Perbandingan Kadar Vitamin dan Mineral dalam Buah Segar dan Manisan Basah Karika Dieng (Carica pubescens Lenne & K.Koch)

<p>The study aimed to compare levels of vitamin A, vitamin C and minerals phosphorus, ironand calcium in wet sweets and fresh fruit Carica pubescens Lenne &amp; K. Koch (mountainpapaya) Dieng, and determine the optimal long boiling the fruit in order to evaluate thecandied wet processing techniques. Research conducted at the Laboratory of Biology andChemistry, State Unnes, Laboratory of Food Technology Unika Soegijapranoto Semarangand Laboratory of Agricultural Engineering Technology- Seamarang University. Levelsof vitamin C was analyzed by yacobs iodine titration, vitamin A with spectronic 20, andmineral analysis by AAS. Data content of vitamins and minerals in wet candied andfresh fruits were analyzed by t test, whereas the optimal boiling time data were analyzedby Fe 1.2 ppm, P 0.0254%, while in 5 brands carica candied fruit vitamin C content24-30mg/100g ranged, ranged 300-500ìg/100 g vitamin A, minerals ranging from 5-9ppm Ca, Fe minerals ranged from 0.58 to 0.8 ppm, and mineral P ranging from .003 to.008%. Optimal boiling time with high enough levels of vitamin C is 10 minutes.</p><p><strong>Keywords</strong> : vitamin A, vitamin C, phosphor, calsium, iron, Carica pubescens