Mitta, FrilaDana (2015) Perbedaan Penurunan Kadar Kalium Antara Pengolahan Metode Blanching, Frying (Menggoreng), Steaming (Mengukus) Dan Sauteing (Menumis) Pada Brokoli (Brassicae Oleraceae Varitalica Botrytis L). Sarjana thesis, Universitas Brawijaya.
Abstract
Kandungan kalium dalam brokoli cukup tinggi sebesar 360 mg/100 gram. Kalium akan rusak apabila dilakukan proses pengolahan karena sensitif terhadap pH, oksigen, sinar dan panas. Tujuan dari penelitian ini adalah untuk mengetahui perbedaan penurunan kadar kalium antar metode pengolahan blanching, frying (menggoreng), steaming (mengukus) dan sauteing (menumis) pada brokoli, dan menganalisis metode yang paling tepat untuk pengolahan brokoli. Penelitian ini menggunakan metode eksperimental dengan rancangan acak lengkap (RAL) dengan menggunakan 5 kelompok perlakuan yaitu, kelompok kontrol brokoli segar, brokoli dengan proses blanching, brokoli dengan proses frying, brokoli dengan proses steaming dan brokoli dengan proses sauteing. Masing – masing perlakuan mengalami 4 kali replikasi. Analisis kadar kalium diukur menggunakan metode AAS (Atomic Absorption Spectrophotometer). Berdasarkan hasil uji laboratorium kadar kalium pada brokoli segar sebesar 20,76 ppm, dengan metode blanching sebesar 19,53 ppm, metode frying (menggoreng) sebesar 18,08 ppm, metode steaming (mengukus ) sebesar 20,97 ppm dan metode sauteing (menumis) sebesar 18,57 ppm. Hasil penelitian dengan uji ANOVA menunjukkan nilai F = 22,572 dan signifikansi sebesar 0,000. Sehingga dapat disimpulkan bahwa ada perbedaan antar metode pengolahan, metode yang terlihat beda signifikan yaitu steaming dan frying. Metode pengolahan yang tepat untuk pengolahan brokoli adalah metode steaming (mengukus) karena metode ini yang paling sedikit kehilangan kadar kalium.
English Abstract
Potassium content in broccoli is high about 360 mg/100 gr. Potassium will be damaged with processing as it is sensitive to pH, oxygen, light and heat. This research aimed to determine the difference of decreasing potassium content among the methods of blanching, frying, steaming, and sautéing on broccoli and analysing the appropriate methods for broccoli processing. This research used an experimental method with completely randomized design (RAL) by using 5 groups method of processing, they were fresh broccoli as control group, broccoli with blanching process, broccoli with frying process, broccoli with steaming process and broccoli with sautéing process. Each method have involved 4 times replication. Analysis of potassium content was measured by using AAS (Atomic Absorption Spectrophotometer) method. Based on the result of laboratory test, potassium content on fresh broccoli was 20,76 ppm, using blanching method was 19,53 ppm, frying method was 18,08 ppm, steaming method was 20,97 ppm and sauteing method was 18,57 ppm. The result of research by using ANOVA test showed that F = 22,572 and significance 0,000. It can be concluded that there was difference potassium content among the processing methods, the most or significantly different methods were steaming and frying. Appropriate processing method for broccoli processing was steaming because this method was less in loosing potassium content
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2015/214/051501657 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 26 Feb 2015 08:05 |
| Last Modified: | 22 Oct 2021 07:23 |
| URI: | http://repository.ub.ac.id/id/eprint/124965 |
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