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Khoirul Ngibad M Sungging Pradana Ingrid Retno Y

Abstract

Vitamin C is an antioxidant that can be used to inactivate oxidation reactions and prevent the formation of free radicals. Sources of vitamin C are fruits, such as papaya fruit. The purpose of this study was to determine the effect of the indicator volume of 1% starch and 2 N sulfuric acid on the determination of vitamin C in papaya fruit samples. This study used the iodimetri method with a standard iodine solution, starch indicator and the addition of sulfuric acid. The variations of starch indicator volume include: 0.25; 0.5, 1, 2 and 3 mL and the variations of sulfuric acid volume include: 0, 2, 4, 6, and 8 mL. The results showed that the optimum 1% starch indicator volume was 1 mL and the optimum volume of 2 N sulfuric acid was 2 mL.

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How to Cite
Ngibad, K., Pradana, M. S. and Y, I. R. (2019) “EFFECT OF STARCH AND SULFURIC ACID ON DETERMINATION OF VITAMIN C IN PAPAYA FRUIT USING IODIMETRI”, Indonesian Journal of Medical Laboratory Science and Technology, 1(1), pp. 15–21. doi: 10.33086/ijmlst.v1i1.893.
Section
Articles
Vitamin C, sulfuric acid, starch, iodimetri

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Khoirul Ngibad, Department of Medical Laboratory Technology, Faculty of Health Science, Universitas Maarif Hasyim Latif, Sidoarjo, Indonesia

M Sungging Pradana, Department of Medical Laboratory Technology, Faculty of Health Science, Universitas Maarif Hasyim Latif, Sidoarjo, Indonesia

Ingrid Retno Y, Department of Medical Laboratory Technology, Faculty of Health Science, Universitas Maarif Hasyim Latif, Sidoarjo, Indonesia