Butar, Luciana Yuanita Butar (2017) PENETAPAN KADAR VITAMIN C PADA LABU SIAM (Sechium edule Sw.) SEGAR, REBUS, dan GORENG SECARA SPEKTROFOTOMETRI UV. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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Abstract
Vitamin C is classified as a vitamin that is easily damaged and easily oxidized by heat. Vitamin C is contained in vegetables, one of them is squash (Sechium edule Sw.). The aim of this research is to know the presence or absence of vitamin C in fresh, boiled, and fried squash fruit (Sechium edule Sw.) And to determine the level of vitamin C in fresh, boiled, and fried pumpkin by UV Spectrophotometry The method used to detect vitamin C levels is by qualitative analysis and quantitative analysis by UV Spectrophotometry. The analytical method used is standard standard curve method to produce linear line equation y = a + bx by using 5 variation of vitamin C solution concentration. The sample absorbance obtained is included in linear regression equation so that it is obtained by Creg to be converted to calculation level. Observation of vitamin C levels in the squash is done 5 replications, so that vitamin C levels are declared with the price of ̅ ±SD The results showed that vitamin C content in fresh squash of 2,61 x 10-3 % b/b ± 8,11 x 10-5, vitamin C level in boiled pumpkin equal to 2,23 x 10-3 % b/b ± 1,59 x 10-4, and fried squash of vitamin content C 1,07 x 10-3 % b/b ± 7,25 x 10-5. Based on the research results can be seen that the squash contains vitamin C and levels can be determined by UV Spectrophotometry. Keywords : Vitamin C, UV Spectrophotometry, Chayote.
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | Vitamin C, UV Spectrophotometry, Chayote. |
| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Fakultas Farmasi > Prodi D3 Farmasi |
| Depositing User: | Rohma Tri Wardani |
| Date Deposited: | 23 Feb 2019 03:22 |
| Last Modified: | 23 Feb 2019 03:22 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/672 |
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