PENETAPAN KADAR VITAMIN C
DALAM JUS KUBIS MERAH (Brassica oleracea L.)
DENGAN METODE SPEKTROFOTOMETRI UV-Vis
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Shinta, Pasmawati
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2021-11-16 08:10:18
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 %.
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 %.
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