PRAYUDI KURNIAWAN Pengarang Dra. Anny Thuraidah, Apt.,MS. Dosen Pembimbing 1 Dra. Nurlailah, Apt., M.Si. Dosen Pembimbing 2 Siti Khairunisya, S.ST., M.Si Ketua Penguji

ABSTRAK PENGARUH LAMA PEREBUSAN TERHADAP KADAR VITAMIN C AIR REBUSAN DAUN SALAM (SYZYGIUM POLYANTHUM) Peneliti: Prayudi Kurniawan Pembimbing: Anny Thuraidah, Nurlailah Secara luas daun salam (sygizium polyanthum) dianggap sebagai bahan tambahan untuk menambah aroma masakan karena aromanya yang khas, namun diluar itu ternyata memiliki manfaat yang sangat beragam khususnya dalam dunia kesehatan. Salah satu kandungan yang terdapat dalam daun salam ialah vitamin C. Penggunaan daun salam sebagai obat herbal umumnya digunakan sebagai minuman tradisional dengan cara merebus daun salam dengan air dalam waktu tertentu sampai warna air berubah dan air yang digunakan berkurang. Tujuan penelitian ini adalah untuk mengetahui pengaruh lama perebusan terhadap kadar vitamin C air rebusan daun salam serta untuk mengetahui lama waktu perebusan yang efektif, sehingga didapati kadar vitamin C air rebusan daun salam yang optimal. Metode yang digunakan pada penelitian ini adalah metode iodimetri. Hasil penelitian menunjukan bahwa terdapat perbedaan kadar rata-rata vitamin C pada setiap variasi waktu perebusan, yaitu pada perebusan 1 menit kadar vitamin C sebesar 0,0294%, 5 menit sebesar 0,0624%, 10 menit sebesar 0.1733% dan 15 menit yaitu sebesar 0,0693%. Dari hasil uji statistik disimpulkan bahwa terdapat perbedaan yang bermakna, antara lama perebusan terhadap kadar vitamin C rebusan daun salam, dan juga dapat diketahui bahwa kadar vitamin C tertinggi lama perebusan daun salam pada menit ke-10 yaitu sebesar 0,1733%. Kata Kunci: perebusan, vitamin C, daun salam ABSTRACT EFFECT OF BOILING TIME AGAINST VITAMIN C IN THE BOILED WATER OF BAY LEAVES (SYZYGIUM POLYANTHUM) Author : Prayudi Kurniawan Mentor : Anny Thuraidah, Nurlailah Widely bay leaves (syzygium polyanthum) are considered as additional ingredients to add to the aromatic of the cuisine because of their spesial aroma, but beyond that it turns out to have very various benefits, especially in the world of health. One of the ingredients contained in bay leaves is vitamin C. The use of bay leaves as an herbal medicine is generally used as a traditional drink by boiling bay leaves with water at a certain time until the color of the water changes and the water used decreases. The purpose of this study was to determine the effect of boiling time on vitamin C levels of bay boiled water and to determine the effective length of boiling time, so that the optimum levels of vitamin C of bay boiled water were found. The method used in this study is the iodimetry method. The results showed that there were differences in the average levels of vitamin C in each variation of boiling time, namely in boiling 1 minute the level of vitamin C was 0.0294%, 5 minutes was 0.0624%, 10 minutes was 0.1733% and 15 minutes was equal to 0.0693%. From the results of statistical tests it was concluded that there was a significant difference between boiling time for the levels of vitamin C decoction of bay leaves, and it was also known that the highest levels of vitamin C boiling time of bay leaves in the 10th minute was 0.1733%. Keywords: boiling, vitamin C, bay leaves