Velayati, Ali Akbar (2017) Kandungan Leusin, Treonin, Dan Arginin Pada Tepung Belalang Kayu (Valanga Nigricornis) Dengan Metode Sun-Drying Dan Oven-Drying. Sarjana thesis, Universitas Brawijaya.
Abstract
Belalang kayu merupakan salah satu pangan fungsional sumber protein tinggi. Pengolahan belalang kayu menjadi tepung dapat menjadi pangan olahan berprotein tinggi. Pengolahan tepung dengan metode pengeringan yang berbeda seperti pengeringan oven dan pengeringan penjemuran matahari akan mempengaruhi kandungan protein tepung. Mutu suatu protein ditentukan dari kandungan asam aminonya. Asam amino esensial yang diperlukan tubuh hanya diperoleh dari asupan makanan diantaranya adalah leusin, treonin, dan arginin. Penelitian ini bertujuan untuk mengetahui kandungan leusin, treonin, dan arginin pada tepung belalang kayu dengan metode pengeringan oven dan pengeringan matahari. Penelitian ini merupakan penelitian analytical study dengan menggunakan studi semi eksperimental. Sampel belalang kayu pada penelitian ini berasal dari petani belalang kayu di Kabupaten Nganjuk, Jawa Timur. Hasil penelitian menunjukkan kandungan leusin, treonin dan arginin pada metode pengeringan oven berturut – turut adalah 3,973 gram/100 gram; 1,701 gram/100 gram; 0,2275 gram/100 gram, sedangkan kandungan leusin, treonin, dan arginin pada metode pengeringan matahari berturut – turut adalah 4,659 gram/100 gram; 2,186 gram/100 gram; 2,629 gram/100 gram. Kesimpulan dari penelitian ini adalah terdapat perbedaan kandungan leusin, treonin, dan arginin pada tepung belalang kayu metode pengeringan oven dan pengeringan matahari.
English Abstract
Locust is one of the functionsl food sources of high protein. The processing locust into the flour can become high protein precessed food. Flour processing with different drying methods such as oven drying and sun drying will affect the protein content of the flour. The quality of a protein is determined by its amino acid content. The essential amino acid that the body need only obtained from the intake of food such as leucine, thronine, and arginine. This study aims to determine the content of leucine, threonine, and arginine in locust flour with sun drying and oven drying methods. This research in an anlytical study using semi experimental study. The sample of locust in this study came from the locust farmers in Kabupaten Nganjuk, East Java. The results showed that the content of leucine, threonine, and arginine in the oven drying method respctively were 3,973 grams/100 grams; 1,701 grams/100 grams; 0,2275 grams/100 grams, while leucine, threonin, and arginine content in sundrying method respectively are 4,659 grams/100 grams; 2,186 grams/100 grams; 2,629 grams/100 grams. The conclusion of this research is that there are differences of leucine, threonine, and arginine content on locust flour with oven drying and sun drying methods.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2017/259/051710109 |
| Uncontrolled Keywords: | tepung belalang kayu, leusin, treonin, arginin, metode pengeringan |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics > 613.28 Specific nutritive elements > 613.282 Proteins |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Nur Cholis |
| Date Deposited: | 23 Oct 2017 02:21 |
| Last Modified: | 13 Oct 2020 02:43 |
| URI: | http://repository.ub.ac.id/id/eprint/4143 |
Actions (login required)
 |
View Item |