ANALISIS KADAR VITAMIN C PADA KUBIS MERAH (Brassica oleracea L. var capitata) YANG DIBUAT JUS DENGAN VARIASI LAMA PENYIMPANAN

Autor:	Crescentiana Emy Dhurhania, Siska Nur Aini
Rok vydání:	2021
Předmět:	Vitamin Ammonium molybdate Red cabbage Antioxidant biology Vitamin C medicine.medical_treatment biology.organism_classification food.food chemistry.chemical_compound food chemistry Capitata Tukey's range test medicine Brassica oleracea Food science
Zdroj:	Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan. 6:215-222
ISSN:	2503-1902 2502-647X
DOI:	10.36387/jiis.v6i2.699
Popis:	Vitamin C is an antioxidant that is contained in red cabbage (Brassica oleracea L. var capitata). Generally, people store juice ingredients in the refrigerator. This research was carried out to determine the effect of storage time on vitamin C levels in juiced red cabbage. The variation of storage time used was 1, 4, and 7 days with a storage temperature of 5 oC. Qualitative test using iodine, Fehling, and ammonium molybdate reagent gave positive results containing vitamin C. The quantitative test was carried out by UV-Vis spectrophotometry at a maximum wavelength of 570.5 nm with operating time at 20 minutes after the test solution was added with H2SO4 and ammonium molybdate. The quantitative test results showed that the level of vitamin C on the first day was 63.92 mg / 100 g, on the fourth day was 63.32 mg / 100 g, on the seventh day was 62.52 mg / 100 g red cabbage with coefficients of variation 0.26%. The Tukey test resulted in a p value of more than ??0.05, ie 0.831, so that the levels of vitamin C red cabbage juice made on the 1st, 4th, and 7th days were not significantly different.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1b6e503ef51c97bcc562b0186128a7fd https://doi.org/10.36387/jiis.v6i2.699 Zobrazit plný text záznamu