Perbandingan Kadar Vitamin C Pada Nanas Kaleng dengan Nanas Segar (Ananas comosus (L) Merr)
Abstract
ABSTRAK
Vitamin C adalah salah satu zat gizi yang berperan sebagai antioksidan dan efektif mengatasi radikal bebas yang dapat merusak sel atau jaringan. Buah-buahan merupakan sumber vitamin C diantarannya yaitu buah nanas. Buah nanas berdasarkan kegunaannya dibagi menjadi dua golongan, yaitu buah nanas konsumsi segar dan olahan atau buah kalengan. Buah kaleng merupakan buah yang dikemas dalam suatu wadah tertutup yang telah melalui proses pemanasan, pencucian dan sterilisasi. Penelitian ini bertujuan untuk mengetahui perbandingan kadar vitamin C pada nanas kaleng dengan nanas segar, dengan pemilihan sampel secara random, dan menggunakan metode Spektrofotometri. Penelitian ini dilakukan di Laboratorium Kimia Terpadu Bina Husada Kendari. Hasil penelitian menunjukkan bahwa kadar vitamin C yang tertinggi terdapat pada nanas segar, dengan kadar rata-rata 1,0333 ppm, sedangkan kadar vitamin C pada nanas kaleng sebesar 0,9867 ppm. Setelah dilakukan pengujian secara statistik dengan menggunakan t-test, didapatkan nilai t hitung lebih besar dari t tabel (2,950 > 2,776) sehingga H0 ditolak dan Ha diterima. Jadi, terdapat perbedaan kadar vitamin C antara nanas kaleng dengan nanas segar.
Kata kunci : Nanas, Kadar vitamin C, Spektrofotometri
ABSTRACT
Vitamin C is one of the nutrients that act as antioxidants and effectively overcome free radicals that can damage cells or tissues. Fruits are a source of vitamin C diantarannya namely pineapple fruit. Pineapple fruit based on its usefulness is divided into two groups, namely pineapple fruit fresh consumption and processed or canned fruit. Canned fruit is a fruit packed in a closed container that has been through the process of heating, washing and sterilization. This study aims to determine the ratio of vitamin C content in canned pineapple with fresh pineapple, with random sample selection, and using Spektrofotometri method. This research was conducted at Integrated Chemical Laboratory of Bina Husada Kendari. The results showed that the highest levels of vitamin C were found in fresh pineapple, with an average content of 1.0333 ppm, while vitamin C levels in canned pineapple of 0.9867 ppm. After tested statistically by using t-test, got t value count bigger than t table (2,950> 2,776) so that H0 refused and Ha accepted. Thus, there is a difference in vitamin C levels between canned pineapple and fresh pineapple.
Keywords: Pineapple, vitamin C content, Spektrofotometri
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