文章基本信息

标题：levels of vitamin and mineral in fresh flesh and wet sweetened karika dieng (Carica pubescens Lenne & K. Koch)
其他标题：KADAR VITAMIN DAN MINERAL DALAM BUAH SEGAR DAN MANISAN BASAH KARIKA DIENG (Carica pubescens Lenne & K. Koch)
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作者：Enni Suwarsi Rahayu ; Enni Suwarsi Rahayu ; Putik Pribadi 等
期刊名称：Biosaintifika: Journal of Biology & Biology Education
印刷版ISSN：2085-191X
电子版ISSN：2338-7610
出版年度：2012
卷号：4
期号：2
页码：89-97
DOI：10.15294/biosaintifika.v4i2.2273
语种：English
出版社：Universitas Negeri Semarang
摘要：The study was aimed to compare the levels of vitamin A, vitamin C and the minerals i.e. phosphorus, iron and calcium in sweet preserved and fresh fruit of Dieng mountain papaya Carica pubescens Lenne & K. Koch, and to determine the optimal boiling duration of the fruit in order to determine the preserved fruit processing technique. The level of vitamin C was analyzed using Jacob’s iodine titration, the level of vitamin A was analyzed using Spectronic 20, and the minerals were analyzed using AAS. The data of the contents of vitamins and minerals in sweet preserved and fresh fruit were analyzed using t-test, whereas the data of the optimum boiling time was analyzed using Anova and a least significant difference test. The results showed that the levels of vitamin A and vitamin C and minerals P, Fe and Ca at 5 brands of sweet preserved carica were lower than in carica fresh fruit. The optimum boiling time was 10 minutes to obtain the high vitaim C content.
其他摘要：Penelitian bertujuan untuk membandingkan kadar vitamin A, vitamin C, fosfor, besi, dan kalsium dalam buah segar dan manisan basah Carica pubescens Lenne & K. Koch (karika dieng) serta menentukan waktu perebusan optimal dalam proses pembuatan manisan karik
关键词：calcium; iron; phosphor; vitamin A; vitamin C