PENGARUH WAKTU DAN SUHU PENYIMPANAN TERHADAP KADAR VITAMIN C INFUSED WATER BUAH LEMON (Citrus lemon (L.) Burm.f.)

Endah Kartikawati (1) , Yus Hargono Cahyaning Yudi (2)
(1) Prodi Farmasi, Universitas Al-Ghifari,
(2) Prodi Farmasi, Universitas Al-Ghifari
https://doi.org/10.53675/jsfar.v1i1.19
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Terbitan
Vol 8 No 1 (2020): SABDARIFFARMA
Telah diserahkan
2020-07-08
Diterbitkan
2019-11-20
PDF (Inggris)

Abstrak

Infused watermerupakan minuman  yang terdiri dari air putih dan potongan buah-buahan yang mengalami proses perendaman dalam waktu tertentu. Infused watermengandung vitamin C dan bermanfaat sebagai antioksidan. Salah satu buah yang dapat digunakan sebagai infused water adalah buah lemon (Citrus lemon (L.)Burm.f. Penelitian ini bertujuan untuk mengetahui pengaruh waktu dan suhu penyimpanan terhadap kadar vitamin C dan aktivitas antioksidan pada infused water buah lemon(Citrus lemon (L.)Burm.f. menggunakan spektrofotometri Uv-Vis dan DPPH. Pengukuran kadar vitamin C dilakukan dengan pengambilan sampel pada waktu 0, 2, 4, 6, 12 dan 24 jam, sedangkan untuk pengujian aktivitas antioksidan dilakukan dengan menggunakan DPPH terhadap fraksi air ektrakbuah lemon dibuat dengan konsentrasi 200 ppm, 400 ppm, 600 ppm, 800 ppm, dan 1000 ppm. Hasil penelitian menunjukkan kadar vitamin C tertinggi pada infused water buah lemon terdapat pada penyimpanan suhu ruangan dengan lama penyimpanan selama 6 jam yaitu sebesar  49,26 ±0,44 mg/100g sedangkan padapenyimpanan suhu dingin dengan lama penyimpanan  selama 6 jam kadar vitamin C yang diperoleh yaitu 38,20±0,35 mg/100g.Pada pengujian aktivitas antioksidan fraksi air ekstrak buah lemon memiliki aktivitas antioksidan dengan kategori sedang yaitu dengan nilai IC50 sebesar 130 ppm.

Penulis

Endah Kartikawati
Prodi Farmasi, Universitas Al-Ghifari
Yus Hargono Cahyaning Yudi
Prodi Farmasi, Universitas Al-Ghifari

Cara Mengutip

PENGARUH WAKTU DAN SUHU PENYIMPANAN TERHADAP KADAR VITAMIN C INFUSED WATER BUAH LEMON (Citrus lemon (L.) Burm.f.). (2019). Jurnal Sabdariffarma: Jurnal Ilmiah Farmasi, 8(1), 28-34. https://doi.org/10.53675/jsfar.v1i1.19

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