PENGARUH LAMA PENYIMPANAN DAN LAMA PEREBUSAN UMBI YAKON (Smallanthus sonchifolius) TERHADAP BIOAVAIBILITAS Zn dan Mg THE EFFECT OF STORAGE TIME AND BOILING TIME YAKON (Smallanthus sonchifolius)TOWARDS BIOAVAILABILITAS Zn dan Mg

Abstract

Abstrak:Tujuan Penelitian ini untuk mengetahui pengaruh lama penyimpanan dan lama perebusan Umbi Yakon (Smallanthus sonchifolius) terhadap Bioavailabilitas Zn dan Mg yang dihitung dari pakan dan feses hewan coba. Tahapan penelitian 1) Identifikasi FOS dari hasil isolasi umbi yakon yang telah diberi 3 perlakuan dengan variasi lama simpan dan lama perebusan 0minggu-0menit;1minggu-30menit; 2minggu-60menit. 2) Hewan coba dibagi menjadi 1 kelompok pakan standart dan 9 kelompok pakan perlakuan. Pakan perlakuan tinggi serat pangan mengandung Umbi Yakon lama simpan dan lama perebusan 0minggu-0menit; 0minggu-30menit; 0minggu-60menit; 1minggu-0menit; 1minggu-30menit; 1minggu-60menit; 2minggu-0menit; 2minggu-30menit; 2minggu-60menit. Hasil penelitian menunjukkan (1) Terdapat pita lebar pada spektrum dengan bilangan gelombang tertentu yang menunjukan gugus fungsional penyusun FOS yaitu β -D-Fructose pada 873-939 cm^-1, C-OH pada 1158 cm^-1, C-O siklik pada 1250-1405 cm^-1, C-OH siklik pada 1400-1600 cm^-1 dan C-H siklik pada 2930 cm^-1. (2) Hasil ANAVA (α= 0.05) menunjukkan ada pengaruh lama simpan dan lama perebusan umbi yakon terhadap Bioavailabilitas mineral Zn dan Mg. Penurunan senyawa FOS menurunkan Bioavailabilitas Zn dan Mg. Nilai tertinggi didapatkan pada perlakuan pakan tanpa penyimpanan dan tanpa perebusan sebesar 47,31% pada Zn dan 75,09% pada Mg.

Kata kunci :Bioavailabilitas, FOS, Lama simpan , Lama perebusan, Mg, Umbi yakon, Zn

Abstract:The purpose of this research was to determine effect of storage time and boiling time tubers Yakon (Smallanthus sonchifolius) on the bioavailability of Zn and Mg were calculated from feed and animal feces. Research stage 1) identification of the isolated FOS tubers yakon that has given 3 treatments with storage time and boiling time 0week- 0minute; 1week-30minute; 2week-60minute. 2) Experimental animals were divided into group1 standard feed and feed 9 treatment groups. Feeding high-fiber food treatments containing tubers yakon storage time and boiling time 0week-0minute; 0week-30minute; 0week-60minute; 1week-0minute; 1week-30minute; 1week-60minute; 2week-0minute; 2week-30minute; 2week-60minute. Results showed (1) There is a broad band in the spectrum with a specific wavelength that shows the constituent functional groups, namely FOS compounds β-D-Fructose at 873-939 cm-1, C-OH at 1158 cm-1, CO cyclic at 1250-1405 cm-1, C-OH cyclic at 1400-1600 cm-1 and C-H cyclic at 2930 cm-1. (2) Results of two-way ANOVA analyze (α = 0.05), showed there effect of long shelf and long boiling the tubers yakon Bioavailabilitas minerals Zn and Mg. Decreased bioavailability of compounds FOS will lower Zn and Mg. The highest value obtained in the treatment of feed no storage and no boiling for Zn and 47.31% at 75,09% in Mg.

Keywords: Bioavailability, Boiling time, FOS, Mg, Storage time, Tubers yakon, Zn