1. INTRODUCTION
Vitamin C or L-ascorbic acid, or
simply ascorbate (the anion of ascorbic acid), is an essential
nutrient for humans and certain other animal species. Vitamin C is
a water-soluble compound that is essential for life. It is involved
in many processes in the human body, including, the production
of collagen in the connective tissue, the synthesis of dopamine,
noradrenaline and adrenaline in the nervous system, and the
synthesis of carnitine, which is important in the transfer of energy
to the cell mitochondria. Ascorbic acid is an excellent reducing
agent and it is easily oxidized. When juices are titrated with
iodine, it is assumed that the only reducing agent being oxidized
is ascorbic acid.

2. ABSTRACT
Vitamin C or L-ascorbic acid, or simply ascorbate,
is an essential nutrient for humans and certain other
animal species. This experiment is to measure the
volume of vitamin C in food product after used
different type of method. Method that used for papaya
fruit are method 1 as a juice, method two dry papaya
and method last cooked on hot plate. As a conclusion,
the volume of vitamin C is decrease after we used it in
increasing of temperature.

3. Extract Preparation
Raw
Dry cook
(microwave)
Cooked
(boiling)
Titrationof papaya extract with
iodine until the all the vitamin C
contentreact with iodine.
Straining
(used 30 ml from straining product)
30 ml strained extract is added with
•2 drop HCL
•5 ml strach

4. Raw Dry cook (microwave) Cook (boiling)
•Papaya chopped into small
pieces.
•100 g papaya and 100 ml is
blended until the material is
thoroughly ground.
•The ground extract is strained
•30 ml of strained extract is
added with
1. 2 drop HCL
2. 5 ml starch
•Titration of extract and iodine
until the solution stays blue
black for 15 min
•Innitial and final reading for
titration is recorded.
•Papaya material is dry in
microwave about 1 hour.
•100 g dry papaya 100 ml is
blended until the material is
thoroughly ground.
•The ground extract is strained
•30 ml of strained extract is
added with
1. 2 drop HCL
2. 5 ml starch
•Titration of extract and iodine
until the solution stays blue
black for 15 min
•Innitial and final reading for
titration is recorded.
•100 g fresh papaya 100 ml is
blended until the material is
thoroughly ground.
•The extract is cooked at the
hot plate about 20-30 min.
•The cook extract is strained.
•30 ml of strained extract is
added with
1. 2 drop HCL
2. 5 ml starch
•Titration of extract and iodine
until the solution stays blue
black for 15 min
•Innitial and final reading for
titration is recorded.

5. Type of
extraction
(papaya)
Volume of
Iodine used
(ml)
Average
(ml)
Vitamin C
contents
(30 g)
Vitamin C
contents
(100 g)
1 st 2nd
Raw 76 78 77 1.07 3.57
Dry cook
(microwave)
42 40 41 0.57 1.9
Cooked (boil) 40 38 39 0.54 1.8
RESULT
Standard 1 mg/ ml ascorbic acid = 72 ml
iodine needed.

6. METHOD 1
DISCUSSION FOR RAW PAPAYA
 From our result, the vitamin C for the raw
preparation papaya is 3.57mg/ml in 100 g for
extract. Vitamin C content from the theory in the
fresh papaya is 57-68% from 100 g. In addition, the
vitamin C needed to consume from our daily meal
is 51. 2 mg/100 g. The papaya have 16% vitamin C
content compared to orange.
 Vitamin C is heat sensitive compound compared to
other nutrient in the papaya. This may lead to
difficulties to retain it whenever the exposed to
heat. The higher the temperature, the increase the
rate of nutrient loss.

7. METHOD 2
MICROVE + BLEND

8. DISCUSSION
 From our result we have obtain only 0.57 mg/ml in 100g for
extract. It shows the decrease of vitamin C level in the papaya
that have extract using the microwave first.
 microwaving food is not the healthiest way to prepare food,
nor is it forgiving to our taste buds- microwaved food just
doesn't taste as good!
 A microwave oven cooks food very differently than a regular
oven. Instead of using external heat to cook the food,
microwaves use electromagnetic radiation. Waves of magnetic
and electrical energy are absorbed by the water molecules in
the food, which causes the water molecules to vibrate
intensely. This intense water molecule vibration causes
molecular friction, which is what heats the food.
 One study found that microwaved broccoli can lose 97% of its
antioxidant content, and another found that microwaving
asparagus significantly decreased its Vitamin C levels.

9. BLEND + COOK

10. DISCUSSION
 Last method that we used to test vitamin C in papaya is we
blend the papaya first and after that we cooked it on the hot
plate. We want to know that is it vitamin C value is change
after we used different method of cooking it. As the result, we
know that the value of vitamin C is change after cooking
method is applied compared to standard value of vitamin C.
This is because vitamin is easily destroyed by cooking or
canning foods and by exposure to air and light. Increase in
temperature generally reduces the concentration of vitamin C.
The lower the temperature the better the concentration of
Vitamin C in fruit juice. Higher temperature does not favour
Vitamin C. Papayas (100 g) can provide 57- 68% of the DRI
for vitamin C. Papayas had 2-3 times more β-cryptoxanthin
than β-carotene.

11. The content of vitamin C in papaya depend on (Lee &
Kader).
 Ripeness of fruit
 Type of cultivar
 Soil
 Wheather

12. Other than that, the temperature be the common factor effecting
vitamin C contents (Muhammad 1998).
 The higher temperature, the loss of vitamin C is higher.
The best quality of juice drink especially in papaya can be
determined by
 The minimum moisture content (increase in air temperature and
air velocity caused the reduction of moisture).
 maximum enzyme concentration
Compared the vitamin C of skin and pulp of papaya from the
Sacho, 2011.
 Pulp 58.6 mg/100g
 Skin 7.4 mg/100ml

13. 1. Art brush is dipped into the lemon juice
2. Massage is write on the paper
3. Dry paper is submersed into iodine solution

14. The reaction between starch from
paper with the iodine solution
produce
Combination blue-purple in colour.
The reaction between vitamin C from
the lemon with iodine solution
produce
Colourless colour.
The colour of paper turn to purple-blue
except the writing area.
The colourless colour of writing remain
unchanged.

15. APPENDIX APPENDIX
Extract Preparation
Titration Process.

16. Colour of titration
productTitration Process

17.  Chemshort for kids. (1992) Obtained May 13, 2013
from http://chicagoacs.net/ChmShort/
CS92.html
 http://www.benhirshberg.com/1/post/2012/07/overcoo
king-and-microwaving-food-not-optimal.html