STUDI KELAYAKAN KADAR AIR, ABU, PROTEIN DAN TEMBAGA (CU) PADA SAYURAN DI PASAR SUNTER JAKARTA UTARA SEBAGAI BAHAN SUPLEMEN MAKANAN
Abstract
Sayur merupakan sumber vitamin A, vitamin C, asam folat, magnesium, kalium dan serat. Sayur mempunyai fungsi yaitu sebagai penyedia vitamin dan mineral. Namun banyak masyarakat yang kurang mengkonsumsi sayuran karena tidak suka dengan rasa atau sajian sayuran pada umumnya. Sebagai gantinya sayuran dapat disajikan dalam bentuk suplemen makanan untuk meningkatkan minat masyarakat. Mengolah sayuran menjadi suplemen diperlukan sebuah pengujian untuk melihat apakah sayuran tersebut layak, sehingga dilakukan penelitian tentang kualitas sayur di Pasar Sunter Jakarta Utara. Penelitian ini dilakukan untuk mengetahui kadar air, abu, protein dan tembaga pada sayuran di Pasar Sunter Jakarta Utara. Hasilnya telah diperoleh kadar air tertinggi pada sampel batang bayam hijau yaitu 95,35 % dan terendah sampel daun bayam merah yaitu 86,85 %, kadar abu tertinggi pada sampel batang bayam hijau yaitu 20,44 % dan terendah sampel kol yaitu 7,13 %, kadar protein tertinggi pada sampel sawi yaitu 42,68 % dan terendah sampel daun bayam merah yaitu 0,5 %, kadar tembaga tertinggi pada sampel daun kangkung yaitu 0,52 μg/g dan terendah terdapat sampel batang bayam merah yaitu 0,09 μg/g. Syarat kadar tembaga yang diperbolehkan yaitu sebesar 5,0 μg/g. Berdasarkan hasil analisa tersebut maka sayuran di Pasar Sunter Jakarta Utara layak dijadikan sebagai bahan suplemen makanan.
Kata kunci : sayuran, supelemen makanan, pasar sunter, ICP-OES
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DOI: https://doi.org/10.52447/inspj.v3i2.1938
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