PENETAPAN KADAR ß-KAROTEN PADA BEBERAPA JENIS CABE (Genus Capsicum) DENGAN METODE SPEKTROFOTOMETRI TAMPAK

Abstract

Beta carotene is provitamin essential role for vitamin A formation. Most of vitamin A
sources are ß-carotene. In the body, ß-carotene will be converted into vitamin A. Chilies are
considered as one of the essential food. Chillies are known as very good sources of ß-carotene.
Therefore, it is important to conduct a research in order to observe the content of ß-carotene in
the chillies using visible spectrophotometry. Fresh chillies were extracted with a mixture of
hexane:acetone:ethanol (2:1:1) v/v using a maceration method. After the extraction process was
complete, aquabidest was added. The extraction result was non-polar phase. It was separated
and evaporated. The residue was further subjected to qualitative and quantitative analysis
102 PharmaÒ«iana, Vol. 4, No. 2, 2014: 101-109
obtained. Qualitative analysis by using Carr-Price method. Determination of ß-carotene was
conducted using visible spectrophotometry method at 452,4 nm. The qualitative test results
showed that the Capsicum annuum L. Var. abreviatum Fingerhuth, Capsicum annuum L. Var.
Longum sendt) and Capsicum frutescens L. contain ß-carotene. From the research, it was
obtained that the average levels of ß-carotene on the Capsicum annuum L. Var. abreviatum
Fingerhuth was (10,54±0,07) mg/100g, Capsicum annuum L. Var. Longum sendt was
(5,57±0,13) mg/100g and Capsicum frutescens L. was about (0,36±0,01) mg/100g. Statistical
analysis using LSD test of ß-carotene levels in the Capsicum annuum L. Var. abreviatum
Fingerhuth, Capsicum annuum L. Var. Longum sendt) and Capsicum frutescens L. were
significantly different at P of 0.05.