Analisis Kadar Vitamin C (Asam Askorbat) Dan Uji Organoleptik Dendeng Daun Singkong (Manihot Esculenta) Sebagai Upaya Meningkatkan Imunitas Tubuh Dimasa Pandemi Covid-19 (original) (raw)

2022, Jurnal Gizi dan Kesehatan

Adequate nutrition during the Covid-19 pandemic, especially vitamins and minerals, is needed to maintain an optimal immune system, vegetables and fruits are the best sources of various vitamins, minerals and fiber. Vitamin C has an effect that increases immune function, one of the green vegetables that have a high vitamin C content that is easily found around is Cassava Leaves (Manihot esculenta). Besides being consumed as a side dish, cassava leaves can also be processed into cassava leaf jerky. To find out how the acceptability of cassava leaf jerky products and to determine the vitamin C content of cassava leaf jerky. This research is an experimental research with the research design used is Pre-Experimental Design with the type of research One-shoot case study. Based on the organoleptic test results of cassava leaf jerky, from the aspect of color the most preferred were X1 and X2 with a percentage of 62.5%, from the aspect of taste the most preferred was X2 with a percentage of 65%, from the aspect of aroma the most preferred namely X2 with a percentage of 56.25%, and from the texture, namely X3 with a percentage of 50%. From the results of the analysis of the vitamin C content in cassava leaf jerky in 100 grams of the sample, the highest vitamin C content in the X3 sample was 410 mg, X2 was 380 mg and X1 was 360 mg. Based on these results, the most preferred cassava leaf jerky was in sample X2 which contained 380 mg of Vitamin C per 100 g of sample.