IDENTIFICATION OF CAROTENOID COMPONENTS IN GREEN VEGETABLES AS BASIC INGREDIENTS FOR ALTERNATIVE FOOD SUPPLEMENTS

Carotenoid known as a precursor to vitamin A (β-carotene) is currently being developed as protection against cancer and heart disease, reducing eye disease, anti-oxidants, and regulators in the body's immune system. This study aimed to determine the carotenoid content in some green vegetables as an alternative to the basic ingredients of food supplements. This research was conducted in the biology education laboratory of Syiah Kuala University using direct observation methods that measure the absorbance value of carotenoids in 5 types of green vegetables, using a purposive sampling technique. The sample was first cut into small pieces and weighed 0.03 mg then extracted and the absorbance value was calculated using a spectrophotometer with a wavelength of 480, 663, and 664, measured by


INTRODUCTION
The Green vegetables for Indonesian people are vegetables that are often consumed.In green vegetables there are components that can be a source of micronutrients.One of the important componenets in green vegetables is carotenoid.
Carotene, known as a precursor of vitamin A (β-carotene), is currently being developed as protection against cancer, heart disease, reducing eye diseases, anti-oxidants, and regulators in the body's immune system [1].The latest research revealed that lycopene was able to reduce the risk of prostate cancer, lung cancer, uterine cancer, and skin cancer [2].The sources of carotene were dark green vegetables and yelloworange vegetables and fruits, such as cassava leaves, peanut leaves, kale, spinach, long beans, beans, carrots, In general, people only know that green vegetables only contain nutrients such as iron, vitamins, and fiber but they do not know the role of chlorophyll and carotenoids, so it is necessary to inform the public about the role of chlorophyll and carotenoids.The higher the absorbance value of the vegetables to be studied, the content higher is the chlorophyll and carotenoid.Before the procedure was conducted in the laboratory, five types of green vegetables had been studied to find the eligible plants (not too young and not too old), so as to avoid differences in carotenoid content from the age of the plant.After that, the 5 types of vegetables were brought to the laboratory to measure their absorbance using a spectrophotometer with wavelengths of 645,663 and 480 nm.
The procedure can be seen in Figure 1. .

RESULTS AND DISCUSSION
The result of test toward the samples (some green vegetables) to find carotenoid content conducted at The

Biology Laboratory in Syiah Kuala
University is showed in table 1, as follows.
tomatoes, and papayas [3].Currently, a supplement is being spread, namely liquid chlorophyll or chlorophyllin based on chlorophyll extract of alfalfa leaves (Medicago sativa L.).It is widely traded as readyto-eat supplements.Extensive studies have been conducted on alfalfa.All parts of this plant contain components that are functional for the body, including saponins, sterols, flavonoids, Kuramin, alkaloids, vitamins, amino acids, sugars, proteins, minerals, and other nutritional components [4].Alfalfa plants are cultivated in Europe, Australia, the United States, South Africa, China, the Middle East, and Indonesia.In Indonesia, it is mostly cultivated in Central Java.The use of alfalfa leaf extract as a food supplement caused constraints related to its growing areas because the plant was a member of the Leguminosae from the subtropics so its cultivation in Indonesia required a cool climate [4].Due to the constraints of using alpha leaves, other alternatives can be sought for chlorophyll supplements.The plants chosen to be used as chlorophyll supplements are frequently-consumed green vegetables such as mustard greens, water spinach, long bean leaves, papaya leaves, and Gotu kola.Some experts state that the main key to maintaining health is the consumption of green foods, especially vegetables.
Based on the background, the researchers aimed to test the carotenoid content as conducted in previous research on the chlorophyll content test to the same vegetables.Chlorophyll and carotenoids are the two main substances in green vegetables, so it is necessary to do content testing to identify high chlorophyll and carotenoid content plants and alternative or worthy plants to be used as references in the manufacture of food supplements.RESEARCH METHOD The approach in this research was quantitative with exploratory survey.The population and sample in this study were green vegetables consumed by the community.The samples were mustard greens, water spinach, Gotu kola, long bean leaves, and papaya leaves.The research tools are cuvette, spectrometer, filter paper, label paper, mortal, beaker, measuring cup, funnel, scissors, and cutter.The materials were mustard greens, water spinach leaves, Gotu kola, long bean leaves, papaya leaves with 80% alcohol solution, and Aquadest (distilled water/pure water).

Figure 1 .
Figure 1.Scheme of Working Procedure

Table 1 .
Carotenoid Content of Green Vegetables