PENGARUH PERENDAMAN DALAM SEDUHAN DAUN SALAM (Eugenia polyantha) SELAMA DUA HARI TERHADAP KADAR KOLESTEROL KUNING TELUR PUYUH (Coturnix coturnix japonica)

DITAWANTI, RUT (2016) PENGARUH PERENDAMAN DALAM SEDUHAN DAUN SALAM (Eugenia polyantha) SELAMA DUA HARI TERHADAP KADAR KOLESTEROL KUNING TELUR PUYUH (Coturnix coturnix japonica). Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Quail eggs have the highest nutritional values on the yolk, but the quail eggs also contain a fairly high cholesterol. Quail egg yolk cholesterol levels was 844 mg / 100gram. Cholesterol consumption threshold of approximately 300 mg / day. If consumed in excess amounts can cause elevated levels of cholesterol in the blood that can trigger the onset of coronary heart disease. The purpose of this research was to investigate the influence of soaking in the salam leaves steeping can decrease cholesterol levels in quail egg yolk. This research uses a variation of the concentration of the salam leaves steeping (0%, 1% and 2%) during two days. Organoleptic test was conducted on 20 panelists who have met the criteria as a panelist, an assessment with numbers ranging from 1 to 5 based on facets of the color, smell, taste and texture. Quail egg yolk extracted with ethanol and acetone pro analysis (1: 1). The results of extraction are assigned the cholesterol levels using the method of photometric enzymatic reactions CHOD-PAP with Rayto photometer. Based on the research of quail egg that are most favored by 20 panelists is quail egg yolk after soaking with a concentration of 1% with an average value of 3.75. Quail egg yolk cholesterol levels of the market and before soaking the variation concentrations (0%), I a row of 776mg / 100gram and 766mg / 100gram, while quail egg yolk cholesterol levels after soaking in salam leaves steeping with the variation of concentrations 1% and 2% of 534 mg/ 100gram and 296 mg / 100gram. Decreased levels of cholesterol quail egg yolk against quail egg yolk before soaking (0%) as a control, after soaking the variation of concentration of steeping the leaves (1 and 2)% obtained results of 30.28% and 61.35%. The results of statistical tests using One Way Anova methods shows the value of Sig = 0.000 (<0.05). So it can be concluded that the soaking treatment showed significant difference. Keywords: Quail Egg, Salam Leaves, steeping, Cholesterol

Item Type: Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords: Quail Egg, Salam Leaves, steeping, Cholesterol
Subjects: R Medicine > RS Pharmacy and materia medica
Divisions: Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan
Depositing User: magdalena kartika ningsih
Date Deposited: 10 Oct 2019 04:25
Last Modified: 10 Oct 2019 04:25
URI: http://repository.setiabudi.ac.id/id/eprint/1705

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