Tiri, Stella Wullansari (2019) Perbedaan Asam Lemak Jenuh Keripik Kulit Pisang Kepok Pada Penggorengan Berulang dengan Metode Vacuum Frying. Sarjana thesis, Universitas Brawijaya.
Abstract
Pola konsumsi masyarakat banyak mengalami perubahan. Konsumsi makanan gorengan banyak mengandung lemak yang tinggi seperti lemak jenuh, kolesterol serta rendah serat lebih di senangi. Penelitian ini bertujuan untuk melihat perbedaan asam lemak jenuh stearat, palmitat, miristat, laurat dan kaprat keripik kulit pisang kepok pada penggorengan berulang dengan metode vacuum frying. Jenis penelitian yang digunakan adalah penelitian Experimental. Analisis kandungan asam lemak jenuh secara kuantitatif menggunakan metode Gas Chromatograpy-Flame Ionization Detector. Sampel pada penelitian ini adalah keripik kulit pisang kepok yang di buat dengan dengan proses penggorengan berulang sebanyak 5 kali pengulangan pada suhu 830C dengan metode vacuum frying di laboratorium diet FKUB. Hasil uji kandungan asam stearat, palmitat, miristat, laurat dan kaprat dianalisa menggunakan Kruskal-Wallis untuk mengetahui perbedaaan asam stearat, palmitat, miristat, laurat dan kaprat pada keripik kulit pisang kepok di setiap pengulangan penggorengan. Hasil penelitian menunjukan bahwa pada uji Kruskal-Wallis kandungan asam stearat p<0,05 dimana terdapat perbedaan pada pengulangan penggorengan. Perbedaan kandungan asam stearat pada penggorengan 1 dan 2, 1 dan 3, 1 dan 4 serta 1 dan 5. Nilai tertinggi asam stearat terdapat pada penggorengan keempat yaitu 1,4581%. Hasil uji beda asam palmitat, asam miristat, asam laurat dan kaprat menunjukan p>0,05 dimana tidak terdapat perbedaan pada pengulangan penggorengan. Nilai tertinggi asam palmitat 12,6341% dan asam miristat 0,3123% terdapat pada penggorengan keempat. Kandungan tertinggi asam laurat 0,0616% dan kaprat 0,0052% terdapat pada penggorengan ketiga.
English Abstract
The consumption pattern of the community has changed a lot. Consumption of fried foods that contain high fat, especially saturated fat, cholesterol, and low in fiber, are preferred. This study aimed to identify the presence of saturated fatty acids, palmitic, myristate, laurate and kepok banana chips in recurrent frying using the vacuum frying method. Quantitative analysis of saturated fatty acid content using the Gas Chromatography-Flame Ionization Detector method. The type of research used is Experimental research. The sample in this study was kepok banana peel chips made by repeated frying process 5 times at 830C with a vacuum frying FKUB diet laboratory. Test results of the content of stearic, palmitic, myristate, lauric and capric acid were analyzed using one way anova to determine the difference in stearic, palmitic, myristic, lauric and capric acid in kepok banana peel chips in each repetition of frying. The results showed that in the Kruskal-Wallis test stearic acid content was p<0.05 where there was a difference in repetition of frying. The difference in stearic acid content in frying 1 and 2, 1 and 3, 1 and 4 and 1 and 5. The highest value of stearic acid is found in the fourth frying, which is 1.4581%. The results of different tests of palmitic acid, myristic acid, lauric acid and caprate showed p>0.05 where there was no difference in repetition of frying. The highest value of palmitic acid was 12.6341% and myristic acid 0.3123% was found in the fourth frying. The highest content of lauric acid is 0.0616% and kaprat is 0.0052% in the third frying.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2019/336/051909386 |
| Uncontrolled Keywords: | asam lemak jenuh, keripik kulit pisang kepok, vacuum frying, penggorengan berulang, saturated fatty acids, kepok banana peel chips, vacuum frying, repeated frying |
| Subjects: | 600 Technology (Applied sciences) > 615 Pharmacology and therapeutics > 615.1 Drugs (materia medica) > 615.107 24 Experimental research |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 26 Aug 2020 04:32 |
| Last Modified: | 22 Oct 2021 04:10 |
| URI: | http://repository.ub.ac.id/id/eprint/176034 |
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