Erfan Roebiakto, S.KM.,MS Dosen Pembimbing 1 Dinna Rakhmina, S.Si,.M.Sc Dosen Pembimbing 2 H. Akhmad Muntaha, S.Pd., MM Ketua Penguji Rahmawati Pengarang

ABSTRAK PENGARUH PERENDAMAN LARUTAN KAPUR SIRIH (Ca(OH)2) TERHADAP KADAR VITAMIN C PADA BUAH PEPAYA (Carica papaya L.) Peneliti : Rahmawati Pembimbing : Erfan Roebiakto ; Dinna Rakhmina Pepaya (Carica papaya L.) merupakan tanaman yang berbuah di sepanjang tahun sehingga buahnya mudah ditemukan dan kaya akan vitamin C dibandingkan dengan buah yang lain. Salah satu produk olahan dari buah pepaya yaitu es buah. Dikarenakan tekstur buah pepaya yang lunak, maka pada pengolahan es buah dilakukan perendaman dalam larutan kalsium hidroksida atau yang sering dikenal dengan kapur sirih agar tekstur buah pepaya menjadi kuat. Penelitian ini bertujuan untuk mengetahui pengaruh perendaman larutan kapur sirih (Ca(OH)2) terhadap kadar vitamin C buah pepaya (Carica papaya L.). Jenis penelitian yang digunakan adalah quasi experiment dengan rancangan One group Pretest-Posttest Design. Metode pemeriksaan menggunakan titrasi Iodimetri. Hasil penelitian kadar vitamin C buah pepaya dengan perlakuan perendaman dalam larutan kapur sirih selama 0 menit (639,74 mg/kg), 5 menit (591,32 mg/kg), 10 menit (581,52 mg/kg), 15 menit (547,20 mg/kg), 20 menit (504,98 mg/kg), dan 25 menit (465,08 mg/kg). Hasil uji statistik Oneway ANOVA didapatkan nilai signifikasi p < α (0,000 < 0,05) sehingga dapat disimpulkan bahwa terdapat pengaruh yang bermakna antara lama perendaman larutan kapur sirih terhadap kadar vitamin C buah pepaya potong. Kapur sirih dapat menurunkan kadar vitamin C tetapi dapat menguatkan tekstur. Bagi peneliti selanjutnya disarankan untuk menambah variasi konsentrasi larutan kapur sirih yang digunakan pada penelitian. Kata Kunci : Buah pepaya, kapur sirih, vitamin C ABSTRACT THE EFFECT OF SOAKING WHITING SOLUTION (Ca(OH)2) ON VITAMIN C LEVELS IN PAPAYA FRUIT (Carica papaya L.) Researcher : Rahmawati Advisor : Erfan Roebiakto ; Dinna Rakhmina Papaya (Carica papaya L.) is a plant that produces fruit throughout the year so that the fruit is easy to find and contains lots of vitamin C compared to other fruits. One of the processed products from this fruit is a fruit ice. Due to the soft texture of papaya fruit, then the processing of fruit ice is done soaking in calcium hydroxide solution or often known as whiting so that the texture of the papaya fruit becomes strong. This research aims to determine the effect of soaking whiting solution (Ca(OH)2) on vitamin C levels of papaya fruit (Carica papaya L). The type of research used a quasi experiment with One Group Pretest-Posttest Design. The examination method used Iodimetry titration. The results of research on vitamin C levels of papaya fruit with soaking treatment in a solution of whiting for 0 minute (639,74 mg/kg), 5 minutes (591,32 mg/kg), 10 minutes (581,52 mg/kg), 15 minutes (547,20 mg/kg), 20 minutes (504,98 mg/kg), and 25 minutes (465,08 mg/kg). The results of the Oneway ANOVA statistical test showed a significance value p < α (0,000 < 0,05) so that it was concluded that there was a significant effect between the soaking time of whiting solution to the vitamin C levels of papaya fruit. Whiting could reduce vitamin C but also could make a fruit texture stronger. For further researchers it is recommended to add variations in the concentration of whiting solution was used in the study. Keywords: Papaya fruit, whiting, vitamin C