Perebusan dan penumisan menurunkan kandungan beta karoten dalam wortelDOI : 10.21927/ijnd.2013.1(3).164-168 | Abstract views : 1304 times

Jurnal Gizi dan Dietetik Indonesia

article

Rany Adelina¹  Noorhamdani Noorhamdani²  Annasary Mustafa¹ 

[1] Politeknik Kesehatan Kemenkes Malang;Fakultas Kedokteran Universitas Brawijaya Malang Jl. Veteran

关键词: beta carotene;    boiling;    carrot;    sauteeing;   

DOI  :  10.21927/ijnd.2013.1(3).164-168

来源: Alma Ata University Press

【 摘 要 】

Background: Carrot is included in high beta carotene vegetable. Therefore, there were limited studies about the effect of cooking on nutrient content. Beta carotene found in carrots are provitamin A carotenoids that have strong antioxidant activity. Objectives: To determine the amount of beta carotene in carrots treated with two different cooking methods, that were, boiling and sautéing. Methods: A posttest–only control group design was used for this study. Samples of this study were local carrots varieties, and were selected by quota sampling. The carrots were divided into three groups, with fresh carrots (n=6) as control groups, and boiled carrots (n=6) and sautéed carrots (n=6) as treatment groups. Beta carotenes were extracted using petroleum ether-acetone solvents. They were separated by using column chromatography and measured by spectrophotometer at wave length 450nm. Data collected were analyzed with one way anova followed by post hoc tests duncan, independent t-test, and paired t-test. Results: The level of beta carotene between fresh carrots, boiled carrots, and sauteed carrots have significant difference with p=0.013 (anova, p0.05). However, there is a significant decrease in the level of beta carotene in beginning and end groups from the boiling method with p=0.027, and the level of beta carotene in beginning and end groups from the sauteing method have a signifi cant decrease with p=0.020 (paired t-test, p 0,05). Terbukti adanya perbedaan kandungan beta karoten pada kelompok awal dan akhir dari teknik pengolahan perebusan menurun secara signifikan yaitu p=0,027, sedangkan kandungan beta karoten awal dan akhir dari teknik pengolahan penumisan menurun secara signifikan yaitu p=0,020 (uji paired t-test, p<0,05). Kesimpulan: Perebusan dan penumisan berpengaruh terhadap penurunan kandungan beta karoten dalam wortel.

【 授权许可】

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