Pengaruh Proses Pengukusan Sawi Pakcoy (Brassica Chinensis L.) Terhadap Kadar Vitamin C Menggunakan Metode Iodimetri dan Spektrofotometri UV-Vis

Authors

  • Safitri . Program Studi Farmasi Universitas Bhamada Slawi, Indonesia
  • Desi Sri Rejeki Program Studi Farmasi Universitas Bhamada Slawi, Indonesia
  • Arifina Fahamsya Program Studi Farmasi Universitas Bhamada Slawi, Indonesia

DOI:

https://doi.org/10.33474/e-jbst.v9i1.545

Keywords:

Pakcoy Mustard, Vitamin C, Steaming, UV-Vis spectrophotometry

Downloads

Published

2023-08-26

How to Cite

., S., Rejeki, D. S., & Fahamsya, A. (2023). Pengaruh Proses Pengukusan Sawi Pakcoy (Brassica Chinensis L.) Terhadap Kadar Vitamin C Menggunakan Metode Iodimetri dan Spektrofotometri UV-Vis. Jurnal Ilmiah Biosaintropis (Bioscience-Tropic), 9(1), 105–117. https://doi.org/10.33474/e-jbst.v9i1.545

Issue

Section

Article (Makalah)