Rahmiati, BaiqFitria (2014) Pengaruh Frekuensi Penggorengan dan Penambahan Sari Mengkudu terhadap Jumlah Asam Lemak Trans Pada Minyak Jelantah. Sarjana thesis, Universitas Brawijaya.
Abstract
Penyakit degeneratif disebabkan oleh konsumsi asam lemak trans berlebih pada makanan yang digoreng menggunakan minyak berulang. Minyak yang digunakan secara berulang mengandung jumlah asam lemak trans yang tinggi. Buah mengkudu mengandung antioksidan yang mampu mencegah pembentukan asam lemak trans dengan menghambat reaksi oksidasi. Penelitian ini bertujuan untuk mengetahui pengaruh frekuensi penggorengan dan penambahan sari mengkudu terhadap jumlah asam lemak trans. Penelitian ini menggunakan RAL Split Plot 4x5x2 . Perlakuan yang diterapkan adalah penambahan sari mengkudu (0 ml, 45 ml, 50 ml, 55 ml) dan frekuensi penggorengan (G1, G2, G3, G4, G5). Variabel yang dinilai adalah jumlah asam lemak trans. Hasil penelitian menunjukan frekuensi penggorengan p=0.00 dan penambahan sari mengkudu p= 0.005 memiliki pengaruh secara signifikan terhadap jumlah asam lemak trans. Namun tidak terdapat interaksi antar kedua variabel p=0.71 terhadap asam lemak trans. Kesimpulan dari penelitian ini adalah, frekuensi penggorengan berpengaruh terhadap penurunan jumlah asam lemak trans sedangkan penambahan sari mengkudu berpengaruh terhadap penurunan jumlah asam lemak trans namun tidak terdapat interaksi antar frekuensi penggorengan dan penambahan sari mengkudu terhadap jumlah asam lemak trans. Disarankan untuk menggunakan mengkudu yang benar-benar matang agar diperoleh sari mengkudu yang optimal.
English Abstract
Degenerative disease was caused by over consuming high trans fatty acid that exist in fried foods with reused cooking oil. The cooking oil that used to fry food repeatedly contained high trans fatty acid. Noni fruits contained antioxidant which can prevent formation of trans fatty acid by obstructing oxidation reaction. The objective of this research was to determine the effect of fried frequency and noni juice addition in the amount of trans fatty acid. This research used Randomized Experimental Design Split Plot 4x5x2. Treatments applied were addition of noni juice in various volume (0 ml, 45 ml, 50 ml, 55 ml), and frying frequency of cooking oil (G1, G2, G3, G4, G5). The result of this research were the frying frequency of cooking oil (p=0.000) and the addition of noni juice (p=0.005) had significant effect to amount of trans fatty acid. But there’s no interaction between frying frequency and addition of noni juice to the amount of trans fatty acids p=0.71. In conclusion, frying frequency influence the increase of trans fatty acid and addition of noni juice influence the decrease of trans fatty acid but there’s no interaction between frying frequency and addition of noni juice. It is suggested to use well-riped noni fruits to make juice.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/89/051401468 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 27 Feb 2014 10:25 |
| Last Modified: | 22 Oct 2021 03:33 |
| URI: | http://repository.ub.ac.id/id/eprint/124823 |
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