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All Journal CERMIN PERMANA IJIBE (International Journal of Islamic Business Ethics) Martabe : Jurnal Pengabdian Kepada Masyarakat NISBAH: JURNAL PERBANKAN SYARIAH ILTIZAM Journal of Sharia Economic Research International Journal of Economics, Business and Accounting Research (IJEBAR) BENING ad-Dawaa : Journal of Pharmaceutical Sciences Jurnal Inovasi Ekonomi Jurnal Pasar Modal dan Bisnis Journal of Economics and Business UBS Jurnal Alwatzikhoebillah : Kajian Islam, Pendidikan, Ekonomi, Humaniora Abdi Masya Jurnal Pengabdian Masyarakat Nusantara Journal Of World Science ASEAN Journal of Empowering Community Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi) Worksheet : Jurnal Akuntansi Jurnal Audit dan Perpajakan Konsentrasi: Jurnal Manajemen dan Bisnis Jurnal Desain Sains Arsitektur (DeSciArs) Jurnal Pengabdian Masyarakat Business, Management & Accounting Journal
Yuni Utami
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Journal : ad-Dawaa : Journal of Pharmaceutical Sciences

 1 
Comparison of Thiamine Contain in Mung Beans (Vigna radiata L.) and Soybean (Glycine max (L.) Mer.) with Fresh and Boiled Treatment Agus Suprijono; Yuni Utami
Ad-Dawaa: Journal of Pharmaceutical Sciences Vol 3 No 1 (2020)
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/djps.v3i1.13896

Abstract

Mung beans (Vigna radiata L.) and soybeans (Glycine max (L.) Mer.) are species of nuts that contain good nutrients for health, such as thiamine or vitamin B1. Thiamine can increase appetite and important in nervous system. Both species of beans can be processed into consumable sprouts, both fresh and boiled. The research aims to compare the concentrations of thiamine in mung beans sprouts and soybeans sprouts in fresh and boiled conditions. The research procedure began with prepared fresh and boiled samples. Boiled samples were prepared by boiled sprouts for 3 minutes at 100°C. Thiamine was extracted from samples used 0,1 N HCl by heated on a water bath at 100°C for 30 minutes. The extracts of fresh and boiled sprouts were analyzed qualitatively used chemical reagents and quantitatively used spectrophotometer UV-Vis. Qualitative analysis showed that both fresh and boiled mung beans sprouts and soybeans sprouts contain thiamine. Quantitative test results for boiled and fresh mung beans sprouts were 0,26% and 0,15%, while soybeans were 0,64% and 0,44%, respectively. The thiamine content in soybeans sprouts is higher than in mung beans sprouts. Decrease of thiamine concentration in mung beans sprouts was higher at 42,31%, for boiled sample than soybeansbenas sprouts at 31,25%. The results of statistical tests used the t test showed a significant difference in thiamine concentration between fresh and boiled beans, both mung beans and soybeans.
Co-Authors Abdullah Mubarok Abdulloh Mubarok Adelia Meysa Putri, Ni Luh Made Agus Santoso Agus suprijono Aji, Wendi Yonspia Alfiyah, Neti Amalia, Amara Amaliyah, Tika Amirah Amirah, Amirah Anastasia, Elza Aldilla Asyifa, Ade Julia Awallia Oktaviani, Nur Azzah, Hasna Afifah Baihaqi Fanani Berliana, Lusy Fina Dewi Indriasih Dewi, Dea Rosa Kusuma Dewi, Risma Arlia Sinta Evelyn, Jane Fahreza, Viki Faiz Irsyad Prasetyo Fany, Firyal Afria Fawwas, Muhammad Rafi Federova, Ananda Silva Gunistiyo, Gunistiyo Hengky Setiawan Hidayah, Lisna Ilham Ramadhan Nasution, Ilham Ramadhan Ira Maya Hapsari Jaka Waskita Jaka Waskito Jane Evelyn Listia Andela, Salsabila M Faqihudin Maju Binoto, Maju Mei Rani Amalia Mohammad Arridho Nur Amin Muhammad Siddik Erdi Wicaksono Namira Ufrida Rahmi Niken Wahyu Cahyaningtyas Ningrum, Eftika Riya Nur, Alny Miladia Oktaviani, Nur Awallia Pebrilian, Nelsa Permananingrum, Adila Prasetya, Victor Prasetyono, Agus Puspita Giri, Kadek Risna Riyadi, Ragil Anwar Rosalina Rozi, Facrul Sari, Metty Singgar Setiani, Risma Meilana Setiawan, Hengky Sofhian Sofhian Sri Murdiati Sri Murdiati Sri Wahyuni Trisna, Ni Made Sukron, Muchamad Tabrani . Titik Sugianti Utami, Galuh Mega Wahyu Cahyaningtyas, Niken Wiyanti, Sari Yuniarti Herwinarni