PENGARUH PEMANASAN TERHADAP KANDUNGAN PROKSIMAT, MINERAL DAN VITAMIN C SELADA AIR (Nasturtium officinale)
Daftar Isi:
- The purpose of this research was to study the effect of blanching and boiling on nutrien content of watercress plants. This study used a Randomized Block Design method with three replications. This treatment used on this research were are fresh watercress, boiled watercress and blanched watercress. Stages of research included sampling and sample preparation, analyzing of chemical composition including water, ash, fat, protein, minerals and vitamin C. The result showed that water content ranged between 91,63 – 93,71%, fat content ranged between 0,34 – 1,19%, ash content ranged between 0,65 – 1,12%, protein content ranged between 1,39 – 1,74%, calcium content ranged between 52,98 – 179,92%, phospor content ranged between 52,98 – 179,92%, pottasium content ranged between 27,32 – 41,53% and vitamin C content ranged between 931,65 -1721,98%. The treatment factors have a significant effect on water, fat, Protein, minerals and vitamin C content at the 5% confidence level. Hovewer, there is no significant effect on ash. The result of the study showed that the boiling method greatly reduced the nutritional value. The result showed that the blanching method was the best method which retain high value of the watercress .