PENGARUH LAMA PENYIMPANAN BUAH PEPAYA
BANGKOK (Carica pepaya L.) SEBAGAI IMUNOSTIMULAN
TERHADAP COVID-19 MELALUI UJI VITAMIN C
SECARA SPEKTROFOTOMETRI ULTRAVIOLET
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Violyn, Christiana
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2021-11-16 08:10:24
Abstract :
Bangkok papaya fruit contains several nutrients, one of which is vitamin C which can be used to increase the body's immune system. This study aims to determine the effect of storage time for Bangkok papaya ( Carica papaya L.) on the content of vitamin C and to determine the storage time that contains the most optimum levels of vitamin C in Bangkok papaya ( Carica papaya L.). Analysis of vitamin C levels in the sample was carried out qualitatively with Iodine, KMnO4, FeCl3 and Fehling A & B reagents and quantitative tests using UV-Vis spectrophotometry at a wavelength of 266 nm. The results showed that the Bangkok papaya fruit with a storage time of 0 days, 3 days and 6 days were positive for vitamin C. The level of vitamin C in Bangkok papaya fruit with a storage time of 0 days was 0,0352 % ± 4,72 x 10-4 with % KV 1,3400 %, 3 days storage time of 0,0699 ± 1 x 10-3 with % KV of 1,4947 %, and storage time of 6 days of 0,0591 ± 7,50 x 10-4 with % KV of 1,269 %. These data indicate that there is an effect of storage time for Bangkok papaya (Carica papaya L.) on the content of vitamin C with a p value < 0,05, which is 0,000 and a storage time of 3 days containing the most optimal levels of vitamin C.
Bangkok papaya fruit contains several nutrients, one of which is vitamin C which can be used to increase the body's immune system. This study aims to determine the effect of storage time for Bangkok papaya ( Carica papaya L.) on the content of vitamin C and to determine the storage time that contains the most optimum levels of vitamin C in Bangkok papaya ( Carica papaya L.). Analysis of vitamin C levels in the sample was carried out qualitatively with Iodine, KMnO4, FeCl3 and Fehling A & B reagents and quantitative tests using UV-Vis spectrophotometry at a wavelength of 266 nm. The results showed that the Bangkok papaya fruit with a storage time of 0 days, 3 days and 6 days were positive for vitamin C. The level of vitamin C in Bangkok papaya fruit with a storage time of 0 days was 0,0352 % ± 4,72 x 10-4 with % KV 1,3400 %, 3 days storage time of 0,0699 ± 1 x 10-3 with % KV of 1,4947 %, and storage time of 6 days of 0,0591 ± 7,50 x 10-4 with % KV of 1,269 %. These data indicate that there is an effect of storage time for Bangkok papaya (Carica papaya L.) on the content of vitamin C with a p value < 0,05, which is 0,000 and a storage time of 3 days containing the most optimal levels of vitamin C.
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