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All Journal Journal of Food and Pharmaceutical Science Journal of Food and Pharmaceutical Sciences Journal Pharmacy of Tanjungpura
Stevia, Tessa
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience

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ANALISIS VITAMIN C MENGGUNAKAN KROMATOGRAFI CAIR KINERJA TINGGI DENGAN VARIASI VARIABEL PERBANDINGAN TERHADAP SIRUP MULTIVITAMIN Kurniawan, Hadi; Kirom, Ikhwanul; Sianjung, Mayesa Helena Nangdara; Rahim, Mutia; Saputra, Rico; Stevia, Tessa; Apsanita, Wulan
Journal Pharmacy Of Tanjungpura Vol 1, No 2 (2024): APRIL
Publisher : Universitas Tanjungpura

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Abstract

Vitamin C atau dengan nama lain asam askorbat merupakan nutrisi esensial bagi manusia. Vitamin C tidak dapat disintesis oleh manusia sebab terjadi mutasi yang menyebabkan adanya enzim yang hilang dalam jalur biosintesisnya, sehingga manusia mendapatkan asupan vitamin C melalui makanan yang dikonsumsi maupun melalui suplemen, salah satunya sirup multivitamin. Penelitian ini menganalisis kadar vitamin C dalam sirup multivitamin dengan metode KCKT. Penelitian dilakukan menggunakan tiga jenis perlakuan yang berbeda dari segi fase gerak dan variabel lainnya untuk membandingkan hasil dari setiap perlakuan. Perlakuan I didapatkan waktu retensi 5,08433 menit, percobaan II didapatkan waktu retensi 4,99567 menit, dan perlakuan III didapatkan waktu retensi 4,15733 menit. Sampel yang digunakan adalah sirup multivitamin merek "X" dan "Y". Hasil menunjukkan bahwa pemilihan pelarut dan fase gerak dalam KCKT dapat mempengaruhi waktu retensi, yang berpotensi mempengaruhi hasil analisis vitamin C pada sirup multivitamin.Kata kunci:Vitamin C, Kromatografi Cair Kinerja Tinggi, KCKT, Sirup Multivitamin, Variasi Fase Gerak dan Pelarut, Waktu Retensi
Comparison of Vitamin C Content in Fresh and Canned Mandarin Oranges (Citrus reticulata Blanco) at a Supermarket in Pontianak Erwansani, Enggy; Reynaldi, Muhammad Andre; Evifani, Dinda Silvia; Fong, Siau; Fendi, Fendi; Stevia, Tessa; Saputra, Rico; Setiawansyah, Arif
Journal of Food and Pharmaceutical Sciences Vol 13, No 3 (2025): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.20450

Abstract

Abstract: Vitamin C is one of the micronutrients needed and cannot be synthesized by the human body so it needs intake from the outside such as fruits. Mandarin oranges are one of the sources of vitamin C that is widely circulated in Pontianak City. This fruit can be available in both fresh and canned form. However, the heating process during the processing of canned fruit can damage the vitamin C content in it. Therefore, an analysis is needed to compare vitamin C levels in fresh and canned mandarin fruits. The methods used were in the form of tube tests using FeCl3, KMnO4, and I2, as well as quantitative tests using uv-vis spectrophotometry. The results showed that the two positive samples contained vitamin C with a level of 78.56912152 mg/100 g in the fresh sample and 31.95655685 mg/100 g in the canned sample. Thus, it can be concluded that the vitamin C level in fresh mandarin oranges is higher than in canned mandarin oranges.
Comparison of Vitamin C Content in Fresh and Canned Mandarin Oranges (Citrus reticulata Blanco) at a Supermarket in Pontianak Erwansani, Enggy; Reynaldi, Muhammad Andre; Evifani, Dinda Silvia; Fong, Siau; Fendi, Fendi; Stevia, Tessa; Saputra, Rico; Setiawansyah, Arif
Journal of Food and Pharmaceutical Sciences Vol 13, No 3 (2025): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.20450

Abstract

Abstract: Vitamin C is one of the micronutrients needed and cannot be synthesized by the human body so it needs intake from the outside such as fruits. Mandarin oranges are one of the sources of vitamin C that is widely circulated in Pontianak City. This fruit can be available in both fresh and canned form. However, the heating process during the processing of canned fruit can damage the vitamin C content in it. Therefore, an analysis is needed to compare vitamin C levels in fresh and canned mandarin fruits. The methods used were in the form of tube tests using FeCl3, KMnO4, and I2, as well as quantitative tests using uv-vis spectrophotometry. The results showed that the two positive samples contained vitamin C with a level of 78.56912152 mg/100 g in the fresh sample and 31.95655685 mg/100 g in the canned sample. Thus, it can be concluded that the vitamin C level in fresh mandarin oranges is higher than in canned mandarin oranges.
Co-Authors Apsanita, Wulan Arif Setiawansyah Erwansani, Enggy Evifani, Dinda Silvia Fendi Fendi Fong, Siau Hadi Kurniawan, Hadi Kirom, Ikhwanul Muhammad Andre Reynaldi Rahim, Mutia Rico Saputra Sianjung, Mayesa Helena Nangdara