Putri, ArieskaMaliaNovia (2014) Fortifikasi Sari Daun Krokot (Portulaca oleracea) pada Es Krim Terhadap Kadar Karoten Total, Beta Karoten, dan Mutu Organoleptik. Sarjana thesis, Universitas Brawijaya.
Abstract
Hasil Riskesdas 2013 di Jawa Timur, prevalensi severe low vision sebesar 1,0% dan prevalensi kebutaan sebesar 0,4%. Namun secara nasional sebesar 0,9% dan 0,4%. Prevalensi severe low vision dan kebutaan di Jawa Timur menurut Riskesdas 2013 cukup tinggi. Salah satu pendekatan yang dapat dilakukan yaitu dengan pembuatan es krim berbahan dasar sari daun krokot yang memiliki kandungan karoten total dan beta karoten karena es krim merupakan makanan yang digemari masyarakat. Krokot mengandung 2550 μgram karoten total dan 1275 μgram beta karoten per 100 gram yang dapat digunakan sebagai alternatif bahan tambahan pembuatan es krim untuk memenuhi kebutuhan cadangan vitamin A. Penelitian ini menggunakan True Experimental dengan Rancangan Acak Lengkap (RAL), dengan 4 taraf perlakuan dan 5 kali replikasi. Perlakuan tersebut adalah dengan fortifikasi sari daun krokot pada tiap perlakuan yaitu K0 (tanpa fortifikasi), K1 (fortifikasi 10 gram), K2 (fortifikasi 20 gram), dan K3 (fortifikasi 30 gram) per 100 gram es krim. Hasil penelitian menunjukkan bahwa fortifikasi sari daun krokot berpengaruh terhadap peningkatan karoten total dan beta karoten (p = 0,013) dari hasil uji ANOVA, serta berpengaruh terhadap penurunan tingkat kesukaan mutu organoleptik warna, rasa, aroma dan tekstur (p = 0,000) dari hasil uji Kruskall Wallis. Kesimpulan penelitian ini adalah fortifikasi sari daun krokot dapat meningkatkan karoten total dan beta karoten pada es krim serta diterima dari mutu organoleptiknya.
English Abstract
The prevalence of severe low vision is 1.0% and blindness prevalence is 0.4% based on health research result in East Java in 2013. But, national prevalence showed that the prevalence is 0.9% and 0.4%. Severe low vision and blindness prevalence in East Java based on Riskedas 2013 are quite high. One possible approach to do is by making ice cream made from purslane leaves extracts that contains total carotene and beta carotene due to ice cream is a popular food in society. Purslane contains of 2550 μgram carotene total and 1275 μgram beta carotene per 100 grams which can be used as an additive alternative in ice cream making to meet the reserve requirement of vitamin A. This research was using true experimental with completely randomized design with 4 treatments and 5 replications. The treatments include purslane leaf extract fortification in every treatment, that is K0 (without fortification), K1 (10 grams fortification), K2 (20 grams fortification), and K3 (30 grams fortification). The study shows that purslane leaf extract fortification affect the increase in total carotene and beta carotene (p=0,013) from the ANOVA test result, as well as a reduction in preference level of organoleptic quality color, flavor, aroma, and texture (p=0,000) from Kruskall Wallis test. This study conclusion is purslane leaves extract fortification can increase total carotene and beta carotene contents in ice cream also it’s acceptable in organoleptic quality (color, taste, aroma, and texture).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/607/051406361 |
| 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 14:45 |
| Last Modified: | 22 Oct 2021 03:24 |
| URI: | http://repository.ub.ac.id/id/eprint/124620 |
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