Pengaruh Lama Pemanasan Terhadap Kandungan Pigmen serta Vitamin A Daun Singkong (Manihot esculenta Crantz) dan Daun Singkong Karet (Manihot glaziovii Muell. Arg)
ABSTRACT: Cassava and
ceara-rubber leaves are leavy vegetables that can not be consumed in raw form
because they contained cyanide, therefore cooking process is needed to remove
the cyanide. However cooking process
cause the changes of the content of
pigments and vitamin A. The aims of the research are to know and to compare the
effect of heating time to the content of pigments and vitamin A in cassava and
ceara-rubber leaves. Content of chlorophyll and carotenoid was analized base of
Porra and Lichtenthaler equations, respectively, while pheophytin content was
analyzed base on HPLC. The result shown that the content of chlorophylls,
carotenoids and vitamin A of cassava and ceara-rubber leaves were reduced,
while the content of pheophytin was increased during heating. Pheophytin was
the main product degradation of chlorophyll during heating of cassava and
ceara-rubber leaves.
Penulis: Madalena, Heriyanto,
Susanti Pudji Hastuti, Leenawaty Limantara
Kode Jurnal: jpkimiadd070090
