PENETAPAN KADAR VITAMIN C PADA BUAH NAGA MERAH (Hylocereus costaricensis (F.A.C. Weber) Britton &amp; Rose) DENGAN METODE SPEKTROFOTOMETRI UV-Visibel

Arel, Afdhil; Martinus, B.A.; Ningrum, Satiti Ambar

doi:10.36434/scientia.v7i1.96

Cited by 7 publications

(8 citation statements)

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“…The method of measuring vitamin C levels begins with weighing a sample of 2.5 g, then the sample is dissolved in 50 ml of aquadest to the mark on the volumetric flask. The solution was diluted then the absorbance determined at the maximum wavelength [12].…”

Section: Analysis Vitamin C Levelmentioning

confidence: 99%

The effect of addition mangrove leaves powder to lipid oxidation of chocolate bar during the shelf life

Ratrinia¹,

Sumartini²,

Komala³

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Mangrove leaves consist of antioxidants to covert the nutritional value during storage, to the handling of radical scavenging and lipid oxidation. Many kinds of mangrove species such as Avicennia officinalis (AO), Avicennia marina (AM), and Rhizophora apiculata (RA) with contains an antioxidant such as flavonoids, tannins, and saponin. The study was aimed to determine FFA Value, Peroxide Value (PV), vitamin C, and antioxidant activity of chocolate by adding mangrove leaves powder (A. officinalis, A. marina, and R. apiculata) during storage 14 days at ambient temperature. The design used in this research was Randomized Block Design (RBD) using three different treatments for variety mangrove leaves powder. The test method used in this study are testing FFA Value, Peroxide Value (PV), vitamin C, and antioxidant activity. The statistical analysis used in this study is the analysis of variance (ANOVA) with a confidence level of 95. %. The addition of mangrove leaf powder affects biochemical changes in chocolate products during 14 days of storage. The addition of R. apiculata leaf powder can slow the increase in FFA and PV levels and decrease antioxidant activity in chocolate bar products during the shelf life. In addition, the addition of Avicennia marina leaf powder can slow down the decrease in vitamin C levels due to the storage process. The results of Vitamin C test from chocolate with the addition of Avicennia marina leaf powder during storage for 14 days decreased by 0.18%, Avicennia officinalis 0.19%, and Rhizophora apiculata 0.35%.

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Section: Analysis Vitamin C Levelmentioning

confidence: 99%

The effect of addition mangrove leaves powder to lipid oxidation of chocolate bar during the shelf life

Ratrinia¹,

Sumartini²,

Komala³

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…The method of measuring vitamin C levels begins with weighing a sample of 2.5 g, then the sample is dissolved in 50 ml of aquadest to the mark on the volumetric flask. The solution is diluted then absorbance is measured at the maximum wavelength [12].…”

Section: Vitamin Cmentioning

confidence: 99%

The effect of addition dfferent types of binders to the effervescent chemical characteristics of Sonneratia casolaris fruits

Ratrinia¹,

Sumartini²,

Hasibuan³

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Sonneratia caseolaris fruit that has not been widely explored is as an effervescent raw material. The purpose of this study was to determine the effervescent chemical characteristics of Sonneratia caseolaris fruit with the addition of several different types of binders. The research design used in this study was a Completely Randomized Design using four treatments using different binders, namely Polyvinyl Pyrrolidone (PVP), gelatin, Pulvis Gummi Arabicum (PGA), and maltodextrin. The test method used in this research is the analysis of water content, pH value, vitamin C, antioxidants, phenols, and soluble time. Statistical analysis used was the analysis of variance (ANOVA) with a 95% confidence level. The results showed that different binders had a significantly different effect (P<0.05) on the test results for water content, pH, vitamin C, antioxidants, phenols, and soluble time. The addition of gelatin to the effervescent gave the best value on the results of the soluble time test, namely water content, antioxidants, and soluble time. Meanwhile, the addition of PGA gave the best value for the phenolic test results. The conclusion obtained from this study is that the addition of different binders can have a significantly different effect on the effervescent chemical characteristics of Sonneratia caseolaris fruit.

