Pengaruh Metode Penyiapan Yang Berbeda Terhadap Kadar Betakaroten Donat

Nur Hidayah, Rizqi Damayanti and , Zulia Setiyaningrum, S. Gz., M. Gizi (2021) Pengaruh Metode Penyiapan Yang Berbeda Terhadap Kadar Betakaroten Donat. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Beta-carotene in the body will be converted into vitamin A. Carrots are foodstuffs that have high levels of beta-carotene. Carrot is an ingredient that has the potential to be used as an addition to high-beta-carotene snacks. Carrot substitution donuts are expected to have higher levels of beta-carotene than unsubstituted donuts. This study aimed to determine the beta-carotene content of donuts with carrot substitution and the effect of carrot substitution on donuts. This type of research was true experimental using a completely randomized design (CRD) which consisted of 4 formulations. Formulation 1 was donuts without substitution, formulation 2 was donuts with 20 grams of carrot flour substitution, formulation 3 was donuts with 24 grams of shaved carrot substitution, and formulation 4 was substitution of 40 ml of carrot juice. Test levels of beta-carotene was conducted by spectrophotometric method. The test results for the highest beta-carotene levels were found in formulation 4, namely donuts with 40 ml of carrot juice substituted with an average beta-carotene content of 2260.02 µg and the lowest levels of betacarotene were found in formulation 1 or donuts without substitution with an average beta-carotene content of 729.09 µg. The results of the Kruskal Wallis test of betacarotene content data showed that the p value was 0.083 (p> 0.05), it could be concluded that there was no effect of carrot substitution on the donut beta-carotene content.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Donuts, Beta-carotene Content, Carrots
Subjects:	Q Science > Q Science (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	RIZQI DAMAYANTI NUR HIDAYAH
Date Deposited:	31 Dec 2021 03:24
Last Modified:	01 Sep 2022 02:45
URI:	http://eprints.ums.ac.id/id/eprint/96294

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