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Painingsih, Painingsih
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Agriculture, Biological Sciences & Forestry

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ANALISIS KANDUNGAN VITAMIN C KERIPIK PISANG KEPOK (MUSA PARADISIACA L.) Painingsih, Painingsih; Zulfa, Dwi; Tarta, Efnu; Lidia, Lidia; Chandra, Rio; Suraya, Suraya
Journal of Food Security and Agroindustry Vol. 3 No. 1 (2025): FEBRUARY
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v3i1.590

Abstract

Keripik pisang adalah makanan ringan yang menjadi kegemaran semua orang. Jenis pisang yang sering digunakan, yaitu pisang kepok. Pengujian ini bertujuan untuk mengetahui kandungan vitamin C keripik pisang. Metode yang digunakan dalam praktikum pengujian vitamin C adalah metode titrasi Iodometri. Alat yang digunakan adalah pisau, timbangan, baskom, alat pengiris keripik, spatula, wajan, tampah, saringan minyak, tabung gas, erlenmeyer 200 ml, gelas ukur 50 ml, lumpang dan alu, spatula, neraca analitik, kertas saring, corong, gelas kimia, buret, pipet tetes, statif dan klem. Bahan yang diperlukan adalah pisang kepok, garam, minyak goreng, air, keripik pisang, aquades, larutan iodium 0,1 N, dan indikator amilum. Prosedur pengujian dilakukan dengan proses pengolahan keripik kemudian dilanjutkan dengan pengujian vitamin C. Hasil yang didapatkan adalah keripik pisang sebanyak 4,947 kg dengan kandungan vitamin C sebesar 39,39 mg/100 gr. Hasil ini menunjukkan penurunan kadar vitamin C pada keripik pisang, hal ini disebabkan adanya proses penggorengan menggunakan suhu panas. Kesimpulan dari pengolahan dan pengujian keripik pisang dinyatakan bahwa proses pengolahan pisang dengan menggunakan panas dapat menurunkan kadar vitamin C.
Analysis of Cyclamate Content in Packaged Beverages Nanda, Risqi Pricillia; Nur’ain, Nur’ain; Ferdiansyah, Ferdiansyah; Yolanda, Evril; Suraya, Suraya; Painingsih, Painingsih; Zakiah, Zakiah
Journal of Food Security and Agroindustry Vol. 4 No. 1 (2026): FEBRUARY
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v4i1.883

Abstract

Cyclamate is a type of synthetic sweetener that has a sweetness level approximately 30 times higher than sucrose. The purpose of this study was to determine the presence of cyclamate in beverages available on the market. This research employed a qualitative approach. The collected samples were subjected to a color reaction test to observe any chemical changes indicating the presence of cyclamate. A total of 12 beverage samples were obtained through random sampling.The results showed that 4 samples tested positive for cyclamate, specifically samples 1, 2, 3, and 4. Meanwhile, the remaining 8 samples (samples 5, 6, 7, 8, 9, 10, 11, and 12) showed negative results, as indicated by the absence of a characteristic reaction. In conclusion, further testing on sweetened beverages marketed to the public is necessary to ensure consumer safety and to minimize potential health risks, including cardiovascular diseases. Cyclamate is an artificial sweetener that should not be consumed excessively.
Co-Authors Ferdiansyah Ferdiansyah Lidia Lidia, Lidia Nanda, Risqi Pricillia Nur’ain, Nur’ain Rio Chandra, Rio Suraya Suraya Tarta, Efnu Yolanda, Evril Zakiah Zakiah Zulfa, Dwi