Teresa, Laura (2019) Pengaruh Perbedaan Formulasi Terhadap Kandungan Kalsium dan Zat Besi pada Bakso Ikan Lele Dumbo (Clarias gariepinus) dan Tepung Biji Nangka (Artocapus heterophyllus). Sarjana thesis, Universitas Brawijaya.
Abstract
Asupan zat gizi dapat mepengaruhi kejadian dismenore, salah satunya kalsium dan zat besi. Asupan kalsium yang kurang mempengaruhi kekejangan otot dinding rahim sedangkan zat besi mempengaruhi aliran oksigen dalam darah sehingga membuat rahim mengalami vasokonstriksi dan menimbulkan rasa nyeri. Diketahui dalam tepung biji nangka dan ikan lele dumbo memiliki kandungan kalsium dan zat besi yang tinggi sehingga dari kedua bahan tersebut dapat dibuat makanan selingan seperti bakso. Penelitian ini bertujuan untuk mengetahui perbedaan kandungan kalsium dan zat besi pada bakso ikan lele dumbo dan tepung biji nangka dengan formulasi berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dimana terdapat 3 formulasi berbeda, yaitu P0 (200g ikan lele dan 500g tepung tapioka), P1 (200g ikan lele dan 500g tepung biji nangka), dan P2 (350g ikan lele dan 350 tepung biji nangka). Hasil penelitian menunjukkan rata-rata kandungan kalsium dan zat besi pada bakso lele dumbo dan tepung biji nangka secara berurutan adalah 15.8–17.2 mg/100g dan 0.621–1.096 mg/100g. Hasil analisis statistik uji beda menunjukkan tidak terdapat perbedaan signifikan pada kandungan kalsium (p-value = 0.487), sedangkan ada perbedaan signifikan pada kandungan zat besi (p-value = 0.009). Dari tiga formulasi berbeda, perlakuan P2 merupakan formulasi terbaik dan memenuhi 20% AKG dan 15% AKG remaja putri terhadap kandungan kalsium dan zat besi.
English Abstract
Nutrient intake known that related to incidence of dysmenorrhea, one of them are calcium and iron. Deficiency calcium intake can affect the muscle spasm of the uterine meanwhile iron nutrient affects the flow of oxygen in the blood, causing vasocontraction of uterus and make a pain. It is known that jackfruit seed flour and African catfish have a high calcium and iron and both of them can be ingredients of meatballs. This study aimed to prove the difference in calcium and iron content on African Catfish and jackfruit seed flour meatball. This study used completely randomized design (CRD) with three different formulations were P0 (200g catfish and 500g tapioca flour), P1 (200g catfish and 500g JSF), and P2 (350g catfish and 350 JSF). The result of this research showed that the rate of calcium and iron content on African Catfish and jackfruit seed flour meatball was range between 15.8–17.2 mg/100g and 0.621–1.096 mg/100g. The result of statistics analysis showed no significant difference in calcium content (p-value 0.487), whereareas there was a significant difference in iron content (p-value 0.009). From the three different formulation, the treatment P2 is the best formulation and meets the 20% AKG and 15% AKG of female adolescents in both of calcium and iron content.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2019/33/051909253 |
| Uncontrolled Keywords: | Bakso, Ikan Lele Dumbo, Tepung Biji Nangka, Kandungan Kalsium, Kandungan Zat Besi, Meatballs, African Catfish, Jackfruit Seed Flour, Calcium Content, Iron Content |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics > 613.28 Specific nutritive elements > 613.284 Fats and oils > 613.284 3 Low-fat diet (Fat-restricted diet) |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 26 Aug 2020 04:38 |
| Last Modified: | 17 Mar 2022 03:30 |
| URI: | http://repository.ub.ac.id/id/eprint/176066 |
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