VITAMIN C LEVELS AND ANTIOXIDANT ACTIVITY OF PINEAPPLE WET CANDIED BASED ON THE LEVEL OF PINEAPPLES RIPENESS (ANANAS COMOSUS VAR. QUEEN) AS A FUNCTIONAL FOOD PRODUCT

RINI TRI HASTUTI; PRADEA INDAH LUKITO

doi:10.22159/ijap.2022.v14s1.06

Authors

RINI TRI HASTUTI Department of Pharmacy and Food Analysis, Health Polytechnic of Ministry of Health Surakarta, 57127, Indonesia
PRADEA INDAH LUKITO Department of Pharmacy and Food Analysis, Health Polytechnic of Ministry of Health Surakarta, 57127, Indonesia

DOI:

https://doi.org/10.22159/ijap.2022.v14s1.06

Keywords:

Functional foods, Fruit ripeness level, Antioxidants, Vitamin C, Pineapple wet candied

Abstract

Objective: The purpose of this study to find out the levels of vitamin C and antioxidant activity of pineapple wet candied based on the level of ripeness of pineapple as a functional food product.

Methods: This type of research was true experimental with posttest-only control research design. The determine vitamin C level method using spectrophotometry UV-Vis and the antioxidant activity testing using the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free radical inhibition method. Statistical test using One Way Anova test continued Post Hoc test.

Results: The results of the determination of vitamin C levels in pineapple wet candied with full green, half yellow and full yellow ripeness levels, respectively, were 4.22; 17.24; 0.75 mg/gram. The results of the antioxidant activity test (IC50) on wet candied pineapple with ripeness levels of full green, half yellow and full yellow, respectively, were 61.86; 49.98; and 72.11 mg/l, Based on the level of antioxidant intensity of each ripeness, the levels were strong, very strong and strong. The results of the One Way Anova test on the level of ripeness of pineapple fruit in wet candied for vitamin C levels and antioxidant activity both of them had a significant difference with P value = 0.000 (P<0.05), which indicates that there were a difference in antioxidant activity levels of wet candied pineapple based on the ripeness level of pineapple. The results of the Pos Hoc test showed a P value = 0.000 (P<0.05) with the highest antioxidant activity value in half-yellow pineapple wet candied.

Conclusion: The conclusion of this study is there are differences in vitamin C levels and antioxidant activity in pineapple wet candied based on the level of ripeness as a functional food product. Wet candied with half yellow pineapple contains the highest vitamin C and the highest antioxidant activity.

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