Skripsi Jurusan Tata Boga - Fakultas Teknik UM, 2017

Ukuran Huruf:  Kecil  Sedang  Besar

EVALUASI KADAR PROKSIMAT, VITAMIN A, DAN ASAM LAKTAT KEFIR KELOR (Moringa oleifera, Lamk)

cahyo indrayana purwanto

Abstrak


ABSTRAK

 

Purwanto, C. I. 2017. Evaluasi Kadar Proksimat, Vitamin A, Dan Asam Laktat Kefir Kelor (Moringa Oleifera, Lamk). Skripsi Jurusan Teknologi Industri Fakultas Teknik Universitas Negeri Malang. Pembimbing : (1) Dr. Titi Mutiara Kiranawati, M.P. (2) Dra. Wiwik Wahyuni,

M. Pd.

 

Kata Kunci: Tepung Daun Kelor, Kefir

Penelitian bertujuan untuk mengetahui pengaruh penambahan tepung daun kelor terhadap kandungan proksimat (protein, karbohidrat, lemak, kadar air, kadar abu), vitamin A, dan asam laktat pada kefir kelor.

Penelitian dilakukan pada bulan Juli 2016 sampai dengan Desember 2016 di laboratorium Teknologi Industri Universitas Negeri Malang, sedangkan analisis kandungan proksimat (protein, karbohidrat, lemak, kadar air, kadar abu), vitamin A, dan asam laktat di laboratorium kimia Universitas Muhammadiyah Malang. Rancangan penelitian disusun menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan prosentase tepung daun kelor, yaitu kefir penambahan tepung daun kelor 15%, kefir penambahan tepung daun kelor 20%, kefir penambahan tepung daun kelor 25%. Semua perlakuan diulang sebanyak dua kali. Data yang diperoleh dianalisis menggunakan One Way Anova (Analysis of Variance), yang dilanjutkan dengan uji Last Significant Deferent (LSD).

Hasil penelitian menunjukan bahwa penambahan tepung daun kelor yang berbeda memberikan pengaruh yang signifikan terhadap kandungan protein, karbohidrat, lemak, kadar abu, dan vitamin A pada kefir kelor. Kefir kelor dengan penambahan tepung daun kelor 25% menghasilkann protein 13,08 (%/100 g), karbohidrat 282,17 (mg/100 g), lemak 6,59 (g/100 g), kadar abu 0,94 (%/100 g), dan vitamin A 18,90 (mg/100 g).

 

ABSTRACT

 

Purwanto, C. 2017. Evaluation of Proximate levels, Vitamin A, and Lactic Acid in Moringa Kefir (Moringa oleifera, Lamk). Gastronomy Education Study Program Department of Industrial Technology Faculty of Engineering, Universitas Negeri Malang. Supervisors: (1) Dr. Titi Mutiara Kiranawati, M.P. (2) Dra. Wiwik Wahyuni, M. Pd.

 

Keywords: Wheat Leaf Moringa, Kefir

The study aims to determine the effect of the addition of powdered moringa leaves the proximate content (protein, carbohydrate, fat, rate online, ash content), vitamin A, and lactic acid in the buttermilk Moringa.

The study was conducted from July 2016 to December 2016 in the laboratory of Industrial Technology, State University of Malang, while the proximate analysis (protein, carbohydrate, fat, rate online, ash content), vitamin A, and lactic acid in a chemical laboratory University. Research compiled using a completely randomized design (CRD) with the percentage of Moringa leaf powder, kefir is the addition of powdered moringa leaves 15%, the addition of kefir Moringa leaf powder 20%, the addition of kefir Moringa leaf powder 25%. All treatment was repeated twice. Data were analyzed using One Way ANOVA (Analysis of variance), followed by the crucial test Last deferent (LSD).

The results showed that the addition of powdered moringa leaves are different have a significant influence on the content of protein, carbohydrate, fat, ash content, and vitamin A on Moringa kefir. Kefir with the addition of Moringa leaf powder Moringa 25% protein menghasilkann 13.08 (% / 100 g), carbohydrates 282,17 (mg / 100 g), fat 6.59 (g / 100 g), ash content of 0.94 (% / 100 g), and vitamin A 18.90 (mg / 100 g).