Satiti, Wizuraini (2019) Kandungan Asam Amino Non Esensial Pada Dim Sum Berbahan Dasar Belut dan Tempe. Sarjana thesis, Universitas Brawijaya.
Abstract
Gizi kurang menjadi suatu permasalahan yang sering dijumpai di rumah sakit untuk berbagai jenis penyakit. Tatalaksana diet yang dapat diberikan untuk mencegah terjadinya gizi kurang yaitu dengan memberikan diet TETP (Tinggi Energi Tinggi Protein). Dim Sum belut dan tempe dapat menjadi alternatif makanan selingan baru untuk pasien yang memerlukan diet TETP. Beberapa asam amino non essensial seperti glutamat, glisin, dan prolin mempunyai peran penting terhadap imunitas yang dibutuhkan pasien kurang gizi. Penelitian ini bertujuan untuk mengetahui kandungan asam amino non essensial pada Dim Sum berbahan dasar belut dan tempe. Metode penelitian yang digunakan yaitu deskriptif kuantitatif dengan 3 kali ulangan pada satu perlakuan terpilih melalui uji pendahuluan organoleptik. Formulasi yang terpilih merupakan komposisi resep yang mengandung 38.5 g daging belut dan 16.5 g tempe tanpa proses pengukusan pada bahan utama yang menghasilkan berat 100 g/ porsi. Kandungan asam amino diukur menggunakan metode UPLC (Ultra Performance Liquid Chromatography). Hasil penelitian menunjukkan asam amino non essensial pada Dim Sum berbahan dasar belut dan tempe dapat diambil rata-rata bahwa kandungan glisin sebesar 667.46 mg/g, kandungan alanin sebesar 591.786 mg/g, kandungan prolin sebesar 643.569 mg/g, kandungan serin sebesar 568.09 mg/g, kandungan tirosin sebesar 424.524 mg/g, kandungan asam aspartat sebesar 915.653 mg/g, dan kandungan asam glutamat sebesar 1964.188 mg/g. Kesimpulan dari penelitian ini yaitu kandungan asam amino non esensial tertinggi pada Dim Sum belut dan tempe adalah asam glutamat. Dim Sum belut dan tempe dapat dijadikan makanan selingan untuk pasien undernutrition.
English Abstract
Undernutrition is a problem that is often found in hospitals both from various types of diseases. Dietary management that can be given to prevent malnutrition is by providing a TETP diet (High Calorie High Protein). Eels and tempe are ingredients that are known to have high protein compared than the other food sources. Dim Sum that made of Eel and tempe can be a new alternative food for patients who need a TETP diet. Some non-essential amino acids such as glutamate, glycine, and proline are known to have an important role in immunity needed by undernutrition patients. This study aims to determine the content of non-essential amino acids in Dim Sum made from eels and tempe. The method used in the research is descriptive quantitative with 3 replications in one selected sample through organoleptic preliminary test. The selected formulation is a recipe composition containing 38.5 g of eel meat and 16.5 g of tempe without the steaming process in the main ingredient that produces 100 g of weight / portion. Amino acid is measured using UPLC method. The results showed that non-essential amino acids in eel-based and tempe-based Dim Sum could be taken on average that glycine content was 667.46 mg / g, alanine content was 591,786 mg / g, proline content was 643,569 mg / g, serine content amounting to 568.09 mg / g, tyrosine content of 424,524 mg / g, aspartic acid content of 915,653 mg / g, and glutamic acid content of 1964,188 mg / g. The conclusion of this study is the highest non essential amino acid content in Dim Sum is glutamat acid. Dim Sum that made of Eel and tempe can be used as alternative food for undernutrition patients.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2019/150/051909282 |
| Uncontrolled Keywords: | asam amino non essensial, Dim Sum, gizi kurang, protein, TETP. non essential amino acid, Dim Sum, undernutrition, protein, TETP. |
| Subjects: | 600 Technology (Applied sciences) > 615 Pharmacology and therapeutics > 615.3 Organics drugs > 615.32 Drugs derived from plants and mikroorganisms |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 26 Aug 2020 04:30 |
| Last Modified: | 22 Oct 2021 02:33 |
| URI: | http://repository.ub.ac.id/id/eprint/175887 |
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