Pengaruh Proses Pengolahan Terhadap Kadar Beta Karoten Pada Ubi Jalar Varietas Ungu (Ipomoea Batatas (L.) Lam) dengan Metode Spektrofotometri Visibel
Abstrak: Purple sweet potato (Ipomoea
batatas) is one of the agricultural commodities as source of carbohydrates and
energy which is included in the family of Convolvulaceae. It is also a good
source of vitamins and minerals which is good for nutrition and health. One of
the compounds contained in purple sweet potato is beta-carotene. Beta-carotene
is a precursor of vitamin A. It is useful as an antioxidant, boosts the immune
system and treats other diseases. Beta-carotene is unstable, especially at high
temperature. This study aims at answering the question as to how the processing
of purple sweet potato can effect to beta-carotene level by using Visible
spectrophotometry method. This study is conducted by performing three
treatments to purple sweet potato i.e. raw, fried and boiled sample. Weight of
raw sample is 10 grams, fried and boiled
sample is 15 grams. The sample were extracted by liquid-liquid extraction and
it is measured by Visibel spectrophotometer at maximum wavelength of 452.5 nm.
The results obtained show that the average level of beta-carotene is 75.91
±1.92 ppm for raw samples, 63.05 ± 3.45 ppm for fried, and 45.66 ± 0.82 ppm for
boiled. The result is statistically calculated by one-way ANOVA statistical
analysis. It shows that sig 0.000 (P < 0.05), and it indicates that there is
an effect of processing to the average level of beta-carotene contained in
purple sweet potato.
Kata Kunci: Ipomoea batatas;
beta-carotene; visible spectrophotometry
Penulis: Fitra Fauziah,
Roslinda Rasyid, Reza Fadhlany
Kode Jurnal: jpfarmasidd150613
