Analisis kandungan Asam Amino Nugget Daging Kelinci New Zealand White (Oryctolagus cuniculus).

Br Silalahi, Frisa Inda Vega (2018) Analisis kandungan Asam Amino Nugget Daging Kelinci New Zealand White (Oryctolagus cuniculus). Sarjana thesis, Universitas Brawijaya.

Abstract

Konsumsi daging masyarakat Indonesia hanya sebesar 2.08 kg/kapita/tahun dimana angka ini tergolong kecil jika dibandingkan dengan konsumsi negara maju. Alternatif pangan yang dapat digunakan dalam memenuhi asupan protein hewani terutama daging adalah daging kelinci. New Zealand White (Oryctolagus cuniculus) merupakan jenis kelinci pedaging yang memiliki kandungan protein yang tinggi. Nilai biologis protein yang tinggi pada daging kelinci dipengaruhi oleh kandungan asam amino esensial dan non esensial dimana asam amino ini dapat membantu proses pertumbuhan tulang, otot, dan meningkatkan sistem imun. Daging kelinci dapat diolah menjadi berbagai macam produk salah satunya nugget. Tujuan dari penelitian ini adalah untuk mengetahui kandungan asam amino nugget daging kelinci. Produk nugget yang dihasilkan kemudian dilakukan analisis menggunakan metode UPLC. Hasil analisis menunjukkan bahwa rata-rata kandungan asam amino nugget daging kelinci yaitu sebesar 11.63 g/100 g. Asam amino yang terkandung dalam nugget daging kelinci terdiri atas 14 jenis asam amino yaitu 8 asam amino esensial dengan kandungan tertinggi adalah lisin (1.01 g/100 g) dan leusin (0.94 g/100 g) dan 6 asam amino non esensial dengan kandungan tertinggi adalah asam glutamat (2.31 g/100 g) dan asam aspartat (1.18 g/100 g). Kesimpulan dari penelitian ini adalah kandungan asam amino yang terdapat pada nugget daging kelinci telah mampu memenuhi kebutuhan histidin sebesar 21.3%, isoleusin 36%, leusin 44.8%, lisin 56.1%, treonin 49%, dan valin 40%. Kandungan asam amino yang terdapat dalam nugget daging kelinci dapat menjadi alternatif sumber asam amino dan membantu memenuhi kebutuhan asam amino tubuh.

English Abstract

The national average consumption of meat in Indonesia is 2.08 kg/capita/year which is lower than the average consumption of meat in developed country. One of the alternative meat that can be used to meet the requirement intake of animal protein is rabbit meat. New Zealand White (Oryctolagus cuniculus) is a meat type breed and valued for its high protein property. The high biological value in rabbit meat is affected by its assortment of amino acids, whether it is essential amino acids or non essential amino acids which is important to help the growth of bone and muscle, and to build a strong immune system. Rabbit meat can be processed into various type of food and one of them is nugget. The purpose of this research is to determine the content of amino acids in rabbit nugget. The resulting product then analyzed using UPLC method to determine the content of amino acid in rabbit nugget. The result showed that the rabbit nugget contain 11.63 g/100 g of amino acid. There are 14 types of amino acids, 8 of which are essential amino acid and the highest content of essential amino acids in rabbit nugget was lysine (1.01 g/100 g) and leucine (0.94 g/100 g) and non essential amino acid was glutamic acid (2.31 g/100 g) and aspartic acid (1.18 g/100 g). The conclusion of this research is the amino acid content in rabbit nugget has been able to meet 21.3% requirement intake of histidine, 36% requirement intake of isoleucine, 44.8% requirement intake of leucine, 56.1% requirement intake of lysine, 49% requirement intake of threonine, and 40% requirement intake of valine. Amino acid contents in rabbit nugget can be used as an alternative source of amino acid and may help meet dietary requirement of amino acid.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2018/215/051805456
Uncontrolled Keywords: nugget daging kelinci, New Zealand White, asam amino, UPLC-rabbit nugget, New Zealand White, amino acid, UPLC
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: 05 Nov 2019 07:26
Last Modified: 21 Oct 2021 08:39
URI: http://repository.ub.ac.id/id/eprint/167322
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