Ukhro, Tasingatun (2016) Kajian Sifat Dielektrik Telur Ayam Ras (Gallus Domesticus) Akibat Proses Pemanasan. Sarjana thesis, Universitas Brawijaya.
Abstract
Telur merupakan produk peternakan yang memberikan sumbangan terbesar bagi tercapainya kecukupan gizi masyarakat terutama protein. Telur akan mengalami perubahan ketika dipanaskan. Perubahan yang mendasar terjadi pada protein, yaitu terjadi denaturasi protein. Untuk mengetahui pengaruh pemanasan terhadap kondisi internal telur sehingga mempengaruhi sifat dielektrik maka dilakukan penelitian ini. Sifat dielektrik telur dapat dikaji melalui pengukuran kapasitansi dengan metode kapasitor plat sejajar. Plat kapasitor berukuran 20 x 10 mm2 dengan jarak antar plat 5 mm. Kapasitor plat sejajar dihubungkan secara seri dengan probe konektor L dan konektor H pada LCR meter GW-instek seri 816. Pengukuran kapasitansi putih dan kuning telur tanpa pemanasan serta akibat pemanasan (perebusan) selama 10 menit, 15 menit, 20 menit dan 30 menit dilakukan pada range frekuensi 100 – 2000 Hz dengan interval 25 Hz. Kapasitansi dan konstanta dielektrik pada kuning dan putih telur akibat proses pemanasan mengalami perubahan akibat pengaruh medan listrik dan terjadinya denaturasi protein. Konstanta dielektrik kuning telur terhadap temperature mengalami kenaikan sampai temperature 68,4 0C dan menurun setelah terjadi denatursi. Konstanta dielektrik putih telur terhadap temperature mengalami kenaikan, penurunan dan pada temperatur 77,4 0C terjadi kenaikan setelah terjadi denaturasi.
English Abstract
Eggs are farm products that contributed most to the achievement of the human nutritional adequacy, especially protein. The eggs will change when heated. The fundamental changes occur in the protein such as denaturation of proteins. Effects of heating on internal condition of the eggs so that affects the dielectric properties were studied. Measurements of capacitance are needed to analyse dielectric properties of eggs that used to the parallel plate capacitor method. Capacitor plates have dimension 20 x 10 mm2 with 5 mm spacing between plates. Parallel plate capacitors are connected to the conector probe (L) and other conector probe (H) of the GW-Instek LCR meter 816 in series. Capacitance measurement of egg white and yolk not only without heating but also heating on them for 10 minutes, 15 minutes, 20 minutes and 30 minutes were detected in the frequency range of 100 Hz up to 2000 Hz with 25 Hz at intervals. Capacitance and dielectric constants of yolk and egg white are part of dielectric properties as effects of heating on egg will changes influence by electric fields and protein denaturations. In egg yolk, dielectric constant increased as the temperature increased to 68,4 0C and then descresed while proteins denature. In egg white, dielectric constant increased then decreased and increased again at 77,4 0C as proteins denature.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/MIPA/2016/413/051610350 |
| Subjects: | 500 Natural sciences and mathematics > 530 Physics |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Fisika |
| Depositing User: | Kustati |
| Date Deposited: | 14 Nov 2016 09:03 |
| Last Modified: | 14 Nov 2016 09:03 |
| URI: | http://repository.ub.ac.id/id/eprint/154946 |
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