Amalia, Rima (2019) Perbedaan Kadar Lemak Pada Keripik Kulit Pisang Kepok (Musa Paradisiaca Formatypica) Dengan Penggunaan Minyak Berulang Melalui Metode Deep Frying Dan Vacuum Frying. Sarjana thesis, Universitas Brawijaya.
Abstract
Dyslipidemia adalah suatu gangguan metabolisme lipid ditandai adanya peningkatan kolesterol LDL, trigliserida dan penurunan kolesterol HDL. Salah satu faktor penyebab dyslipidemia adalah gaya hidup yang dimulai dengan kebiasaan mengkonsumsi makanan siap saji tinggi lemak. Makanan yang dinilai mengandung lemak namun banyak dikonsumsi masyarakat adalah keripik. Kulit pisang kepok dipilih karena mempunyai kadar anti oksidan dan serat yang tinggi. Penelitian ini bertujuan untuk mengetahui bahwa metode vacuum frying akan menunjukkan kadar lemak yang lebih rendah dibandingkan dengan metode deep frying pada pembuatan keripik kulit pisang kepok. Studi quacy eksperimental menggunakan nonequivalent control grup design dengan post test only dilakukan terhadap sampel kulit pisang kepok. Kelompok perlakuan dibagi menjadi 2 yakni metode deep frying dan vacuum frying masing-masing perlakuan dilakukan 2 kali pengulangan. Perlakuan menggoreng dilakukan 5 kali secara bertingkat dengan minyak yang sama. Variabel yang diukur adalah kadar lemak dalam % yang dianalisis melalui metode soxhlet. Hasil penelitian menunjukkan bahwa tidak ada perbedaan secara bermakna kadar lemak pada setiap tingkatan penggorengan baik metode deep frying (Anova p 0,313) maupun vacuum frying (Anova, p 0,666). Namun perbedaan ditemukan ketika membandingkan kedua metode menggoreng dengan hasil uji beda p 0,00. Kesimpulan dari penelitian ini adalah ada perbedaan kadar lemak keripik kulit pada penggorengan bertingkat melalui metode deep frying dan vacuum frying. Metode vacuum frying menunjukkan kadar lemak yang lebih rendah sebesar 15% dibandingkan metode deep frying.
English Abstract
Dyslipidemia is a disorder of lipid metabolism characterized by an increase in LDL cholesterol, triglycerides and a decrease in HDL cholesterol. One of the factors that causes dyslipidemia is a lifestyle that begins with the habit of consuming fast foods that contain high level of fat. Foods that are considered to contain fat but are widely consumed by people are chips. Kepok banana skin is chosen because it has high levels of anti-oxidants and fiber. This study was intended to determine that the vacuum frying method would show lower fat content compared to the deep frying method for making kepok banana skin chips. An experimental quacy study using nonequivalent control group design with post test only was conducted on kepok banana skin samples. The treatment group was divided into two groups, namely the method of deep frying and vacuum frying. Each treatment was carried out two times repetitions. The frying treatment was carried out 5 times in stages with the same oil. The variable measured was the level of fat in% which was analyzed through the soxhlet method. The results showed that there were no significant differences in fat levels at each level of frying both deep frying (Anova p 0.313) and vacuum frying (Anova, p 0.666). But the difference was found when comparing the two frying methods with the results of p 0.00 different test results. The conclusion of this study is that there are differences in fat content of skin chips in multilevel frying through the method of deep frying and vacuum frying. Vacuum frying Method shows lower fat content an amount of 15% compared to deep frying method.
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2019/162/051909242 |
| Uncontrolled Keywords: | Kadar lemak, kulit pisang kepok, deep frying, vacuum frying, Fat content, kepok banana peel, deep frying, vacuum frying |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics > 613.28 Specific nutritive elements > 613.284 Fats and oils |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 26 Aug 2020 04:38 |
| Last Modified: | 17 Mar 2022 07:47 |
| URI: | http://repository.ub.ac.id/id/eprint/176107 |
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