CD-ROM
Pengaruh Waktu Penggorengan Terhadap Kadar Nitrit Sosis Sapi
- Bagikan:
ABSTRAK
Pengaruh Waktu Penggorengan Terhadap Kadar Nitrit Sosis Sapi
Peneliti : Dwi Indah Yuliani
Pembimbing : Akhmad Muntaha, Haitami
Mayoritas penduduk Indonesia rata-rata lebih banyak mengonsumsi daging dalam
bentuk daging olahan seperti sosis dan kornet, karena waktu memasak atau penyajiannya
praktis dan cepat, bahkan ada yang bisa langsung dimakan, karna telah diproses oleh
pabrikan. Pengawetan daging biasa digunakan nitrit dan nitrat. Awalnya nitrit dan nitrat
ditambahkan dalam proses curing (pengawetan) agar memperoleh warna merah yang
seragam yang dapat membuat penampilan lebih menarik pada daging yang diawetkan.
Jika mengkonsumsi makanan yang mengandung nitrit terus-menerus dalam jangka waktu
yang panjang dapat berpotensi menimbulkan kanker apabila dikonsumsi terlalu banyak.
Tujuan penelitian ini untuk mengetahui adanya pengaruh lama waktu penggorengan
terhadap kadar nitrit sebagai pengawet sosis. Metode penelitian ini analitik eksperimental
(experimental analytic) dengan rancangan One Group Pre-test and Post-test. Bahan
penelitian yaitu Sosis Sapi. Analisis data menggunakan Uji Repeat Anova dan Regresi
Linier Sederhana. Hasil penelitian kadar nitrit pada sosis sapi setelah digoreng selama 1
menit sebesar 4,52 ppm; selama 3 menit sebesar 4,33 ppm; dan selama 5 menit sebesar
3,20 ppm, uji statistik menunjukkan nilai signifikan dari pengaruh penggorengan
terhadap kadar nitrit yaitu 0,000 dan regresi 79,1%. Sehingga dapat disimpulkan bahwa
kadar nitrit setelah digoreng selama 1 menit; selama 3 menit; dan selama 5 menit terjadi
penurunan, serta penggorengan memiliki pengaruh terhadap penurunan kadar nitrit
sebesar 79,1%. Disarankan kepada masyarakat menggoreng sosis sampai matang agar
kadar nitrit dalam sosis berkurang sehingga tidak terjadi penumpukkan kadar nitrit dalam
tubuh yang bersifat karsinogenik.
Kata Kunci : Nitrit, Sosis Sapi, Penggorengan.ix
ABSTRACT
Effect of Frying Duration Time on Nitrite Levels of Beef Sausage
Author : Dwi Indah Yuliani
Adviser : Akhmad Muntaha, Haitami
The majority of Indonesia's population on average consume more meat in the
form of processed meat such as sausages and corned beef, because the cooking or serving
time is practical and fast, some can even be eaten immediately, because it has been
processed by the manufacturer. Preservation of meat is commonly used with nitrites and
nitrates. Initially nitrite and nitrate are added in the curing process to obtain a uniform red
color which can give the cured meat a more attractive appearance. If you consume foods
that contain nitrites continuously for a long period of time, it can potentially cause cancer
if you consume too much. The purpose of this study was to determine the effect of frying
time on nitrite levels as a preservative for sausages. This research method is experimental
analytic (experimental analytic) with the design of One Group Pre-test and Post-test. The
research material was Beef Sausage. Data analysis used ANOVA Repeat Test and Simple
Linear Regression. The results of the study of nitrite levels in beef sausage after frying
for 1 minute were 4.52 ppm; for 3 minutes at 4.33 ppm; and for 5 minutes at 3.20 ppm,
with a significant value of the effect of frying on nitrite levels, namely 0.000 and a
regression of 79.1%. So it can be concluded that the nitrite level after frying for 1 minute
is 4.52 ppm; for 3 minutes at 4.33 ppm; and for 5 minutes at 3.20 ppm, and frying had an
effect on reducing nitrite levels by 79.1%. It is suggested to the public to fry the sausages
until they are cooked so that the nitrite levels in the sausages are reduced so that there is
no buildup of nitrite levels in the body which is carcinogenic.
Keywords: Nitrite, Beef Sausage, Fryer.
Detail Information
| Item Type | |
|---|---|
| Penulis |
Dwi Indah Yuliani - Personal Name
Akhmad Muntaha - Personal Name H. Haitami - Personal Name Dinna Rakhmina - Personal Name |
| Student ID | |
| Dosen Pembimbing | |
| Penguji | |
| Kode Prodi PDDIKTI | |
| Edisi | |
| Departement | |
| Kontributor | |
| Bahasa |
Indonesia
|
| Penerbit | Jurusan Analis Kesehatan : Banjarbaru., 2021 |
| Edisi | |
| Subyek | |
| No Panggil |
ANK.33/SKP-2021
|
| Copyright | |
| Doi |