Pengaruh Suhu Penyimpanan Terhadap Perubahan Kadar Vitamin C Pada Mangga Arumanis (Mangifera Indica L)

Abstract

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.