PRASETYA, Dinar Bayu (2015) PENGARUHPERENDAMAN TELUR ASIN DALAM TEH HIJAUDAN TEH HITAM TERHADAP KADAR KOLESTEROL KUNING TELUR. Skripsi thesis, Universitas Setia Budi Surakarta.
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Abstract
Salted egg is an egg that preserved by salted. Salting of eggs is a preservation method using media of sand, red bricks, salt, onion which aims to prevent damage and entry of microorganism and give distinctive flavor. Soaking using green tea and black tea can lower cholesterol levels in eggs. This study was aimed to determine the cholesterol levels decreasein salted egg yolk ingreen tea and black tea soaking with concentration variation. Making of salted egg made by soaking for 12 days. Cholesterol levels obtained from salted egg yolk using Enzymatic photometric (CHOD-PAP) method. Results from this study showed cholesterol levels of salted egg yolk without soaking was 515 mg/100g, after soaking for 12 days was 357 mg/100g, after soaking for 12 days by soaked in green tea in concentration 2% and 4 %was 303 mg/100g, 284 mg/100 g, and black tea 2% and 4% was 319 mg/100, 305 mg/100 g. Based on the statistic analysis there was significant differences cholesterol levels of salted egg yolk between soaking of green tea and black tea with concentration 0%, 2% and 4%. Soaking in green tea with concentration 4% had the greatest decrease. Keywords: salted, soaking of green tea and black tea, cholesterol level.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | salted, soaking of green tea and black tea, cholesterol level. |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Fakultas Ilmu Kesehatan > Prodi D4 Analis Kesehatan |
| Depositing User: | Tifany Nur Arfiana |
| Date Deposited: | 09 Oct 2019 08:37 |
| Last Modified: | 09 Oct 2019 08:37 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/1689 |
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