EFFECT OF VARIATION OF LEAVES TO REDUCE BITTER TASTE OF PAPAYA LEAVES BOIL

EFFECT OF VARIATION OF LEAVES TO REDUCE BITTER TASTE OF PAPAYA LEAVES BOIL (Carica papaya L)

This research aims to study the effect of granting variation leaf toward decreased levels of a sense of bitter on leaves papaya boiled. In addition to use product of research as design source study of Biology at the eighth grade of Junior High School. The research was execute on the Laboratory of Muhammadiyah University of Metro at 3 January 30, 2013.

The design of research applied Block Random Design (BRD) with five treatment and five groups, as well as the retrieval the data using Organoleptic test. The first treatment, papaya leaf which boiled with added cassava leaves. The second treatment was added harendong bulu leaf. The next treatment was added cashew leaves.

The fourth treatment was added guava leaves, and the last treatment, without treatment (controls). The results of research showed that the variation of leaves influenced toward the decreased levels of a sense of bitter on papaya leaf, and the best influence of leaf papaya which added with harendong bulu leaves, because harendong bulu have the active contents which reacting and affecting the chemical structure of taste the bitter of papaya leaves, the process of boiling also accelerate the process of diffusion and the activation the OH cluster (cluster cause of flavor sweet).

In addition, to decrease the levels of taste bitter, harendong bulu leaves also to reduce levels of chlorophyll A, because the color of the leaves changed from green become yellow brownish. Eventhough, the treatment used the harendong bulu still getting the best responses from society.

Keywords: leaf variation, decreased bitter taste, papaya leaf.

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