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“…Selain memberikan nutrisi bagi tubuh, vitamin C juga merupakan antioksidan sekunder sekaligus antioksidan tersier, salah satunya donor elektron ke dalam reaksi biokimia intra dan ekstra seluler (Kardila, 2019). Antioksidan yang dihasilkan oleh vitamin C efektif mengatasi radikal bebas yang dapat merusak sel dan jaringan (Arel et al, 2017).…”

Section: Pembahasan Hasil Analisis Kadar Pada Vitamin Cunclassified

Eksperimen Pembuatan Chiffon Cake Substitusi Tepung Kulit Buah Naga Merah (Hylocereus Polyrhizus) pada Kesukaan Masyarakat, Kandungan Vitamin C, dan Flavonoid

Bimo

Saptariana²,

Rosidah³

et al. 2022

teknobuga

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Dalam penelitian ini, kulit buah naga akan dijadikan tepung dan disubstitusikan kedalam adonan chiffon cakesebagai bentuk diversifikasi produk berbahan dasar tepung terigu dan upaya pemanfaatan limbah dari kulit buah naga..Dengan pensubstitusian tepung kulit buah naga merah, diharapkan akan menambah nilai gizi pada chiffon cake nantinya. Tujuan dalam penelitian ini antara lain (1) mengetahui kesukaan masyarakat, dan (2) mengetahui kandungan gizi berupa vitamin C dan flavonoid pada chiffon cake tepung kulit buah naga merah.Teknik analisis data untuk uji kesukaan menggunakan metode analisis deskriptif, sedangkan uji kandungan gizi menggunakan metode titrasi langsung untuk vitamin C dan spektrofotometri UV-Vis untuk flavonoid.Objek penelitian ini adalah chiffon cake yang disubstitusikan dengan tepung kulit buah naga merah dengan persentase 6%, 10%, dan 14% dari tepung terigu yang digunakan sebanyak 75g. Hasil penelitian menunjukkan, terdapat perbedaan pada aspek warna, rasa dan tekstur chiffon cake tepung kulit buah naga merah dari masing-masing objek penelitian.Berdasarkan hasil uji kesukaan, sampel 286 (6%) menjadi sampel yang paling disukai dan memperoleh skor tertinggi dari aspek warna, aroma, rasa dan tekstur. Pada aspek warna diperoleh total skor sebesar 80.25%, pada aspek aroma diperoleh total skor sebesar 77.75%, pada aspek rasa diperoleh total skor sebesar 81.5%, dan pada aspek tekstur diperoleh total skor sebesar 81.75%. Sedangkan hasil dari analisis kandungan gizi, sampel 985 (14%) mendapatkan hasil tertinggi pada kandugan vitamin C dan flavonoid. Pada kandungan vitamin C diperoleh hasil sebesar 5,28mg dan pada flavonoid diperoleh hasil sebesar 26.5 mgQE.

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PENETAPAN KADAR VITAMIN C PADA BUAH NAGA MERAH (Hylocereus costaricensis (F.A.C. Weber) Britton & Rose) DENGAN METODE SPEKTROFOTOMETRI UV-Visibel

Cited by 7 publications

References 0 publications

The effect of addition mangrove leaves powder to lipid oxidation of chocolate bar during the shelf life

The effect of addition mangrove leaves powder to lipid oxidation of chocolate bar during the shelf life

The effect of addition dfferent types of binders to the effervescent chemical characteristics of Sonneratia casolaris fruits

Eksperimen Pembuatan Chiffon Cake Substitusi Tepung Kulit Buah Naga Merah (Hylocereus Polyrhizus) pada Kesukaan Masyarakat, Kandungan Vitamin C, dan Flavonoid

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