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RBEDAAN KADAR ASAM OKSALAT PADA KUAH DAN DAUN SAYUR BAYAM (Amaranthus tricolor L.) YANG DIDIAMKAN PADA SUHU RUANG
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ABSTRAK
Perbedaan Kadar Asam Oksalat pada Kuah dan Daun Sayur Bayam (Amaranthus tricolor L.) yang Didiamkan pada Suhu Ruang
Peneliti: Arifatul Huda Pembimbing: Nurlailah, Tini Elyn Herlina
Bayam adalah salah satu sayuran yang paling bergizi. Tanaman bayam sering digunakan dalam olahan sayur oleh para ibu rumah tangga karena bayam dapat meningkatkan minat anak-anak dalam mengonsumsi sayur. Namun sayur bayam yang dibiarkan atau disimpan lebih dari 5 jam dapat meningkatkan zat anti gizi seperti zat besi, nitrat dan asam oksalat. Asam oksalat dan garamnya yang larut air dapat membahayakan, karena senyawa tersebut bersifat toksik. Penelitian ini bertujuan untuk mengetahui perbedaan kadar asam oksalat pada kuah dan daun sayur bayam yang didiamkan pada suhu ruang. Jenis penelitian eksperimen semu dengan rancangan One Group Pretest-Postest. Sampel penelitian adalah kuah dan daun sayur bayam yang dibagi menjadi 5 perlakuan, diperiksa kadar asam oksalatnya dengan metode titrasi permanganometri. Hasil penelitian pada kuah didapatkan kadar asam oksalat yaitu pada 0 jam (254.37 ppm), 1 jam (268.36 ppm), 3 jam (277.69 ppm), 5 jam (251.26 ppm), dan 7 jam (240.37 ppm). Sedangkan, pada daun didapatkan kadar asam oksalat pada 0 jam (175.07 ppm), 1 jam (215.50 ppm), 3 jam (234.15 ppm), 5 jam (210.83 ppm) dan 7 jam (176.62 ppm). Hasil uji statistik t berpasangan didapatkan didapatkan nilai p = 0.000. Kesimpulan menunjukkan ada perbedaan bermakna antara kadar asam oksalat pada kuah dan pada daun sayur bayam (Amaranthus tricolor L.) yang didiamkan pada suhu ruang. Disarankan untuk melanjutkan penelitian dengan memeriksa kadar asam oksalat pada sayur bayam dengan metode spektrofotometri.
Kata kunci: Sayur Bayam, Asam Oksalat, Permanganometri.
ABSTRACT
The difference in Levels of Oxalic Acid in Spinach and Leaf Vegetable Gravy (Amaranthus tricolor L.) are Silenced at Room Temperature
Researchers: Arifatul Huda Supervisor: Nurlailah, Tini Elyn Herlina
Spinach is one of the most nutritious vegetables. The plant processed spinach is often used in vegetable by the housewives because spinach can enhance children's interest in eating vegetables. But the vegetable spinach left or stored over 5 hours can increase the substance of anti nutrients such as iron, nitrate and oxalic acid. Oxalic acid salts are water soluble and can be dangerous, because the compound is toxic. This research aims to know the difference in the levels of oxalic acid in spinach gravy vegetable leaves and the silenced at room temperature. Experimental research on pseudo type with One Group Pretest-Postest. The research sample is gravy and vegetable spinach leaves are divided into 5 levels, checked the acid treatment of oksalatnya by permanganometri titration method. Research results on the gravy oxalic acid levels obtained at 0 hours (254.37 ppm), 1 hour (268.36 ppm), 3 hours (277.69 ppm), 5 hours (251.26 ppm), and 7 hours (240.37 ppm). Whereas, on the leaves obtained the levels of oxalic acid at 0 hours (175.07 ppm), 1 hour (215.50 ppm), 3 hours (234.15 ppm), 5 hours (210.83 ppm) and 7 hours (176.62 ppm). Statistical paired t test results obtained obtained the value of p = 0000. The conclusion shows no difference in meaning between the levels of oxalic acid in the soup and vegetable on the leaves of spinach (Amaranthus tricolor L.) are silenced at room temperature. It is recommended to continue the research by examining the levels of oxalic acid in spinach vegetable with spectrophotometry method.
Key Words: Vegetable spinach, Oxalic acid, Permanganometri.
Detail Information
| Item Type | |
|---|---|
| Penulis |
Arifatul Huda - Personal Name
Dra. Nurlailah, Apt., M.Si. - Personal Name Tini Elyn Herlina - Personal Name |
| Student ID | |
| Dosen Pembimbing | |
| Penguji | |
| Kode Prodi PDDIKTI | |
| Edisi | |
| Departement | |
| Kontributor | |
| Bahasa |
Indonesia
|
| Penerbit | Jurusan Analis Kesehatan : Banjarbaru., 2017 |
| Edisi | |
| Subyek | |
| No Panggil |
ANK.02/SKP-2017
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| Copyright | |
| Doi |