Putri, Rindi Meydio (2016) ANALISIS KADAR VITAMIN C PADA KECAMBAH KACANG HIJAU SEGAR DAN KECAMBAH KACANG HIJAU REBUS SECARA SPEKTROFOTOMETRI UV. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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Abstract
Vitamin C called also of ascorbic acid , is vitamin the simplest , is fickle by oxidation, but very useless to humans. Vitamin this is fresh food vitamin for its thing is fresh fruits and vegetables .This study aims to acknowledge the changing levels of vitamin C on sprouts fresh green peas and dry in spektrofotometri UV. Research begins with qualitative analysis continued quantitative analysis in spectro UV, with a curve standard raw to produce equation y = a + bx . Variation concentration of vitamin c the raw 1,12 ppm, 2,24 ppm, 4,48 ppm, 11,2 ppm, 22,4 ppm. Conducted determination of the length of a wave on 240 -280 nm. Then will be operating time for 30 minutes. Boiled over sample boiled ±3 minutes. Sprouts fresh green peas and boiled in a blender then centrifuge and then analysis in spectro uv. The research on sprouts fresh green peas and boiled qualitatively showed the vitamin c and quantitatively obtained levels of vitamin c on sprouts green beans fresh is 0,012 g/kg and on sprouts green beans boiled is 0,0062 g/kg levels and that is a massive in samples . Keywords: vitamin C, sprouts green beans, spektrofotometri UV
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | vitamin C, sprouts green beans, spektrofotometri UV |
| Subjects: | R Medicine > RS Pharmacy and materia medica |
| Depositing User: | magdalena kartika ningsih |
| Date Deposited: | 10 Oct 2019 04:34 |
| Last Modified: | 10 Oct 2019 04:34 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/1764 |
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