Kurva standar asam askorbat terlebih dahulu dibuat sebelum melakukan pengukuran
kandungan asam askorbat pada bahan makanan. Pembuatan asam askorbat menggunakan
asam askorbat standar. Dari hasil absorbansi yang diperoleh dari beberapa konsentrasi.
kemudian diperoleh kurva standar dan persamaannya, yang dapat dilihat pada Gambar 2
seperti di atas. Dari persamaan yang diperoleh pada kurva standar, dapat diperoleh
konsentrasi asam askorbat yang kemudian dihitung kandungan tiap 100 gram sampel.
y = -0.016x + 0.6307 R2 = 0.9815 -0.1 0 0.1 0.2 0.3 0.4 0.5 0.6 0 10 20 30 40 50
Kons. Asam Askorbat (ppm )
A b so rb an s i
Gambar 6. Kurva Standar Asam Askorbat
Lampiran 2. Kurva Standar Total Fenol
Quercetin digunakan sebagai pengganti asam galat dalam pembuatan kurva standar
pengukuran kandungan total fenol dalam bahan makanan. Dari hasil absorbansi yang
diperoleh, kemudian diperoleh kurva standar dan persamaannya. Dari persamaan yang
diperoleh pada kurva standar, dapat diperoleh konsentrasi total fenol yang kemudian
dihitung kandungan tiap 100 gram sampel.
y = 0.0112x + 0.041 R2 = 0.9892 0.0000 0.2000 0.4000 0.6000 0.8000 1.0000 1.2000 0 20 40 60 80 100 Konsentrasi (ppm ) A b so rb an si
Lampiran
3. Hasil Uji Beda (One-Way ANOVA) Asam Askorbat, Aktivitas
Antioksidan, dan Total Fenol pada Kembang Kol
As_Askorbat
Duncan
Subset for alpha = ,05
Perlakuan N 1 2 1,00 6 24,7875 2,00 6 28,5358 4,00 6 28,9192 3,00 6 29,4167 Sig, 1,000 ,126
Means for groups in homogeneous subsets are displayed, a Uses Harmonic Mean Sample Size = 6,000,
Antioksidan
Duncan
Subset for alpha = ,05
Perlakuan N 1 2 3 1,00 6 35,5028 2,00 6 49,9571 4,00 6 53,5127 3,00 6 73,2698 Sig, 1,000 ,454 1,000
Means for groups in homogeneous subsets are displayed, a Uses Harmonic Mean Sample Size = 6,000,
TOT_FENOL
Duncan
Subset for alpha = ,05
Perlakuan N 1 2 3 4,00 6 1167,1783 2,00 6 1321,3767 1,00 6 1406,5950 3,00 6 1809,5667 Sig, 1,000 ,195 1,000
Means for groups in homogeneous subsets are displayed, a Uses Harmonic Mean Sample Size = 6,000,
Lampiran
4. Hasil Uji Beda (One-Way ANOVA) Asam Askorbat, Aktivitas
Antioksidan, dan Total Fenol pada Brokoli
As_askorbat
Duncan
Subset for alpha = ,05
Perlakuan N 1 2 1,00 6 27,3125 4,00 6 29,5042 3,00 6 29,7667 2,00 6 30,2017 Sig, 1,000 ,187
Means for groups in homogeneous subsets are displayed, a Uses Harmonic Mean Sample Size = 6,000,
Antioksidan
Duncan
Subset for alpha = ,05
Perlakuan N 1 2 3 1,00 6 43,9132 2,00 6 56,7339 4,00 6 59,1386 3,00 6 75,6490 Sig, 1,000 ,469 1,000
Means for groups in homogeneous subsets are displayed, a Uses Harmonic Mean Sample Size = 6,000,
TOT_FENOL
Duncan
Subset for alpha = ,05
Perlakuan N 1 2 4,00 6 58,8800 2,00 6 65,9183 65,9183 1,00 6 67,9017 67,9017 3,00 6 79,5600 Sig, ,257 ,092
Means for groups in homogeneous subsets are displayed, a Uses Harmonic Mean Sample Size = 6,000,
Lampiran 5. Hasil Uji Korelasi Antar Asam Askorbat, Aktivitas Antioksidan dan
Total Fenol pada Tiap Pemasakan pada Kembang Kol
Correlations AA_KK_S AO_KK_S TP_KK_S Pearson Correlation 1 .087 .484 Sig. (2-tailed) .870 .331 AA_KK_S N 6 6 6 Pearson Correlation .087 1 .707 Sig. (2-tailed) .870 .116 AO_KK_S N 6 6 6 Pearson Correlation .484 .707 1 Sig. (2-tailed) .331 .116 TP_KK_S N 6 6 6 Correlations AA_KK_R AO_KK_R TP_KK_R Pearson Correlation 1 .763 -.662 Sig. (2-tailed) .078 .152 AA_KK_R N 6 6 6 Pearson Correlation .763 1 -.929(**) Sig. (2-tailed) .078 .007 AO_KK_R N 6 6 6 Pearson Correlation -.662 -.929(**) 1 Sig. (2-tailed) .152 .007 TP_KK_R N 6 6 6
