PEMBUATAN SIRUP BUAH KARAMUNTING (Rhodomyrtus tomentosa) DAN PENETAPAN KADAR ZAT BESI (Fe) SERTA VITAMIN C

Dezi Ilham

Abstract


ABSTRACT

 

This study aims to determine the manufacture of caramunting syrup and determine the levels of iron (Fe) and Vitamin C. This study is an experimental study. Determination of iron content (fe) by Atomic Absorption Spectrophotometric (SSA) method -nyala and vitamin C by UV-Visibel spectrophotometric method This research was conducted in February - July 2017.

 

Result of the research, making of crunching fruit syrup how to heat the sugar 150 ml with water 150 ml, after boiling put 300 gr karamunting fruit, boiling for 30 minutes, then filtered and put into the bottle yand already sterile. Iron content (fe) karamunting fruit syrup measured total iron content using Atomic Absorption Spectrophotometry (SSA) -nyala ie, 0.525 mg / L. Levels of vitamin C in caramiting fruit syrup, with linear y = 0.269 + 0.0433x, the rate obtained multiplied by dilution factor (2x) the result is 12,465 mg.

 

 

Keywords: Syrup, karamunting fruit (Rhodomyrtus tomentosa), iron content (Fe), vitamin C


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