Assilmi, Waritsah (2018) Perbedaan Kadar Total Energi dan Gula pada Permen Jell Buah Srikaya (Annona Squamosa L.) Sebagai Aiternatif Jajanan Sehat. Sarjana thesis, Universitas Brawijaya.
Abstract
Srikaya termasuk bush minis kaya zat gizi yang bisa diolah menjadi permen jell. Saat ini banyak kejadian obesitas yang salah sate penyebabnya adalah dari konsumsi jajanan yang tinggi energi dan gula. Penelitian ini bertujuan untuk mengetahui adanya perbedaan kadar total energi dan total gula pada 4 pertakuan srikaya:gula:sirup glukosa yaitu Q g: 37 g:45 g; 16,65 g:20,35 g:24,75 g; 20,35 g:16,65 g:20,25 9; dan 24,05 g:12,95 g:15,75 g. Penelitian ini menounakan metode rancangan acak lengkap (RAL). Uji Kadar total energi dan kadar total gula berturut-turut menggunakan metode perhitungan dan metode spektrofotometri. Keduanya dianalisis menggunakan One way ANOVA. Hasilnya menunjukkan bahwa rata-rata kadar total energi dan total gula mengalami penurunan berbanding terbalik dengan proporsi srikaya:gula. Semakin banyak srikaya yang digunakan make kadar total energi dan total gula semakin menurun. Secara stalistik, terdapat perbedaan signifikan kadar total energi (p = 0.01) dan total gula (p = 0.001). Perlakuan terbaik adalah permen jeli dengan proporsi srikaya:gula:sirup glukosa 24,05 g:12,95 g:15,75 g dengan kadar total energi 185,83 kkal dan kadar total gula 37,65%. Kesimpulannya adalah penggunaan srikaya dalam pembuatan permen jell dapat membantu menurunkan kadar total energi dan total gula sehingga bisa menjadi afternatif
English Abstract
Srikaya is a nutrient-rich bush minis that can be processed into jell candy. At present there are many cases of obesity that are one of the causes of this problem is from consumption of snacks that are high in energy and sugar. The aim of this study was to determine the difference in total energy and total sugar levels at 4 ironic reactions: sugar: glucose syrup namely Q g: 37 g: 45 g; 16.65 g: 20.35 g: 24.75 g; 20.35 g: 16.65 g: 20.25 9; and 24.05 g: 12.95 g: 15.75 g. This study uses a completely randomized design method (CRD). Test of total energy levels and total sugar content in a row using calculation methods and spectrophotometric methods. Both were analyzed using One way ANOVA.The results show that the average level of total energy and total sugar decreases inversely with the proportion of srikaya: sugar. The more srikaya that is used make the total amount of energy and the total sugar decreases. Stalistically, there were significant differences in total energy levels (p = 0.01) and total sugar (p = 0.001). The best treatment is jelly jelly with srikaya proportions: sugar: glucose syrup 24.05 g: 12.95 g: 15.75 g with a total energy content of 185.83 kcal and total sugar content of 37.65%. The conclusion is that the use of srikaya in making jell candy can help reduce total energy and total sugar so that it can become an alternative
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2018/353/051808368 |
| Uncontrolled Keywords: | Permen jell, srikaya, energi, gula-Jelly, srikaya, energy, sugar |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics > 613.28 Specific nutritive elements > 613.283 Carbohydrates |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 10 May 2020 05:04 |
| Last Modified: | 21 Oct 2021 08:05 |
| URI: | http://repository.ub.ac.id/id/eprint/167406 |
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