Wijayanti, Etriana (2015) Perubahan Berat Pada Brokoli (Brassicae Oleraceae Varitalica Botrytis L) Sebelum Dan Sesudah Pengolahan (Blanching,Steaming, Frying Dan Sauteing). Sarjana thesis, Universitas Brawijaya.
Abstract
Pada proses pengolahan brokoli terjadi perubahan berat sebelum dan sesudah pengolahan. Perubahan berat akan mempengaruhi penyajian makanan terkait dengan standar porsi. Tujuan dari penelitian ini adalah untuk mengetahui Bagian yang Dapat Dimakan (BDD) pada brokoli dan perubahan berat brokoli sebelum dan sesudah diolah dengan metode pengolahan blanching, steaming (mengukus), frying (menggoreng) dan sauteing (menumis). Penelitian ini menggunakan metode pre experimental design dengan jenis pre test dan post test one group design dengan menggunakan 4 pengolahan yaitu, blanching, frying, steaming dan sauteing. Masing – masing pengolahan diulang 6 kali. Data yang diperoleh dianalisis dengan uji t berpasangan. Hasil penelitian menunjukkan bahwa pada metode blanching dan steaming terjadi rehidrasi sebesar 13% dan 2,5% (p<0,05) sedangkan pada metode frying dan sauteing terjadi penyusutan sebesar 25,9% dan 9,33% (p<0,05). Dapat disimpulkan bahwa BDD pada brokoli sebesar 56% dan setiap metode pengolahan dapat menyebabkan perubahan berat brokoli.
English Abstract
The change of mass is taking place in the cooking process of broccoli. The change of mass affects the food serving regarding the standard of portion. The purpose of this research is to discover the edible part of broccoli and the change of mass of broccoli in pre and post processing with the technique of blanching, steaming, frying and sautéing. This research used pre experimental design with pre-test and post-test of one group by using four methods of cooking process ; i.a blanching, frying, steaming and sautéing. Each of the method was repeated up to six times. The collected data were analyzed using paired t test. The result of the research showed that in the method of blanching and steaming, the rehydration was 13% and 2,5 % (p<0,05) while in the method of frying and sautéing the shrinking was 25,9% and 9,33% (p<0,05). The conclusion of this research is that edible part of broccoli is 56% and any method of cooking the change of mass on broccoli.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2015/653/ 051506267 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Kustati |
| Date Deposited: | 18 Mar 2016 10:55 |
| Last Modified: | 19 Oct 2021 05:15 |
| URI: | http://repository.ub.ac.id/id/eprint/125446 |
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