Khasanah, Ririn (2015) PENETAPAN KADAR VITAMIN C PADA TOMAT HIJAU DAN TOMAT MERAH DENGAN PERLAKUAN SEGAR DAN REBUS SECARA SPEKTROFOTOMETRI UV-VIS. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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Abstract
Vitamin C is one of the nutrients that act as antioxidants and effectively address the free radicals that can damage cells or tissue. This vitamin is a fresh food vitamin because the main source of fruits and fresh vegetables. Tomatoes are one source of vitamin C. Green tomato and red tomato are often consumed by peoples . Tomato can be consumsed fresh or in processed. In this research, the assay of vitamin C in green tomato and red tomato with fresh and boiled treatment . In this research, the method used is UV-Vis spectrophotometry. This method is based on the ability of vitamin C were dissolved in water to absorb ultraviolet light in the wavelength range 200-400 nm. This experiments with three of replication. Based on the experimental results obtained by the levels of vitamin C in fresh green tomato at 0,01 ± 0,0016 % w/w ; fresh red tomato at 0,05 ± 0,0039 % w/w ; boiled green tomato at 0,03 ± 0,0013 % b/b w/w ; boiled red tomato at 0,07 ± 0,0019 % w/w . Based on two- way ANOVA test results, types of tomato and treatments showed significant differences in the levels of vitamin C. Keyword: Fresh green tomato, Fresh red tomato, Boiled green tomato, Boiled red tomato, Vitamin C, UV Spectrophotometry.
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | Fresh green tomato, Fresh red tomato, Boiled green tomato, Boiled red tomato, Vitamin C, UV Spectrophotometry. |
| Subjects: | R Medicine > RS Pharmacy and materia medica |
| Divisions: | Fakultas Farmasi > Prodi D3 Analis Farmasi dan Makanan |
| Depositing User: | magdalena kartika ningsih |
| Date Deposited: | 04 Oct 2019 02:17 |
| Last Modified: | 04 Oct 2019 02:17 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/1621 |
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