Araminta, Mita Permatasari (2017) Analisis Kadar Lemak Pada Jajanan Di Lingkungan Universitas Brawijaya. Sarjana thesis, Universitas Brawijaya.
Abstract
Lemak banyak ditemukan dalam makanan sehari-hari termasuk jajanan. Konsumsi lemak yang berlebihan dapat meningkatkan berbagai macam resiko penyakit salah satunya hipertensi. Penelitian ini bertujuan untuk mengetahui kadar lemak pada delapan kelompok jajajan di lingkungan Universitas Brawijaaya. Penelitian survey dilakukan dengan mengumpulkan sampel secara non random sampling yang terdiri dari kelompok makanan kentang goreng, weci, batagor, siomay, Taiwan street, roti bakar, batagor, cilok dan jasuke. Variabel yang digunakan pada penelitian ini adalah kadar lemak pada delapan kelompok jajanan di lingkungan Universitas Brawijaya. Pengukuran kadar lemak menggunakan metode proksimat. Uji one way ANOVA menyatakan bahwa minimal ada satu pasang jenis jajanan di lingkungan Universitas Brawijaya yang memiliki kadar lemak yang berbeda signifikan. Rata-rata kadar lemak tertinggi ditemukan pada kelompok kentang goreng (7,97 gram dalam 100 gram) dan terendah cilok (0,27 gram dalam 100 gram).
English Abstract
Fat can be find in many foods everyday including snacks. Excessive fat consumption can increase risk of diseases such as hypertension. This study aimed to determine the level of fat in eight groups of snacks in University of Brawijaya. Sample were collected by non random sampling consisting of french fries, weci, batagor, siomay, Taiwan street, toast, batagor, cilok and jasuke. Variable used in this study were fat levels of eight snacks group in Brawijaya University. Measurement of fat content using proximate method. One way ANOVA test stated that there was at least one pair of snack species in Universitas Brawijaya which had significant different fat content. The highest fat content found in fench fries (7,97 gram in 100 gram) and lowest in cilok (0,27 gram in 100 gram).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2017/491/051800692 |
| Uncontrolled Keywords: | Kadar Lemak, Jajanan, Universitas Brawijaya, Fat Level, Snack, Universitas Brawijaya |
| 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 > Pendidikan Dokter |
| Depositing User: | Nur Cholis |
| Date Deposited: | 23 Jan 2018 03:43 |
| Last Modified: | 25 Oct 2021 02:01 |
| URI: | http://repository.ub.ac.id/id/eprint/8324 |
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