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PENETAPAN KADAR VITAMIN B1 PADA KACANG HIJAU DENGAN VARIASI PERENDAMAN SECARASPEKTROFOTOMETRI UV-Vis
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Vitamins are organic compounds that are important for the human body. The main function of vitamins is to regulate the body's metabolism to run smoothly and regulate brain function (Bource, 2006).Vitamins can be grouped into two main groups, namely fat-soluble vitamins and water-soluble vitamins. Fat-soluble vitamins are vitamins A, D, E, K (Moreno & Salvado, 2000) and water-soluble vitamins are vitamins C and B found in meat, seeds, green beans, soybeans and so on (Mutschler, 1991).One of the plants that contain vitamin B1 is green beans. Mung beans consist of flavonoids, alkaloids, terpenoids and polyphenols (Aruna et al, 2012: 107). The method developed to determine vitamin B1 levels includes the UV-Vis spectrophotometric method.Vitamin B1 can be tested using UV-Vis spectrophotometry because vitamin B1 has a chromophore group. Samples of green beans that had been soaked, filtered and diluted were then measured by UV-vis spectrophotometry for 3 times of replication. The concentration of vitamin B1 in immersion for 30 minutes was 0.102% w / v, 0.102% w / v, and 0.101% w / v.After the immersion variation was added to 1 hour or 60 minutes the concentration of vitamin B1 decreased to 0.101% w / v, 0.100% w / v, 0.104% w / v, after the immersion variation was added to 2 hours the concentration of vitamin B1 decreased to 0.096% b / v, 0.95% w / v, 0.094% w / v. The decrease in vitamin B1 levels is due to the fact that vitamin B1 is a water-soluble vitamin, especially with the longer the cooking time, the levels will automatically decrease.Tjiptadi in Laksmiwati (2012) states that the washing / soaking process can reduce the levels of thiamin HCl (Vitamin B1) in green beans which are found in the outer layer / skin and are easily soluble in water. The level of vitamin B1 in green beans with immersion for 30 minutes was 0.102% w / v, soaking for 1 hour was 0.102% w / v, and immersion for 2 hours was 0.94% w / v. This shows that the levels of vitamin B1 in green beans with variations of immersion for 30 minutes are greater than variations of immersion for 2 hours.