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PENGARUH WAKTU PEREBUSAN DAN PENAMBAHAN LARUTAN NaCl TERHADAP KANDUNGAN OKSALAT DALAM KROKOT PADA PROSES PEMBUATAN SERBUK KROKOT SEBAGAI SUMBER BELAJAR BIOLOGI

Rahmawati, Dyah Ayu (2019) PENGARUH WAKTU PEREBUSAN DAN PENAMBAHAN LARUTAN NaCl TERHADAP KANDUNGAN OKSALAT DALAM KROKOT PADA PROSES PEMBUATAN SERBUK KROKOT SEBAGAI SUMBER BELAJAR BIOLOGI. Undergraduate (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Purslane (Portulaca oleracea) is the rich of nutrients herbaceous weed plants, especially omega-3 fatty acids which are good for the body health condition but the consumption utilizion is not optimal yet. Some people from certain areas, such as: Java and Kalimantan have consumed this plant simply without knowing about antinutrient substances that is from in oxalate. Oxalate in the body interferes with the absorbtion of minerals (iron and calcium), so the large amounts can trigger the risk of calcium oxalate crystal’s amount increasing as a major of component kidney stone disease causes. Reduction of oxalate through boiling and NaCl solution addition can be done to minimize this risk. The purpose of this study is to investigate the boiling time and NaCl solution addition influence to oxalate content in purslane for the purslane powdering process which will be used as a food supplement. This study consisted of 9 stages, there are: initial plants drying, making the initial filltrate, the control oxalate content test, pulp drying from the filtration result, making filtrate for treatment, oxalate content test after treatment, and purslane powdering process. This study use Completely Randomized Design with 2 factor, namely: boiling time (5 minute, 10 minute, and 15 minute) and consentration of NaCl solution (1 M, 2 M, and 3 M). Data in the from of the titration result volume which are calculated into the oxalate content formula. Data analysis techniques used are Two-way Anova and 5% Duncan test. The result showed that there is an influence of boiling time and NaCl solution addition to the purslane oxalate conten amount and there is a significant difference between boiling time and NaCl solution addition to the oxalate amount. Boiling time of 15 minute and addition of NaCl solution 3 M is the best treatment which results in a lowest oxalate amount 923,22 ppm. But, bioling time of 5 menit and addition of NaCl solution 1 M have effectively reduced oxalate to be safe for consumption according to the provisions, there are: 419,75 – 4197,5 ppm. The result of study are low oxalate purslane powder which used as a food supplement and biology learning resources.

Item Type: Thesis (Undergraduate (S1))
Student ID: 201410070311172
Keywords: Boiling time, NaCl, Oxalate, Purslane, Food Supplement
Subjects: L Education > L Education (General)
Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Teacher Training and Education > Department of Biology Education (84205)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 10 Jul 2019 07:44
Last Modified: 10 Jul 2019 07:44
URI : http://eprints.umm.ac.id/id/eprint/46936

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