The Difference in Level of Beta Carotene in Local Carrot Varieties (Daucus carota, Linn) Treated with Boiling and Sautéing

ABSTRACT

           

Adelina, Rany. 2010. The Difference in Level of Beta Carotene in Local Carrot Varieties (Daucus carota, Linn) Treated with Boiling and Sautéing. Final Assignment, Faculty of Medicine, Brawijaya University. Pembimbing: (1) Prof. DR. dr. Noorhamdani, DMM, SpMK. (2) Annasari Mustafa, SKM, MSc.

This study was done because there were not many studies conducted on the nutrient contents in food after cooking. Carrots were selected for this study as it is a representative of beta carotene in food. Beta carotene found in carrots are provitamin A carotenoids and they are strong antioxidants which help in the human body metabolism. The purpose of this study is to determine the amount of beta carotene in carrots treated with two different cooking methods, that is, boiling and sautéing. A Posttest–only Control Group Design is used for this study. Samples of this study were local carrots varieties, and were selected by quota sampling. The carrots were divided into three groups, with fresh carrots (n=6) as negative controls, and boiled carrots (n=6) and sautéed carrots (n=6) as positive controls. The variable beta carotene level was measured using column chromatography and spectrophotometry on a long wave 450nm. Data collected was analysed with One Way ANOVA followed by Post Hoc Tests Duncan, Independent T-Test, and Paired T-Test. Results showed that the average level of  beta carotene in fresh carrots are 7,63 ± 0,33 µg/g, 7,23 ± 0,23 µg/g in boiled carrots, and 7,10 ± 0,26 µg/g in sautéed carrots. Conclusions from this study are the level of beta carotene between fresh carrots, boiled carrots, and sauteed carrots have significant difference with p = 0,013 (Anova, p < 0,05), whereas the level of beta carotene in boiled carrots  and sauteed carrots have no significantly difference with p = 0,376 (Independent T-Test, p > 0,05). However, there is a significant difference in the level of beta carotene in beginning and end groups from the boiling method with p = 0,027, and the level of beta carotene in beginning and end groups from the sauteing method have a significant difference with p = 0,020 (Paired T-Test, p < 0,05).

Keywords: carrot, beta carotene, boiling, sauteing