Utilization of Betadine as an Indicator of the Presence of Vitamin C (Ascorbic Acid) In Fruits and Vegetables

Indonesian Journal of Chemical Science and Technology

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Field Value
 
Title Utilization of Betadine as an Indicator of the Presence of Vitamin C (Ascorbic Acid) In Fruits and Vegetables
 
Creator Tembusai, Tariza Humaira
Banoeari, Annisa Tri
Siahaan, Riris Mandaoni
 
Description This study aims to find out whether or not there is a content of vitamin C in tomatoes, cucumbers, chayote, spinach, lime and bilimbi by reacting with betadine containing povidone iodine 10% w/v, which is equivalent to 1% iodine. If iodine reacts with vitamin C, then the color of iodine will disappear. Each extract of fruits and vegetables is added to a glass containing aqua that has been added 25 drops of betadine with a solution color that is reddish brown. Obtained discoloration from each addition of fruit and vegetable extract: a) Cucumbers change color to solid bright yellow, b) Tomatoes change color to clear bright yellow, c) Chayote change color to white, d) Spinach changes color to dark green, e) Lime changes color to brownish orange and f) Bilimbi changes color to orange. The discoloration that occurs indicates that tomatoes, cucumbers, chayote, spinach, lime and bilimbi contain vitamin C.
 
Publisher Universitas Negeri Medan
 
Contributor
 
Date 2021-08-23
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://jurnal.unimed.ac.id/2012/index.php/aromatika/article/view/27595
10.24114/ijcst.v4i2.27595
 
Source Indonesian Journal of Chemical Science and Technology (IJCST); Vol 4, No 2 (2021): JULI 2021; 54-57
2622-4968
2622-1349
10.24114/ijcst.v4i2
 
Language eng
 
Relation https://jurnal.unimed.ac.id/2012/index.php/aromatika/article/view/27595/16536
 
Rights Copyright (c) 2021 Indonesian Journal of Chemical Science and Technology (IJCST)
 

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