Pengaruh Perebusan, Penggaraman Dan Penjemuran Pada Udang Dan Cumi Terhadap  Pembentukan 7 Ketokolesterol

Riyanto, Rudi; Priyanto, Nandang; Siregar, Tuti Hartati

doi:10.15578/jpbkp.v2i2.458

Cited by 7 publications

(6 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Pengolahan yang dilakukan dengan cara dikukus memiliki kadar kolesterol lebih rendah daripada dimasak dengan cara direbus dan digoreng. Hal ini disebabkan pada proses pengukusan pengurangan kadar air sangat tinggi sehingga kolesterol larut bersamaan dengan terlepasnya air dari bahan pangan (Riyanto et al 2007).…”

Section: Kadar Kolesterolunclassified

Profil Gizi dan Kandungan Kolesterol Udang Windu (Penaeus monodon) dengan Metode Pemasakan Berbeda

Syukroni¹,

Santi

2021

JPHPI

View full text Add to dashboard Cite

Udang windu (Penaeus monodon) merupakan salah satu udang konsumsi yang nilai ekonomisnya terus meningkat dan banyak dikonsumsi oleh masyarakat. Penelitian ini bertujuan menentukan profil kandungan gizi dan kolesterol udang windu dengan perlakuan metode pemasakan berbeda yaitu perebusan, pengukusan, dan deep frying masing masing selama 10 menit, udang windu segar digunakan sebagai kontrol. Hasil penelitian menunjukan bahwa udang windu yang diberi pemasakan dengan perebusan kecenderungan perubahan nilai gizi tidak jauh berbeda dengan kontrol yaitu kadar air 71,93%, kadar abu 3,25%, kadar protein 18,82% dan kadar lemak 2,07%. Pengolahan udang windu dengan metode pengukusan menunjukan nilai kolesterol yang rendah yaitu 1,69 mg/100 g. Berdasarkan hasil penelitian dapat disimpulkan bahwa proses pengolahan seperti perebusan, pengukusan, dan penggorengan metode deep frying mempunyai pengaruh terhadap profil gizi udang windu. Metode pengolahan pengukusan dapat mereduksi kandungan kolesterol pada udang windu sebanyak 94,12%.

show abstract

Section: Kadar Kolesterolunclassified

Profil Gizi dan Kandungan Kolesterol Udang Windu (Penaeus monodon) dengan Metode Pemasakan Berbeda

Syukroni¹,

Santi

2021

JPHPI

View full text Add to dashboard Cite

show abstract

“…Tepung beras hitam juga dapat membantu menurunkan kandungan kolesterol karena mengandung fitosterol dan serat larut air (soluble fiber). Proses perebusan sosis ta'bu juga dapat mempengaruhi kandungan kolesterol karena kolesterol dapat larut bersama dengan terlepasnya air dari produk dan menguapnya senyawa volatile yang dihasilkan meliputi hidrokarbon dan alkohol (Riyanto et al, 2007). Penambahan pasta asam tamarin pada sosis darah ta'bu dapat menurunkan kandungan kolesterol sekitar 63%.…”

Section: Pengaruh Pasta Asam Tamarin Terhadap Kandungan Kolesterolunclassified

KUALITAS KIMIA DAN ORGANOLEPTIK SOSIS DARAH TRADISIONAL (TA’BU) KAMBINGYANG DIBERI TAMBAHANPASTA ASAM TAMARIN(Tamarindus indica L.) (Chemical and organoleptik quality of traditional bloodsausages (ta'bu) added tamarind acid paste (Tamarindus indica L.)

Costa¹,

Malelak²,

Kale³

2021

JNP

View full text Add to dashboard Cite

This study aimed to determine the chemical and organoleptic quality of traditional blood sausage (Ta'bu) that added tamarind acid paste(Tamarindus indica L.) with different level. The materials used were goat blood, mutton, goat abdominal fat, goat liver, grated coconut, black rice flour, tamarind paste, salt, and herbs. Completely randomized design (CRD) 4x3 was used in this experiment. The four treatments consisted of P0; without tamarind paste, P1; tamarind paste 2%, P2; tamarind paste 4% and P3; tamarind paste 6%. The variables measured were content of water, fat, protein, crude fiber, cholesterol, and color, aroma, taste, and texture. Data were analyzed using Kruskal-Wallis ANOVA and non-parametric Kruskal-Wallis. The results showed that the addition of tamarind paste caused the water and fiber content to increase, while the fat and cholesterol content decreased (P<0.01), the texture was moderate to fine and the color varied from light brown to red-brown (P<0.05). The lowest fat and cholesterol content were 13.70% and 83.28% respectively at P3 (6%), and dark brown in colour with texture medium – smooth, or the same as the control. The results of this study concluded that the best addition of tamarind paste was at the 6% level.

show abstract

“…Perubahan terhadap komponen lemak terjadi selama pemanasan yaitu asam lemak dan kolesterol pada daging melalui proses hidrolisis. Pemberian panas dapat menyebabkan kolesterol larut bersamaan dengan terlepasnya air dari bahan dan menguapnya senyawa volatil yang dihasilkan meliputi alkohol dan hidrokarbon (Riyanto et al, 2007).…”

Section: Kolesterolunclassified

Komposisi kimia kupang merah (Musculista senhausia) segar dan rebus

Nurjanah¹,

Jacoeb²,

Ulma³

et al. 2014

Depik

View full text Add to dashboard Cite

The purpose of this study was to determine the yield, chemical compositions, amino acids, minerals, and heavy metal residues (Pb, Hg) of fresh and boiled mussel. Amino acid was analyzed usingHPLC, minerals and heavy metals were examined using AAS and phosphorus by spectrophotometer, fatty acids by GC, and cholesterol by Liebermann-Buchard. The results showed that the chemical composition of water content, ash, protein and lipid of mussels meat were decreased about 6.09%, 2.25%, 1.39%, 0.42%, respectively after boiled while carbohydrate was increased 4.07% and the amino acids were decreased after boiling. The Ca, Mg, K, P, Na, Cu were declined after boiled, while Co, Fe, Mn and Zn were incraseed. In addition, the Pb was decreased after boiled while Hg and Se were not detected in both fresh and boiled mussel meat. SAFA fatty acids was 38.71% (fresh) and 37.31% (boiled), MUFA 8.13% (fresh) and 8.02% (boiled), PUFA 10.31% (fresh) and 8.77% (boiled), and the cholesterol contents were 102.57 mg/100 g of fresh and 100.97mg/100 g for boiled mussel meat.

show abstract

Pengaruh Perebusan, Penggaraman Dan Penjemuran Pada Udang Dan Cumi Terhadap Pembentukan 7 Ketokolesterol

Cited by 7 publications

References 0 publications

Profil Gizi dan Kandungan Kolesterol Udang Windu (Penaeus monodon) dengan Metode Pemasakan Berbeda

Profil Gizi dan Kandungan Kolesterol Udang Windu (Penaeus monodon) dengan Metode Pemasakan Berbeda

KUALITAS KIMIA DAN ORGANOLEPTIK SOSIS DARAH TRADISIONAL (TA’BU) KAMBINGYANG DIBERI TAMBAHANPASTA ASAM TAMARIN(Tamarindus indica L.) (Chemical and organoleptik quality of traditional bloodsausages (ta'bu) added tamarind acid paste (Tamarindus indica L.)

Komposisi kimia kupang merah (Musculista senhausia) segar dan rebus

Contact Info

Product

Resources

About