Review: Analisis Kandungan Vitamin C Pada Pangan Dengan Metode Kuantitatif

Lilik Febriyani, Ika Elvina Rahmawati, Dinah Suwaybatul Aslamiyah, Firdha Senja Maelaningsih

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

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References

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DOI: https://doi.org/10.5281/zenodo.10401869

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