PERBEDAAN KADAR KALIUM PADA BUAH APEL (Malus sylvestris Mill) SEBELUM DAN SESUDAH PEREBUSAN

Abstract

Potassium is an intracellular ion and one macro mineral that plays a role in the regulation of body fluid balance for muscle contraction and maintain a healthy of nervous system. In patients with renal failure should limit the amount of potassium in fruits and vegetables consumed, so one way to reduce levels of potassium in food is by boiling. This study aimed to compare the levels of potassium in apples between before dan after boiling that was analyzed by the atomic absorption spectrophotometer.
    The type of study is an experimental study with the analysis techniques as quantitative. The observed characteristics is the potassium levels before boiling and after boiling for 15 minutes after boiling water. The samples were taken at random from a fruit seller in Market of Tawangmangu Malang. The results of the analysis which obtained the average level of potassium before boiling and after boiling was 654.84 ppm and 514.34 ppm. The result of the statistical test used the T-test of paired samples, it can be concluded that there was significant differences, or boiling apples with a time of 15 minutes after boiling can reduced levels of potassium in apples.