Mustika, Gusti Dina and Dr. Irma Sarita Rahmawati, STP,MP,M.Sc and Adelya Desi Kurniawati, S.TP, MP, M.Sc. (2022) Perbedaan Kadar Asam Amino Esensial Cookies Substitusi Tepung Biji Labu Kuning dan Tepung Daun Kelor Untuk Penderita Jantung Koroner. Sarjana thesis, Universitas Brawijaya.
Abstract
Penyakit jantung menjadi penyebab kematian terbanyak kedua setelah Stroke. Penurunan tekanan darah berpotensi menghambat hipertensi dan penyakit jantung koroner. Asam amino tertentu menunjukkan efek spesifik organ atau jaringan pada regulasi tekanan darah. Diantaranya adalah asam amino esensial seperti Lisin, Leusin, Valin, dan Triptofan. Biji labu kuning dan daun kelor merupakan bahan makanan sumber asam amino esensial. Pemanfaatan biji labu kuning dan daun kelor dapat dilakukan dengan subtitusi tepung biji labu kuning dan tepung daun kelor dalam pembuatan cookies. Penelitian ini bertujuan menganalisis perbedaan kadar asam amino esensial (lisin, leusin, valin, dan triptofan) pada cookies formulasi kontrol dan formulasi subsitusi tepung biji labu kuning (Cucurbita moschata) dan tepung daun kelor (Moringa oleifera L). Jenis penelitian adalah True Experimental Laboratory. Analisis kandungan asam amino esensial menggunakan metode HPLC (High Performance Liquid Chromatography). Data dianalisis dengan uji beda Independent Sample T-Test dengan tingkat signifikansi p<0,05. Hasil penelitian berupa Kandungan asam amino esensial pada formulasi kontrol dari kadar tertinggi berturut-turut yaitu : Lisin (0,344 g/100 g), Valin (0,061 g/100 g), Leusin (0,060 g/100 g), Triptofan (0,037 g/100 g) dan pada formulasi substitusi yaitu: Lisin (0,702 g/100 g), Leusin (0,136 g/100 g), Valin (0,119 g/100 g), Triptofan (0,085 g/100 g). Dengan tingkat kepercayaan 95%, terdapat perbedaan yang signifikan antara kadar asam amino esensial pada produk Cookies dengan Formulasi Kontrol dan Formulasi Substitusi. Satu takaran saji yang dianjurkan BPOM sesuai produk penelitian ini adalah 39 gr (3 keping cookies), dimana untulk asam amino jenis lisin, valin, dan triptofan dalam produk ini mampu menyumbang ± 10% kebutuhan total berdasarkan rekomendasi WHO untuk kebutuhan kelompok dewasa.
English Abstract
Heart disease is the second leading cause of death after stroke. Lowering blood pressure has the potential to inhibit hypertension and coronary heart disease. Certain amino acids exhibit organ or tissue specific effects on blood pressure regulation. Among them are essential amino acids such as Lysine, Leucine, Valine, and Tryptophan. Pumpkin seeds and Moringa leaves are food sources of essential amino acids. The use of pumpkin seeds and Moringa leaves can be done by substituting pumpkin seed flour and Moringa leaf flour in making cookies. This study aimed to analyze the differences in the levels of essential amino acids (lysine, leucine, valine, and tryptophan) in the cookies of the control formulation and the substitute formulation of pumpkin seed flour (Cucurbita moschata) and Moringa leaf flour (Moringa oleifera L). The type of research is True Experimental Laboratory. Analysis of essential amino acid content using the HPLC (High Performance Liquid Chromatography) method. The data were analyzed by using the Independent Sample T-Test with a significance level of p<0.05. The results of the study were the essential amino acid content in the control formulation from the highest levels in a row, namely: Lysine (0.344 g/100 g), Valine (0.061 g/100 g), Leucine (0.060 g/100 g), Tryptophan (0.037 g/100 g). 100 g) and in the substitution formulation, namely: Lysine (0.702 g/100 g), Leucine (0.136 g/100 g), Valine (0.119 g/100 g), Tryptophan (0.085 g/100 g). With a 95% confidence level, there is a significant difference between the levels of essential amino acids in Cookies products with Control Formulation and Substitution Formulation. One serving dose recommended by BPOM according to this research product is 39 g (3 pieces of cookies), where for the amino acids lysine, valine, and tryptophan in this product, it can contribute ± 10% of the total requirement based on WHO recommendations for the needs of the adult group.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052216 |
| Uncontrolled Keywords: | cookies; tepung biji labu kuning; tepung daun kelor; asam amino esensial; penyakit jantung koroner-cookies; pumpkin seed flour; Moringa leaf flour; essential amino acids; coronary heart disease |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan |
| Depositing User: | soegeng Moelyono |
| Date Deposited: | 17 Jan 2024 08:32 |
| Last Modified: | 17 Jan 2024 08:32 |
| URI: | http://repository.ub.ac.id/id/eprint/211691 |
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