Ladynia, Derinda (2014) Perbedaan Kadar Vitamin C Pada Buah Pepino (Solanum muricatum Aiton) Ungu Dalam Produk (Sirup, Sari Buah, Selai). Sarjana thesis, Universitas Brawijaya.
Abstract
Penyebab kurangnya vitamin C dalam tubuh salah satunya karena rendahnya asupan dari makanan. Vitamin C merupakan vitamin yang dibutuhkan oleh tubuh dan bersifat atioksidan. Buah pepino (Solanum muricatum Aiton) ungu memiliki kandungan vitamin C yang cukup tinggi yaitu 25,112 mg/ 100 gram. Namun kandungan vitamin C ini belum diketahui pada berbagai olahan buah pepino. Oleh karena itu, perlu dilakukan penelitian untuk mengetahui perbedaan kadar vitamin C pada berbagai produk olahan buah pepino. Penelitian ini menggunakan metode true eksperimental dengan Rancangan Acak Lengkap (RAL) dengan 4 taraf perlakuan dan 6 replikasi. Perlakuan tersebut adalah P0 (buah pepino segar), P1 (sirup pepino), P2 (sari buah pepino) dan P3 (selai pepino). Hasil penelitian menunjukkan bahwa ada perbedaan yang signifikan terhadap kadar vitamin C buah pepino (Solanum muricatum Aiton) ungu yang diolah menjadi sirup, sari buah dan selai berdasarkan uji statistik One Way ANOVA (p=0,000). Kadar vitamin C pada produk olahan buah pepino yaitu sirup 1,32 mg/100 gram, sari buah 0,97 mg/100 gram, selai 7,47 mg/100 gram sedangkan pada buah pepino segar 38,4 mg/100 gram. Kesimpulan penelitian ini adalah terdapat perbedaan yang signifikan terhadap kadar vitamin C buah pepino ungu yang diolah menjadi sirup, sari buah dan selai, dengan kadar vitamin C tertinggi pada pengolahan selai.
English Abstract
One of the cause of the lack the vitamin C in the body is low intake of the food. Vitamin C is a vitamin that is needed by the body and it is antioxidant. Purple Pepino (Solanum muricatum Aiton) contain vitamin C which quite high is 25,112 mg / 100 g. However, the vitamin C has not known at variety processed of Pepino yet. Therefore, it is necessary research to find differences the levels of vitamin C in variety processed of Pepino product. This research uses true experimental method with a Complete Random Design (CRD) with 4 levels of treatments and 6 replications. The treatments are P0 (fresh Pepino), P1 (Pepino syrup), P2 (Pepino Fruit Juices), dan P3 (Pepino jam). The results show that there are significant differences in the levels of vitamin C in Purple Pepino (Solanum muricatum Aiton) which is processed into syrup, fruit juices and jam based One Way ANOVA statistical test (p=0.000). Levels of vitamin C in processed Pepino products are syrup is 1,32 mg/100 gram, fruit juices is 0,97 mg/100 gram and jam is 7,47 mg/100 gram while the fresh Pepino is 38,4 mg/100 gram. The conclusion of this research there is a significant difference in the levels of vitamin C in Purple Pepino, which is processed into syrup, fruit juices and jam, with the highest levels of vitamin C in the treatment of jam.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/593/051406160 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 17 Oct 2014 12:57 |
| Last Modified: | 22 Oct 2021 03:07 |
| URI: | http://repository.ub.ac.id/id/eprint/124603 |
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