Analisis Kandungan Zat Besi Sayur Kangkung Pada Beberapa Rantai Produksi

Abstract

The aim of this research is to know the iron content in water spinach vegetables from the harvest sites until it is ready to consume at the household. This research is quasi-experiment research with completely randomized research designs. This research uses 5 samples of water spinach. Sample A: water spinach was taken from the land, B: water spinach was taken from the market, C: water spinach was taken at the household level, D1: water spinach cooked with a close pan, D2: water spinach cooked with an open pan. All samples have 3 replication. Iron content of water spinach was analyzed using a spectrophotometer. The results showed that the iron content of water spinach in harvest site is 0,35 mg/100 g, at the market is 1,19 mg/100 g, at the household level is 1,71 mg/100 g, cooked with close pan is 1,37 mg/100 g and cooked with open pan is 1,12 mg/100 g wet weight. The result of the research showed there are differences in iron content of water spinach vegetables from harvest site until it is cooked at the household level. Based on the statistical test showed that every sample has a significantly different (P< 0,05).