1. INTRODUCTION Vitamin C or L-ascorbic acid, orsimply ascorbate (the anion of ascorbic acid), is an essentialnutrient for humans and certain other animal species. Vitamin C isa water-soluble compound that is essential for life. It is involvedin many processes in the human body, including: the productionof collagen in the connective tissue, the synthesis of dopamine,noradrenaline and adrenaline in the nervous system; and thesynthesis of carnitine, which is important in the transfer of energyto the cell mitochondria. Ascorbic acid is an excellent reducingagent; it is easily oxidized. When juices are titrated with iodine, itis assumed that the only reducing agent being oxidized is ascorbicacid.

2. ABSTRACTVitamin C or L-ascorbic acid, or simply ascorbate, is anessential nutrient for humans and certain other animalspecies. This experiment is to measure the volume ofvitamin C in food product after used different type ofmethod. Method that used for papaya fruit are method1 as a juice, method two dry papaya and method lastcooked on hot plate. As a conclution, the volume ofvitamin C is decrease after we used it in increasing oftemperature. 3. Extract PreparationRawDry cook(microwave)Cooked(boiling)Titrationof papaya extract withiodine until the all the vitamin Ccontentreact with iodine.Straining(used 30 ml from straining product)30 ml strained extract is added with2 drop HCL5 ml strach 4. Raw Dry cook (microwave) Cook (boiling)Papaya chopped into smallpieces.100 g papaya and 100 ml isblended until the material isthoroughly ground.The ground extract is strained30 ml of strained extract isadded with1. 2 drop HCL2. 5 ml starchTitration of extract and iodineuntil the solution stays blueblack for 15 minInnitial and final reading fortitration is recorded.Papaya material is dry inmicrowave about 1 hour.100 g dry papaya 100 ml isblended until the material isthoroughly ground.The ground extract is strained30 ml of strained extract isadded with1. 2 drop HCL2. 5 ml starchTitration of extract and iodineuntil the solution stays blueblack for 15 minInnitial and final reading fortitration is recorded.100 g fresh papaya 100 ml isblended until the material isthoroughly ground.The extract is cooked at thehot plate about 20-30 min.The cook extract is strained.30 ml of strained extract isadded with1. 2 drop HCL2. 5 ml starchTitration of extract and iodineuntil the solution stays blueblack for 15 minInnitial and final reading fortitration is recorded. 5. Type of extraction(papaya)Volume ofIodine used (ml)Average(ml)Vitamin C contents(g/ml)1 st 2ndRaw 76 78 77 3.6Dry cook (microwave) 42 40 41 1.7Cooked (boil) 40 38 39 1.6RESULTStandard 1 g/ ml ascorbic acid = 72 mliodine needed. 6. METHOD 1DISCUSSION FOR RAW PAPAYA From our result, the vitamin C for the rawpreparation papaya is 3.6 g/100ml for extract.Vitamin C content from the theory in the freshpapaya is 57-68% from 100 g. In addition, thevitamin C needed to consume from our daily mealis 51. 2 mg/100 g. The papaya have 16% vitamin Ccontent compared to orange. Vitamin C is heat sensitive compound compared toother nutrient in the papaya. This may lead todifficulties to retain it whenever the exposed toheat. The higher the temperature, the increase therate of nutrient loss. 7. METHOD 2MICROVE + BLEND 8. DISCUSSION From our result we have obtain only 1.7g/100ml for extract. Itshows the decrease of vitamin C level in the papaya that haveextract using the microwave first. microwaving food is not the healthiest way to prepare food,nor is it forgiving to our taste buds- microwaved food justdoesnt taste as good! A microwave oven cooks food very differently than a regularoven. Instead of using external heat to cook the food,microwaves use electromagnetic radiation. Waves of magneticand electrical energy are absorbed by the water molecules inthe food, which causes the water molecules to vibrateintensely. This intense water molecule vibration causesmolecular friction, which is what heats the food. One study found that microwaved broccoli can lose 97% of itsantioxidant content, and another found that microwavingasparagus significantly decreased its Vitamin C levels. 9. BLEND + COOK 10. DISCUSSION Last method that we used to test vitamin C in papaya is weblend the papaya first and after that we cooked it on the hotplate. We want to know that is it vitamin C value is changeafter we used different method of cooking it. As the result, weknow that the value of vitamin C is change after cookingmethod is applied compared to standard value of vitaminC./This is because vitamin is easily destroyed by cooking orcanning foods and by exposure to air and light. Increase intemperature generally reduces the concentration of vitamin C.The lower the temperature the better the concentration ofVitamin C in fruit juice. Higher temperature does not favourVitamin C. Papayas (100 g) can provide 57- 68% of the DRIfor vitamin C. Papayas had 2-3 times more -cryptoxanthinthan -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 effectingvitamin C contents (Muhmammad 1998). The higher temperature, the loss of vitamin C is higher.The best quality of juice drink especially in papaya can bedetermined by The minimum moisture content (increase in air temperature andair velocity caused the reduction of moisture). maximum enzyme concentrationCompared the vitamin C of skin and pulp of papaya from theSacho, 2011. Pulp 58.6 mg/100g Skin 7.4 mg/100ml 13. 1. Art brush is dipped into the lemon juice2. Massage is write on the paper3. Dry paper is submersed into iodine solution 14. The reaction between starch frompaper with the iodine solutionproduceCombination blue-purple in colour.The reaction between vitamin C fromthe lemon with iodine solutionproduceColourless colour.The colour of paper turn to purple-blueexcept the writing area.The colourless colour of writing remainunchanged. 15. APPENDIX APPENDIXExtract PreparationTitration Process. 16. Colour of titrationproductTitration Process 17. Chemshort for kids. (1992) Obtained May 13, 2013from http://chicagoacs.net/ChmShort/CS92.html http://www.benhirshberg.com/1/post/2012/07/overcooking-and-microwaving-food-not-optimal.html