Effect of Stir-Frying on Calcium Inside Terrestrial Water Spinach (Ipomoea Reptans Poir) with Water Spinach (Ipomoea Aquatica Forks) with Complexometric Titration Method

Abstract

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.