STUDI LITERATUR PENETAPAN KADAR VITAMIN C DAGING BUAH SIRSAK (Annona muricata L) SECARA TITRASI 2,6 DIKLOROFENOL INDOFENOL

Abstract

Indonesia is a tropical country that is easily found fruit that thrives which is a source of vitamin C. Vitamin C is a water-soluble vitamin. Vitamin C plays an important role as an antioxidant and is effective in dealing with free radicals that damage cells or tissues, vitamin C also increases endurance. The purpose of this study was to determine the Comparison of Determination of Vitamin C Levels in Soursop Fruit Meat with titration of 2.6 Dichlorophenol Indofenol. The method used in this research was the Literature Study by collecting data and managing research material from several Literatures. Research results Determination of Vitamin C Levels of Soursop Fruit Meat by titration 2.6 Dichlorophenol Indofenol from Literature I (Yulia Sari Sigiro, 2016) has vitamin C levels of soursop meat 41,70 ± 0,36 mg / 100 g and Literature II (Sherina Elvira Nasution, 2018) had vitamin C levels of 42.16 ± 1.73 mg / 100 g. Conclusion is that there is a difference in the equation of the result of vitamin C levels of soursop pulp from literature I and literature II which is proven through validation tests of not more than 2%. This proves that using the 2,6 diclorofenol indofenol method is effective in the determinstion of vitamin C levels.