Lama Waktu Tunggu Konsumsi Menurunkan Kandungan Vitamin C Pada Jus Campuran Pepino-Belimbing
Abstract: Pepino is a fruit
that has been widely cultivated in Indonesia. Pepino contains high antioxidants
that one of them is vitamin C. Vitamin C can improve endothelial vasodilation
and has antihypertensive effect. To improve the taste of pepino need to be mixed
with starfruit. Starfruit has been selected because it proved capability of
lowering blood pressure.
This study aims to determine differences in the content of vitamin C in
the juice mixture of pepino and starfruit on juicing and blending processing
methods, as well as differences in the content of vitamin C in a holding time
of 5, 20, 35, 50, and 65 minutes in each of the processing method.
This study was an experimental study with completely randomized factorial
design. The mixed juice of pepino and starfruit used in this study was pepino
(70%):starfruit (30%). Level of treatment used were juicing and blending.
Analysis vitamin C using iodometric titration method.
The results showed vitamin C (mg/L) in a mixture of pepino and starfruit
juice with juicing processing methods on the holding time 5, 20, 35, 50, and 65
minutes respectively were 911.7; 863.73; 840.9; 813.6; and 791.5. While, in the
processing method of blending were 864.1; 528.7; 478; 421.23; and 387.97. The
conclusion of this study was no significant difference between the vitamin C
content processing method of juicing by blending the holding time of 5 to 65
minutes. As well as a decrease in vitamin C on the processing method of juicing
and blending began holding time of 5 to 65 minutes. However, it was not
significant in the juicing method (3.45% every 15 minutes) and significant at
the blending method (13.03% every 15 minutes).
Keywords: vitamin C, pepino,
starfruit, juicing, blending, holding time
Penulis: Ayangsari
Cahyaningrum, Sri Winarsih, Yudi Arimba Wani
Kode Jurnal: jpkesmasdd170318
