PENGARUH PEREBUSAN TERHADAP KANDUNGAN RIBOFLAVIN PADA SAMPEL BAYAM DENGAN MENGGUNAKAN METODE SPEKTROFOTOMETRI UV-VIS

Generally,people consume spinach by boiling it. The vitamin and mineral content in green spinach vegetables decreases after going through the hot water blanching process (boiling) but the decrease is not too far from fresh green spinach. There is a possibility that vitamin B2 (Riboflavin) in spinach is dissolved in water during the boiling process. The purpose of this study was to determine the effect of boiling on Riboflavin levels in spinach samples using UV-Vis Spectrophotometry. This type of research uses a descriptive method, namely research that aims to describe, explain, and explain the effect of boiling spinach on vitamin B2 content. This study uses an experimental design which must carry out refining. Based on the research that has been done, there was a decrease in riboflavin concentration in boiled spinach samples compared to fresh samples. A significant decrease of 95.64% occurred in samples boiled for 15 minutes. This is due to the nature of riboflavin which is soluble in water and very sensitive to heat. During the boiling process, most of the riboflavin dissolves in the boiled water and is degraded due to high temperatures. Data processing using ANOVA Test to determine whether there is a significant difference between treatment groups (different boiling times). The results of the ANOVA test showed a sig value of 0.000 <0.05, which means there is a statistically significant difference between groups. This proves that the length of boiling time has a significant effect on reducing riboflavin levels in spinach.

Keywords: Spinach, Boiling, Riboflavin, UV-Vis Spectrophotometry