Analisis Kandungan Vitamin C dan β-Karoten Lada Katokon Toraja, Cabai Besar dan Cabai Keriting di Makassar

Abstract

Chili is one of the spices that are consumed by many Indonesians. It has several vitamins, one of which is
vitamin C and ß-carotene is a pro-vitamin A which plays an important role in the formation of vitamin A. The study
was conducted in August 2018 and sampling from the regions Toraja and Malino. This study aims to determine the
levels of vitamin C in several types of chilli obtained by using iodine titration method and the levels of ß-carotene
by spectrophotometric method at a wavelength of 460-480 nm. The chili sample was first measured
morphologically, weighed by base and dry weight and its water content. The test results showed vitamin C levels of
Pepper Katokon Toraja Capsicum annuum L. Var. Sinensis is tested with seeds (0.129% / 10 g) and seedless
(0.182% / 10 g). Large Chili Capsicum annuum L. Var. Abreviatum Fingerhuth was tested with seeds (0.220% / 10
g) and seedless (0.223% / 10 g). Curly Chili Capsicum annuum L. Var. Longum sendt was tested with seeds
(0.537% / 10 g) and seedless (0.592% / 10 g). Test results showed the levels of β-carotene Pepper Katokon Toraja
Capsicum annuum L. Var. sinensis were tested with seeds (5.888mg / kg) and seedless (6.073mg / kg). Large Chili
Capsicum annuum L. Var. Abreviatum Fingerhuth was tested with seeds (5.529mg / kg) and seedless (6.338mg /
kg). Curly Chili Capsicum annuum L. Var. Longum sendt was tested with seeds (6.655mg / kg) and seedless
(6.942mg / kg). Conclusion The highest content of vitamin C and ß-carotene was found in Curly Chili Capsicum
annuum L. Var. Longum sendt without seeds.