ANALISIS KADAR NITRIT PADA AIR REBUSAN BAYAM MERAH (Amaranthus tricolor L) AWAL DAN YANG DIDIAMKAN PADA SUHU RUANGAN

AFRILIA, FRISKA MARIS, G1C216198 (2017) ANALISIS KADAR NITRIT PADA AIR REBUSAN BAYAM MERAH (Amaranthus tricolor L) AWAL DAN YANG DIDIAMKAN PADA SUHU RUANGAN. Undergraduate thesis, Universitas Muhammadiyah Semarang.

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Abstract

Red Spinach (Amaranthus tricolor L) is the one type of spinach which is a lot of consumed by human. Red spinach contains vary nutrient such as vitamins, proteins, carbohydrates, fats, minerals, iron, calcium, potassium, manganese and nitrite. Nitrites can react with a few amino acid compounds in the body to form nitrosamines which is carcinogens. Red spinach was boiling for too long caused increasing nitrite levels. Type of research is analytical experimental. The aims of this research was to know the effect of left time (0,1,2,3,4,5 hours) on boiled water of red spinach towards nitrite levels. This research done on February – August, 2017 in Chemical Laboratory, Nursing and Health Faculty, Muhammadiyah University of Semarang. The sample of research is red spinach which is boiled and left at room temperature (0,1,2,3,4,5 hours). Nitrite measured by spectrophotometry at 520 nm wavelength. The results showed that nitrite in the beginning is 2,90 mg/kg. Average nitrite content in boiled water of red spinach after being left at room temperature 0, 1, 2, 3, 4, 5 hours respectively was ,47 mg/kg; 3,67 mg/kg; 4,20 mg/kg; 4,87 mg/kg; 5,67 mg/kg dan 6,73 mg/kg. There is an increase in nitrite levels on the water of red spinach after being left at room temperature. Repeated Anova statistic test showed significance value 0,027 > 0,05 so it can be concluded that there is influence of variations of a left time in boiled water of red spinach at room temperature towards nitrite levels. Keywords : Boiled water of Red Spinach, Nitrite Level, Time left variation. Bayam Merah (Amaranthus tricolor L) merupakan salah satu jenis bayam yang banyak dikonsumsi manusia. Kandungan bayam merah meliputi vitamin, protein, karbohidrat, lemak, mineral, zat besi, kalsium, kalium dan mangan. Selain itu juga bayam merah mengandung senyawa nitrit. Nitrit dapat berubah kembali menjadi senyawa baru ketika bertemu dengan sejumlah jenis asam amino dalam darah yang disebut nitrosamin. Nitrosamin ini bersifat karsinogen dan perebusan bayam merah yang terlalu lama dapat meningkatkan kadar nitrit. Tujuan Penelitian untuk mengetahui pengaruh lama pendiaman (0,1,2,3,4 dan 5 jam) air rebusan bayam merah terhadap kadar nitrit. Penelitian dilakukan di Laboratorium Kimia Fakultas Ilmu Keperawatan dan Kesehatan Muhammadiyah Semarang. Waktu penelitian dilakukan pada bulan Februari – Agustus 2017. Sampel penelitian menggunakan air rebusan bayam merah kemudian dilakukan variasi waktu pendiaman 0, 1, 2, 3, 4 dan 5 jam. Panjang gelombang untuk penetapan kadar nitrit adalah 520 nm dan kadar nitrit awal 2,90 mg/kg. Hasil pemeriksaan menunjukan rata-rata kadar nitrit pada air rebusan bayam merah setelah didiamkan pada suhu ruang selama 0, 1, 2, 3, 4 dan 5 jam berturut-turut adalah 3,47 mg/kg; 3,67 mg/kg; 4,20 mg/kg; 4,87 mg/kg; 5,67 mg/kg dan 6,73 mg/kg.Hal ini menunjukan terdapat peningkatan kadar nitrit pada variasi waktu pendiaman pada air rebusan bayam merah. Uji statistik Repeated Anova menunjukan nilai signifikan 0,027 dengan taraf signifikan 0,05 yaitu 0,027 > 0,05 sehingga dapat disimpulkan bahwa terdapat pengaruh variasi lama waktu perendaman air rebusan bayam merah pada suhu ruang terhadap kadar nitrit pada air rebusan bayam merah. Kata kunci : Air rebusan bayam merah, kadar nitrit, variasi lama waktu pendiaman.

Item Type: Thesis (Undergraduate)
Call Number: 047/D4Ana/XI/2017
Subjects: R Medicine > Health Analyst
Depositing User: perpus unimus
Date Deposited: 22 Jan 2018 07:13
Last Modified: 31 Jan 2019 02:50
URI: http://repository.unimus.ac.id/id/eprint/1449

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