PERBANDINGAN KADAR VITAMIN C PADA BROKOLI
(Brassica oleracea var. Italica) SEGAR DAN BROKOLI REBUS
SEBAGAI IMUNOSTIMULAN TERHADAP COVID-19
DENGAN METODE SPEKTROFOTOMETRI UV-VIS
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Mailani, Pangestu
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2021-11-16 08:09:27
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.
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.
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