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Review: Analisis Kandungan Vitamin C Pada Pangan Dengan Metode Kuantitatif

Author


Lilik Febriyani(1Mail), Ika Elvina Rahmawati(2), Dinah Suwaybatul Aslamiyah(3), Firdha Senja Maelaningsih(4),
(1) STIKes Widya Dharma Husada, Jl. Pajajaran No. 1, Kota Tangerang Selatan 15417, Indonesia, Indonesia
(2) STIKes Widya Dharma Husada, Jl. Pajajaran No. 1, Kota Tangerang Selatan 15417, Indonesia,
(3) STIKes Widya Dharma Husada, Jl. Pajajaran No. 1, Kota Tangerang Selatan 15417, Indonesia,
(4) STIKes Widya Dharma Husada, Jl. Pajajaran No. 1, Kota Tangerang Selatan 15417, Indonesia,

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Available online: 2023-12-18  |  Published : 2023-12-18
Copyright (c) 2023 Lilik Febriyani, Ika Elvina Rahmawati, Dinah Suwaybatul Aslamiyah, Firdha Senja Maelaningsih
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Abstract


Vitamin C is a nutritious substance that can eliminate all free radicals that can kill tissue cells in the body. The water-soluble vitamin C is commonly found in citrus fruits, red dragon fruit, pineapple, paprika and cayenne pepper. Based on the results of a review of the journals used in 2013-2023. The purpose of this review article is to determine the vitamin C content in food using several methods, one of which is the Iodimetry, Spectrophotometry and High Performance Liquid Chromatography (HPLC) methods. The highest levels of vitamin C were by the UV-Vis spectrophotometry method on pineapple fruit samples and by the iodimetry method on red dragon fruit samples.


Keywords


Vitamin, Analisis Kuantitatif, Pangan, Vitamin C, Titrasi

References


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