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All Journal Biosaintifika: Journal of Biology & Biology Education
Putik Pribadi
Balai Pengawasan Obat dan Makanan Semarang
Agriculture, Biological Sciences & Forestry

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KADAR VITAMIN DAN MINERAL DALAM BUAH SEGAR DAN MANISAN BASAH KARIKA DIENG (Carica pubescens Lenne&K.Koch) Enni Suwarsi Rahayu; Putik Pribadi
Biosaintifika: Journal of Biology & Biology Education Vol 4, No 2 (2012): September 2012
Publisher : Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v4i2.2273

Abstract

Penelitian bertujuan untuk membandingkan kadar vitamin A, vitamin C, fosfor, besi, dan kalsium dalam buah segar dan manisan basah Carica pubescens Lenne K. Koch (karika dieng) serta menentukan waktu perebusan optimal dalam proses pembuatan manisan karika yang tidak menurunkan kadar vitamin C secara signifikan. Kadar vitamin C dianalisis menggunakan titrasi yodium yacobs, kadar vitamin A diukur dengan spektronik-20, dan kadar mineral diukur dengan AAS. Data kadar vitamin dan mineral dianalisis menggunakan t-test, sedangkan waktu perebusan optimal dianalisis menggunakan Anava dan uji beda nyata terkecil. Hasil penelitian menunjukkan bahwa kadar vitamin A, vitamin C, fosfor, besi, dan kalsium pada lima merk manisan karika lebih kecil dibandingkan dalam buah karika segar. Waktu perebusan optimal adalah 10 menit.The study was aimed to compare the levels of vitamin A, vitamin C and the minerals i.e. phosphorus, iron and calcium in sweet preserved and fresh fruit of Dieng mountain papaya Carica pubescens Lenne K. Koch, and to determine the optimal boiling duration of the fruit in order to determine the preserved fruit processing technique. The level of vitamin C was analyzed using Jacob’s iodine titration, the level of vitamin A was analyzed using Spectronic 20, and the minerals were analyzed using AAS. The data of the contents of vitamins and minerals in sweet preserved and fresh fruit were analyzed using t-test, whereas the data of the optimum boiling time was analyzed using Anova and a least significant difference test. The results showed that the levels of vitamin A and vitamin C and minerals P, Fe and Ca at 5 brands of sweet preserved carica were lower than in carica fresh fruit. The optimum boiling time was 10 minutes to obtain the high vitaim C content.
Co-Authors Enni Suwarsi Rahayu