Isnoer, Marchayani (2020) KADAR VITAMIN B1 (Thiamin hidroklorida) NASI DENGAN PERASAN JERUK NIPIS (Citrus aurantifolia) VARIASI WAKTU PENYIMPANAN DALAM MAGIC-COM. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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Abstract
Vitamin B1 rusak pada suhu panas, tetapi dalam suasana asam vitamin B1 tidak rusak, sehingga pada penelitian ini pengolahan nasi ditambahkan dengan jeruk nipis untuk memberikan suasana asam pada vitamin B1 agar vitamin B1 tidak rusak dalam penyimpanan. Penentuan kadar vitamin B1 pada nasi ditetapkan dengan metode spektrofotometri UV-Vis. Nasi dengan perasan jeruk nipis dan tanpa perasan jeruk nipis dengan berbagai penyimpanan dihaluskan menggunakan mortir dan stamper didapatkan bahan. Penentuan kadar dilakukan secara Spektrofotometri UV-Vis dilakukan dengan menentukan absorbansi pada panjang gelombang maksimum menggunakan pelarut HCl 0,1 N. Penelitian yang dilakukan kadar vitamin B1 pada nasi dengan jeruk nipis dengan waktu penyimpanan 0 jam, 12 jam, 24 jam adalah 0,62 mg/100g, 0,59 mg/100g, 0,50 mg/g dan tanpa air perasan jeruk nipis dengan waktu penyimpanan 0 jam, 12 jam, 24 jam adalah 0,56 mg/100mg, 0,53 mg/100g, 0,37 mg/100g. Kata Kunci: Vitamin B1, Nasi, Jeruk Nipis, Spektrofotometri Vitamin B1 easily broken due to high temperatures, but not broken in acidic atmosphere. In this research, rice cooked with addition of lime to bring an acidic atmosphere for vitamin B1, so the vitamin would not be damage within the storagement. The determination of vitamin B1 concentration in rice by UV-Vis spectrophotometric method. Rice mix with lime juice and without lime juice kept in various storages then mashed using mortar and stamper. The determination of Vitamin B1 concentration measured by UV-Vis spectrophotometry by determining the absorbance at the maximum wavelength using 0.1 N HCl as solvent. Research revealed that the levels of vitamin B1 in rice with lime juice with a storage time of 0 hours, 12 hours, 24 hours were 0.62 mg / 100g, 0.59 mg / 100g, 0.50 mg / g and without lime juice with storage time of 0 hours, 12 hours, 24 hours is 0.56 mg / 100mg, 0.53 mg / 100g, 0.37 mg / 100g. Keywords: Vitamin B1, Rice, lime, UV-Vis spectrophotometry
Item Type: | Thesis (Karya Tulis Ilmiah) |
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Uncontrolled Keywords: | Vitamin B1, Rice, lime, UV-Vis spectrophotometry |
Subjects: | Q Science > Q Science (General) |
Divisions: | Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan |
Depositing User: | Mrs NOVI HANDAYANI |
Date Deposited: | 30 Apr 2021 07:02 |
Last Modified: | 30 Apr 2021 07:02 |
URI: | http://repo.setiabudi.ac.id/id/eprint/4470 |
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