PERBANDINGAN KADAR VITAMIN C PADA SAWI PUTIH
(Brassica rapa subsp. Pekinensis Lour. Kitam.) SEGAR DAN
REBUSAN SECARA SPEKTROFOTOMETRI
ULTRAVIOLET
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Fitriana, Melenia Prastyaningrum
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-04-14 06:41:37
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
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
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