@thesis{thesis,
		author={Fitriana  Melenia Prastyaningrum},
		title ={PERBANDINGAN KADAR VITAMIN C PADA SAWI PUTIH
(Brassica rapa subsp. Pekinensis Lour. Kitam.) SEGAR DAN
REBUSAN SECARA SPEKTROFOTOMETRI
ULTRAVIOLET},
		year={2021},
		url={http://librepo.stikesnas.ac.id/637/},
		abstract={Vitamin C is classified as a vitamin that is less stable with heating.
Vitamin C is contained in vegetables, one of which is chicory (Brassica rapa subs
pekinensis Lour. Kitam.) This study aims to determine the ratio of vitamin C
levels in fresh chicory (Brassica rapa subs pekinensis Lour. Kitam.) And stew
using Ultraviolet Spectrophotometry. Fresh chicory and chicory that have been
boiled for 5 minutes were determined qualitatively by the Iodine test, KMnO4
test, Fehling A and Fehling B tests and quantitative tests using the ultraviolet
spectrophotometric method at a wavelength of 266 nm. Comparison of vitamin C
levels can be analyzed by Independent T-test. The qualitative test results showed
that fresh cabbage and stew positively contained vitamin C. The average level of
vitamin C in fresh chicory was 0.04362 % with a coefficient of variation of
1.28%. The average level of vitamin C in cooked cabbage was 0.03324 % with a
coefficient of variation of 1.07%. The average level of vitamin C in fresh chicory
was significantly higher than the levels of vitamin C in cooked cabbage with p
<0.05}
		}