THE EFFECT OF HEATING TIME TO THE CONTENT OF PIGMENTS AND VITAMIN A IN CASSAVA (Manihot esculenta Crantz) AND CEARA-RUBBER (Manihot glaziovii Muell. Arg) LEAVES
Cassava and ceara-rubber leaves are leavy vegetables that can not be consumed in raw form because they contained cyanide, therefore cooking process is needed to remove the cyanide. However cooking process cause the changes of the content of pigments and vitamin A. The aims of the research are to k...
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Universitas Gadjah Mada
2010-06-01
|
Series: | Indonesian Journal of Chemistry |
Online Access: | https://jurnal.ugm.ac.id/ijc/article/view/21722 |
id |
doaj-4d5e672132c64789abe9f63b994b685f |
---|---|
record_format |
Article |
spelling |
doaj-4d5e672132c64789abe9f63b994b685f2020-11-24T21:08:02ZengUniversitas Gadjah MadaIndonesian Journal of Chemistry1411-94202460-15782010-06-017110511010.22146/ijc.2172214820THE EFFECT OF HEATING TIME TO THE CONTENT OF PIGMENTS AND VITAMIN A IN CASSAVA (Manihot esculenta Crantz) AND CEARA-RUBBER (Manihot glaziovii Muell. Arg) LEAVESMadalena Madalena0Heriyanto Heriyanto1Susanti Pudji Hastuti2Leenawaty Limantara3Faculty of Sciences and Mathematics, Satya Wacana Christian University Jl. Diponegoro 52 – 60, Salatiga 50711Workstation of Mochtar Riady Institute for Nanotechnology, Lippo KarawaciFaculty of Sciences and Mathematics, Satya Wacana Christian University Jl. Diponegoro 52 – 60, Salatiga 50711Faculty of Sciences and Mathematics, Satya Wacana Christian University Jl. Diponegoro 52 – 60, Salatiga 50711Cassava and ceara-rubber leaves are leavy vegetables that can not be consumed in raw form because they contained cyanide, therefore cooking process is needed to remove the cyanide. However cooking process cause the changes of the content of pigments and vitamin A. The aims of the research are to know and to compare the effect of heating time to the content of pigments and vitamin A in cassava and ceara-rubber leaves. Content of chlorophyll and carotenoid was analized base of Porra and Lichtenthaler equations, respectively, while pheophytin content was analyzed base on HPLC. The result shown that the content of chlorophylls, carotenoids and vitamin A of cassava and ceara-rubber leaves were reduced, while the content of pheophytin was increased during heating. Pheophytin was the main product degradation of chlorophyll during heating of cassava and ceara-rubber leaves. Keywords: heating process, cassava, pigment, vitamin A.https://jurnal.ugm.ac.id/ijc/article/view/21722 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Madalena Madalena Heriyanto Heriyanto Susanti Pudji Hastuti Leenawaty Limantara |
spellingShingle |
Madalena Madalena Heriyanto Heriyanto Susanti Pudji Hastuti Leenawaty Limantara THE EFFECT OF HEATING TIME TO THE CONTENT OF PIGMENTS AND VITAMIN A IN CASSAVA (Manihot esculenta Crantz) AND CEARA-RUBBER (Manihot glaziovii Muell. Arg) LEAVES Indonesian Journal of Chemistry |
author_facet |
Madalena Madalena Heriyanto Heriyanto Susanti Pudji Hastuti Leenawaty Limantara |
author_sort |
Madalena Madalena |
title |
THE EFFECT OF HEATING TIME TO THE CONTENT OF PIGMENTS AND VITAMIN A IN CASSAVA (Manihot esculenta Crantz) AND CEARA-RUBBER (Manihot glaziovii Muell. Arg) LEAVES |
title_short |
THE EFFECT OF HEATING TIME TO THE CONTENT OF PIGMENTS AND VITAMIN A IN CASSAVA (Manihot esculenta Crantz) AND CEARA-RUBBER (Manihot glaziovii Muell. Arg) LEAVES |
title_full |
THE EFFECT OF HEATING TIME TO THE CONTENT OF PIGMENTS AND VITAMIN A IN CASSAVA (Manihot esculenta Crantz) AND CEARA-RUBBER (Manihot glaziovii Muell. Arg) LEAVES |
title_fullStr |
THE EFFECT OF HEATING TIME TO THE CONTENT OF PIGMENTS AND VITAMIN A IN CASSAVA (Manihot esculenta Crantz) AND CEARA-RUBBER (Manihot glaziovii Muell. Arg) LEAVES |
title_full_unstemmed |
THE EFFECT OF HEATING TIME TO THE CONTENT OF PIGMENTS AND VITAMIN A IN CASSAVA (Manihot esculenta Crantz) AND CEARA-RUBBER (Manihot glaziovii Muell. Arg) LEAVES |
title_sort |
effect of heating time to the content of pigments and vitamin a in cassava (manihot esculenta crantz) and ceara-rubber (manihot glaziovii muell. arg) leaves |
publisher |
Universitas Gadjah Mada |
series |
Indonesian Journal of Chemistry |
issn |
1411-9420 2460-1578 |
publishDate |
2010-06-01 |
description |
Cassava and ceara-rubber leaves are leavy vegetables that can not be consumed in raw form because they contained cyanide, therefore cooking process is needed to remove the cyanide. However cooking process cause the changes of the content of pigments and vitamin A. The aims of the research are to know and to compare the effect of heating time to the content of pigments and vitamin A in cassava and ceara-rubber leaves. Content of chlorophyll and carotenoid was analized base of Porra and Lichtenthaler equations, respectively, while pheophytin content was analyzed base on HPLC. The result shown that the content of chlorophylls, carotenoids and vitamin A of cassava and ceara-rubber leaves were reduced, while the content of pheophytin was increased during heating. Pheophytin was the main product degradation of chlorophyll during heating of cassava and ceara-rubber leaves.
Keywords: heating process, cassava, pigment, vitamin A. |
url |
https://jurnal.ugm.ac.id/ijc/article/view/21722 |
work_keys_str_mv |
AT madalenamadalena theeffectofheatingtimetothecontentofpigmentsandvitaminaincassavamanihotesculentacrantzandceararubbermanihotglazioviimuellargleaves AT heriyantoheriyanto theeffectofheatingtimetothecontentofpigmentsandvitaminaincassavamanihotesculentacrantzandceararubbermanihotglazioviimuellargleaves AT susantipudjihastuti theeffectofheatingtimetothecontentofpigmentsandvitaminaincassavamanihotesculentacrantzandceararubbermanihotglazioviimuellargleaves AT leenawatylimantara theeffectofheatingtimetothecontentofpigmentsandvitaminaincassavamanihotesculentacrantzandceararubbermanihotglazioviimuellargleaves AT madalenamadalena effectofheatingtimetothecontentofpigmentsandvitaminaincassavamanihotesculentacrantzandceararubbermanihotglazioviimuellargleaves AT heriyantoheriyanto effectofheatingtimetothecontentofpigmentsandvitaminaincassavamanihotesculentacrantzandceararubbermanihotglazioviimuellargleaves AT susantipudjihastuti effectofheatingtimetothecontentofpigmentsandvitaminaincassavamanihotesculentacrantzandceararubbermanihotglazioviimuellargleaves AT leenawatylimantara effectofheatingtimetothecontentofpigmentsandvitaminaincassavamanihotesculentacrantzandceararubbermanihotglazioviimuellargleaves |
_version_ |
1716761137703288832 |