Kitolod (Isotoma longiflora (L) C. Persl) is a annual herbaceous plant that usually grows on the edge of a moist wall. The leaves of the kitolod plant can be used as medicine for healing wounds, asthma, bronchitis, rheumatism and so on. Kitolod contains chemical compounds namely alkaloids namely lobelamin, isotomine and lobelin. In the leaf part of kitolod contains chemical compounds namely alkaloids, saponins, polyphenols and flavonoids. This study aims to determine the effect of boiling time on the total flavonoid content of water extract of kitolod leaves. Extraction was done by boiling, the determination of the total amount of flavonoids was carried out by the AlCl3 method and then the absorption was measured using Spectrophotometry UV-Vis with a wavelength of 431 nm. The results showed that qualitatively the samples contained flavonoids by showing red. Quantitatively the kitolod leaves are boiled with longer time, the total flavonoid content will decrease. The total flavonoid content of kitolod leaves in boiling 5 minutes obtained an average level of 0.31995% w/w or 31.9 mg/kg, boiling 10 minutes 0.25635% w/w or 25.6 mg/kg, boiling 15 minutes 0.2239% w/w or 22.3 mg/kg, boiling 20 minutes 0.17254% w/w or 17.2 mg/kg.
Water spinach is a variant of vegetables containing a lot of nutrients, including calsium. Inappropriate cooking will affect nutrients inside the foods. This research aimed to determine the effect of stir-frying on calcium inside terrestrial water spinach and water spinach using complexometric titration.This research usedterrestrial water spinach (Ipomoea Reptans Poir)and water spinach (Ipomoea Aquatica Forks). Researchers chose stir-frying as a cooking process as commonly popular and known to affecting calsium inside foods. The research used laboratory experiments. Results on qualitative research showed that samples positively contained calcium, marked with a white sediment. On quantitative, levels of calcium inside terrestrial water spinach before stir-frying was 0,0540% w/v while 0,0715% w/v after the cooking process. Meanwhile, levels of calcium on water spinach before stir-frying was 0,0549% w/v while 0,0746% w/v after the cooking process. The research had concluded that there were differences on the levels of calcium, before and after stir-frying, p = 0,000 (terrestrial water spinach) and 0,018<0,05(water spinach). In contrast, there were no differences on the effect of stir-frying on calcium levels on the terrestrial water spinach and water spinach, with independent t-test p = 0,310 > 0,05.
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