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

Authors

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

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Published

2023-08-26

How to Cite

Rejeki, D. S., ., 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

Vol. 9 No. 1 (2023): Agustus 2023

Section

Article (Makalah)

License

Copyright (c) 2023 Safitri ., Desi Sri Rejeki, Arifina Fahamsya

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.