#TITLE_ALTERNATIVE#
The risk of cardiovascular diseases can be decreased about 30% by increasing the consumption of <br /> <br /> unsaturated fatty acids and reducing the consumption of saturated fatty acids . Cooking oil is one of the <br /> <br /> source of saturated and unsaturated fatty acid...
Saved in:
| Main Author: | |
|---|---|
| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/26616 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | The risk of cardiovascular diseases can be decreased about 30% by increasing the consumption of <br />
<br />
unsaturated fatty acids and reducing the consumption of saturated fatty acids . Cooking oil is one of the <br />
<br />
source of saturated and unsaturated fatty acids mostly used in everyday life. This study was aimed to <br />
<br />
determine the type of cooking oil mostly used by traders and the correlation between perceptions, <br />
<br />
knowledge and attitude in the use of oil as factors that influence the selection of cooking oil. This study <br />
<br />
used concurrent descriptive observational study through a questionnaire which has been validated. The <br />
<br />
questionnaire was given to the traders in Coblong district, Bandung. In addition, an experimental study <br />
<br />
was conducted as quantitative test of saturated and unsaturated fatty acids in cooking oil by gas <br />
<br />
chromatography and mass spectroscopy. The number of samples used in this study is 142 people. The <br />
<br />
data validation test showed that this questionnaire was valid (rpbi > 0,3) and reliable (ρ≥0.7). The <br />
<br />
results showed 50% of traders use branded cooking oil. Based on analysis of Pearson correlation study <br />
<br />
with 95% confidence level, there was a correlation and statistically significant (p < 0.05) between <br />
<br />
perception with knowledge of traders, perception with selection of cooking oil type, and education with <br />
<br />
selection of cooking oil type. The correlation between perception and attitude, knowledge with attitude, <br />
<br />
knowledge with education level, selection of cooking oil type with income and knowledge level, <br />
<br />
indicated that there was a correlation but not statistically significant (p > 0.05). In chromatograms, <br />
<br />
cooking oil “third quality”has the largest component of unsaturated fatty acids compared with the <br />
<br />
other samples, it they can be recommended for use by traders. <br />
|
|---|