Test Vitamin C Levels In Red Peppers (Capsicum annuum L.) Use The Iodimetric Titration Method

Abstract

Background Red pepper (Capsicum annuum L.) is a fruit with very abundant vitamin C levels and contributes greatly to increasing immunity as well as a natural antioxidant. The purpose of the research is to determine the amount of ascorbic acid in red peppers (Capsicum annuum L.) which is sold in one of the stores in Baubau City with  the iodimetry titration method. The method was chosen because of its practicality, simplicity, and does not require complex tools. The results of the study showed that red pepper (Capsicum annuum L.) there is vitamin C of 1012.18 mg per 100 grams. Conclusion that red bell pepper (Capsicum annuum L.) having vitamin C of 1012.18 mg per 100 grams far exceeds the recommended daily nutritional allowance (AKG), namely men need 90 mg, while women 75 mg.