ANALISIS KADAR VITAMIN C PADA MINUMAN PROBIOTIK BUAH BLIGO (Benincasa hispida)

  • Rezza Julian Patty
  • Theopilus W Watuguly
  • Prelly M Tuapattinaya
DOI: https://doi.org/10.30598/biopendixvol7issue2page160-166
Keywords: Bligo (Benincasa hispida), Probiotic Drink, Vitamin C

Abstract

Background: Bligo (Benincasa hispida) is a Creeper plant, wooden trunk, soft, hairy and green. Bligo (Benincasa
hispida) contains water, protein, vegetable fats, carbohydrates, fiber, minerals and vitamins. Probiotic drinks are lactic
acid fermented drinks that contain lactic acid bacteria and can provide health effects when consumed. Vitamin C is
known as ascorbic acid (C6H8O6), it is one of the vitamins needed by the body and its functions to increase the body's
immune system. The Measurement of vitamin C in probiotic drinks used spectrophotometric tool.
Methods: This study used a qualitative descriptive research and the aim to determine the amount of vitamin C levels
in a probiotic drink made from Bligo (Benincasa hispida).
Results: Based on the results of conducting this research, probiotic drinks containing Vitamin C in sample 1 with a
vitamin C in the level of 0.00790 and samples 2 and 3 with a vitamin C in the level of 0.00869%.
Conclusion : Probiotic drink contains vitamin C in samples 2 and 3 with a Vitamin C level of 0.00869%. So Bligo
(Benincasa hispida) can be used as a probiotic drink because it contains vitamin C.

Downloads

Download data is not yet available.
Published
2021-03-30
How to Cite
Patty, R., Watuguly, T., & Tuapattinaya, P. (2021). ANALISIS KADAR VITAMIN C PADA MINUMAN PROBIOTIK BUAH BLIGO (Benincasa hispida). BIOPENDIX: Jurnal Biologi, Pendidikan Dan Terapan, 7(2), 160-166. https://doi.org/10.30598/biopendixvol7issue2page160-166
Issue
Vol 7 No 2 (2021): Biopendix: Jurnal Biologi, Pendidikan & Terapan
Section
Articles

Authors who publish with this Journal agree to the following terms:

  1. Author retain copyright and grant the journal right of first publication with the work simultaneously licensed under a creative commons attribution license that allow others to share the work within an acknowledgement of the work’s authorship and initial publication of this journal.
  2. Authors are able to enter into separate, additional contractual arrangement for the non-exclusive distribution of the journal’s published version of the work (e.g. acknowledgement of its initial publication in this journal).
  3. Authors are permitted and encouraged to post their work online (e.g. in institutional repositories or on their websites) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published works