Sappu, EllenErnestaBela (2014) Pengaruh Substitusi Tepung Terigu dengan Tepung Daun Turi (Sesbania Grandiflora) pada Daging Nabati Terhadap Mutu Daging Nabati sebagai Makanan Alternatif Sumber Kalsium pada Vegetarian. Sarjana thesis, Universitas Brawijaya.
Abstract
Pola makan vegetarian yang tidak seimbang dapat menyebabkan defisiensi kalsium. Pada vegetarian, asupan kalsium yang terutama berasal dari susu dapat digantikan dengan kalsium dari daun Turi melalui fortifikasi pada daging nabati. Penggunaan daun Turi dalam daging nabati belum pernah dilakukan. Oleh karena itu perlu dilakukan penelitian tentang substitusi tepung terigu dengan tepung daun Turi pada daging nabati untuk mengetahui pengaruhnya pada peningkatan mutu daging nabati yang meliputi kadar kalsium, kadar air, dan mutu organoleptik (warna, aroma, rasa, tekstur) daging nabati. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 6 pengulangan. Perlakuan substitusi tepung terigu dengan tepung daun Turi yang diterapkan adalah P0 (100%:0%);, P1 (95%:5%), P2 (90%:10%), dan P3 (85%:15%). Variabel yang dinilai meliputi nilai gizi dan mutu organoleptik. Analisis data organoleptik menggunakan uji Kruskal Wallis dan Uji lanjut Mann Whitney sedangkan analisis data kalsium dan kadar air menggunakan One Way ANOVA dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan penggunaan tepung daun Turi cenderung berpengaruh pada warna (p = 0.050), berpengaruh nyata pada rasa (p = 0.000), aroma (p = 0.040), tekstur (p = 0.032), kadar kalsium (p = 0.000), dan pada kadar air (p = 0.000). Hasil uji hedonik rangking menunjukkan P0 sebagai rangking tertinggi. P2 merupakan perlakuan terbaik dari variabel kadar kalsium dan kadar air. Dapat disimpulkan bahwa P2 sebagai perlakuan terbaik meningkatkan mutu daging nabati, yakni dengan menaikkan kadar kalsium menjadi 15,71 mg, menurunkan kadar air menjadi 37,37,16%, dan dari segi mutu organoleptik dapat diterima oleh panelis.
English Abstract
Unbalance vegetarian diet can cause calsium deficiency. The Vegetarian intake of calcium, which is mainly coming from milk can be replaced by calcium from Turi’s leaves through fortification on meat analogs. Turi’s leaves have never been used in meat analogs. Therefore, it is necessary to study about the substitution of wheat flour with the Turi’s leaves flour in meat analogs to determine the effect on meat analogs quality enhanceent, including calcium level, water level, and organoleptic quality (colour, taste, aroma, and texture) of meat analogs. This study method was a completely randomized design (CRD) with 4 treatment and 6 replications. The treatment to substitute wheat flour with Turi’s leaves flour used the ratio P0 (100%:0%), P1 (95%:5%), P2 (90%:10%), and P3 (85%:15%). Variables assessed were nutritional value and organoleptic quality. Organoleptic data analyzed by Kruskal Wallis test and followed by Mann Whitney test, while the data of calcium and water level was analyzed by One Way ANOVA test and followed by Duncan test. The result showed that Turi leaves flour was tended to effect organoleptic color quality (p = 0,050), showed significant effect on flavor (p = 0.000), aroma (p = 0.040), texture (p = 0,032), calsium level (0,000) and water level (0,000). A test result of hedonic rank shows that P0 as the highest rangking. From the result of De Garmo test, it is know that P2 is the best treatment from a calcium level variable and water level. It could be conclude that P2 as the best treatmentfor meat nalogs quality enhancement by increased calsium level to 15,71 mg, reduce water levels to 37,16%, and was accepted by consumer from organoleptic quality.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/606/051406173 |
| 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 14:29 |
| Last Modified: | 22 Oct 2021 03:22 |
| URI: | http://repository.ub.ac.id/id/eprint/124618 |
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