Safitri, Wina (2018) Pengaruh Level Daya Radiasi Terhadap Kandungan Lemak, Protein, Dan Air Telur Berdasarkan Berat Dan Volume. Sarjana thesis, Universitas Brawijaya.
Abstract
Telur merupakan salah satu bahan makanan yang mudah didapat dan diolah. Telur mengandung zat gizi yang cukup lengkap dan mudah dicerna, seperti protein dan lemak dengan harga yang relatif lebih murah dibandingkan makanan penghasil protein dan lemak lainnya. Protein dan lemak tersusun atas atom karbon (C), hidrogen (H), oksigen (O), dan nitrogen (N). Energi radiasi yang hilang pada radio frekuensi akan menyebabkan vibrasi regangan antar ikatan atom hidrogen. Vibrasi regangan ini menyebabkan adanya denaturasi protein. Dalam penelitian ini digunakan sampel sebanyak 12 butir telur ayam ras dan dilakukan peradiasian selama 2 hari. Telur ayam yang akan diberi paparan radiasi diletakkan di Laboratorium Transmisi dan Gelombang Mikro dan telur yang tidak diberi paparan radiasi diletakkan di rumah peneliti. Pada penelitian ini, diteliti pengaruh variasi level daya Wi-fi pada telur ayam dengan jarak 0,5, 1, 2, 3, dan 4 meter. Besar level daya diukur dengan menggunakan Protek 3290N 2,9GHz RF Field Strength Analyzer. Nilai level daya terbesar adalah 15,417 watt dengan intensitas radiasi 4,9073 x 10-13 W/m2 pada sampel dengan jarak 0,5 meter dari router Wi-fi. Pengujian kandungan air, lemak, dan protein dilakukan di Laboratorium Nutrisi Hewan Fakultas Peternakan Universitas Brawijaya. Hasil penelitian menunjukkan bahwa pada telur yang terpapar radiasi semakin dekat jarak telur dengan router Wi-fi maka semakin besar penurunan kadar air, lemak, dan protein tetapi penurunan kadar kadar air, lemak, dan protein lebih besar terjadi pada telur yang tidak terpapar radiasi. Pada telur yang terpapar radiasi, penurunan kadar air, lemak, dan protein terbesar terjadi pada telur dengan jarak 0,5 meter dari router Wi-fi yaitu 6,75 gram, 2,3493 gram, dan 2,5938 gram. Sedangkan pada telur yang tidak terpapar radiasi penurunan kadar air, lemak, dan protein yaitu 10,758 gram, 3,6096 gram, dan 4,6190 gram. Hal ini dapat disebabkan oleh faktor eksternal seperti perbedaan suhu penyimpanan telur.
English Abstract
Chicken egg is one of the highest nutrition food that is easy to find and processed. Eggs contain nutrients that are quite complete and easily digested, such as protein and fat at a relatively cheaper price than other protein and fat-producing foods. Proteins and fats are composed of carbon (C), hydrogen (H), oxygen (O), and nitrogen (N) atoms. The lost of radiated power from radio frequency will cause strain vibration between hidrogen atoms. This strain vibration causes protein denaturation. The samples used in this reseacrh is 12 chicken eggs and samples get radiating in Wi-fi wave for 2 days. The eggs sample which subjected in radiation were stored in Transmision and Microwave Laboratory and eggs sample which not subjected in radiation were stored in researcher’s house. In this research, we research the effect of power level to chicken eggs which are placed 0,5, 1, 2, 3, and 4 meters away from Wi-fi. The value of power level is measured using Protek 3290N 2,9GHz RF Field Strength Analyzer. From the research, the highest power level is 15,417 watt with the value of radiation intensity is 4,9073 x 10-13 W/m2 from sample of chicken eggs that placed 0,5 meters from Wi-fi router. Water, fat, and protein content examination done in the Laboratory of Animals Nutrition of Animal Husbandry Faculty Brawijaya University. The research results show that the closer distance between eggs sample and Wi-fi router caused bigger amount of water, fat, and protein decreased, but water, fat, and protein content of eggs sample which not subjected in radiation reduced more than the radiated one. The biggest amount of water, fat, and protein content decreasion of egg samples subjected in radiation are 6,75 grams, 2,3493 grams, dan 2,5938 grams which happened to egg sample that placed 0,5 meters away from Wi-fi router. On eggs sample which not subjected in radiation, the amount of water, fat, and protein content are 10,758 grams, 3,6096 grams, dan 4,6190 grams. This case might be happened because of external factors such as the difference of egg storing temperature.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FT/2018/266/051802913 |
| Uncontrolled Keywords: | Telur, Wi-fi, radiasi, level daya, air, lemak, protein. |
| Subjects: | 600 Technology (Applied sciences) > 621 Applied physics > 621.3 Electrical, magnetic, optical, communications, computer engineering; electronics, lighting > 621.31 Generations, modification, storage, transmission of electric power |
| Divisions: | Fakultas Teknik > Teknik Elektro |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 11 Apr 2018 01:09 |
| Last Modified: | 26 Nov 2021 07:06 |
| URI: | http://repository.ub.ac.id/id/eprint/9313 |
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