Penetapan Kadar Vitamin C pada Ekstrak Paprika (Capsicum annuum var. grossum Sendtn.) di Supermarket menggunakan Metode KCKT

Abstract

Paprika (Capsicum annuum var. grossum Sendtn.) telah dibudidayakan di banyak negara. Kandungan vitamin C yang terdapat di paprika lebih tinggi di bandingkan dengan vitamin C pada jeruk yang selama ini dikenal sebagai sumber vitamin C, dapat dilihat dari kadar vitamin C paprika yaitu 190mg/100g sedangkan pada jeruk 50mg/100g. Kebutuhan rata-rata manusia terhadap vitamin C tidak lebih dari 100 mg sehari dan vitamin C yang paling bagus didapat dari makanan sehari-hari, berupa buah atau sayuran. Penelitian ini dilakukan untuk menentukan kadar vitamin C pada paprika yang dijual di Supermarket penetapan kadar dari sampel paprika merah, kuning, hijau yang diolah menjadi ekstrak paprika dan selanjutnya dilakukan pengujian sampel vitamin C dengan menggunakan kromatografi cair kinerja tinggi (KCKT) pada panjang gelombang 264 nm. Berdasarkan penelitian yang telah dilakukan dapat disimpulkan bahwa, pada sampel Paprika yang diuji menggunakan alat KCKT ditemukan adanya kandungan vitamin C. Penetapan kadar vitamin C dalam ketiga sampel paprika menggunakan KCKT diperoleh hasil pada sampel paprika merah sebesar 2,0479 mg sampel paprika kuning sebesar 4,1305 mg, dan sampel paprika hijau 1,2153 mg. Hal ini menunjukkan bahwa semua sampel paprika yang diuji mengandung vitamin C.

effect of processing temperature on vitamin C content of Citrus aurantifolia drink using high performance liquid chromatography (HPLC)

“…After the standard series is ready, each solution is filtered with a 0.45 µm sieve and put into a vial before being injected and analyzed for area. The linear regression equation y = a + bx and the correlation value are determined from the analysis results [14], [15].…”

“…The chosen wavelength is 245 nm. The retention time of each injection is the time required by the sample from entering the sample until leaving the column and is detected by the detector as a maximum peak and displayed in the form of a chromatogram [15], [16]. Analysis of vitamin C in samples begins by injecting a standard solution of vitamin C into HPLC, so that the area and retention time of the standard solution of vitamin C and the sample are obtained.…”

The Effect of Fertigation System and kitchen waste POC on Paprika Plants

“…Test the difference in the average height of plants aged 8 74,04bc mbers followed by the same letter in the same column are not significantly different in % POC (liquid organic fertilizer) treatment of kitchen waste at a concentration of 450 ml/l water results in the best plant height growth (table 1). The application of POC kitchen waste at this concentration can be assumed that nutrients are absorbed better and increase nutrient content, especially nitrogen in plant tissues so as to support plant height increase [3] nutrients of nitrogen play a role in the formation of amino acids, proteins, chlorophyll, and formation of new cells. Combination of drip irrigation system with kitchen waste POC 450 ml/1l water results the best plant height, indicating the POC applied to the plants with a drip irrigation system is absorbed more effectively by plants, so that it supports plant height gain.…”