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All Journal Asian Journal of Analitycal Chemistry
Emelda Emelda
Universitas Alma Ata, Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Materials Science & Nanotechnology

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The detection of ascorbic acid in orange (Rutaceae Sp.) using titration technique Erlyn Sufitri; Emelda Emelda; Muhammad Abdurrahman Munir; Veriani Aprilia
Asian Journal of Analytical Chemistry Vol. 1 No. 1 (2023): Asian Journal of Analytical Chemistry
Publisher : DAS Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53866/ajac.v1i1.267

Abstract

Vitamin C is a vitamin that belongs to the group of water-soluble vitamins. Some sources of vitamin C are obtained from fresh vegetables and fruits. Vitamin C has several functions in the body, including helping to replenish the body's supply of twins and optimizing functionality. This study aims to determine the levels of vitamin C in lime, kaffir lime, tangerine, and lemon by the iodometric titration method. The sample used in this study was obtained from the Brosot market, Kec. Galur, Kab. Kulon Progo, Yogyakarta. The vitamin C levels obtained from lime, kaffir lime, tangerine, and lemon were 0.004%, 0.004%, 0.002%, and 0.005%.
The determination of vitamin C in guava (Myrtaceae species) using spectrophotometric approach Tania Aliansa; Muhammad Abdurrahman Munir; Veriani Aprilia; Emelda Emelda
Asian Journal of Analytical Chemistry Vol. 1 No. 1 (2023): Asian Journal of Analytical Chemistry
Publisher : DAS Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53866/ajac.v1i1.268

Abstract

Vitamin C is one of the essential vitamins for body health. However, vitamin C cannot be produced by the body itself. Thus, to fulfill the vitamin C requirement, it can be obtained by consuming fruits and vegetables. The purpose of this study was to find out and analyze the levels of vitamin C in guava (Psidium guajava L.), crystal guava (Psidium guajava (L.) Merr.), and water guava (Syzygium aquenum). This study used UV-Vis spectrophotometry to analyze the vitamin C content. The results of vitamin C levels in samples such as red guava, crystal guava, and water guava were 21.16 mg/5 g ± 0.005, 20.79 mg/5 g ± 0.029, and 19.16 mg/5 g ± 0.089, respectively. Based on these outcomes, it can be concluded that high levels of vitamin C can be acquired in red guava (Psidium guajava L.)
Co-Authors Erlyn Sufitri Muhammad Abdurrahman Munir Tania Aliansa Veriani Aprilia