PENETAPAN KADAR VITAMIN C PADA BUAH MANGGA ARUMANIS (Mangifera indica L) DAN BUAH MANGGA MACANG (Mangifera foetida Lour) DENGAN METODE SPEKTROFOTOMETRI UV-VIS

Mulyani, Elly

doi:10.52161/jiphar.v8i1.282

Cited by 3 publications

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“…Vitamin C yang disebut juga asam askorbat memiliki struktur kimia C₆H₈O₆ yang diketahui untuk antioksidan paling besar yang dapat dijumpai dalam makanan dan minuman.antioksidan bisa berperan untuk inactivator reaksi oksidasi dan radikal bebas (Mulyani, 2018).Kandungan asam askorbat dapat diukur menggunakan beberapa metode, antara lain dengan menggunakan metode titrasi asam basa, metode titrasi 2,6 D (dikloro-indofenol), dan metode spektrofotometer dan titrasi iodium (Techinamuti dan Pratiwi, 2018).…”

Section: Pendahuluanunclassified

“…Panjang gelombang UV pada spektrofotometer UV-Vis yaitu 200-400 nano meter dan Panjang gelombang terlihat 400-700 nanometer. Dipilih dua Panjang gelombang berdasarkan terbacanya serapan analit (Pradana et al, 2018).Panjang gelombang UV 266 nm dapat digunakan untuk mengukur kadar asam askorbat (Mulyani, 2018) Pada Larutan baku yaitu asam askorbat yang dapat dibuat yaitu 100 ppm, menggunakan 10 mg asam askorbat yang telah masuk dalam labu takar 100 ml yang dilarutkan aquabidest hingga tanda batas dan didapatkan pada larutan baku asam askorbat 100ppm Langkah berikut nya pembuatan kurva kalibrasi, diamana larutan baku asam askorbat 100 ppm diperoleh diambil menggunakan pipet, lalu dimasukkan kedalam labu ukur 10 ml, tiap labu ukur berisi larutan 0,2; 0,4; 0,6; 0,8; dan 1 ml, ditambahkan aquabidest hingga tanda batas dan dihomogenisasi dan diperoleh larutan standart, konsentrasinya: 2, 4, 6, 8, dan 10 ppm.…”

Section: Pendahuluanunclassified

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Analysis of Ascorbic Acid in Facial Serum Using the Uv-Vis Spectrophotometric Method

Tanafasa

2024

KATALIS

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Vitamin C atau yang disebut asam askorbat C₆H₈O₆ yang diketahui sebagai sumber antioksidan besar yang dapat dijumpai pada makanan dan minuman. Antioksidantersebut berperan untuk inactivator reaksi oksidasi dan radikal bebas. Penelitian yang kami lakukan kali ini menggunakan metode spektrofotometer (UV-VIS) nilai rata-rata absorbansi sampel adalah 0,401. Hasil dari penelitian ini yaitu kadar asam askorbat yang terkandung dalam serum wajah sebesar 1,96% (b/v).

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Section: Pendahuluanunclassified

Analysis of Ascorbic Acid in Facial Serum Using the Uv-Vis Spectrophotometric Method

Tanafasa

2024

KATALIS

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“…Buah-buahan merupakan sumber vitamin, mineral, dan serat yang sangat dibutuhkan oleh tubuh. Menurut penelitian yang dilakukan oleh (Mulyani et al, 2021), zat kimia flavonoid terdapat dalam buah cempedak. Zat metabolit sekunder yang memiliki aktivitas antioksidan disebut flavonoid (Rahayuni & Fadly, 2021).…”

Section: Pendahuluanunclassified

Formulasi dan Uji Aktivitas Antioksidan dengan Metode DPPH dari Minuman Sari Buah Cempedak (Artocarpus Integer) Menggunakan Spektrofotometri UV-Vis

