Open AccessEffect of Stir-Frying on Calcium Inside Terrestrial Water Spinach (Ipomoea Reptans Poir) with Water Spinach (Ipomoea Aquatica Forks) with Complexometric Titration Method
Author(s) -
Anita Agustina Styawan,
Muchson Arrosyid,
Eka Septiaugraheni
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1477/6/062002
Subject(s) - spinach , ipomoea aquatica , chemistry , calcium , ipomoea , nutrient , titration , food science , botany , biology , biochemistry , inorganic chemistry , organic chemistry
Water spinach is a variant of vegetables containing a lot of nutrients, including calsium. Inappropriate cooking will affect nutrients inside the foods. This research aimed to determine the effect of stir-frying on calcium inside terrestrial water spinach and water spinach using complexometric titration.This research usedterrestrial water spinach ( Ipomoea Reptans Poir )and water spinach ( Ipomoea Aquatica Forks ). Researchers chose stir-frying as a cooking process as commonly popular and known to affecting calsium inside foods. The research used laboratory experiments. Results on qualitative research showed that samples positively contained calcium, marked with a white sediment. On quantitative, levels of calcium inside terrestrial water spinach before stir-frying was 0,0540% w/v while 0,0715% w/v after the cooking process. Meanwhile, levels of calcium on water spinach before stir-frying was 0,0549% w/v while 0,0746% w/v after the cooking process. The research had concluded that there were differences on the levels of calcium, before and after stir-frying, p = 0,000 (terrestrial water spinach) and 0,018 0,05.