** Correlation is significant at the 0.01 level (2-tailed).
Correlations AA_KK_K AO_KK_K TP_KK_K Pearson Correlation 1 -.829(*) -.323 Sig. (2-tailed) .042 .532 AA_KK_K N 6 6 6 Pearson Correlation -.829(*) 1 -.119 Sig. (2-tailed) .042 .823 AO_KK_K N 6 6 6 Pearson Correlation -.323 -.119 1 Sig. (2-tailed) .532 .823 TP_KK_K N 6 6 6
Correlations AA_KK_T AO_KK_T TP_KK_K Pearson Correlation 1 .379 .058 Sig. (2-tailed) .459 .913 AA_KK_T N 6 6 6 Pearson Correlation .379 1 .146 Sig. (2-tailed) .459 .783 AO_KK_T N 6 6 6 Pearson Correlation .058 .146 1 Sig. (2-tailed) .913 .783 TP_KK_K N 6 6 6
Lampiran 6. Hasil Uji Korelasi Antar Asam Askorbat, Aktivitas Antioksidan dan
Total Fenol pada Tiap Pemasakan pada Brokoli
Correlations
AA_Bro_S AO_Bro_S TF_Bro_S
Pearson Correlation 1 -.862(*) .046 Sig. (2-tailed) .027 .931 AA_Bro_S N 6 6 6 Pearson Correlation -.862(*) 1 -.367 Sig. (2-tailed) .027 .474 AO_Bro_S N 6 6 6 Pearson Correlation .046 -.367 1 Sig. (2-tailed) .931 .474 TF_Bro_S N 6 6 6
* Correlation is significant at the 0.05 level (2-tailed).
Correlations
AA_Bro_R AO_Bro_R TF_Bro_R
Pearson Correlation 1 -.555 -.601 Sig. (2-tailed) .253 .207 AA_Bro_R N 6 6 6 Pearson Correlation -.555 1 .768 Sig. (2-tailed) .253 .075 AO_Bro_R N 6 6 6 Pearson Correlation -.601 .768 1 Sig. (2-tailed) .207 .075 TF_Bro_R N 6 6 6 Correlations
AA_Bro_K AO_Bro_K TF_Bro_K
Pearson Correlation 1 -.413 .577 Sig. (2-tailed) .416 .230 AA_Bro_K N 6 6 6 Pearson Correlation -.413 1 -.008 Sig. (2-tailed) .416 .987 AO_Bro_K N 6 6 6 Pearson Correlation .577 -.008 1 Sig. (2-tailed) .230 .987 TF_Bro_K N 6 6 6
Correlations
AA_Bro_T AO_Bro_T TF_Bro_T
Pearson Correlation 1 -.647 .274 Sig. (2-tailed) .165 .599 AA_Bro_T N 6 6 6 Pearson Correlation -.647 1 -.361 Sig. (2-tailed) .165 .483 AO_Bro_T N 6 6 6 Pearson Correlation .274 -.361 1 Sig. (2-tailed) .599 .483 TF_Bro_T N 6 6 6
Lampiran 7. Hasil Obervasi Perlakuan Pemasakan
Tgl Tempat
Jns
Pemasakan
Jns Sayur
Jumlah
Sayur
Jumlah
Air
Jumlah
Minyak
Proses Pemasakan
Kol putih
55 g
Kembang kol
80 g
9/10/09 RM
Agathis,
Plamongan
Indah
Perebusan
- Cap Cay kuah
Sawi hijau
50 g
250 ml
sayur dimasukkan dalam air mendidih
(±100
oC) dan dimasak selama 4 menit
44 detik dalam keadaan terbuka
Sawi putih
100 g
Kembang kol
30 g
16/10/09 Steamboat
House, DP
Mall
Perebusan
-
steamboat
Sawi sendok
30 g
500 ml
Sayur dimasukkan ke dalam air
mendidih (98
oC) dan direbus selama 2-3
menit dalam keadaan terbuka
Kailan
± 50 ml
Sawi putih
Kembang kol
Penumisan
- Ca aneka sayur
Sawi hijau
± 50-60
g/ jenis
sayur
±100 ml
Sebelum ditumis, Kailan direbus ± 3
menit dalam ± 220 ml air mendidih.
