Zetta, Adelia Paradya (2018) Analisis proksimat nugget Kelinci New Zealand White (Oryctolagus cuniculus). Sarjana thesis, Universitas Brawijaya.
Abstract
Konsumsi daging kelinci di Indonesia masih tergolong rendah mencapai 0,27kg/kapita/tahun. Konsumsinya masih tergolong rendah apabila dibandingkan dengan konsumsi sumber protein lain. Kelinci jenis New Zealand White merupakan kelinci penghasil daging karena berbadan gempal dan memiliki daging yang padat. Pada penelitian ini dilakukan pembuatan serta uji proksimat terhadap produk olahan daging kelinci berupa nugget. Tujuan dari penelitian ini adalah untuk mengetahui kandungan karbohidrat, kandungan protein, kandungan lemak, kadar air, dan kadar abu nugget berbahan dasar daging kelinci New Zealand White menggunakan analisis proksimat. Metode yang digunakan dalam peneletian ini adalah analisis kadar protein menggunakan metode Kjedahl, kadar lemak menggunakan metode Soxhlet, kadar air menggunakan metode oven kering, kadar abu menggunakan metode pengabuan kering, dan kadar karbohidrat menggunakan metode By Different. Hasil analisis memperlihatkan bahwa rata-rata dalam 100 gram nugget kelinci mengandung kadar protein 10,71 gram, kadar lemak 3,34 gram, kadar air 54,66 gram, kadar abu 1 gram, dan kadar karbohidrat 30,29 gram. Kesimpulan dari penelitian ini adalah kadar lemak dan kadar air dalam nugget kelinci sudah memenuhi SNI Nugget Ayam 01-6683-2002, sedangkan untuk kadar protein lebih rendah dibandingkan dengan standar SNI Nugget Ayam, kadar abu dari nugget kelinci lebih rendah dibandingkan dengan nugget daging ayam pada penelitian sebelumnya, serta kadar karbohidrat dari nugget kelinci melebihi standar yang telah ditetapkan pada SNI Nugget Ayam 01-6683-2002.
English Abstract
Consumption of rabbit meat in Indonesia is still relatively low, reaching 0.27 kg / capita / year. The consumption is still relatively low when compared with the consumption of other foods containing protein. New Zealand White rabbit is a meat-producing rabbit because it is stocky and has dense meat. In this research, the researcher makes rabbit nugget and test a proximate in the nugget. The purpose of this study is to determine the carbohydrate content, protein content, fat content, moisture content, and the ash content of nugget based on New Zealand White rabbit meat using proximate analysis. The method used in this research is the analysis of protein content using Kjedahl method, fat content using Soxhlet method, water content using dry oven method, ash content using dry dye method, and carbohydrate content using “By Different” method. The results showed that the average in 100 grams of rabbit nuggets contained 10.71 grams of protein, 3.34 grams of fat, 54.66 gram of water, 1 gram ash, and carbohydrate levels of 30.29 grams. The conclusions of this study are the contents of fat and moisture in rabbit nugget already correspond in SNI Nugget Chicken 01-6683-2002, while for protein level of nugget rabbit lessthan the SNI Nugget Chicken standard, ash content of rabbit nugget is lower than chicken meat nugget in previous research, and carbohydrate level of nugget rabbit exceeds the standard set in SNI Nugget Chicken 01-6683-2002
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2018/218/051805459 |
| Uncontrolled Keywords: | nugget daging kelinci, uji proksimat, komposisi zat gizi-meat rabbit nugget, proximate test, nutrient composition |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.36 Meat |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 01 Nov 2019 07:20 |
| Last Modified: | 21 Oct 2021 08:41 |
| URI: | http://repository.ub.ac.id/id/eprint/167276 |
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