CD-ROM
PENGARUH SUHU DAN LAMA PENYIMPANAN BUAH SIRSAK (Annona muricata L.) TERHADAP KADAR VITAMIN C
- Bagikan:
ABSTRAK
Pengaruh Suhu dan Lama Penyimpanan Buah Sirsak (Annona muricata L.)
terhadap Kadar Vitamin C
Peneliti : Inita Khairani
Pembimbing : Nurlailah, Akhmad Muntaha
Kebutuhan vitamin C didalam tubuh sebagian besar berasal dari sayur dan buah–
buahan, salah satu buah yang mengandung vitamin C adalah sirsak. Vitamin C
dapat berkurang selama proses penyimpanan karena sangat mudah terdegradasi
oleh suhu, cahaya, dan udara sekitar. Tujuan penelitian ini adalah untuk
mengetahui pengaruh suhu dan lama penyimpanan buah sirsak terhadap kadar
vitamin C. Jenis penelitian ini adalah Quasi Experiment dengan rancangan
penelitian Pretest Posttest. Metode yang digunakan pada penelitian adalah metode
titrasi iodimetri. Hasil penelitian didapatkan kadar rata-rata vitamin C sebelum
perlakuan (0,1082 %), hari pertama suhu ruang (0,0893 %) dan suhu dingin
(0,0974 %). Hari ketiga suhu ruang (0,0784 %) dan suhu dingin (0,0866 %). Hari
kelima suhu ruang (0,0649 %) dan suhu dingin (0,0757 %). Berdasarkan hasil uji
statistik One Way Anova didapatkan nilai signifikasi p < α (0,000 < 0.05) sehingga
dapat disimpulkan bahwa terdapat perbedaan yang bermakna antara suhu dan
lama penyimpanan terhadap kadar vitamin C buah sirsak. Bagi peneliti
selanjutnya disarankan untuk meneliti dengan menambahkan jenis buah yang
diperiksa dan pendiaman dengan suhu yang berbeda seperti suhu 8◦C.
Kata Kunci : Buah Sirsak, Suhu, Lama Penyimpanan, Vitamin Cix
ABSTRACT
The Effects of Temperature and Storage Duration of Soursop
(Annona muricata L.) on Vitamin C Value
Author : Inita Khairani
Advisors : Nurlailah, Akhmad Muntaha
The need for vitamin C in the body mostly comes from vegetables and fruits, one
of the fruits that contains vitamin C is soursop. Vitamin C can be reduced during
the storage process because it is very easily degraded by temperature, light and
ambient air. The purpose of this study was to determine the effect of temperature
and storage duration of soursop fruit on vitamin C value. The research type is
Quasi Experiment with a Pretest Posttest research design. The method used in this
research is iodimetric titration method. The results showed that the average value
of vitamin C before treatment (0.1082%), on the first day in room temperature
(0.0893%) and in cold temperature (0.0974%). On the third day in room
temperature (0.0784%) and in cold temperature (0.0866%). On the fifth day in
room temperature (0.0649%) and in cold temperature (0.0757%). Based on the
results of One Way Anova statistical test, the significance value was p < α (0.000
< 0.05), so it can be concluded that there is a significant difference between
temperature and storage duration on vitamin C value of soursop fruit. For further
researchers it is recommended to research by adding the type of fruit examined
and settling it with a different temperature such as a temperature of 8◦C.
Keywords: Soursop Fruit, Temperature, Storage Duration, Vitamin C
Detail Information
| Item Type | |
|---|---|
| Penulis |
Inita Khairani - Personal Name
Nurlailah - Personal Name Akhmad Muntaha - Personal Name H. Haitami - Personal Name |
| Student ID | |
| Dosen Pembimbing | |
| Penguji | |
| Kode Prodi PDDIKTI | |
| Edisi | |
| Departement | |
| Kontributor | |
| Bahasa |
Indonesia
|
| Penerbit | Jurusan Analis Kesehatan : Banjarbaru., 2021 |
| Edisi | |
| Subyek | |
| No Panggil |
ANK.13/SKP-2021
|
| Copyright | |
| Doi |