Rizqi, Herdiningrum Kurnia (2018) Perbedaan Kadar Protein dan Lemak pada Bakso Sapi dengan Penambahan Kacang Merah (Phaseoulus Vulgaris L). Sarjana thesis, Universitas Brawijaya.
Abstract
Pemenuhan zat gizi makro seperti protein penting guna mencegah fenomena gizi kurang terutama pada ibu hamil dan balita. Kondisi kekurangan gizi disebabkan oleh pengaruh saat masih dalam janin hingga anak berusia dua tahun atau disebut 1000 hari pertama kehidupan yang berdampak salah satunya stunting. Di sisi lain, konsumsi lemak penduduk Indonesia terus meningkat. Salah satu contoh makanan yang sering dikonsumsi adalah bakso. Bakso merupakan produk olahan daging berbentuk bulatan yang memiliki kandungan protein sebesar 23,5 gram dan lemak 29,9 gram. Penelitian.ini.bertujuan untuk mengukur kadar protein. dan lemak. pada bakso sapi hasil. penambahan kacang merah (Phaseolus Vulgaris L.), serta mengetahui perbedaan kadar protein dan lemak pada bakso dengan penambahan kacang merah dibandingkan bakso biasa. Metode penelitian menggunakan desain true experimental posttest-only control dengan rancangan acak lengkap yang berjumlah sampel 12 terdiri 4 perlakuan yakni kelompok Penambahan 0% (n=3), kelompok Penambahan 30% (n=3), kelompok Penambahan 40% (n=3), kelompok Penambahan 50% dari total bahan daging sapi, tepung tapioka dan bumbu (n=3). Hasil menunjukan bahwa adanya perbedaan yang signifikan pada kadar protein (Anova, p=0,019), yaitu pada P0 dengan P1, P2, P3. Terdapat perbedaan kadar lemak (Anova, p=0,000), yaitu pada P0 dengan P2 dan P3; P2 dengan P3; P1 dengan P3. Satu porsi bakso kacang merah memenuhi 42% protein dan 0,31% lemak anak 1-3 tahun serta 1,4% lemak dan 54,2% protein penambahan gizi ibu hamil. Dengan demikian, dapat disimpulkan bahwa adanya perbedaan penambahan kacang merah terhadap kadar protein dan lemak, serta perbedaan kandungan protein dan lemak pada bakso sapi kacang merah dibandingkan dengan bakso biasa.
English Abstract
Fulfillment of macro nutrients such as proteins is important to prevent less nutrition, especially in pregnant women and toddlers. It caused by the influence while in the fetus until the child is two years old or called the first 1000 days of life can affects stunting. On the other hand, fat consumption of the Indonesian population continues to increase. An example which often consumed is meatballs. Meatball is ground meat rolled into a small ball that contain 23.5 grams protein and 29.9 grams fat. This study aims to measure protein and fat content of red kidney bean meatballs (Phaseolus vulgaris L.), and to determine the difference of their levels compared to regular meatballs. This study used a true experimental posttest-only control design with complete randomized design with 12 samples consisting of 4 treatments ie Addition 0% (n=3), Addition 30% (n=3), Addition 40% (n=3), Addition 50% from beef, tapioca flour and spices (n=3). The results showed that there was a significant difference in protein content (Anova, p=0,019) ie P0 with P1, P2 and P3. There was a difference on the fat content (Anova, p=0,000) ie P0 with P2 and P3; P2 with P3; P1 with P3. A serving of red kidney bean meatball meets 42% of protein and 0,31% fat for child 1-3 years and 1,4% fat and 54,2% protein for nutritonal supplementation of pregnant women. Thus, it can be concluded that there is difference of red kidney bean addition to protein and fat levels, as well as differences in protein content and fat in red kidney bean meatball compared to ordinary meatballs.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2018/228/051807255 |
| Uncontrolled Keywords: | protein, lemak, dan kacang merah (Phaseolus vulgaris L.)-protein, fat, dan red kidney bean (Phaseolus vulgaris L.) |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics > 613.28 Specific nutritive elements > 613.282 Proteins |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 06 May 2020 13:27 |
| Last Modified: | 21 Oct 2021 07:24 |
| URI: | http://repository.ub.ac.id/id/eprint/167330 |
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