PENGARUH SUHU DAN LAMA PENYIMPANAN KADAR
VITAMIN C BUAH NANAS (Ananas comosus) DENGAN
METODE SPEKTROFOTOMETRI ULTRAVIOLET
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Khofifah, Ali Safitri
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2021-11-16 08:09:15
Abstract :
Pineapple (Ananas comosus) is one of the cultivated fruit plants of tropical and subtropical areas. The chemical content of pineapple, namely vitamin C, plays an important role in increasing the body's immunity, the body's defense system, and effectively fighting free radicals. The purpose of this study was to determine the content and levels of vitamin C in pineapple at different temperatures and storage times. Pineapple fruit was treated with room temperature storage (24oC) and refrigerator (5oC) with storage times of 0, 3, and 6 days. Qualitative test using iodine, Fehling, FeCl3, and KMnO4 reagents. The quantitative test used ultraviolet spectrophotometry at a maximum wavelength of 266.5 nm. Each treatment was replicated 3 times. The results showed that each of the qualitative test treatments of pineapple fruit was positive for vitamin C. The average levels of vitamin C at refrigerator temperature storage (5oC) for 0, 3, and 6 were 0.0731% (% KV of 0.24); 0.0666% (% KV of 0.15); 0.0599% (% KV of 0.33). The average levels of vitamin C at room temperature storage (24oC) for 0, 3, and 6 are 0.0726% (% KV of 0.14); 0.0605% (% KV of 0.66); 0.0479% (% KV of 0.25). Refrigerator temperatures have higher levels of vitamin C than room temperature. The results obtained from the Two way Anova test, the significance value of 0.000 <0.05, it means that there is a significant effect in temperature and storage time of pineapple on vitamin C levels.
Pineapple (Ananas comosus) is one of the cultivated fruit plants of tropical and subtropical areas. The chemical content of pineapple, namely vitamin C, plays an important role in increasing the body's immunity, the body's defense system, and effectively fighting free radicals. The purpose of this study was to determine the content and levels of vitamin C in pineapple at different temperatures and storage times. Pineapple fruit was treated with room temperature storage (24oC) and refrigerator (5oC) with storage times of 0, 3, and 6 days. Qualitative test using iodine, Fehling, FeCl3, and KMnO4 reagents. The quantitative test used ultraviolet spectrophotometry at a maximum wavelength of 266.5 nm. Each treatment was replicated 3 times. The results showed that each of the qualitative test treatments of pineapple fruit was positive for vitamin C. The average levels of vitamin C at refrigerator temperature storage (5oC) for 0, 3, and 6 were 0.0731% (% KV of 0.24); 0.0666% (% KV of 0.15); 0.0599% (% KV of 0.33). The average levels of vitamin C at room temperature storage (24oC) for 0, 3, and 6 are 0.0726% (% KV of 0.14); 0.0605% (% KV of 0.66); 0.0479% (% KV of 0.25). Refrigerator temperatures have higher levels of vitamin C than room temperature. The results obtained from the Two way Anova test, the significance value of 0.000 <0.05, it means that there is a significant effect in temperature and storage time of pineapple on vitamin C levels.
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