PENGARUH METODE BOILING TERHADAP KADAR VITAMIN C PADA TUMBUHAN KELAKAI (STENOCHLAENA PALUSTRIS)

Authors

  • Anisa Nabila Rahayu Fakultas Kedokteran Universitas Palangka Raya, Indonesia
  • Ni Nyoman Sri Yuliani Departemen Ilmu Gizi Fakultas Kedokteran Universitas Palangka Raya, Indonesia
  • Dian Mutiasari Departemen Ilmu Kesehatan Masyarakat Fakultas Kedokteran Universitas Palangka Raya, Indonesia

DOI:

https://doi.org/10.54773/ijcnp.v5i1.102

Abstract

Background: Kelakai (Stenochlaena palustris) is a local vegetable of the Dayak tribe that contains Vitamin C, and the majority is cooked by boiling.

Research Objectives: The aim of this study was to determine the effect of the boiling method on vitamin C levels in the kelakai plant.

Method: This research was an experimental study to test vitamin C on samples of fresh kelakai, boiled kelakai (3 minutes), and positive control using UV-Vis Spectrophotometry qualitatively and quantitatively. The results were then statistically tested.

Results: The vitamin C content of fresh kelakai was 0.001704 mg/g, boiled kelakai for 3 minutes was 0.000846 mg/g, and the positive control was 0.006840 mg/g. The statistical Kruskal-Wallis test and post-hoc Mann-Whitney test showed that there were very significant differences in vitamin C levels in samples of fresh kelakai, boiled kelakai, and positive control (p =0,001).

Conclusions: According to the results of statistical tests, there are differences in vitamin C levels in samples of fresh kelakai, boiled kelakai, and positive control.

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Published

2022-02-28

How to Cite

Anisa Nabila Rahayu, Ni Nyoman Sri Yuliani, & Dian Mutiasari. (2022). PENGARUH METODE BOILING TERHADAP KADAR VITAMIN C PADA TUMBUHAN KELAKAI (STENOCHLAENA PALUSTRIS). IJCNP (INDONESIAN JOURNAL OF CLINICAL NUTRITION PHYSICIAN), 5(1), 82–93. https://doi.org/10.54773/ijcnp.v5i1.102

Issue

Vol. 5 No. 1 (2022): IJCNP (INDONESIAN JOURNAL OF CLINICAL NUTRITION PHYSICIAN)

Section

Research Articles

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