@thesis{thesis,
		author={Shinta  Pasmawati},
		title ={PENETAPAN KADAR VITAMIN C
DALAM JUS KUBIS MERAH (Brassica oleracea L.)
DENGAN METODE SPEKTROFOTOMETRI UV-Vis},
		year={2021},
		url={http://librepo.stikesnas.ac.id/534/},
		abstract={Vitamin C is a vitamin that functions to increase the body?s immune system
and as an antioxidant. The source of vitamin C from fresh vegetables such as red
cabbage. The research aim to determine the levels of vitamin C in red cabbage juice
(Brassica oleracea L.) using spectrophotometric UV-Vis method. The sample
obtained from farmer in hamlet Sawit, Girirejo, Grabag, Magelang Regency.
Qualitative analysis was perform using Fehling A and Fehling B reagents, FeCl3
reagent, KMnO4 reagent, and I2 reagent. Quantitative analysis perform using
spectrophotometry UV-Vis method on the wavelength 266 nm. The analysis show
that red cabbage juice positive result of vitamin C. The average level of vitamin C
in red cabbage juice 17,30 mg/100 g juice with a coefficient variation of 1,01 %.}
		}