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ANALYSIS OF THE CHANGES IN IRON AND ORGANOLEPTIC PROPERTIES OF SPINACH DURING IN LOW-TEMPTERATURE STORAGE

Prosiding Fakultas Kesehatan Masyarakat Universitas Halu Oleo · Vol. 4 No. 1 (2022)

Published
2022-12-01
Publisher
FKM Universitas Halu Oleo
Language
eng

Abstract

Iron is an important micro mineral for the body. Spinach is a vegetable that contain high iron, yet it withers easily. Low temperatures storage (refrigerator) can preserve vegetables including spinach to last longer. This study examined the changes in the iron content and organoleptic properties of spinach stored at low temperatures and determined the recommended duration of low-temperature storage for spinach. This experimental study was carried out using a non-factorial Completely Randomized Design (CRD). Spinach was stored in a refrigerator at temperature set between 5°C–10°C with different treatments: (B0) without storage, (B1) 1 day storage, (B2) 2 days storage, (B3) 3 days of storage and (B4) 4 days of storage. The experiment was carried out in 3 repetitions. The iron content was analyzed using atomic absorption spectrophotometer (SAA) and organoleptic properties were tested in hedonic testing. Data analysis was conducted by using the Analysis of Variance (ANOVA) method and was followed by a Duncan test with α = 5% if there was a significant difference between treatments. The results showed that storage at low temperatures (5°C–10°C) decreased the iron content of spinach from by 9.20% from 4.02 mg/100 grams to 3.65 mg/100 grams with p-value 0.000 (p value 0.005) and the organoleptic properties of color was 4.1 (like it) and appearance was 3.8 (like it).

Collaboration network of the authors

17 authors · 45 co-authorship links

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  • Universitas Halu Oleo
  • Universitas Sulawesi Tenggara
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Devi Savitri EffendyUniversitas Halu Oleo2
Siti Rabbani KarimunaUniversitas Halu Oleo1
Fitriani AgusAffiliation unknown1
Nurmaladewi NurmaladewiUniversitas Halu Oleo1
Jusniar Rusli AfaUniversitas Halu Oleo1
Melsi MelsiAffiliation unknown1
Hartati BaharUniversitas Halu Oleo1
Wa Ode Muna RiskiAffiliation unknown1
Yusuf SabiluUniversitas Halu Oleo1
Arum Dian PratiwiUniversitas Halu Oleo1
Irma IrmaUniversitas Halu Oleo1
Lisnawaty LisnawatyAffiliation unknown1
Wa Ode SalmaAffiliation unknown1
Herniati HerniatiAffiliation unknown1
La PangaUniversitas Sulawesi Tenggara1
Hastian HastianUniversitas Sulawesi Tenggara1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jppmi/oai, first harvested 30 Oct 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">ANALYSIS OF THE CHANGES IN IRON AND ORGANOLEPTIC PROPERTIES OF  SPINACH DURING IN LOW-TEMPTERATURE STORAGE</dc:title>
	<dc:creator>Muchtar, Febriana</dc:creator>
	<dc:description xml:lang="en-US">Iron is an important micro mineral for the body. Spinach is a vegetable that contain high iron, yet it withers easily. Low temperatures storage (refrigerator) can preserve vegetables including spinach to last longer. This study examined the changes in the iron content and organoleptic properties of spinach stored at low temperatures and determined the recommended duration of low-temperature storage for spinach. This experimental study was carried out using a non-factorial Completely Randomized Design (CRD). Spinach was stored in a refrigerator at temperature set between 5°C–10°C with different treatments: (B0) without storage, (B1) 1 day storage, (B2) 2 days storage, (B3) 3 days of storage and (B4) 4 days of storage. The experiment was carried out in 3 repetitions. The iron content was analyzed using atomic absorption spectrophotometer (SAA) and organoleptic properties were tested in hedonic testing. Data analysis was conducted by using the Analysis of Variance (ANOVA) method and was followed by a Duncan test with α = 5% if there was a significant difference between treatments. The results showed that storage at low temperatures (5°C–10°C) decreased the iron content of spinach from by 9.20% from 4.02 mg/100 grams to 3.65 mg/100 grams with p-value 0.000 (p value 0.005) and the organoleptic properties of color was 4.1 (like it) and appearance was 3.8 (like it).</dc:description>
	<dc:publisher xml:lang="en-US">FKM Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-12-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jppmi/article/view/29703</dc:identifier>
	<dc:source xml:lang="en-US">Prosiding Fakultas Kesehatan Masyarakat Universitas Halu Oleo; Vol 4, No 1 (2022): Seminar Nasional Optimalisasi Potensi Digital Health di Era Pascapandemi Covid-19</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jppmi/article/view/29703/17185</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Prosiding Fakultas Kesehatan Masyarakat Universitas Halu Oleo</dc:rights>
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