scholarly journals Analisis Kadar Vitamin C pada Selai Stroberi (Fragaria sp.) - Buah Naga (Hylocereus costaricensis)

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Siti Rofiatun Nisa ◽  
Hari Santoso ◽  
Ahmad Syauqi
Keyword(s):  
Food Intake ◽  
Vitamin C ◽  
Design Research ◽  
Test Methods ◽  
The Body ◽  
Qualitative And Quantitative ◽  
Quantitative Test ◽  
Dragon Fruit ◽  
Nutrition Value ◽  
Processed Products

Food intake need ingredient containing vitamin C so that the body remains healthy as in the strawberry and Dragon fruit. One of the efforts to extend the power save and maintain the content of its nutrition value of processed products made with jam. The purpose of this research is to analyze the content of vitamin C in processed jam strawberries (Fragaria sp.) and Dragon fruit (Hylocereus costaricensis) in comparison with a concentration of fruit and Dragon fruit strawberries of differen; 1:1, 1:2, 1:3. The method used is the method of experiment with the design research in the form of a complete Random Design (CRD). Analysis of vitamin C using test qualitative and quantitative test methods for iodimetri. The research results obtained difference  between treatmen, and treatment of 1:3 resulted  2.,96 mg/100 g.The qualitative and quantitative test on vitamin C shows the result of the more strawberries are used then the higher levels of vitamin C.Keywords: mixed berries, iodometricABSTRAKAsupan makanan memerlukan bahan yang mengandung vitamin C agar tubuh tetap sehat seperti pada stroberi dan buah naga. Salah satu usaha untuk memperpanjang daya simpan dan mempertahankan kandungan gizinya dengan dijadikan produk olahan selai. Tujuan dari penelitian ini adalah untuk menganalisa kandungan vitamin C pada hasil olahan selai stroberi (Fragaria sp.) dan buah naga (Hylocereus costaricensis) dengan konsentrasi perbandingan buah naga dan buah stroberi yang berbeda yaitu 1:1, 1:2, 1:3. Metode yang digunakan adalah metode eksperimen dengan rancangan penelitian berupa Rancangan Acak Lengkap (RAL). Analisa vitamin C menggunakan uji kualitatif dan metode iodimetri untuk uji kuantitatif. Hasil penelitian didapat beda sangat nyata antar perlakuan, dengan nilai perlakuan 1:3 tertinggi yaitu 24,96 mg/100 gram. Uji kualitatif dan kuantitatif pada vitamin C menunjukkan semakin banyak stroberi yang digunakan maka semakin tinggi kadar vitamin C-nya.Kata kunci: Campuran buah, Iodometri

scholarly journals Korelasi kadar hepcidin dan asupan makanan dengan serum transferrin reseptor dan hemoglobin pada remaja stunted overweight

2020 ◽  
Vol 8 (1) ◽  
pp. 51
Author(s):  
La Mani ◽  
Siti Fatimah-Muis ◽  
Apoina Kartini
Keyword(s):  
Food Intake ◽  
Vitamin C ◽  
Iron Status ◽  
The Body ◽  
Bivariate Analysis ◽  
Serum Transferrin ◽  
Cross Sectional ◽  
Level Statistic ◽  
Significant Difference ◽  
Spearman Correlation Test

Background: Stunted overweight is associated with mild chronic inflammation. The state of inflammation will increase the expression of hepcidin, which affects the iron status of the body, besides the intake of protein, iron, and vitamin C.Objective: To analyze the correlation of hepcidin levels and food intake (protein, iron, vitamin C) with serum transferrin receptors (sTfR) and hemoglobin in stunted overweight adolescents.Method: The design of research was cross-sectional. The subjects were 64 adolescents stunted overweight aged 15-18 years in four high/vocational schools in the Banyumanik District, Semarang City. Measurement the level of hepcidin and sTfR was using the ELISA method and haemoglobin was using Cyanomethemoglobin method. Data on protein, iron, vitamin C intake was using the SQ-FFQ method. Bivariate analysis was using Pearson and Spearman correlation test then followed by multiple linear regression analysis.Results: The result showed that 89.1% subjects had adequate intake of protein, 54.7% subjects had low intake of vitamin C, 76.6% subjects had low intake of iron. Hepcidin levels in all subjects were 100% normal. There were 7.8% subjects with a low sTfR and 7.8% with a low haemoglobin level. Statistic test showed there was correlation between hepcidin with haemoglobin and sTfR (p1 = 0,010 r1 = -0,319, p2 = 0,001, r2 = 0,569). From food intake, only intake iron was correlated with haemoglobin but not with sTfR. There was significant difference between the mean of haemoglobin and sTfR among girls and boys. Further analysis, showed that only hepcidin was a weak negative determinant for sTfR (R2 = 0,120). The determinant factors for haemoglobin were gender (p=0,001) and hepcidin (p =0,004) with the value of R2 = 0,577.Conclusion: Hepcidin correlated with sTfR and haemoglobin while iron intake only correlated with hemoglobin.

