Cahyani, Fahrienda Dwi and Titis Sari Kusuma, S.Gz, MP and Dr. Irma Sarita Rahmawati,, STP, MP., M.Sc (2021) Perbedaan Teknik Penggorengan Terhadap Kadar Antosianin pada Keripik Ubi Jalar Ungu (Ipomoea batatas L. (Lam)). Sarjana thesis, Universitas Brawijaya.
Abstract
Keripik ubi jalar ungu merupakan produk makanan ringan yang diminati oleh banyak orang dan beredar cukup luas di masyarakat. Keripik ubi jalar ungu mengandung antosianin yang berperan sebagai anti-diabetes. Penelitian ini bertujuan untuk mengetahui perbedaan kadar antosianin pada keripik ubi jalar ungu dengan metode deep fat frying dan vacuum frying. Penelitian ini menggunakan metode Quasi Eksperimental dengan 5 kali proses penggorengan, untuk mencegah bias dilakukan 2 kali replikasi pada masing-masing sehingga total 20 sampel. Variabel yang diukur adalah kadar antosianin yang dianalisis dengan menggunakan metode pH Differential Method. Hasil penelitian menunjukkan bahwa tidak ada perbedaan kadar antosianin pada setiap proses penggorengan metode vacuum frying dan deep fat frying. Namun, terdapat perbedaan ketika membandingkan kedua metode penggorengan yaitu vacuum frying dan deep fat frying. Rerata kadar antosianin pada keripik ubi jalar ungu varietas Taiwan yang digoreng dengan metode deep fat frying dan vacuum frying yaitu sebesar 263,98 ppm dan 853,75 ppm. Kesimpulan dari penelitian ini adalah metode penggorengan vacuum frying dan deep fat frying memberikan pengaruh pada kadar antosianin keripik ubi jalar ungu.
English Abstract
Purple sweet potato chips are snack products that are in demand by many people and are widely circulated in the community. Purple sweet potato chips contain anthocyanins which act as anti-diabetic. This study aims to determine differences in anthocyanin levels in purple sweet potato chips using methods of deep fat frying and vacuum frying. This study used a method Quasi Experimental with 5 frying processes, to prevent bias, 2 replications were carried out for each so that a total of 20 samples were used. The variables measured were anthocyanin levels which were analyzed using the pH Differential Method. The results showed that there was no difference in anthocyanin levels in each frying process with methods vacuum frying and deep fat frying. However, there are difference when comparing the two frying methods, namely vacuum frying and deep fat frying. The mean levels of anthocyanins in Taiwanese varieties of purple sweet potato chips fried by deep fat frying and vacuum frying methods were 263,98 ppm and 853,75 ppm, respectively. The conclusion of this study is that the methods of vacuum frying and deep fat frying have an effect on the anthocyanin levels of purple sweet potato chips.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0521060129 |
| Uncontrolled Keywords: | Kadar Antosianin, keripik ubi jalar ungu, deep fat frying, vacuum frying, Anthocyanin levels, purple sweet potato chips, deep fat frying, vacuum frying |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 17 Dec 2021 01:55 |
| Last Modified: | 23 Feb 2022 01:53 |
| URI: | http://repository.ub.ac.id/id/eprint/187448 |
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