Ummi, IsmiIndah (2015) Perbedaan Kadar Zat Besi, Beta-Karoten dan Kadar Air Tepung Komposit dengan Komposisi Kedelai, Kacang Hijau, Bayam Merah dan Daun Kelor. Sarjana thesis, Universitas Brawijaya.
Abstract
Kemoterapi merupakan salah satu pengobatan kanker. Kemoterapi mempunyai banyak efek samping, seperti anemia dan kerusakan mukosa. Zat besi dan beta-karoten dibutuhkan untuk meningkatkan kondisi dari pasien kemoterapi. Tujuan penelitian ini untuk mengetahui perbedaan kadar zat besi, beta-karoten dan kadar air tepung komposit dengan komposisi kedelai, kacang hijau, bayam merah dan daun kelor. Penelitian ini merupakan penelitian eksperimental dengan desain penelitian Rancangan Acak Lengkap (RAL). Taraf perlakuan tersebut merupakan komposisi tepung terigu :tepung campuran (kedelai, kacang hijau, bayam merah, daun kelor) P0 (100%:0) P1 (75%:25%) P2 (50%:50%) P3 (25%:75%) P4 (0:100%). Variabel bebas penelitian ini adalah komposisi tepung campuran, sedangkan variabel terikatnya adalah kadar zat besi, beta-karoten dan kadar air tepung komposit. Uji statistik yang digunakan adalah Kruskal Wallis. Hasil penelitian ini menunjukkan bahwa komposisi kedelai, kacang hijau, bayam merah dan daun kelor memberikan perbedaan yang signifikan terhadap kadar beta-karoten (p=0,01) dan kadar air (p=0,009) tepung komposit, tetapi tidak ada perbedaan yang signifikan terhadap kadar zat besi (p=0,271) (Kruskal Wallis). Kesimpulan penelitian ini adalah komposisi kedelai, kacang hijau, bayam merah dan daun kelor meningkatkan kadar beta-karoten dan menurunkan kadar air tepung komposit.
English Abstract
Chemotherapy is one of the cancer’s medications. Chemotherapy has many side effect such as anemia and mucosal damage. Iron and beta-caroten are needed to improve the condition of chemotherapy patient. The aim of this study was to know the difference of iron, beta-carotene levels and moisture of composite flour with soybean, mungbean, red spinach and moringa oleifera leaf composition. This study used experimental study. Research design was complete randomized design. The treatment level is the composition of wheat flour: mixed flour (soybean, mungbean, red spinach, moringa leaf) P0 (100%:0) P1 (75%:25%) P2 (50%:50%) P3 (25%:75%) P4 (0:100%). The independent variable was composition of mixed flour, while the dependent variables were levels of iron and beta-carotene and moisture of composite flour. Statistical analysis used Kruskal Wallis. The result showed that the composition of soybean, mungbean, red spinach and moringa leaf gave a significant difference to the beta-caroten level (p=0,01) and moisture (p=0,009) of composite flour. But there was no significant difference to iron level (p=0,271) (Kruskal Wallis). The conclusion of this study was composition of soybean, mungbean, red spinach and moringa leaf increased beta-caroten level, but it didn’t work to iron level, and it decreased moisture of composite flour.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2015/149/051501125 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Samsul Arifin |
| Date Deposited: | 16 Feb 2015 14:25 |
| Last Modified: | 22 Oct 2021 05:58 |
| URI: | http://repository.ub.ac.id/id/eprint/124891 |
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