Pengaruh Lama Pemanasan Terhadap Kadar Vitamin C dalam Buah Paprika (Capsicum annuum fructus)

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Dian Wuri Astuti
Siti Fatimah
Syarif Hidayatullah

Abstract

Background : Red Paprika Fruit (Capsicum annuum fructus) is a kind of vegetable that is very much alike chili but tastes sweet and a little bit hot. Compare to other chilies, red paprika is considered astounding as it contains very high nutrient, especially vitamin C. The content of Vitamin C within red paprika is much higher than orange that is well known as the source of vitamin C. Since its soluble character, the amount of this vitamin might reduce had it been repeatedly washed and submerged, or chopped, and boiled. In addition, the act of oxidizing by exposing to external air might also damage its value, particularly by the heating process. The aim of this study is to explore the influence of various heating times towards the value of vitamin C within paprika (Capsicum annuum fructus).


Methods : This study is using an observational analytic with cross sectional approach. Red paprikas purchased from Super Indo grocery are used as the samples of this study. The study is expected to achieve data from 5 various heating times. There are six samples of red paprika fruits so the number of data resulted is 36. The resulting data will descriptively be presented in table or graph, presentation and narration.


Result : The measurement of vitamin C value containing in paprika fruit (Capsicum annuum fructus) shows the changing occurrence of its value in every varieties of heating time, where the average result from determining vitamin C in paprika is 144,33 mg% before heating, 121,77 mg% after two minutes heating, 110,14 mg% after 5 minutes heating, 100,72 mg% after 8 minutes heating, 93,28 mg% after 11 minutes heating and 82,27 mg% after 14 minutes heating time.


Conclusion : There is a significant change between the period of red paprika heating time and the declining of vitamin C value.

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