scholarly journals IDENTIFIKASI KADAR VITAMIN C PADA DAGING DAN KULIT BUAH NAGA MERAH (Hylocereus Polyrhizus) DENGAN METODE SPEKTROFOTOMETRI UV-VISIBLE

2019 ◽  
Vol 2 (1) ◽  
pp. 40-46
Author(s):  
Aminah Nur Syarifuddin ◽  
Rezky Zantrie ◽  
Romauli Anna Teresia Marbun
Keyword(s):  
Free Radicals ◽  
Vitamin C ◽  
Calibration Curve ◽  
Raw Materials ◽  
Quantitative Test ◽  
Dragon Fruit ◽  
Qualitative Test ◽  
Uv Visible ◽  
Hylocereus Polyrhizus

Introduction: Vitamin C is one of the nutrition acted as a antioxidants and effective addres free radicals can be destructive cells or tissue. Fruits are a source of vitamins C, which is a dragon red. Part of the dragon red during this rarely used is the skin. The dragon fruit is very useful to health, but in fact only thought of as waste farming has yet to be used as a good. This study aims to determine comparison levels of vitamin C on the flesh and the dragon red (Hylocereus polyrhizus) with a method spectrophotometry UV-Visible. Method: This type of research using the method of true experimental reseach stage includes preparation of samples, qualitative test,quantitative test, making the solution of the parent raw materials, determination of wavelength of vitamin C and manufacture of the calibration curve. The sample of this study is the flesh and the dragon red (Hylocereus polyrhizus). Results: Based on the results revealed that the fles and the dragon red (Hylocereus polyrhizus) contain vitamin C. Discussion: Levels of vitamin C on the flesh the dragon red of 0.05888 mg/mL and The levels of vitamin C on the skin the dragon red of 0.02533 mg/mL .

scholarly journals PENGARUH LAMA FERMENTASI TERHADAP CITA RASA NATA de Salacca

2016 ◽  
Vol 3 (1) ◽  
pp. 46-52
Author(s):  
Junita Salelatu ◽  
Dominggus Rumahlatu
Keyword(s):  
Calcium Phosphate ◽  
Vitamin C ◽  
Economic Value ◽  
Acetobacter Xylinum ◽  
The Body ◽  
Vitamin B ◽  
Nutritional Elements ◽  
Organoleptic Test ◽  
Processed Products ◽  
B Vitamin

Background: Salak is one of Maluku's endemic fruits, especially in Buria Village which makes it the main outcome to increase people's income. Salak fruit contains quite complete nutritional elements such as energy, protein, carbohydrates, calcium, phosphate, iron, vitamin B, vitamin C, and water. To reduce the damage of fruit, the fruit of bark is processed into nata that has high nutritional and economic value. Making nata de Salacca assisted by microorganisms namely bacteria Acetobacter xylinum. In this case the microbes play an important role to overhaul substances that are difficult food absorbed by the body into food substances that are easily absorbed by the body. In addition, microbes provide flavor to the processed products. Methods: The duration of fermentation used in this study was 10 and 14 days. To determine the taste of nata de Salacca that has been processed then performed organoleptic test against 15 panelists. Result: The result is a brownish-white color, a slightly acidic sense of conformity, a chewy texture and a slightly acid-scented aroma, so there is a long-standing fermentation effect on the taste of nata de Salacca. Conclusion: The duration of fermentation has an effect on taste of nata de Salacca covering aspect of color, flavor, texture and aroma

scholarly journals Gangguan siklus menstruasi kaitannya dengan asupan zat gizi pada remaja vegetarian

2018 ◽  
Vol 6 (2) ◽  
pp. 76-81
Author(s):  
Yulia Wahyuni ◽  
Ratna Dewi
Keyword(s):  
Menstrual Cycle ◽  
Food Intake ◽  
Vitamin C ◽  
Nutritional Status ◽  
Vitamin B12 ◽  
Design Research ◽  
Sampling Technique ◽  
Rank Test ◽  
Cross Sectional ◽  
Food Model

Background : Adolescence is a period that is still experiencing growth, especially the reproductive system with menstruation is supported adequate nutrients. Objective : The aim of this study was to determined  the association of the sufficient of protein, vitamin B12, vitamin C, iron intake, nutritional status with cycle mestruasi on vegetarian adolescent at IVS Jakarta 2017. Method : This design research was observation analytic with cross sectional approach. Sampling technique were used total sampling. The technique of data collection were used menstrual cycle questionnaire, Semi Quantitatif Food Frequency, food model, nutrisurvey, BMI for age. Results : There was 35,71 % respondents have an oligomenorrhea. Food intake (protein, vitamin B12, vitamin C, iron) were inadequate, while vitamin C was intake adequate. Based on statistical analysis of Spearman Rank test, There were significant relation between sufficient intake of protein (p =0,001), sufficient intake of vitamin C (p = 0,003) sufficient intake of iron (p = 0,001) with menstrual cycle. There was no significant relationship between vitamin B12 intake (P = 0.34) nutritional status (P = 0.54) with menstrual cycle. Conclusion : food intake (protein, iron, vitamin C) associated with the menstrual cycle. vitamin B12 intake and nutritional status not associatied with the menstrual cycle.

