-, Nurafiani (2019) Perbedaan Kadar Total Karoten Pada Keripik Kulit Pisang Kepok Yang Diproses Dengan Minyak Berulang Menggunakan Metode Vacuum Frying Dan Deep Frying. Sarjana thesis, Universitas Brawijaya.
Abstract
Kekurangan Vitamin A (KVA) masih menjadi masalah kesehatan di Indonesia. Kulit pisang kepok memiliki kandungan karoten yang berfungsi sebagai prekursor vitamin A. Karoten berfungsi sebagai antioksidan, selain itu juga berfungsi untuk menjaga kesehatan mata dan kulit. Karoten memiliki sifat larut dalam lemak, tidak stabil pada suhu diatas 60OC atau suhu tinggi serta mudah rusak oleh proses oksidasi termasuk pada suhu ruang. Penelitian ini bertujuan untuk mengetahui apakah ada perbedaan kadar total karoten pada keripik kulit pisang kepok yang diproses dengan minyak berulang pada metode deep frying dan vacuum frying. Kadar total karoten di analisis dengan spektrofotometer. Hasil uji statistik menunjukkan tidak ada perbedaan antar tingkat penggorengan baik pada metode deep frying maupun metode vacuum frying. Namun demikian kadar total karoten berbeda signifikan secara keseluruhan antar metode deep frying dan metode vacuum frying (p value 0.000). Rata-rata kadar total karoten pada metode deep frying adalah 21.87 μg/g dan metode vacuum frying adalah 14.40 μg/g. Terdapat perbedaan kadar total karoten pada keripik kulit pisang kepok yang diproses dengan minyak berulang pada metode vacuum frying dan deep frying.
English Abstract
Vitamin A deficiency (KVA) is still a health problem in Indonesia. Kepok banana skin contains carotene which functions as a precursor of vitamin A. Carotene functions as an antioxidant, besides it also serves to maintain healthy eyes and skin. Carotene has fat-soluble properties, is not stable at temperatures above 60OC or high temperatures and is easily damaged by oxidation processes including at room temperature. This study aims to determine whether there are differences in total carotene levels in kepok banana peel chips that are processed with recurrent oil in the method of deep frying and vacuum frying. Total carotene levels were analyzed by spectrophotometer. The results of statistical tests show no difference between the level of frying either in the deep frying method or the vacuum frying method. However, the total carotene content was significantly different between the deep frying method and the vacuum frying method (p value 0.000). The average total carotene content in the deep frying method was 21.87 μg / g and the vacuum frying method was 14.40 μg / g. There are differences in total carotene levels in kepok banana peel chips that are processed with recurrent oil in the vacuum frying and deep frying method.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2019/158/051909238 |
| Uncontrolled Keywords: | KVA, Kadar Total Karoten, Deep frying, Vacuum frying. KVA, Total Carotene, Deep frying, Vacuum frying |
| Subjects: | 600 Technology (Applied sciences) > 615 Pharmacology and therapeutics > 615.3 Organics drugs > 615.32 Drugs derived from plants and mikroorganisms > 615.328 Vitamins |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 26 Aug 2020 04:38 |
| Last Modified: | 17 Mar 2022 06:54 |
| URI: | http://repository.ub.ac.id/id/eprint/176098 |
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