Laju Pengurangan Kadar Vitamin C Selama Penyimpanan Buah Naga (Hyloceres Undatus)

Abstract

Penelitian ini bertujuan untuk mengetahui laju pengurangan kadar vitamin C selama penyimpanan buah naga putih (Hylocereus Undatus). Eksperimen ini dilakukan dengan mengetahui besarnya penurunan kadar vitamin C selama penyimpanan buah naga putih dengan metode iodimetri (titrasi langsung). Hasil penelitian menunjukkan kadar vitamin C buah naga putih pada hari ke 5 adalah 29,406 mg/100 gram, pada hari ke 10 adalah 26,591 mg/100 gram, pada hari ke 15 adalah 19,594 mg/100 gram, pada hari ke 20 adalah 16,847 mg/100 gram, pada hari ke 25 adalah13,157mg/100 gram. Berdasarkan kadar vitamin C tersebut, maka diperoleh persamaan garis dengan nilai dan membuktikan kadar vitamin C buah naga putih adalah orde satu.Kata kunci: Laju pengurangan, Buah naga putih, Iodometri This study aims to determine levels of vitamin C and white dragon fruit (Hylocereus Undatus). The experiment was conducted with the determination of vitamin C with iodimetric method (direct titration). The results showed levels of vitamin C and white dragon fruit on day 5 is 29.406, on day 10 was 26.591, on day 15 is 19.594, on day 20 is 16.847, on day 25 is 13.157. Based on the levels of vitamin C, then obtained a reduction rate of 0.4385 x 10-1 which proved levels of vitamin C and white dragon fruit is first order.Keywords: The rate of reduction, white dragon fruit (Hylocereusundatus), iodometry

Shelf-life Estimation of Dried Chili in Vacuum Packaging

“…Vitamin C is easily damaged because it is sensitive to extreme temperature changes, even in a short time the vitamin C content decreases by more than 50%. Asmawati et al (2020) stated that high temperatures will speed up the enzymatic process in the product resulting in degradation of ascorbic acid. After vitamin C has been determined as a critical parameter, the next step is to look for the reaction rate of quality degradation as a function of temperature (k) during storage.…”