,42%, 4,47 mg/100 g dan setelah digoreng 18,38%, 13,52%, 11,47%, 5,49 mg/100 g. Kesimpulan penelitian ini adalah kadar karbohidrat, lemak dan kalsium nugget ikan teri nasi memenuhi SNI nugget ayam, tetapi kadar protein hampir memenuhi nilai minimalnya, serta ada peningkatan kadar protein dan lemak pada nugget ikan teri nasi setelah digoreng.
English Abstract
Anchovy is one of fish that has high content of calcium. Anchovy is a perishable commodity, so need to do further treatment with processed into nugget. This study aims to determine the levels of carbohydrate, fat, protein and calcium in anchovy nugget. This study used an experimental design with 2 treatments and 4 times of replication. The treatments are P1 (pre fried) and P2 (post fried). The results of carbohydrate, fat, protein and calcium content were statistically analyzed using parametric test One Sample T-Test and Paired T-Test. Statistical analysis showed that there was a significantly difference in carbohydrate, fat and calcium content (p < 0,05) of anchovy nugget compared to chicken nugget standard. And there was a significantly difference in fat (p = 0,001) and protein (p = 0,007) content of anchovy nugget pre fried and post fried. Carbohydrate, fat, protein and calcium content of anchovy nugget pre fried is 19,82%, 2,08%, 9,42%, 4,47 mg/100 g and post fried is 18,38%, 13,52%, 11,47%, 5,49 mg/100 g. The conclusion of this study is carbohydrate, fat and calcium content of anchovy nugget is fulfill to chicken nugget standard, and there was an increase in fat and protein content of anchovy nugget post fried.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/592/051406159 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 17 Oct 2014 11:15 |
| Last Modified: | 22 Oct 2021 03:06 |
| URI: | http://repository.ub.ac.id/id/eprint/124602 |
Preview |
Text
2._Abstrak_Indonesia_+_Inggris.pdf Download (1MB) | Preview |
Preview |
Text
8._BAB_6.pdf Download (1MB) | Preview |
Preview |
Text
9._BAB_7.pdf Download (1MB) | Preview |
Preview |
Text
10._DAFTAR_PUSTAKA.pdf Download (1MB) | Preview |
Preview |
Text
1._Cover_+_Daftar_Isi.pdf Download (1MB) | Preview |
Preview |
Text
3._BAB_1.pdf Download (1MB) | Preview |
Preview |
Text
4._BAB_2.pdf Download (2MB) | Preview |
Preview |
Text
5._BAB_3.pdf Download (1MB) | Preview |
Preview |
Text
6._BAB_4.pdf Download (2MB) | Preview |
Preview |
Text
7._BAB_5.pdf Download (1MB) | Preview |
Actions (login required)
 |
View Item |