Issadora, Zhellananda (2014) Pengaruh Perebusan dan Pengukusan Brokoli (Brassica Oleracea Varitalica) terhadap Kadar -karoten”. Sarjana thesis, Universitas Brawijaya.
Abstract
-karoten merupakan unsur yang sangat penting dalam metabolisme vitamin A. Brokoli yang berwarna hijau tua kaya akan -karoten. -karoten yang terkandung dalam brokoli, sebagian besar akan rusak pada proses pengolahan karena sensitif terhadap pH, oksigen, sinar dan panas. Tujuan penelitian ini adalah untuk mengetahui pengaruh pengukusan dan perebusan brokoli terhadap kadar -karoten. Penelitian ini menggunakan metode eksperimental dengan rancangan acak lengkap (RAL). Penelitian ini dilakukan selama 2 minggu dengan 3 kelompok yaitu, kelompok kontrol (P0) brokoli segar, (P1) kelompok brokoli rebus, dan (P2) kelompok brokoli kukus, masing-masing perlakuan mengalami 6 kali pengulangan atau replikasi. Variabel yang diukur adalah kadar -karoten pada brokoli. Analisis data menggunakan One Way ANOVA dan untuk mengetahui pengaruh penurunan -karoten menggunakan post hoc tes metode sceffe. Analisis kadar -karoten masing-masing perlakuan diukur menggunakan metode spektofotometri. Hasil penelitian dengan uji ANOVA menunjukkan nilai F = 2867,903 dan nilai signifikasi = 0,00. Berdasarkan hasil uji laboratorium brokoli segar (kelompok kontrol) rata-rata kadar -karotennya sebesar 30.078,13 μg/g, rata-rata kadar -karoten brokoli rebus sebesar 8.596,55 μg/g, dan rata-rata kadar -karoten brokoli kukus sebesar 15.963,61 μg/g. Sehingga dapat disimpulkan bahwa pengaruh perebusan dan pengukusan brokoli terhadap kadar -karoten menunjukkan bahwa kadar -karoten pada brokoli kukus lebih tinggi daripada kadar -karoten brokoli rebus.
English Abstract
-carotene is an element which is really prominent and potential in metabolized vitamin A. Dark green broccoli is enriched with -carotene. - carotene which are contained in broccoli, facts mostly will be damaged in processing step because of the sensitivity toward pH, oxygen, light and heat. Objective of this research is to get to know the influence of processing methods on broccoli which are steaming and boiling toward -carotene level. This research used experimental method by fully randomized design (FRD). This research has been done for 2 weeks in 3 control groups; (P0) fresh broccoli, (P1) boiled broccoli and (P2) steamed broccoli; each of them were experimented by doing 6 times repetition or replication. The measured variable was -carotene level in broccoli. Data analysis used One Way ANOVA while to know the influence of decreasing -carotene level was using Post Hoc Test method of Scheffe. -carotene level analysis in each treatment was measured by using Spectrophotometry. The result of the research by using ANOVA test showed the value of F = 2867,903 and significance value = 0,00. Upon laboratory test it showed that averagely - carotene level for each was 30.078,13 μg/g for fresh broccoli (control group), 8.596,55 μg/g for boiled broccoli and lastly 15.963,61 μg/g for steamed one. Therefore, it implies that there is influence of steaming and boiling on broccoli toward -carotene level and its influence shows that -carotene level in steamed broccoli is higher than -carotene level in boiled broccoli.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/604/051406171 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 15 Oct 2014 11:41 |
| Last Modified: | 27 Oct 2021 00:11 |
| URI: | http://repository.ub.ac.id/id/eprint/124616 |
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