ANALISIS KANDUNGAN VITAMIN C PADA JERUK NAMBONG SEBAGAI HASIL OLAHAN JERUK LIMAU (lat. Citrus amblycarpa) DENGAN METODE IODIMETRI
This study aims to determine the content of vitamin C contained in nambong as a result of processing lime (lat. Citrus amblycarpa) by the iodimetric method. The benefit of this research is to see which treatment is best for processing lime into nambong so that it has a higher selling value so that it can increase community business. In designing the research method, a completely randomized design was used with 3 samples using 3 repetitions. The first factor is the sample CN0 (control), the second factor is the CN1 sample (nambong with drying) and the third factor is the sample CN2 (nambong with oven). Each of these factors was analyzed by means of the Sidik Variance Analysis, then continued with the Least Significant Difference (LSD) further test to determine the best treatment. The results of this study indicated that there was a decrease in CN1 nambong vitamin C levels in the control, namely with a content of 34.42 mg / 100 grams and an increase in vitamin C levels in the CN2 sample to the control, namely 192.47 mg / 100 grams. This means that free oxygen, temperature and light can affect the stability of vitamin C.