PENGARUH SUHU DAN LAMA PENYIMPANAN TERHADAP KADAR VITAMIN C DALAM CABAI PAPRIKA MERAH (Capsicum annuum. L Var.Grossum) DAN AKTIVITAS ANTIOKSIDANNYA

Tatik, Wahyuningsih (2018) PENGARUH SUHU DAN LAMA PENYIMPANAN TERHADAP KADAR VITAMIN C DALAM CABAI PAPRIKA MERAH (Capsicum annuum. L Var.Grossum) DAN AKTIVITAS ANTIOKSIDANNYA. Skripsi thesis, Universitas Wahid Hasyim Semarang.

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Abstract

Red paprica contain vitamin C which has an antioxidants activity. Vitamin C concentration are affected by temperature and storage time. The amount of antioxidant activity is closely related to vitamin C concentration. This study aims to determine the effect of temperature and storage time on vitamin C concentration in red paprika, and antioxidant activity using DPPH method. Vitamin C levels were tested using UV spectrophotometric method and antioxidant activity test using DPPH method. Storage of red paprica done at 0°C (cold), 10°C (cool) and room temperature for 0, 3, and 7 days. The data were analyzed statistically using Anova 2 road and continued by Tukey test. The results showed that temperature and storage duration affected vitamin C levels and antioxidant activity of red paprica. Vitamin C levels decreased from day 3 on day 7, at 0°C (0.86% to 0.61%), 10°C (0.95% to 0.64%) and room temperature (0.95% to 0.52%). Antioxidant activity decreased from day 3 to day 7, temperature 0°C (29.21% to 27.16%), 10°C (33.93% to 31.46%), room temperature (26.17% to 24 , 02%).

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