@thesis{thesis,
		author={Mailani  Pangestu},
		title ={PERBANDINGAN KADAR VITAMIN C PADA BROKOLI
(Brassica oleracea var. Italica) SEGAR DAN BROKOLI REBUS
SEBAGAI IMUNOSTIMULAN TERHADAP COVID-19
DENGAN METODE SPEKTROFOTOMETRI UV-VIS},
		year={2021},
		url={http://librepo.stikesnas.ac.id/525/},
		abstract={Broccoli (Brassica oleracea var. Italica) is a vegetable that is rich in fiber,
vitamin C and minerals so it is very good for consumption. Vitamin C in broccoli
is an antioxidant and can prevent cancer and heart disease. This study aims to
determine the comparison of vitamin C levels in fresh and boiled broccoli using
UV-Vis spectrophotometric method. This research begins by boiling the stems
and flowers of the broccoli and then mashing them in a blender, while the fresh
broccoli that has been cut is blended immediately. The results of the preparation
were then used for qualitative analysis with iodine, KMnO4, AgNO3, and FeCl3
tests as well as quantitative analysis by UV-vis spectrophotometry at a maximum
wavelength of 266 nm. The results of the research on fresh broccoli and boiled
broccoli were qualitatively positive for vitamin C and quantitatively, the levels of
vitamin C in fresh broccoli were 0,02667 % And in boiled broccoli was 0,01322
% And there was a significant difference between levels of fresh broccoli and
levels of boiled broccoli.}
		}