Pengaruh Suhu dan Lama Penyimpanan terhadap Kadar Nitrit pada Rebusan Bayam Hijau

Authors

  • Hendra Budi Sungkawa Jurusan Analis Kesehatan Poltekkes Kemenkes Pontianak
  • Sugito Sugito Jurusan Analis Kesehatan Poltekkes Kemenkes Pontianak

DOI:

https://doi.org/10.26630/jk.v10i2.1209

Keywords:

Green spinach, Nitrite level, Storage, Temperature, Time

Abstract

Spinach is a highly nutritious leaf vegetable that is beneficial to the body, including one of the plants recommended fields to support the Family Nutrition Improvement Business (FNIB). Spinach contains nitrate (NO3-) which is reduced by air will become nitrite (NO2-). Consuming spinach should not be more than 5 hours after cooking, because if consumed in a situation that has been left it can cause poisoning in the body. This study was a quasi-experiment with Griess II examination method with Perkin Elmer's Lambda 25 UV-Vis Spectrophotometer which aims to determine the effect of temperature and storage time on nitrite levels in green spinach stew. The results of data processing showed nitrite levels in green spinach stew stored for 3 hours at 0.017mg/L and 0.038mg/kg, for 6 hours at 0.076mg/L and 0.015mg/kg and for 9 hours at 0.428mg/L and 0.005mg/kg.The level of storage in the room, the lowest value is 0.009mg/L while the highest value is 0.915mg/L. Whereas in the refrigerator storage the lowest value is 0.003mg/L and the highest level is 0.048mg/L.  The conclusion in this study is that there are differences in nitrite levels in boiled green spinach which are stored for 3 hours, 6 hours, and 9 hours, and there is an effect of storage temperature on nitrite levels with very strong relationship strength.

References

Armiadi. (2007). Efektivitas Penambatan Nitrogen Udara Oleh Bakteri Rhizobium Dengan Penambahan Unsur Hara Molibdenum Pada Tanaman Leguminosa Herba. (Tesis, Sekolah Pasca Sarjana, Institut Pertanian Bogor). Bogor.

Fitriani, H., Nurlailah, N., & Rakhmina, D. (2016). Kandungan Asam Oksalat Sayur Bayam. Medical Laboratory Technology Journal, 2(2).

https://doi.org/10.31964/mltj.v2i2.95

Hadisoeganda, A. W. W. (1996). Bayam Sayuran Penyangga Petani di Indonesia. Bandung: Balai Penelitian Tanaman Sayuran.

Ismail, A., Prasad, K. N., & Bao, Y. (2011). Changes in nitrate and nitrite levels of blanched amaranthus during refrigeration storage. Jurnal Sains Kesihatan Malaysia (Malaysian Journal of Health Sciences), 9(1).

Jamaluddin. (2013). Perancangan Media Informasi Tentang Cara Pengolahan Bayam, 55-60.

Kasmira, Lahming, & Fadillah, R. (2018). Analisis Perubahan Komponen Kimia Keripik Bayam Hijau (Amaranthus tricolor L.) Akibat Proses Penggorengan. Jurnal Pendidikan Teknologi Pertanian, 4, 49–55.

Manalu, H. (2011). Analisa Perubahan Kandungan Nitrit (No2-) Dalam Hasil Rebusan Sayur Bayam Hijau Dengan Metode Spektrofotometri. (Tesis, Fakultas Matematika Dan Ilmu Pengetahuan Alam Universitas Sumatera Utara). Medan.

Nengsih, R. F. (2012). Pengaruh Cara dan Suhu Pengolahan Terhadap Kandungan Pada Daun Singkong (Manihot utilisima) Tumbuk. (Skripsi, Jurusan Biologi, Universitas Negeri Medan).

Nurjanah, Hamidah, A., & Anggereini, E. (2017). Pengaruh Perasan Daun Pepaya (Carica Papaya L.) Terhadap Kondisi Hematologi Mencit Jantan (Mus Musculus Linn.) Anemia Melalui Induksi Natrium Nitrit. AIP Conference Proceedings, 3(3), 2–4. https://doi.org/10.1063/1.4981832

Rahayu, S. T., Asgar, A., Hidayat, I. M., & Djuariah, D. (2013). Evaluasi Kualitas Beberapa Genotipe Bayam (Amaranthus sp) Pada Penanaman Di Jawa Barat. Berita Biologi, 12(2), 153–160.

Romsiah, & Meidalena, T. (2017). Validasi Metode dan Penetapan Kadar Nitrit (NO2) pada Hasil Rebusan Sayuran Hijau (Kangkung, Brokoli, Seledri) Menggunakan Spektrofotometer UV-Vis. Jurnal Penelitian Sains, 19(1). Retrieved from http://ejurnal.mipa.unsri.ac.id/index.php/jps/article/view/6

Sugiyono. (2016). Metode Penelitian Kuantitatif, Kualitatif, dan R&D. Bandung: Alfabeta.

Sujarweni, V. W. (2015). Statistik Untuk Kesehatan. Yogyakarta: Gava Media.

Suwardi. (2011). Analisis Kadar Oksalat Dalam Daun Bayam Yang Sudah Dimasak Dengan Metode Spektrofotometri UV. (Skripsi, Universitas Islam Negeri Sultan Syarif Kasim Riau). Pekanbaru.

Downloads

Published

13-09-2019

Issue

Vol. 10 No. 2 (2019): Jurnal Kesehatan

Section

Articles

License

Authors who publish in this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors can enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.