SILABAN, MIEN YUNISHARA (2018) ANALISIS KADAR GIZI KECAP DAN HUBUNGSNNYA TERHADSAP LAMA PENYIMPANAN. Undergraduate thesis, UNIMED.
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Abstract
Penelitian ini bertujuan untuk mengetahui jumlah kandungan zat gizi dan mengetahui kaitannya dengan jumlah Angka Kebutuhan Gizi (AKG) dalam kecap yang meliputi protein dan karbohidrat. Rancangan penelitian menggunakan metode RAL, dimana untuk mengetahui kadar karbohidrat dalam kecap menggunakan metode Luff Schroorl dan penentuan kadar protein menggunakan metode Kjeldahl. Sampel kecap yang diambil dari bulan Agustus 2017 sampai Desember 2017. Kaitan Angka Kecukupan Gizi (AKG) kecap ditetapkan oleh Standar Internasional Indonesia (SNI). Menurut Standar Internasional Indonesia (SNI) kadar protein sebesar 1,0% dan karbohidrat sebesar 30%. Hasil protein dan karbohidrat kecap dari bulan Agustus 2017 sampai Desember 2017 sebagai berikut (a) protein yaitu 1,77%, 1,82%, 1,84%, 1,86%, dan 1,92%. (b) karbohidrat yaitu 38,84%, 40,38%, 41,42%, 42,57%, dan 43,49%, dilakukan dua ulangan. Hasil penelitian menunjukkan adanya kecenderungan bahwa semakin lama kecap disimpan, kadar protein dan karbohidratnya semakin menurun.
Item Type: | Thesis (Undergraduate) |
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Additional Information: | SK-2018 KIM 025 |
Keywords: | kecap, protein, karbohidrat, kjeldahl, luff scrool |
Subjects: | Q Science > QD Chemistry Q Science > QD Chemistry > QD241 Organic chemistry Q Science > QD Chemistry > QD71 Analytical chemistry |
Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Kimia |
Depositing User: | Mrs Catur Dedek Khadijah |
Date Deposited: | 25 Jan 2018 17:07 |
Last Modified: | 31 Jul 2025 06:29 |
URI: | https://digilib.unimed.ac.id/id/eprint/28612 |