Aplikasi Metode Titrasi Iodometri Untuk Determinasi Kadar Vitamin C Pada Jambu (Myrtaceae Family
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Abstract
Vitamin merupakan senyawa penting di dalam makanan walaupun kandungan yang terdapat di dalam makanan tersebut sedikit, hal ini disebabkan vitamin memiliki peranan vital di dalam tubuh manusia. Vitamin dapat dikelompokan dalam 2 golongan yaitu vitamin yang larut di dalam lemak yaitu A, D, E, F dan K, sedangkan untuk vitamin yang larut dalam air diantaranya adalah vitamin C dan vitamin B. Vitamin C merupakan senyawa antioksidan sekunder yang bekerja dengan cara menangkap senyawa radikal bebas. Kandungan vitamin C mudah ditemukan di dalam sayur-sayuran dan buah-buahan. Salah satu buah-buahan yang mengandungi vitamin C adalah buah jambu (Myrtaceae family). Penelitian ini bertujuan untuk mengetahui dan menganalisis kadar vitamin C yang terkandung dalam beberapa jenis buah jambu (Myrtaceae family). Metode yang digunakan adalah metode titrasi iodometri. Jenis penelitian ini yaitu kuantitatif-kualitatif eksperimental laboratorium. Sampel yang digunakan dalam penelitian ini yaitu jambu biji merah (Psidium guajava L.), jambu kristal (Psidium guajava, L.), dan jambu air merah (Syzygium aqueum). Penelitian diawali pembuatan iodium 0,05 N, pembakuan iodium, kemudian pembuatan indikator amilum 3%. Selanjutnya penetapan kadar vitamin C pada sampel jambu menggunakan metode titrasi iodometri. Rata-rata kadar sampel jambu biji merah, jambu kristal, dan jambu air merah 2,42 mg/100 gram.
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