Masruriyah, Ainun (2021) Kadar Lemak Keripik Ubi Jalar Ungu (Ipomoea batatas L.) Berdasarkan Teknik Penggorengan yang Berbeda. Sarjana thesis, Universitas Brawijaya.
Abstract
Diabetes Melitus merupakan penyakit sidroma metabolik yang terjadi akibat menurunnya kemampuan sekresi insulin maupun adanya resistensi insulin yang salah satunya disebabkan oleh kondisi dislipidemia. Masyarakat sering mengonsumsi aneka olahan makanan yang mengandung lemak, contohnya seperti keripik. Ubi jalar ungu dipilih sebagai bahan keripik karena mengandung serat, karbohidrat kompleks dan antioksidan yang tinggi serta rendah indeks glikemik. Penelitian ini bertujuan untuk mengetahui perbedaan kadar lemak pada keripik ubi jalar ungu dengan teknik penggorengan deep fat frying dan vacuum frying. Desain penelitian ini menggunakan Quasi Eksperimental 5 kali proses penggorengan dan 2 kali replikasi pada masing-masing perlakuan sehingga diperoleh 20 sampel. Variabel yang diukur adalah kadar lemak dengan metode ekstraksi gravimetri. Hasil penelitian menunjukkan bahwa tidak ada perbedaan kadar lemak pada setiap proses penggorengan, yaitu deep fat frying dengan uji One-Way ANOVA (ρ = 0,700) dan vacuum frying dengan uji Kruskal Wallis (ρ = 0,979). Akan tetapi, terdapat perbedaan ketika kedua teknik penggorengan dibandingkan dengan uji Mann Whitney (ρ = 0,000). Kesimpulan dari penelitian ini yaitu terdapat pengaruh kadar lemak keripik ubi jalar ungu berdasarkan teknik penggorengan.
English Abstract
Diabetes Mellitus is a metabolic syndrome disease that occurs due to decreased insulin secretion ability and insulin resistance, which is caused by dyslipidemia conditions. People often consume various processed foods that contain fat, such as chips. The purple sweet potato was chosen as an ingredient for chips because it contains high fiber, high complex carbohydrates, high antioxidants and low glycemic index. This study aimed to determine the difference in fat content in purple sweet potato chips using deep fat frying and vacuum frying techniques. This study used a quasi-experimental design of the 5 times frying process and 2 times replication for each treatment so that 20 samples were obtained. The fat content was measured by the gravimetric extraction method. The results showed that there was no difference in fat content in each frying process, namely deep fat frying with the One-Way ANOVA test (ρ = 0.700) and vacuum frying with Kruskal Wallis test (ρ = 0.979). However, there was a difference when the two frying techniques were compared with the MannWhitney test (ρ = 0.000). The conclusion of this study is that there is an effect of the fat content of purple sweet potato chips based on the frying technique.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 613.2 |
| Uncontrolled Keywords: | kadar lemak, keripik ubi jalar ungu, deep fat frying, vacuum frying, fat content, purple sweet potato chips, deep fat frying, vacuum frying. |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Unnamed user with email gaby |
| Date Deposited: | 23 Oct 2021 07:09 |
| Last Modified: | 01 Oct 2024 07:02 |
| URI: | http://repository.ub.ac.id/id/eprint/185439 |
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