scholarly journals Addition of various types of honey as alternative sweetener in white dragon (Hylocereus undatus) juice drink

2017 ◽  
Vol 11 (1) ◽  
pp. 13-18
Author(s):  
SOLEH PURWONO AJI ◽  
R. BASKARA KATRI ANANDITO ◽  
EDHI NURHARTADI
Keyword(s):  
Vitamin C ◽  
Fruit Juice ◽  
The Body ◽  
Soluble Fiber ◽  
Bioactive Components ◽  
Tropical Country ◽  
Alternative Sweetener ◽  
Functional Value ◽  
Dragon Fruit ◽  
Hylocereus Undatus

Aji SP, Anandito BK, Nurhartadi E. 2013. Study of addition of various types of honey as alternative sweetener in white dragon (Hylocereus undatus) juice drink. Biofarmasi 11: 13-18. Indonesia is a tropical country, so people tend to consume lots of water to refresh the body. Along with the development of technology and the desire of people to come back to healthy life, it is necessary to manufacture beverage that have functional value. Dragon fruit has a large nutritional content. Dragon fruit contains several bioactive components, such as: anthocyanin, vitamin C, beta-carotene and soluble fiber in the form of pectin. Therefore, the processing of dragon fruit into juice that contains bioactive components is potential. In general, fruit juice beverage use a sweetener based on sucrose, therefore in this study it was used honey as an alternative sweetener that has a functional value. This research aimed to study the making of white dragon juice (Hylocereus undatus) using honey sweetener types of rambutan, kelengkeng and randu, and to analyze its chemical characteristic (vitamin C and antioxidant) and sensory properties (taste, color, aftertaste, overall). In this study, it was used white dragon fruit and various types of honey such as randu honey, rambutan honey and kelengkeng honey with the concentrations of 5%, 10% and 15%, respectively. The results showed that dragon fruit juice with the addition of rambutan honey contained vitamin C and antioxidant greater than the addition of randu and kelengkeng honey. The addition of honey with the different concentrations (5%, 10%, 15%) could also increase vitamin C and antioxidant contents in the produced functional beverage. The higher concentration of honey that added, the higher produced vitamin C and antioxidant contents. Meanwhile, the sensory test results of color, taste, aftertaste and overall parameters for dragon fruit juice samples with the addition of rambutan, rambutan and kelengkeng honey, the average of panelists gave a like score. But, the higher concentration of honey that added, the sensory results indicated the panelist preference decreased. According to the results of the panelist study showed the level of fondness in all types of honey at a concentration of 10%.

Perbandingan Efek Suplementasi Tablet Tambah Darah Dengan Dan Tanpa Vitamin C Terhadap Kadar Hemoglobin Pada Ibu Hamil Dengan Usiakehamilan 16-32 Minggu Di Desa Keniten Kecamatan Mojo Kabupaten Kediri

2017 ◽  
Vol 3 (1) ◽  
pp. 76
Author(s):  
Siti Asiyah ◽  
Dwi Estuning Rahayu ◽  
Wiranti Dwi Novita Isnaeni
Keyword(s):  
Treatment Group ◽  
Vitamin C ◽  
Gestational Age ◽  
Group Treatment ◽  
Sampling Technique ◽  
Hemoglobin Level ◽  
The Body ◽  
Control Group ◽  
Fetal Organ ◽  
And Control

The needed of Iron Tablet in pregnancy was increase than mother who not pregnant.  That  cause of  high metabolism at the pregnancy for formed of  fetal organ and energy. One of effort for prevent anemia in mother pregnant with giving the Iron tablet and vitamin c. The reason of  this research in 4 June – 11 July 2014 is for compare the effect of  iron tablet suplementation with and without vitamin C toward Hemoglobin level in mother pregnant With Gestational Age Of 16-32 Weeks In Desa Keniten Kecamatan Mojo Kabupaten Kediri. This research method using comparative analytical.  Research design type of Quasy Eksperiment that have treatment group and control group. Treatment group will giving by Iron tablet and 100 mg vitamin C, and control group just giving by iron tablet during 21 days. Population in this research are all of mother pregnant with Gestational Age Of 16-32 Weeks with Sampling technique is  cluster random sampling is 29 mother pregnant. Comparison analysis of  iron tablet suplementation effect with and without vitamin C toward Hemoglobin level in mother pregnant With Gestational Age Of 16-32 Weeks, data analysis using Mann Whitney U-test and the calculated U value (44,5) less than U-table (51). So there was difference of iron tablet suplementation effect with and without vitamin C toward Hemoglobin level in mother pregnant With Gestational Age Of 16-32 Weeks Therefore, the addition of vitamin C on iron intake is needed to increase the uptake of iron tablets. When the amount of iron uptake increases, the reserves of iron in the body will also increase, so as to prevent anemia in pregnant women; Keywords : Iron Tablet (Fe), Vitamin C, Hemoglobin level, Mother Pregnant

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