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

Junuarty Jubahar (Fakultas Farmasi Universitas Andalas Padang)
Yuliana Astuti (Sekolah Tinggi Ilmu Farmasi (STIFARM) Padang)
Netty Suharti (Fakultas Farmasi Universitas Andalas Padang)

Jurnal Farmasi Higea
Vol 7, No 2 (2015)

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.