Harahap, Annisa Novidya Utami (2018) Perbedaan Kadar Protein Telur Ayam Ras dengan Pengolahan Metode Boiling, Poaching, dan Steaming. Sarjana thesis, Universitas Brawijaya.
Abstract
Telur ayam ras merupakan sumber protein hewani yang sering dikonsumsi karena harganya murah, mudah didapat, dan mudah diolah. Telur harus diolah sebelum dikonsumsi karena berisiko terkontaminasi bakteri patogen dan mengandung zat anti gizi (avidin). Namun, pengolahan dapat mempengaruhi kandungan protein pada telur. Penelitian ini bertujuan untuk mengetahui perbedaan kadar protein telur ayam ras dengan pengolahan metode boiling, poaching, dan steaming. Jenis penelitian ini adalah penelitian eksperimental yang dilakukan dengan metode rancangan acak lengkap dengan 4 perlakuan, yaitu kontrol, pengolahan metode boiling, poaching, dan steaming. Setiap perlakuan diulang sebanyak 6 kali. Sampel dipilih dengan melakukan sortasi sesuai dengan kriteria inklusi dan eksklusi penelitian. Hasil penelitian menunjukkan bahwa rata-rata kadar protein telur ayam ras dengan pengolahan metode boiling, poaching, dan steaming secara berurutan adalah 9,90%, 9,91%, dan 9,42%. Kadar protein telur ayam ras pada ketiga metode pengolahan tidak berbeda secara signifikan (p>0,05) karena ketiga metode pengolahan sama-sama menggunakan media air dan suhu pengolahan ≤100°C. Namun, terdapat perbedaan yang signifikan antara kadar protein telur ayam ras mentah (kontrol) dengan kadar protein telur ayam ras setelah dilakukan pengolahan pada ketiga metode (p<0,05). Kesimpulan dari penelitian ini adalah pengolahan dapat meningkatkan kadar protein telur ayam ras sebanyak 43,1% karena terjadi penurunan kadar air, namun tidak terdapat perbedaan pada kadar protein telur ayam dengan pengolahan metode boiling, poaching, dan steaming.
English Abstract
Brown egg is a kind of animal protein source that is often consumed because it is inexpensive, easy to get, and easy to cook. Eggs must be cooked before consumed since it has the risk of being contaminated by pathogenic bacteria and contains anti-nutritional substance (avidin). However, the process of cooking can affect the protein content of eggs. This research is aimed to find out the difference of brown egg protein content by boiling, poaching, and steaming cooking methods. This research was an experimental research conducted with completely randomized design method with 4 treatments, which are control, boiling, poaching, and steaming cooking methods. Each treatment was reduplicated 6 times. Samples were selected by sorting them according to inclusion and exclusion criteria of the research. The research showed that the average brown egg protein content by boiling, poaching, and steaming, respectively are 9,90%, 9,91%, and 9,42%. The protein content of three cooking methods showed no significant difference (p>0,05) because the methods equally use water as media and is cooked with temperature ≤100°C. However, there was a significant difference between uncooked brown egg protein content (control) and brown egg protein content after being cooked with the three cooking methods (p<0,05). Therefore, it can be concluded that cooking can increase brown egg protein content by 43,1% due to water content decrease. However, there is no difference in brown egg protein content cooked by boiling, poaching, and steaming cooking methods.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2018/245/051807272 |
| Uncontrolled Keywords: | protein, telur ayam ras, boiling, poaching, steaming-protein, brown egg, boiling, poaching, steaming |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.6 Cooking specific materials |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 26 Apr 2020 07:02 |
| Last Modified: | 21 Oct 2021 08:03 |
| URI: | http://repository.ub.ac.id/id/eprint/167342 |
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