Sari, Nydia Fitriyah (2015) Karakteristik Fisik, Kimia Dan Daya Cerna Protein Kethak Hasil Samping Pengolahan Minyak Kelapa (Cocos Nucifera L.) Cara Tradisional Dari Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Kethak merupakan bahan padatan santan hasil samping pengolahan minyak kelapa cara tradisional. Kethak tersebut terbentuk karena adanya proses pemanasan pada santan yang mendenaturasi sebagian atau keseluruhan protein yang ditandai dengan perubahan dan terbentuknya endapan. Sebagian komponen endapan ini adalah protein, karbohidrat dan minyak. Dengan demikian kethak hasil samping pengolahan minyak kelapa ini dapat dikatakan berpotensi sebagai bahan makanan berprotein tinggi. Protein merupakan suatu zat makanan yang amat penting bagi tubuh, karena zat ini berfungsi sebagai zat pembangun dan pengatur. Molekul protein tersusun atas sejumlah asam amino sebagai bahan dasar yang saling berikatan satu sama lain. Nilai gizi protein suatu bahan pangan tersebut ditentukan bukan saja oleh kadar proteinnya yang dikandungnya tetapi juga oleh ketersedian atau dapat tidaknya protein dapat digunakan oleh tubuh. Penelitian ini bertujuan untuk mengetahui karakteristik fisik, kimia, dan daya cerna kethak hasil samping pengolahan minyak kelapa (Cocos nucifera L.) cara tradisional. Rancangan percobaan ini menggunakan metode deskriptif kuantitatif meliputi tahap 1 merupakan pengujian karakteristik fisik dan kimia kethak dengan 3 kali ulangan. Tahap 2 merupakan pengujian in vivo menggunakan metode deskriptif kuantitatif dengan jumlah ulangan berdasarkan rumus federer sebanyak 6 ulangan. Analisis akhir perlakuan dilakukan dengan uji T untuk membandingkan daya cerna protein pada perlakuan uji yaitu pakan modifikasi (kethak) dengan kontrol yaitu tikus dengan diet standar. Hasil penelitian menunjukkan bahwa kandungan gizi kethak meliputi kadar air 34,11%, lemak 29,46%, protein 20,12%, abu 1,68%, karbohidrat 14,63%, serat kasar 0,75% serta rendemen kethak sebesar 4,56%. Sedangkan hasil analisis warna didapatkan nilai kecerahan (L) sebesar 68,43, kemerahan (a*) sebesar 10,03, dan kekuningan sebesar (b*) 6,83 serta kualitas protein kethak yang diukur menggunakan metode PER sebesar 2,71 dan menggunakan metode NPR sebesar 1,54. Berdasarkan hasil analisis statistik kecernaan protein metode PER dan NPR dengan menggunakan uji T dengan taraf 5% menunjukkan bahwa nilai daya cerna protein metode PER terdapat perbedaan yang nyata (p<0,05%) sedangkan pada nilai daya cerna protein metode NPR menunjukkan hasil yang tidak ada perbedaan nyata (p>0,05%).
English Abstract
Kethak is a solid byproduct of traditionally processed coconut oil industry. Kethak was formed by heating process which denature a partial or whole of protein. It was characterized by changes and the formation of coagulant. Most components of these coagulant are proteins, carbohydrates and oils. Therefore, kethak potentially as high protein food ingredients. Protein was an essential nutrient for the body, because these substances has a function as builder substances and regulators. Protein molecule composed of some amino acids as basic materials that are bonded to each other. Nutritional value of protein in foodstuff was determined not only at protein content at but also by the availability of protein which used by the body. This study aimed to investigated the characteristics of physical, chemical, and protein digestibility kethak which is a byproduct of traditionally processed of coconut oil industry (Cocos nucifera L.). This experimental design using quantitative descriptive method includes two step. First was a test of physical and chemical characteristics kethak with three replications. Second was an in vivo with 6 replications. Protein digestibility value was analyzed by T Test which compare the protein digestibility of modification diet (kethak) with protein digestibility of standard AIN 93 G diet. The results of the analysis showed that nutritient content of kethak involve 34,11% water content, 29.46% fat; 20,12% protein; 1,68% ash; 14,63% carbohydrates; 0,75% crude fiber and 4,56% of kethak yield. The analysis of color showed that brightness values (L) of kethak 68.43; redness (a *) 10;03; and yellowness (b *) 6,83. While the protein quality kethak measured using PER methods of 2,71 and NPR method of 1,54. Based on the result of statistical analysis of protein digestibility value in PER method was significant differences (p <0.05%), while the protein digestibility value in NPR method indicates that there was no significant differences (p> 0.05%).
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/545/ 051508834 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 21 Dec 2015 08:32 |
| Last Modified: | 07 Dec 2021 02:09 |
| URI: | http://repository.ub.ac.id/id/eprint/150477 |
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