Analysis Of Vitamin C Level In Red And White Pepper (Punica granatum L.) Fruit Spectrophotometry UV-VIS

  • Andi Maulana Universitas Muslim Indonesia
  • Zainal Abidin Laboratorium Kimia Fakultas Farmasi Universitas Muslim Indonesia
  • Sugiarto Sadjidin Laboratorium Kimia Fakultas Farmasi Universitas Muslim Indonesia
  • Tadjuddin Naid Laboratorium Kimia Fakultas Farmasi Universitas Muslim Indonesia
Keywords: Pomegranate, Vitamin C, Quantitative, Qualitative, Spectrophotometry

Abstract

Vitamin C is one of the nutrients that act as antioxidants derived from fruits and green vegetables, such as the pomegranate (Punica granatum L.). This study aims to analisis levels of vitamin C in meat pomegranate (Punica granatum L.) red and white with qualitative and quantitative analysis. Qualitative analysis was performed using specific reagents that ammonium molybdate, Fehling Fehling's A and B which have indicated a positive sample containing vitamin C, and vitamin C were analyzed quantitatively using UV-Vis spectrophotometry at a wavelength of 570 nm. The results showed levels of vitamin C in red pomegranate fruit flesh 0.24475 mg / g and meat pomegranate 0.11577 mg / g

Published
2019-04-24
How to Cite
Maulana, A., Abidin, Z., Sadjidin, S., & Naid, T. (2019). Analysis Of Vitamin C Level In Red And White Pepper (Punica granatum L.) Fruit Spectrophotometry UV-VIS. Window of Health : Jurnal Kesehatan, 155-161. https://doi.org/https://doi.org/10.33368/woh.v0i0.168
Section
Articles