Analisis Pengaruh Penyimpanan terhadap Kadar Vitamin C pada Cabai Rawit (Capsicum frutuscens L) dan Cabai Merah Besar (Capsicum annum L) dengan Metode Spektrofotometri

Analysis of the Effect of Storage on Vitamin C Levels on Hot Pepper (Capsicum frutuscens L) and Big Red Chili (Capsicum annum L) by the Spectrophotometry Method

Keywords: Cayenne Pepper, Big Red Chili, Levels of Vitamin C

Abstract

Chili is one of the fruits that contain vitamin C in a very large number. Vitamin C is one of the vitamins that is needed but cannot be synthesized in the body and has free radical antidote properties which will slow down the oxidation process that occurs in the body. One of the characteristics of vitamin C is a compound that is very easily oxidized due to the influence of heat, metal, and light so that in storage it needs special treatment to keep the levels low. One of the habits of the people in storing chili is in cold temperatures. This way trusted to maintain the condition of chili to always be fresh. But it is not yet known whether these conditions can guarantee vitamin C levels in them. Theoretically, the optimal storage for chili is at low temperatures between 2-15o C with humidity of 90-95% so that the chili remains fresh for ± 20 days. This research is to find out whether or not there is an influence between storage time on vitamin C levels in cayenne pepper and red. The research method used was quantitative analysis by measuring vitamin C levels in chili using a spectrophotometric instrument. The storage day indicator used in this study is the first, second, fourth and sixth day and the temperature used is 4oC. The results of the study for vitamin C levels in fresh cayenne pepper were 88.19 ± 1.39 mg/g, at two days storage was 82.04 ± 1.34 mg/g, at four days storage was 78.43 ± 1.02 mg/g and at six days storage was 78.17 ± 2.05 mg/g. The results of the study for vitamin C levels in fresh red chili were 81.54 ± 0.51 mg/g, at two days storage was 74.39 ± 0.89 mg/g, at four days storage was 42.49 ± 0.77 mg/g and at six days storage was 42.83 ± 0.17 mg/g. Based on research that has been done on cayenne pepper and large red chili it can be concluded, that with 4oC temperature in storage for 2 days, 4 days and 6 days in the refrigerator the levels of vitamin C are not well maintained.

Downloads

Download data is not yet available.

References

Winarno. 1991. Kimia Pangan dan Gizi. Jakarta : PT Gramedia Pustaka Utama
Hasan, 2013. Manfaat Cabai Rawit (Capsicum frutuscensL) dalam Pemenuhan Kebutuhan Tubuh. http://imbang.staff.umm.ac.id/files/2010/02/Klasifikasi_dan_Metabolisme_vitamin_imbang.pdf. diakses 26 April 2015
Cahyono, 2003.Cabai Rawit Tekhnik Budidaya dan Analisis Usaha Tani. Kanisius. Yogyakarta. Di dalam “Rachmawati, 2009. Pengaruh Suhu dan Lama Penyimpanan Terhadap Kandungan Vitamin C, Pada Cabai Rawit Putih (Capsicum Frutecens). Bali : Jurnal Biologi XIII (2): 36-40 Universitas Udayana.
Johnson, 1998. Ascorbic acid. In: Handbook of vitamins (Edited by: Rucker RB, Sultie JW, McCornick, DB, Machlin LJ), Marcel Dekker Inc, New York p: 529-585. Di dalam “Rachmawati, 2009. Pengaruh Suhu dan Lama Penyimpanan Terhadap Kandungan Vitamin C, Pada Cabai Rawit Putih (Capsicum Frutecens)“. Bali: Jurnal Biologi XIII (2): 36-40 Universitas Udayana.
Asgar, 2009. Penanganan Pascapanen Berapa Jenis Sayuran, Jurnal Holtikultura (7) 1: 554-567. Makassar. Di dalam “Muh. Taufik, 2010. Analisis Pendapatan Usaha Tani Dan Penanganan Pascapanen Cabai Merah”. Jurnal Litbang Pertanian 2011.
Jahrani, M. 2014.Analisis Pengaruh Penyimpanan Terhadap Kadar Vitamin C Pada Cabai Rawit (Capsicum frutuscens L) dan Cabai Merah (Capsicum annum L) dengan Metode Iodimetri. Palangka Raya: Karya Tulis Ilmiah Program Sudi D - III Farmasi Universitas Muhammadiyah Palangkaraya.
Khopkar, S. M. 2002 “Konsep Dasar Kimia Analitik”, Jakarta : Universitas Indonesia
Notoatmodjo, S. 2005. Metodologi Penelitian Kesehatan. Jakarta : Rineka Cipta
Pantastico, E. B 1997. Fisiologi Pasca Panen. UGM Press. Yogyakarta. Di dalam “Nurhayati Safaryani, 2007. Pengaruh Suhu dan Lama Penyimpanan terhadap Penurunan Kadar Vitamin C Brokoli (Brassica oleracea L)”.
Wills, R.A.H., T.H Lee, D.Graham,W.B McGlasson, E.G. Hall.1981. Postharvest An Introduction to the Physiology and Handling of Fruit and Vegetables. New South Wales University Press. Sidney. Di dalam “Nurhayati Safaryani, 2007. Pengaruh Suhu dan Lama Penyimpanan terhadap Penurunan Kadar Vitamin C Brokoli (Brassica oleracea L).
Gaman, P.M. dan K.B Sherrington. 1992. Ilmu Pangan, Pengantar Ilmu Pangan, Nutrisi dan Mikrobiologi. Universitas Gajah Mada. Yogyakarta
Sabana, S. 2000. Kemasan Sebelum Kertas dan Plastik. Jurnal Seri Rupa dan Design. Vol. 1. Bandung
Published
2020-02-28
How to Cite
Handayani, R., Qamariah, N., & Rizky, T. A. (2020). Analisis Pengaruh Penyimpanan terhadap Kadar Vitamin C pada Cabai Rawit (Capsicum frutuscens L) dan Cabai Merah Besar (Capsicum annum L) dengan Metode Spektrofotometri. Jurnal Surya Medika (JSM), 5(2), 108-119. https://doi.org/10.33084/jsm.v5i2.1296

Most read articles by the same author(s)

1 2 3 > >>