Penetapan Kadar Vitamin C Dari Buah Cabe Rawit  (Capsicum frutescens L.) Dengan Metode Kromatografi Cair Kinerja Tinggi (KCKT)

Junuarty Jubahar; Yuliana Astuti; Netty Suharti

doi:10.52689/higea.v7i2.131

Penetapan Kadar Vitamin C Dari Buah Cabe Rawit (Capsicum frutescens L.) Dengan Metode Kromatografi Cair Kinerja Tinggi (KCKT)

Junuarty Jubahar, Yuliana Astuti, Netty Suharti

Sari

The study of vitamin C than ripe fruit cayenne pepper (Capsicum frutescens L.) family solanaceae. Isolation of vitamin C with maceration method using ethanol 70% and performed three repetitions with the same solvent. Purification of vitamin C using semi-polar solvent is chloroform (CHCl₃) pro analysis and obtained crystalline vitamin C (202 mg). Crystals obtained qualitative and quantitative testing. Testing quantitative with HPLC method. The study as a comparison of vitamin C using of products from Shadhong Bio Technology in the batch number 371-22109. HPLC data turns cayenne pepper ripe fruit contains vitamin C 0.1180% ± 0.0107 with a retention time of 2.557 and an area of 215843.

Kata Kunci

HPLC; Capsicum frutescens; concentration of vitamin C

Teks Lengkap:

PDF (English)

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DOI: http://dx.doi.org/10.52689/higea.v7i2.131