PENENTUAN KADAR VITAMIN C PADA CABAI RAWIT (Capsicum frutescens L.) BERDASARKAN CARA PENGAWETAN BASAH
AbstrakVitamin C is a water-soluble vitamin, vitamin C has many roles. Cayenne pepper (Capsicum frutescens L) is a fruit commodity that contains vitamin C, calcium and phosphorus. Cayenne pepper is also classified as a perishable fruit because it is caused by the nature of its constituent components, especially at a high water content of 71.2% making it difficult to maintain cayenne pepper in a fresh form. Cayenne pepper has a low shelf life. Damaged cayenne peppers have physical changes such as the color change from fresh red to blackish brown and black spots and change the texture of chili to be soft and wrinkled. Research conducted including experimental research. The population in this study was cayenne pepper taken at the Surabaya manukan market by using an analysis of the determination of vitamin C levels using the iodimetric titration method. The results showed an average level of vitamin C in cayenne pepper before preserving was 72.63 mg and cayenne pepper after preserving was 69.48 mg. In the results of statistical data it is known that the sig value of 0.024 <0.05, it can be interpreted that there is a significant difference between vitamin C levels in cayenne pepper before preserved and after preserved. The conclusion of this study is that there are significant differences in statistical tests with an average level of vitamin C showing a difference in vitamin C levels.
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