ANALISA KANDUNGAN β-KAROTEN HASIL EKSTAK CABAI MERAH (Capsicum annuum. L) MENGGUNAKAN EVAPORATOR VAKUM dengan METODE RESPONSE SURFACE METHODOLOGY (ANALYSIS OF ASCORBAT ACIDS IN RED CHILI (CAPSICUM ANNUUM. L) USING VACUM EVAPORATIOR WITH RESPONSE SURFACE METHODOLOGY)

Abstract

Analisa Kandungan Beta karoten pada Cabai Merah Menggunakan Evaporator Vakum Dengan Metode Response Surface Methodology Pada cabai merah terdapat beberapa vitamin salah satunya provitamin A atau β-K. Cabai merah di ekstraksi kemudian di evaporasi menggunakan evaporator vakum untuk mengurangi kadar air. Cabai merah hasil ekstraksi akan di evaporasi dengan variabel konsentrasi antar 20-40 g/l., suhu 40-60 °C, dann waktu 30-70 menit. Pada penelitian ini asam asksorbat di analisa menggunakan analisa spektofotometetri menggunakan metode Response Surface Methodology. Kata kunci : evaporasi, cabai merah, β-karoten ABSTRACT ANALYSIS OF β-CAROTENE IN RED CHILI USING VACUM EVAPORATIOR WITH RESPONSE SURFACE METHODOLOGY In red chili there are some vitamins one of them provitamin A or β-caratone. The red chili on the extraction is then evaporated using a vacuum evaporator to reduce water content. The extracted red chili will be evaporated with concentration variables between 20-40 g / l, temperature 40-60 ° C, and 30-70 min. In this study asksorbat acid in the analysis using spektofotometetri analysis using Response Surface Methodology Keywords: evaporation, red chili, β-caratone