HUBUNGAN LAMA PENYIMPANAN TERHADAP KADAR VITAMIN C PADA CABAI
RAWIT (Capsicum frutescens L.) BERDASARKAN SUHU PENYIMPANAN
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Institusion
Sekolah Tinggi Ilmu Kesehatan Borneo Lestari
Author
Septi Andea Merianto, SAM
Lisa Andina (1123038303), LA
Atni Primanadini (030811019), AP
Lisa Andina (1123038303), LA
Atni Primanadini (030811019), AP
Subject
D3 TLM, AAK Borneo Lestari
Datestamp
2019-08-14 01:41:56
Abstract :
HUBUNGAN LAMA PENYIMPANAN TERHADAP KADAR VITAMIN C PADA CABAI RAWIT (Capsicum frutescens L.) BERDASARKAN SUHU PENYIMPANAN RELATIONSHIP OF PROLONGED STORAGE THE LEVELS OF VITAMIN C IN THE CAYENNE PEPPER (Capsicum frutescens l.) BASED ON THE TEMPERATURE OF STORAGE Septi Andea Merianto1 Lisa Andina2 Atni Primanadini1 (1) Akademi Analis Kesehatan Borneo Lestari Banjarbaru Akademi Analis Kesehatan Borneo Lestari Banjarbaru Kalimatan Selatan Jalan H. Mistar Cukrokusumo Komplek Kelapa Sawit 8 Bumi Berkat No. 1 RT. 2 RW. 1 Banjarbaru, Kalimantan Selatan Email: septiandea@gmail.com ABSTRACT The spice of chili pepper kitchen which has a prospective business opportunities. Chili fruit contained in some vitamins, one vitamin in fruit chili is vitamin C. Vitamin C is a vitamin that most easily damaged. The research was carried out to determine the influence of storage temperatures on the vitamin C padai small cayenne pepper (Capsicum frutescens l.), samples taken in purposive sampling, the samples taken from the farm in Chili farmers Gg .55 in filage LiangAnggang sub-district Bati-Bati, Tanah Laut Regency, South Kalimantan. Given the treatment temperature the temperature of the freezer 8
HUBUNGAN LAMA PENYIMPANAN TERHADAP KADAR VITAMIN C PADA CABAI RAWIT (Capsicum frutescens L.) BERDASARKAN SUHU PENYIMPANAN RELATIONSHIP OF PROLONGED STORAGE THE LEVELS OF VITAMIN C IN THE CAYENNE PEPPER (Capsicum frutescens l.) BASED ON THE TEMPERATURE OF STORAGE Septi Andea Merianto1 Lisa Andina2 Atni Primanadini1 (1) Akademi Analis Kesehatan Borneo Lestari Banjarbaru Akademi Analis Kesehatan Borneo Lestari Banjarbaru Kalimatan Selatan Jalan H. Mistar Cukrokusumo Komplek Kelapa Sawit 8 Bumi Berkat No. 1 RT. 2 RW. 1 Banjarbaru, Kalimantan Selatan Email: septiandea@gmail.com ABSTRACT The spice of chili pepper kitchen which has a prospective business opportunities. Chili fruit contained in some vitamins, one vitamin in fruit chili is vitamin C. Vitamin C is a vitamin that most easily damaged. The research was carried out to determine the influence of storage temperatures on the vitamin C padai small cayenne pepper (Capsicum frutescens l.), samples taken in purposive sampling, the samples taken from the farm in Chili farmers Gg .55 in filage LiangAnggang sub-district Bati-Bati, Tanah Laut Regency, South Kalimantan. Given the treatment temperature the temperature of the freezer 8
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