Penetapan Kadar Vitamin C Dari Buah Cabe Rawit (Capsicum frutescens L.) Dengan Metode Kromatografi Cair Kinerja Tinggi (KCKT)
Abstrak: 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.
Kata Kunci: HPLC; Capsicum
frutescens; concentration of vitamin C
Penulis: Junuarty Jubahar,
Yuliana Astuti, Netty Suharti
Kode Jurnal: jpfarmasidd150618
