Khasanah, Amelia Nur and Dr. Irma Sarita Rahmawati, STP, MP., M.Sc and Ida Restyani, SST, M.Kes, RD (2023) Analisis Aktivitas Antioksidan Sourdough Tepung Labu Kuning (Cucurbita moschata) & Tepung Mocaf (Modified Cassava Flour) sebagai Makanan Selingan Penderita Hiperkolesterolemia. Sarjana thesis, Universitas Brawijaya.
Abstract
Prevalensi hiperkolesterolemia di Indonesia masih tergolong tinggi sebesar 35%. Hiperkolesterolemia ditandai dengan kadar kolesterol darah ≥200 mg/dl. Tatalaksana gizi hiperkolesterolemia dapat dilakukan melalui pemberian makanan tinggi antioksidan. Antioksidan mampu menurunkan kolesterol dengan mencegah oksidasi lipid dan menghambat kerja aktivitas enzim HMG KoA reduktase. Bahan pangan tergolong tinggi antioksidan adalah labu kuning dan mocaf. Sourdough sebagai salah satu roti hasil fermentasi bakteri asam laktat dan khamir dipilih karena tekstur lembut, rasa asam, aroma harum, daya simpan lama, serta kaya vitamin dan mineral. Penelitian ini bertujuan untuk menganalisis aktivitas antioksidan sourdough tepung labu kuning dan tepung mocaf sebagai makanan selingan bagi penderita hiperkolesterolemia. Desain penelitian yang digunakan adalah true experimental dengan Rancangan Acak Lengkap (RAL). Penelitian ini menggunakan 4 formulasi sourdough dengan perbandingan persentase tepung terigu : tepung labu kuning : tepung mocaf yaitu P0 (100:0:0), P1 (70:15:15), P2 (70:20:10), dan P3 (70:25:5). Analisis aktivitas antioksidan menggunakan metode DPPH dan analisis data menggunakan uji One Way ANOVA. Berdasarkan hasil analisis SPSS, diperoleh rerata aktivitas antioksidan (IC50) pada P0 (289,83 ± 1,07 ppm), P1 (105,36 ± 0,55 ppm), P2 (84,24 ± 0,18 ppm), dan P3 (68,44 ± 0,09 ppm). Hasil penelitian menunjukkan terdapat perbedaan yang signifikan terhadap aktivitas antioksidan pada sourdough tepung labu kuning dan tepung mocaf berdasarkan empat perlakuan (p<0,05). Roti sourdough terbaik yang dipilih berdasarkan aktivitas antioksidan paling kuat yaitu roti sourdough P3 dengan rerata aktivitas antioksidan sebesar 68,44 ± 0,09 ppm. Roti sourdough dapat dijadikan makanan selingan hiperkolesterolemia karena mengandung antioksidan.
English Abstract
The prevalence of hypercholesterolemia in Indonesia is still high at 35%. Hypercholesterolemia is characterized by blood cholesterol levels ≥200 mg/dl. Nutritional management of hypercholesterolemia can be done by providing food highs in antioxidants. Antioxidants are able to lowering cholesterol by preventing lipid oxidation and inhibiting the activity of the HMG CoA reductase enzyme. The highest antioxidant foods are yellow pumpkin and mocaf. Sourdough bread as a form of bread fermented by lactic acid bacteria and yeast was chosen because of its soft texture, sour taste, fragrant aroma, long shelf life, and rich in vitamins and minerals. The study aims to analyze the antioxidant activity of sourdough yellow pumpkin flour and mocaf flour as a snack for hypercholesterolemia patients. The study design was used true experimental with a complete random design (RAL). This study used 4 sourdough formulations with a comparison of the percentage of wheat flour: yellow pumpkin flour : mocaf flour namely P0 (100:0:0), P1 (70:15:15), P2 (70:20:10), and P3 (70:25:5). Based on the results of SPSS analysis, the average antioxidant activity (IC50) obtained at P0 (289,83 ± 1,07 ppm), P1 (105,36 ± 0,55 ppm), P2 (84,24 ± 0,18 ppm) and P3 (68,44 ± 0,09 ppm). The results showed that there was a significant difference in the antioxidant activity of pumpkin flour sourdough and mocaf flour based on four treatments (p<0,05). The best sourdough chosen based on the strongest antioxidant activity was P3 sourdough with an average antioxidant activity of 68.44 ± 0.09 ppm. Sourdough bread can be used as a snack for hypercholesterolemia because it contains antioxidants. Keywords: hypercholesterolemia, yellow pumpkin, mocaf, sourdough,
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523160081 |
| Uncontrolled Keywords: | hiperkolesterolemia, labu kuning, mocaf, sourdough, aktivitas antioksidan, makanan selingan |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan |
| Depositing User: | soegeng Moelyono |
| Date Deposited: | 31 Jan 2024 07:55 |
| Last Modified: | 31 Jan 2024 07:55 |
| URI: | http://repository.ub.ac.id/id/eprint/213832 |
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