Aisyah, Nisa (2019) Profil Asam Lemak Jenuh (Saturated Fatty Acid) dan Kandungan Kolesterol Pada Nugget Daging Kelinci New Zealand White (Oryctolagus Cuniculus). Sarjana thesis, Universitas Brawijaya.
Abstract
Penyakit kardiovaskular salah satunya disebabkan karena konsumsi makanan tinggi lemak jenuh dan kolesterol. Alternatif makanan yang memiliki kandungan kolesterol dan asam lemak jenuh rendah adalah daging kelinci. Sebagian masyarakat Indonesia masih belum terbiasa untuk mengonsumsi daging kelinci. Upaya peningkatan penerimaan masyarakat terhadap pangan hewani sangat diperlukan, dengan diolah menjadi nugget daging kelinci. Tujuan dari penelitian ini adalah untuk mengetahui kandungan kolesterol dan profil asam lemak jenuh pada nugget daging kelinci New Zealand White (Oryctolagus cuniculus). Nugget daging kelinci dibuat dengan campuran daging kelinci, telur, tepung terigu, tepung maizena, susu rendah lemak, bawang putih, gula, garam, dan merica. Metode deksriptif eksploratif dengan 3 kali pengulangan. Analisis kandungan kolesterol dan profil asam lemak jenuh menggunakan metode kromatografi gas. Hasil kandungan kolesterol nugget daging kelinci yaitu sebesar 15,12 mg/ 100 mg dan profil asam lemak jenuh dengan nilai <0,1% yaitu asam butirat, asam kaproat, asam kaprilat, asam kaprat, asam undekanoik, asam laurat, asam trikanoik, asam pentadekanoik, asam stearat, asam arakhidat, asam heneikosaoik, asam trikosanoik. Kemudian terdapat asam miristat 0,97%, asam palmitat 8,21%, asam margaric 0,39%, asam behenik 5.95%, asam lignoserik 2.84%. Kesimpulan dari penelitian ini adalah kandungan kolesterol nugget daging kelinci lebih kecil dibandingkan dengan nugget daging ayam dan asam lemak jenuh masih lebih kecil dibandingkan dengan nugget daging ikan nike, sehingga nugget daging kelinci baik dikonsumsi untuk penderita penyakit kardiovaskular maupun orang normal untuk menjaga kesehatan.
English Abstract
Consumption of foods high in saturated fat and cholesterol became one of the reason of cardiovascular disease. Alternative foods that contain low cholesterol and low saturated fatty acids are rabbit meat. Most Indonesian people still don't eat rabbit meat. Efforts to increase public acceptance of animal foods are urgently needed, which is by processing rabbit meat into a nugget. The purpose of this study was to study cholesterol and saturated fatty acid profile in New Zealand White nugget (Oryctolagus cuniculus) meat. Rabbit meat nuggets are made with a mixture of rabbit meat, eggs, flour, cornstarch, low fat milk, garlic, sugar, salt, and pepper. Exploratory descriptive method with 5 repetitions and choose 3 datas that had a close value. Analysis of cholesterol content and saturated fatty acid profile using the gas chromatography method. The cholesterol content of rabbit meat nuggets is 15,12 mg / 100 g and the saturated fatty acid profile is <0.1%, butyric acid, caproic acid, caprylic acid, capric acid, undecanoic acid, lauric acid, trikanoic acid, pentadecanoic acid , stearic acid, arachidic acid, heneicosaoic acid, trichosanoic acid. Then there was myristic acid 0.97%, palmitic acid 8.21%, margaric acid 0.39%, behenic acid 5.95%, lignoseric acid 2.84%. The conclusion of this study is that rabbit meat nugget content is smaller than chicken meat nuggets and saturated fatty acids are still smaller than nike fish nuggets, so rabbit meat nuggets are good for people that diagnose with cardiovascular disease and normal people for health purposes.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2019/41/051909261 |
| Uncontrolled Keywords: | daging kelinci, kolesterol, profil asam lemak jenuh, nugget. rabbit meat, cholesterol, saturated fatty acid profile, nuggets |
| 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 06:38 |
| URI: | http://repository.ub.ac.id/id/eprint/176084 |
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