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All Journal Jurnal Kedokteran Brawijaya Pharmascience Jurnal Surya Medika Jurnal Berkala Kesehatan Jurnal Kedokteran Universitas Palangka Raya IJCNP (INDONESIAN JOURNAL OF CLINICAL NUTRITION PHYSICIAN) Barigas: Jurnal Riset Mahasiswa
Dian Mutiasari
Departemen Ilmu Kedokteran Komunitas, Fakultas Kedokteran, Universitas Palangka Raya, Palangka Raya, Kalimantan Tengah, Indonesia
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Journal : IJCNP (INDONESIAN JOURNAL OF CLINICAL NUTRITION PHYSICIAN)

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PENGARUH METODE BOILING TERHADAP KADAR VITAMIN C PADA TUMBUHAN KELAKAI (STENOCHLAENA PALUSTRIS) Anisa Nabila Rahayu; Ni Nyoman Sri Yuliani; Dian Mutiasari
IJCNP : INDONESIAN JOURNAL OF CLINICAL NUTRITION PHYSICIAN Vol 5 No 1 (2022): IJCNP (INDONESIAN JOURNAL OF CLINICAL NUTRITION PHYSICIAN)
Publisher : Perhimpunan Dokter Gizi Klinik Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 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.
Co-Authors Abi Bakring Balyas Agnes Frethernety Angelina Novia Toemon Angeline Novia Toemon Angeline Novia Toemon Anggie Larasaty Anisa Nabila Rahayu Anjelia Krispila Arifin Syamsul Astri Widiarti Astrid Teresa Astrid Teresa Austin Bertilova Carmelita Bunga Fardah Nahdiyah Achmada Dedy Baboe Dedy Baboe Dian Tri Yeni Donna Novina Kahanjak Fatmaria Fatmaria Gabrielle Angelique Panjaitan Helena Jelita Helena Jelita Husaini Husaini I Gde Hary Eka Adnyana Indria Augustina Jeikawati Juliet Valeria Sibarani Lia Sasmithae Natalia Sri Martani Ni Made Yuliari Ni Nyoman Sri Yuliani Nia P.S Nainggolan Ratna Widayati Ratna Widayati Reza Kurnia Rahmawati Ruslan Muhyi Suprihartini Trilianty Lestarisa