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Abstract:
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Early March 2020 our country was attacked by an outbreak of an infectious
disease caused by the SARS-CoV-2 virus. When the body's immune system is
weak, it is easy to get diseases caused by bacteria and viruses. Immune cell
function is influenced by individual nutritional intake. In patients with COVID-19
therapy, the nutritional intake needed is vitamin C. Vitamin C is naturally found
in fruits such as mango arumanis. Vitamin C if in a dry state is stable but easily
damaged when in the form of a solution, especially if there is air, light, metal and
iron compounds. This study aims to determine the effect of storage temperature
on changes in vitamin C levels in mango arumanis. The design used in the study
was a completely randomized design with one factorial in the form of differences
in storage temperature. This research used iodimetric titration test. Mango
arumanis stored at a temperature of 5-10 C, 15-20 C, 27-32 C, 35-40 C for 7 days
with 6 replications. The results showed that the level of vitamin C of mango
arumanis before treatment was 7.53 ± 0.40 mg/100g. While the greatest effect is
stored at a temperature of 35-40 C with the lowest vitamin C content of 2.15 ±
0.28 mg/ 100g. The lowest effect was stored at a temperature of 5-10 C with
vitamin C levels not significantly different from the control (before treatment)
6.84 ± 0.28 mg/ 100g. |