ANALISIS KANDUNGAN VITAMIN A PADA DAUN PAKU-PAKU (Diplazium escelentum (Retz.)Sw.) BERDASARKAN PROSES PEMASAKAN

  • Yuliana Souhaly
  • M Nur Matdoan
  • S I. A. Salmanu
Keywords: Vitamin A, Ferns (diplazium escelentum (Retz.) Sw.) cooking process

Abstract

Background: The nails are plants that are often consumed by the community because they are effective in curing various diseases such as cough, asthma, fever, headache, diarrhea, and dysentery. Different cooking processes can affect the nutritional content of a food ingredient, one of which is vitamin A.

Method: This type of research is comparative, namely to compare the content of vitamin A found in ferns (Diplazium esculentum (Retz) Sw.) Based on the cooking process, namely boiling, steaming and stirring. Location of analysis of vitamin A content in the Basic Chemistry laboratory of the Faculty of Mathematics and Natural Sciences, Pattimura University. The subjects of the study were 4 g of ferns extract, each of which was carried out based on the cooking process, namely stir-fry, boiled and steamed.

Results: There is an effect of the cooking process on the content of vitamin A on ferns. The highest vitamin A content is found in the type of stir-fry cooking which is as much as 0,0594%, the type of steamed cooking is 0,0442% and the type of boiled cooking is 0,0243%. Sauteed vegetables have relatively low water content than those boiled or steamed.

Conclusion: The highest content of vitamin A in vegetable ferns (Diplazium escelentum (Retz.) Sw.) Was found in the cooking process of the type of stirring with a vitamin A content of 0.0594 with a duration of 10 minutes

Downloads

Download data is not yet available.

References

Adelina, R 2013. Perebusan dan penumisan menurunkan kandungan beta karoten dalam wortel.
Azrimaidaliza, 2007. Vitamin A, Imunitas Dan Kaitannya Dengan Penyakit Infeksi. Jurnal Kesehatan Masyarakat, September 2007, I (2).
Fleming, Sarah. 2009. Phyla Pterophyta and Lycophyta: Ferns and Their Relatives.
Karmilasanti, Supartini, 2011. Keragaman Jenis Tumbuhan Obat dan Pemanfaatannya di Kawasan Tane’ Olen Desa Setulang Malinau, Kalimantan Timur. Jurnal Penelitian Dipterokarpa. 5(1): 23- 38.
Lense, Obed. 2012. The wild Plant Used as Traditional medicine by indigenous people of Manukwari, West Papua. Biodiversitas. 13 (2): 98- 106.
Marliyati .2017. Pengaruh Pengeringan Terhadap Kadar Senyawa Antinutrisi yang Mempengaruhi Ketersediaan Zat Besi Serta Fortifikasi Zat Besi Pada Rempah-Rempah. (Tesis). Program Pascasarjana. Institut Pertanian Bogor.
Mazzeo et. al. 2011. Ilmu Gizi Untuk Mahasiswa dan Profesi. Jilid 1. Jakarta: Dian Rakyat.
Parwata, I. M. Oka Adi, dkk. 2010. Aktivitas Antiradikal Bebas Serta Kadar Beta Karoten Pada Madu Randu (Ceiba pentandra) Dan Madu Kelengkeng (Nephelium longata L.): Jurnal Kimia 4 (1), Januari 2010: 54-62. Bukit Jimbaran: Jurusan Kimia FMIPA Universitas Udayana.
Ketaren, 1986. Minyak dan Lemak Pangan. Universitas Indonesia Press, Jakarta.
Setyowati, S. 2005. Pengaruh Berat Awal Yang Berbeda Terhadap Laju Pertumbuhan Gracillaria verrucosa di Pertambakan Kalirejo, Kendal [skripsi] Universitas Diponegoro. Semarang. (Tidak Dipublikasikan).
Tjitrosoepomo, G. 1991. Taksonomi Tumbuhan. Gadjah Mada University Press.
Tjitrosoepomo,G. 1983. Taksonomi Tumbuhan (Schizophtya, Thallophyta, Bryophyta, Pteridophyta). Cet. Ke 7. Gadja Mada University Press, Yogyakarta. P.219-307.
Tezar 2014. Kandungan Nutrien dan Ketersediaan Besi dan Seng Hayati Sargassum sp. Diukur secara In Vitro. [Laporan Penelitian]. Yogyakarta: Fakultas Biologi UGM
Published
2018-03-20
How to Cite
Souhaly, Y., Matdoan, M., & Salmanu, S. (2018). ANALISIS KANDUNGAN VITAMIN A PADA DAUN PAKU-PAKU (Diplazium escelentum (Retz.)Sw.) BERDASARKAN PROSES PEMASAKAN. BIOPENDIX: Jurnal Biologi, Pendidikan Dan Terapan, 4(2), 63-69. https://doi.org/10.30598/biopendixvol4issue2page63-69

Most read articles by the same author(s)

1 2 > >>