Comparative Study of Vitamin C Content in Rome Beauty Apples (Malus sylvestris Mill) with Several Processing Methods

Leny Eka Tyas Wahyuni; Leily Amalia Furkon; Erri Larene Safika; Nur Rezky Khairun Nisaa; Putri Anggreini; Raisa Fadilla

doi:10.30872/jtpc.v10i1.374

Authors

Leny Eka Tyas Wahyuni Nutrition Study Program, Faculty of Public Health, Mulawarman University, Samarinda, Indonesia Author
Leily Amalia Furkon Department of Community Nutrition, IPB University, Bogor, Indonesia. Author
Erri Larene Safika Nutrition Study Program, Faculty of Public Health, Mulawarman University, Samarinda, Indonesia. Author
Nur Rezky Khairun Nisaa Faculty of Pharmacy, Universitas Mulawarman Author
Putri Anggreini Pharmacy Study Program, Faculty of Pharmacy, Mulawarman University, Samarinda, Indonesia. Author
Raisa Fadilla Pharmacy Study Program, Faculty of Pharmacy, Mulawarman University, Samarinda, Indonesia. Author

DOI:

https://doi.org/10.30872/jtpc.v10i1.374

Keywords:

Vitamin C, rome beauty apple, processing, titrimetric method

Abstract

Apples are known to contain antioxidants and vitamin C which play important roles in protecting the body from oxidative stress and degenerative diseases. However, vitamin C is sensitive to heat, light, and oxygen, which can lead to degradation during processing. This study aimed to compare the vitamin C content of Rome Beauty apple (Malus sylvestris Mill.) in various processed forms commonly consumed by the public, including fresh apple, apple juice, cider, dodol, and apple chips. The research was conducted using a titrimetric method with 2,6-dichlorophenol-indophenol dye to determine vitamin C content. Five samples were analyzed in duplicate. The data were statistically tested using the Kruskal–Wallis and Mann–Whitney tests to evaluate differences among samples. The vitamin C content ranged from 2.85 to 12.36 mg/100 g. The highest content was found in fresh apples (12.36 mg/100 g), followed by apple juice (6.41 mg/100 g), apple extract (5.23 mg/100 g), apple dodol (2.85 mg/100 g), and apple chips (2.85 mg/100 g). Statistical analysis showed significant differences (p < 0.05) among the samples, particularly between fresh or juiced apples and processed forms such as dodol and chips. Processing significantly reduces the vitamin C content of Rome Beauty apples. Heat treatment, oxidation, and exposure to air during processing are the major factors contributing to vitamin C loss. Therefore, consuming fresh apples provides the greatest nutritional benefit in terms of vitamin C intake.

Downloads

Download data is not yet available.

References

[1] H. Winarsi, Antioksidan Alami dan Radikal Bebas. Yogyakarta, Indonesia: Kanisius, 2007.

[2] D. N. Nuraini, Kedahsyatan Terapi Detoks. Jakarta, Indonesia: Padi, 2014.

[3] D. I. P. Hadisaputra, Super Foods. Jakarta, Indonesia: Flash Books, 2012.

[4] D. N. Khurniyati et al., “Pengaruh konsentrasi natrium benzoat dan kondisi pasteurisasi (suhu dan waktu) terhadap karakteristik minuman sari apel berbagai varietas: kajian pustaka,” Jurnal Pangan dan Agroindustri, vol. 3, no. 2, pp. 523–529, 2015.

[5] W. H. Susanto and B. R. Setyohadi, “Pengaruh varietas apel (Malus sylvestris Mill) dan lama fermentasi khamir Saccharomyces cerevisiae sebagai perlakuan pra-pengolahan terhadap karakteristik sirup,” Jurnal Teknologi Pertanian, vol. 12, no. 3, pp. 135–142, 2011.

[6] R. C. Anggun, S. Sanarto, and K. T. Laksmi, “Pengaruh metode pengolahan (juicing dan blending) terhadap kandungan quercetin berbagai varietas apel lokal dan impor (Malus domestica),” Indonesian Journal of Human Nutrition, vol. 1, no. 1, pp. 14–22, 2014.

[7] S. S. Nielsen, “Vitamin C determination by indophenol method,” in Nielsen's Food Analysis Laboratory Manual. Cham, Switzerland: Springer International Publishing, 2024, pp. 153–156.

[8] F. G. Winarno, Kimia Pangan dan Gizi. Jakarta, Indonesia: Gramedia Pustaka Utama, 2004.

[9] N. Andarwulan and S. Koeswara, Kimia Vitamin. Jakarta, Indonesia: Rajawali, 1992.

[10] S. Sudarmadji, Analisa Bahan Makanan dan Pertanian, 1st ed. Yogyakarta, Indonesia: Liberty, 1989.

[11] S. Yulianti, I. Irlansyah, E. Junaedi, and Mufatis, Khasiat dan Manfaat Apel. Jakarta, Indonesia: AgroMedia Pustaka, 2007.

[12] S. Dalimarta and F. Adrian, Fakta Ilmiah Buah dan Sayur. Jakarta, Indonesia: Penebar Plus, 2013.

[13] A. A. Sluis, M. Dekker, G. Skrede, and W. M. F. Jongen, “Activity and concentration of polyphenolic antioxidants in apple juice: Effect of existing production methods,” Journal of Agricultural and Food Chemistry, vol. 50, no. 25, pp. 7211–7219, 2002.

[14] S. N. Aritonang, “Pengaruh pemberian natrium benzoat terhadap daya awet daging sapi pada penyimpanan suhu ruang,” Jurnal Indonesian Tropical Animal Agriculture, vol. 29, no. 4, 2004.

[15] S. Zentimer, “Pengaruh konsentrasi natrium benzoat dan lama penyimpanan terhadap mutu minuman sari buah sirsak (Annona muricata L.) berkarbonasi,” Bachelor thesis, Universitas Sumatera Utara Repository, Sumatera Utara, Indonesia, 2007.

[16] Suparlan, Pengembangan Teknologi Pengolahan Makanan Ringan (Vacuum Frying, Deep Frying, dan Spinner) untuk Meningkatkan Kualitas Makanan Olahan di Banjarnegara. Tangerang, Indonesia: Ristek Kementerian Pertanian, 2012.

[17] R. Breemer, F. Polnaya, and C. Rumahrupute, “Pengaruh konsentrasi tepung beras ketan terhadap mutu dodol pala,” Jurnal Budidaya Pertanian, vol. 6, no. 1, pp. 17–20, 2010.

[18] A. Sitohang, “Pengaruh konsentrasi gula dan suhu pengeringan terhadap mutu pada pembuatan sirup markisa kering,” MEDIA UNIKA – Majalah Ilmiah, vol. 1, no. 1, pp. 50–62, 2013.