Sumardi,

Zebua,

Ulpah

2024

jharma

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As chempedak fruit is only used fresh in the community, it is easily affected by mechanical, chemical, and microbiological factors and decays quickly. Therefore, fruit processing becomes very important to extend the shelf life of the fruit. Making juices, syrups, and juice products with a long shelf life is one of the selected ways of fruit utilization. The preparation of cempedak fruit juice as an antioxidant is the objective of this study. This is a summary of the article to help the reader quickly ascertain the purpose of the study according to the research needs. Fruit juice is a drinkable liquid obtained by squeezing or filtering the pulp. Cempedak juice drink formulas were tested for antioxidant activity in water, sugar, and CMC as part of the formula optimization process using SLD (simple lattice design) and respondent polling. Seven cempedak juice drink formulas with concentrations of 80 µg/mL, 60 µg/mL, 40 µg/mL, and 20 µg/mL were shown to have antioxidant capacity based on the results. The IC50 readings of the seven cempedak juice drink formulas are as follows: 7.948 µg/mL, 2.048 µg/mL, 3.085 µg/mL, 0.435 µg/mL, 11.057 µg/mL, 3.388 µg/mL, and 2.726 µg/mL, all of which were considered very strong. The audience found high popularity in the optimal formula made with a mixture of water, sugar, and CMC addition in the hedonic test, which measured responses to taste, aroma, and color. The highest pH of 4 was achieved in the pH 7 test of the Cempedak juice drink recipe. The homogeneity and cycling test results showed that the beverage formulation could be integrated into the drink.

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“…Pemilihan panjang gelombang didasarkan pada keterbacaan absorbansi pada suatu analit (Pratama et al, 2018). Pengukuran kadar vitamin C dapat diukur pada panjang gelombang UV 266 nm (Mulyani, 2018).…”

Section: Pembahasanunclassified

Pengaruh terhadap lama perendaman buah rosella (Hibiscus sabdariffa L) melalui uji kadar vitamin C secara spektrofotometri UV-VIS

Bahrum,

Umar,

Jasril

2023

gikes

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Background: rosella fruit is a fruit that has a high enough vitamin C content. Vitamin C is needed for collagen production and helps the body's metabolic processes. Vitamin C dissolves easily in water and is easily damaged, so care must be taken to get a high enough content. Vitamin C levels are essential to measure, one of which is by using the UV-VIS spectrophotometry method. This study aims to determine differences in vitamin C levels through the length of soaking rosella fruit, commonly used among the public as an alternative to herbal medicine.Objectives: to determine differences in levels of vitamin C in rosella fruit samples through soaking time as is often done among people who drink rosella fruit boiled water as an alternative to herbal medicine.Methods: the design of this research is experimental research, namely to determine the level of vitamin C in rosella fruit soaking through soaking time (10 minutes, 20 minutes, and 30 minutes). Tests were carried out using UV-VIS Genesis spectrophotometry.Results: the study found that the levels of vitamin C found in rosella fruit soaking for 10 minutes was 117.9 mg/50 g, soaking for 20 minutes was 74.778 mg/50 g, and soaking for 30 minutes was 69.621 mg/50 g.Conclusion: this shows that the level of vitamin C content is higher in 10 minutes of immersion compared to 20 and 30 minutes of immersion. Rosella fruit has the potential as a source of vitamin C, therefore, it is recommended to pay attention to the long soaking time of rosella fruit because the longer the soaking time of rosella fruit, the less vitamin C content in the fruit will be

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PENETAPAN KADAR VITAMIN C PADA BUAH MANGGA ARUMANIS (Mangifera indica L) DAN BUAH MANGGA MACANG (Mangifera foetida Lour) DENGAN METODE SPEKTROFOTOMETRI UV-VIS

Cited by 3 publications

References 1 publication

Analysis of Ascorbic Acid in Facial Serum Using the Uv-Vis Spectrophotometric Method

Analysis of Ascorbic Acid in Facial Serum Using the Uv-Vis Spectrophotometric Method

Formulasi dan Uji Aktivitas Antioksidan dengan Metode DPPH dari Minuman Sari Buah Cempedak (Artocarpus Integer) Menggunakan Spektrofotometri UV-Vis

Pengaruh terhadap lama perendaman buah rosella (Hibiscus sabdariffa L) melalui uji kadar vitamin C secara spektrofotometri UV-VIS

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