PENGARUH CARA PENYAJIAN TERHADAP KADAR VITAMIN C DALAM MINUMAN BUAH JERUK MANIS (Citrus sinensis (L.) Osbeck) SECARA SPEKTROFOTOMETRI UV-VIS

Yuliani, Maria Rosaria (2015) PENGARUH CARA PENYAJIAN TERHADAP KADAR VITAMIN C DALAM MINUMAN BUAH JERUK MANIS (Citrus sinensis (L.) Osbeck) SECARA SPEKTROFOTOMETRI UV-VIS. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Vitamin C is a vitamin that is needed by the body, but can not be manufactured by the body. Vitamin C can be obtained by consuming fruits like sweet orange. Citrus fruit can be consumed in the fresh form as well as drinks. In the process of preparing the citrus fruit drinks, vitamin content in it can be reduced or even disappear. Vitamin C is a vitamin that is most unstable of all vitamins and easily damaged during processing and storage. Vitamin C in citrus fruits more than the citrus fruit that has been processed into drinks. Temperature, sugar and salt concentration, pH, oxygen, and light effect on the content of vitamin C in citrus fruit drink. Sample of orange ice, hot orange, and orange juice carried identification stage vitamin C, vitamin content measurement stage. Three citrus fruit used to make three different types of drinks in one replication. Measurement of levels of vitamin C in citrus fruit drink made with UV-Vis spectrophotometry method with a wavelength of 262 nm. The results of the assay of vitamin C in citrus fruit drinks using UV-Vis spectrophotometry, namely 0,0376 g/100mL on orange ice, 0,0365 g/100mL in hot orange, and 0,0389 g/100mL in orange juice. Based on the results obtained, show that vitamin C can be affected by differences in the way the presentation. Keywords: Vitamin C, sweet orange, UV-Vis spectrophotometry

Item Type:	Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords:	Vitamin C, sweet orange, UV-Vis spectrophotometry
Subjects:	R Medicine > RS Pharmacy and materia medica
Depositing User:	magdalena kartika ningsih
Date Deposited:	04 Oct 2019 02:16
Last Modified:	04 Oct 2019 02:16
URI:	http://repo.setiabudi.ac.id/id/eprint/1617

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