PENETAPAN KADAR VITAMIN B1 PADA GENJER (LIMNOCHARIS FLAVA) DENGAN PENGUKUSAN MENGGUNAKAN SPEKTROFOTOMETER UV-VIS

Previta Zeisar Rahmawati, Dewi Cholimatus Sa'diyah
{"title":"PENETAPAN KADAR VITAMIN B1 PADA GENJER (LIMNOCHARIS FLAVA) DENGAN PENGUKUSAN MENGGUNAKAN SPEKTROFOTOMETER UV-VIS","authors":"Previta Zeisar Rahmawati, Dewi Cholimatus Sa'diyah","doi":"10.30651/jmlt.v3i2.4782","DOIUrl":null,"url":null,"abstract":"ABSTRACTGenjer (Limnocharis flava) is a daily consumable plant that often used as vegetable by wide society. It known have completed nutritional content such as protein, carbohydrate, mineral and vitamin. Genjer also known as good source of B1 vitamin. The purpose of this study was to identify B1 vitamin level of fresh and steamed genjer plant. Genjer plant were steamed for 2 minutes and 4 minutes. We also want to examine the best steamed time for the plant towards B1 vitamin level. Determination of genjer B1 vitamin level wa used UV-Vis Spectrofotometry at 511 nm, and thiamine was used as the standart solution. The study shown that B1 vitamin level were o,121 mg/100 g, 0,035 mg/100 g and 0,027 mg/100 g in fresh, 2 minutes steamed and 4 minutes steamed genjer plants respectively. We were done a quantitatively analysis of collected data to describe B1 vitamin level in treated genjer plants. The result showed that the longer of steamed period will reduce more of B1 vitamin level at genjer plants. We suggested that B1 vitamin more soluble in water and processing technique related with water have an effect towards B1 vitamin level, and 2 minutes steaming reduce less of B1 Vitamin compared to 4 minutes steaming. Keywords: Genjer (limnocharis flava), Analysis of Vitamin B1 Levels, UV-Vis Spectrophotometer","PeriodicalId":22695,"journal":{"name":"THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST","volume":"251 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30651/jmlt.v3i2.4782","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

ABSTRACTGenjer (Limnocharis flava) is a daily consumable plant that often used as vegetable by wide society. It known have completed nutritional content such as protein, carbohydrate, mineral and vitamin. Genjer also known as good source of B1 vitamin. The purpose of this study was to identify B1 vitamin level of fresh and steamed genjer plant. Genjer plant were steamed for 2 minutes and 4 minutes. We also want to examine the best steamed time for the plant towards B1 vitamin level. Determination of genjer B1 vitamin level wa used UV-Vis Spectrofotometry at 511 nm, and thiamine was used as the standart solution. The study shown that B1 vitamin level were o,121 mg/100 g, 0,035 mg/100 g and 0,027 mg/100 g in fresh, 2 minutes steamed and 4 minutes steamed genjer plants respectively. We were done a quantitatively analysis of collected data to describe B1 vitamin level in treated genjer plants. The result showed that the longer of steamed period will reduce more of B1 vitamin level at genjer plants. We suggested that B1 vitamin more soluble in water and processing technique related with water have an effect towards B1 vitamin level, and 2 minutes steaming reduce less of B1 Vitamin compared to 4 minutes steaming. Keywords: Genjer (limnocharis flava), Analysis of Vitamin B1 Levels, UV-Vis Spectrophotometer
【摘要】黄豆(Limnocharis flava)是一种被广泛用作蔬菜的日常食用植物。它已知有完整的营养成分,如蛋白质,碳水化合物,矿物质和维生素。生姜也被称为维生素B1的好来源。本研究的目的是鉴定新鲜和蒸熟的生姜植物中维生素B1的含量。分别蒸2分钟和4分钟。我们还想研究一下这种植物达到维生素B1水平的最佳蒸熟时间。采用紫外-可见分光光度法,以硫胺素为标准溶液,在511 nm波长下测定生姜B1维生素含量。研究表明,新鲜、蒸2分钟和蒸4分钟的生姜植株B1维生素含量分别为0、121 mg/100 g、0.035 mg/100 g和0.027 mg/100 g。我们对收集到的数据进行了定量分析,以描述处理过的生姜植物中B1维生素的水平。结果表明,蒸煮时间越长,姜汁植物中维生素B1含量的降低幅度越大。我们认为B1维生素易溶于水和与水有关的加工工艺对B1维生素水平有影响,蒸2分钟比蒸4分钟减少B1维生素。关键词:根热(limnocharis flava);维生素B1含量分析;紫外可见分光光度计
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信