Kinari, Noviara (2019) Perbedaan Kadar Zat Besi pada Formulasi Nugget Tempe dan Jamur Tiram (Pleurotus ostreatus) sebagai Makanan Alternatif Diet Vegan. Sarjana thesis, Universitas Brawijaya.
Abstract
Vegan memiliki risiko anemia karena tidak mengonsumsi zat besi dari makanan hewani. Tempe dan jamur tiram memiliki kadar zat besi yang tinggi dan dapat digunakan sebagai alternatif makanan bagi vegan, salah satunya dalam bentuk nugget. Tujuan penelitian ini untuk menganalisis perbedaan kadar zat besi pada formulasi nugget tempe dan jamur tiram (Pleurotus ostreatus). Metode dalam penelitian ini true experimental posttest-only control design dengan menggunakan Rancangan Acak Lengkap (RAL). Formulasi nugget tempe dan jamur tiram terdiri dari tujuh perlakuan, yaitu P1=100%:0, P2=0:100%, P3= 70%:30%, P4=60%:40%, P5=50%:50%, P6=40%:60%, dan P7=30%:70%. Setiap perlakuan dilakukan pengulangan sebanyak 4 kali sehingga jumlah seluruh sampel sebesar 28 buah. Analisis kadar zat besi yang digunakan adalah metode Spektrofotometer Serapan Atom (AAS). Hasil uji statistik menunjukkan ada perbedaan kadar zat besi secara signifikan (Kruskal Wallis, p<0,05). Penelitian ini membuktikan bahwa kombinasi bahan tempe dan jamur tiram dapat meningkatkan kadar zat besi pada nugget dengan kadar terendah terdapat pada kontrol P1, yaitu 0,733 mg/100 gram dan kadar tertinggi terdapat pada formulasi P6, yaitu 1,378 mg/100gram.
English Abstract
Vegan at risk of anaemia because do not consume iron from animal foods. Tempe and oyster mushrooms have high iron content and can be used as an alternative food for vegans in the form of nugget. This study aimed to analyze the differences of iron content in formulations of tempe and oyster mushroom (Pleurotus ostreatus). This study used true experimental posttest-only control design method by Completely Randomized Design. Formulation of tempe and oyster mushroom nugget consists of 7 treatments that were P1=100%:0, P2=0:100%, P3= 70%:30%, P4=60%:40%, P5=50%:50%, P6=40%:60%, and P7=30%:70%. Each treatment had 4 times repetition and the total number of samples was 28 units. The iron content analysis used the Atomic Absorption Spectrophotometer (AAS). The statistical result showed that there was a significant difference in iron content (Kruskal Wallis, p<0,05). This research proves that the combination of tempe and oyster mushroom can increase iron content in nugget. The lowest iron content found in P1 as control which is 0,733 mg/100 gram and the higest found on nugget with P6 formulation, which is 1,378 mg/100 gram.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2019/26/051909235 |
| Uncontrolled Keywords: | Zat besi, nugget, tempe, jamur tiram, diet vegan. Iron , nugget, tempe, oyster mushroom, vegan diet |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 10 Aug 2020 06:00 |
| Last Modified: | 17 Mar 2022 02:56 |
| URI: | http://repository.ub.ac.id/id/eprint/176049 |
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