Optimasi Analisa Kadar ß Karoten Dalam Jagung (Zea mays.L) Dengan Metoda HPLC Terhadap Pengaruh Lama Perebusan, Variasi Eluen Dan Kolom

Endang Widaya Nengsih (Jurusan Kimia FMIPA, Universitas Negeri Padang)
Budhi Oktavia (Jurusan Kimia FMIPA, Universitas Negeri Padang)
Sri Benti Etika (Jurusan Kimia FMIPA, Universitas Negeri Padang)

Jurnal Periodic Jurusan Kimia UNP
Vol 2, No 2 (2013)

Corn contains a variety of important chemical compounds; one of them is vitamin A. Nowadays, a shortage of vitamin A becomes a problem for people in whole the world, especially for developing countries, including Indonesia. However, this problem can be reduced by increasing pro-vitamin A which is the precursor of vitamin A. The Pro-vitamin A is obtained from one of Indonesian staple food. It is corn. Unfortunately, the cooking process of corn can reduce the content of vitamin A precursors or β-carotene. The effect of boiling on β-carotene content can be analyzed by HPLC method, a UV-Vis detector at wavelength of 449 nm with C-8 column and an organic solvent of methanol 100%. Retention time for β-carotene is 6, 20 minutes. The effect of long boiling toward decreasing of β-carotene contents has been tested in this research. The result of β-carotene contents for long boiling in 20 minutes and 30 minutes after boiling process are 56, 02% and 68, 32%.