PENGARUH LAMA WAKTU PENGADUKAN PADA EKSTRAKSI BUAH NAGA MERAH TERHADAP ANALISIS KADAR BETAKAROTEN

Abstract

Dragon fruit is one of the exotic fruits that contain lot of vitamins and minerals. In addition it also contains carotenoids a group of compounds that are yellow-orange and known to have the functional properties as an antioxidant. Betacarotene is converted to vitamin A in moderation, the rest of betacarotene will be stored in betacarotene. This study aimed to determine effect the length of the stirring time on extraction of the red dragon fruit to analysis of the betacarotene level.
    This type of study is an experimental research with quantitative analysis. The variables that measured were the length of stirring on extraction of the red dragon fruit with a time of 10 minutes, 15 minutes and 20 minutes. The samples used in this study were the red dragon fruits of red fleshy (Hylocereus polyrhizus) that obtained from the fruits seller in Jl.Ahmad Yani Gresik. The method used was a spectrophotometric method. Data were analyzed by the Anova statistical test. The results of analysis the betacarotene level on the red dragon fruits at 10 minutes after extraction ranged from 1.505 to 1.705 mg/g. The level of betacarotene during 15 minutes after extraction ranged from 2.311 to 2.693 mg/g. The level of betacarotene during 20 minutes after extraction ranged from 1.607 to 1.961 mg/g. The calculation showed sig = 0.013 with degree of freedom α = 0.05. The result of study proved that there was difference in the effect of the stirring time on extraction of the red dragon fruits on the betacarotene level.