Analisis Kadar Vitamin C Kelopak Rosella (Hibiscus sabdariffa L.) Muda dan Tua yang dikoleksi Dari Berbagai Ketinggian Tempat yang Berbeda

Abstract

The aims of the research was to know the vitamin C content in unripe and ripe rosella calyx in three different altitudes. Rosella calyx which were used in this research were taken from three different altitudes. There were Glagah beach (7 masl), KP4 Berbah (126 masl), and Samigaluh (600 masl). The vitamin C content were determined by titration method using 2,6-dichlorophenolindophenol. The result of this research showed that vitamin C content in unripe rosella calyx was not significantly different. The highest vitamin C content in ripe rosella calyx at 7m and 600m altitude were not significantly different. And the vitamin C content in unripe and ripe rosella calyx at 7 masl and 600 masl were also not significantly different. Vitamin C content in unripe rosella calyx at 126 masl was 2,269 mg/g, higher than the ripe (1,316 mg/g). It could be concluded that the altitude and the age of calyx influence vitamin C content in rosella calyx.

Optimization of Ultrasound Assisted Extraction (UAE) Conditions on Vitamin C from Roselle Flower

“…The small amount of vitamin C extract is suspected that there was a decrease in vitamin C during the extract-making stage. According to [12], contact with air, heat, and metals will easily damage vitamin C so levels will decrease. Moreover, [39] stated that the effect of extraction on the levels of vitamin C roselle syrup, vitamin C in roselle syrup extracted without heating, was higher than the vitamin C content of roselle syrup extracted by heating.…”

“…According to [38], UAE is an extraction that effectively reduces the amount of solvent required. The amplitude in the UAE can increase the temperature to degrade vitamin C [12], [29], vitamin C will be easily damaged by heat contact so that it decreases. However, vitamin C will increase as the amplitude of use increases.…”

“…The extraction is carried out at a low temperature. Due to the essence of vitamin C, which is readily oxidized at high temperatures, low temperatures are used [12][13][14]. Maceration is a popular method of extraction.…”

OPTIMASI KONDISI EKSTRAKSI ULTRASONIKASI PADA VITAMIN C BUAH DELIMA (Punica granatum L.) MENGGUNAKAN RESPON PERMUKAAN

“…Kadar vitamin C dapat dipengaruhi oleh perlakuan proses pemanasan, proses oksidasi, proses pengolahan bahan dan lama penyimpanan (Andarwulan, et al, 1992). Selain itu, vitamin C akan mudah rusak oleh kontak dengan logam (Setyawati, et al, 2017). Persamaan tersebut dapat digunakan untuk mengetahui nilai kadar vitamin C yang dihasilkan apabila menggunakan nilai variabel bebas amplitudo, waktu, dan jumlah pelarut yang berbeda dari data penelitian yang dilakukan.…”