Selanjutnya, seluruh sayuran ditumis
selama 53 detik (suhu setelah penumisan
88
oC)
Kembang kol
Sawi putih
Sawi hijau
Kol
17/10/09 RM
Kelapa
Gading,
Jl. Gajah
Mada
Perebusan
- Cap cay kuah
Brokoli
± 40 g/
jenis
sayur
± 440 ml
Sayuran dimasukkan ke dalam air
mendidih (±100
oC) dan dimasak selama
2 menit
(suhu setelah perebusan 91
oC)
28/11/09 RM
Ratna
Berkah,
Gombel
Penumisan
- ca sawi sendok
Sawi sendok
220 g
± 180 ml
± 25 ml
Sayuran dimasukkan ke dalam minyak
panas, lalu ditumis selama ± 1,5-2 menit
(suhu setelah pemasakan 83,3
0C)
keadaan terbuka
Penumisan
- ca brokoli
Brokoli
Sayuran lain
(jamur,
wortel,kapri)
± 130 g
hingga ±
200 g
± 180 ml
± 25 ml
Sayuran dimasukkan ke dalam minyak
panas, kemudian ditumis selama ± 1,5-2
menit
(suhu setelah pemasakan 82,1
0C)
keadaan terbuka
11/12/09 RM
Mitra
Keluarga,
Bukit Sari
Penumisan
- ca sawi sendok
sawi sendok
± 160 g
± 430 ml
(untuk
merebus)
±15 ml
Mula-mula sawi sendok direbus dalam
air mendidih selama 30 detik;
Kemudian baru ditumis selama 45 detik
Lampiran 8. Hasil Uji T antar Spesies
Independent Samples Test
Levene's Test for
Equality of Variances t-test for Equality of Means
95% Confidence Interval of the Difference
F Sig. t df Sig. (2-tailed)
Mean Difference
Std. Error
Difference Lower Upper
Equal variances assumed 1.004 .340 -3.196 10 .010 -2.52333 .78953 -4.28251 -.76416 AA_S Equal variances not assumed -3.196 8.982 .011 -2.52333 .78953 -4.30991 -.73676 Equal variances assumed 5.182 .046 -3.210 10 .009 -1.66667 .51929 -2.82372 -.50962 AA_R Equal variances not assumed -3.210 5.137 .023 -1.66667 .51929 -2.99089 -.34244 Equal variances assumed .273 .612 -1.183 10 .264 -.35000 .29584 -1.00916 .30916 AA_K Equal variances not assumed -1.183 8.894 .267 -.35000 .29584 -1.02044 .32044 Equal variances assumed .786 .396 -3.203 10 .009 -.58667 .18313 -.99471 -.17862 AA_T Equal variances not assumed -3.203 9.933 .010 -.58667 .18313 -.99509 -.17825 Equal variances assumed 7.598 .020 -2.247 10 .048 -8.41000 3.74198 -16.74765 -.07235 AO_S Equal variances not assumed -2.247 8.135 .054 -8.41000 3.74198 -17.01423 .19423
AO_R Equal variances
Equal variances not assumed -1.744 7.255 .123 -6.78167 3.88814 -15.91067 2.34734 Equal variances assumed .393 .545 -.817 10 .433 -2.37667 2.90952 -8.85948 4.10614 AO_K Equal variances not assumed -.817 8.748 .436 -2.37667 2.90952 -8.98747 4.23414 Equal variances assumed 9.677 .011 -1.084 10 .304 -5.62833 5.19280 -17.19861 5.94194 AO_T Equal variances not assumed -1.084 7.319 .313 -5.62833 5.19280 -17.79974 6.54308 Equal variances assumed 1.980 .190 -1.688 10 .122 -87.24500 51.69667 202.43235- 27.94235 TP_S Equal variances not assumed -1.688 5.854 .144 -87.24500 51.69667 -214.50990 40.01990 Equal variances assumed 7.443 .021 -3.702 10 .004 -128.82167 34.79540 -206.35065 -51.29268 TP_R Equal variances not assumed -3.702 8.735 .005 -128.82167 34.79540 207.89914- -49.74419 Equal variances assumed .065 .803 1.553 10 .151 190.20833 122.48688 -82.70944 463.12610 TP_K Equal variances not assumed 1.553 9.928 .152 190.20833 122.48688 -82.97614 463.39281 Equal variances assumed 11.246 .007 -.762 10 .464 -128.17333 168.16688 -502.87250 246.52584 TP_T Equal variances not assumed -.762 5.062 .480 -128.17333 168.16688 -558.88498 302.53831