KATEGORI A

BAB 6 /CHAPTER 6 – NUTRISI (Vitamin C)/NUTRITION ( Vitamin C )

TUGASAN 2

Anda dikehendaki menjalankan amali untuk menentukan kandungan vitamin C daripada

pelbagai jus buah segar iaitu jus lemon dan jus nenas. Laporan anda haruslah
mengandungi aspek-aspek berikut :
You are required to do an experiment to determine the volume of vitamine C from
different fruit juices such as lemon juice and pineapple juice. Your lab report should
consist of the following aspects.

 Tajuk / Title
 Tujuan / Purpose
 Pernyataan masalah / Problem statement
 Hipotesis / Hypothesis
 Pemboleh ubah / Variables
 Bahan dan radas / Apparatus and materials
 Procedurs / Procedure
 Persembahan data / Data presentation
 Perbincangan / Discussion
- Anda perlu menggunakan formula yang berkaitan untuk mengira peratus dan
kepekatan vitamin C dalam jus buah.
You should use the formula to calculate the percentage and concentration of
vitamin C in the fruit juices.

 Kesimpulan / Conclusion

CONTOH PELAPORAN
 skor
TAJUK/TOPIK : 6.3 MENENTUKAN KANDUNGAN VITAMIN C
DALAM PELBAGAI JUS BUAH/ TO
DETERMINE THE VOLUME OF VITAMINE C IN
FRUIT JUICES.

Objektif/ Objective : Untuk mengkaji peratus kepekatan vitamin C dalam

pelbagai jus buah.
To determine the percentage of vitamin C in different
fruit juice
Pernyataan Masalah/ : Adakah jus limau mengandungi lebih vitamin C
Problem statement berbanding jus nenas?
Does lime juice contain more vitamin C than pineapple
juice?
Hipotesis/Hypothesis : Jus limau mengandungi lebih vitamin C berbanding Jus
Nenas.
Lime juice contain more vitamin C than pineapple
juice.

Pembolehubah : Jenis Jus Buah.

dimanipulasi/ Types of fruit juice
Manipulated
Variable
Pembolehubah : Isipadu Jus buah yang boleh melunturkan 1ml larutan
Bergerakbalas/ DCPIP .
Responding Volume of fruit juice needed to decolorize the 1 ml
Variable DCPIP solution.

Pembolehubah : Isipadu larutan DCPIP.

Dimalarkan/ Volume of DCPIP solution
Fixed Variable

Bahan/Material : Larutan Asid Askorbik 0.1%, larutan DCPIP, Jus limau,

Jus nenas.
0.1% ascorbic acid solution, DCPIP solution, freshly
prepared fruit lime juice and pineapple juice.

Radas/Apparatus : Tube spesimen(1ml), picagari (5ml), bikar (50ml), kain

kasa,pisau dan motar.
Specimen tubes, a syringe (1 ml), syringes (5ml) with
needles, beakers (50ml), gauze cloth, knife and mortar.
Kaedah/Procedure

Rajah: Asid Askorbik yang digunakan dalam

eksperimen.

1. Tiga tiub specimen dilabelkan dengan asid askorbik, jus

limau dan jus nenas.
Three specimen tubes are labeled as ascorbic acid, lime
juice and pineapple juice.
2. 1 ml larutan DCPIP dimasukkan ke dalam tiub
spesimen.
1 ml of DCPIP solution is placed in each specimen
tube.
3. Picagari dipenuhkan dengan 5 ml larutan asid askorbik.
A syringe is filled with 5 ml of ascorbic acid solution.
4. Jarum picagari hendaklah dimasukkan kedalam larutan
DCPIP.
The needle of the syringe is immersed in the DCPIP
solution.
5. Larutan Asid askorbik ditambahkan setitis demi setitis
ke dalam larutan DCPIP dan tiub digongcangkan
perlahan-lahan.
The ascorbic solution is added drop by drop to the
DCPIP solution and the tube is shaken slowly.
6. Kuantiti larutan asid askorbik yang dapat melunturkan
larutan DCPIP akan direkod.
The amount of ascorbic acid solution use to decolorize
the DCPIP solution is recorded.
7. Langkah 2 hingga 6 akan diulang menggunakan jus
limau dan jus nenas.
Steps 2 to 6 are repeated using lime and pineapple
juices.
8. Peratus dan kepekatan vitamin C dalam jus buah akan
dikira menggunakan formula di bawah.
The percentage and concentration of vitamin C in the in
the fruit juices are calculated using the following
 formula.
Peratus vitamin C= Isipadu 0.1%larutan asid askorbik X 0.1
Isipadu jus buah

Kepekatan vitamin C= Isipadu 0.1%larutan asid askorbik

Isipadu jus buah

Percentage of vitamin C= Volume of 0.1% ascorbic acid solution X 0.1

Volume of fruit juice

Concentration of Vitamin C = Volume of 0.1% ascorbic acid solution

Volume of fruit juice

9. Data direkodkan dalam jadual.

The data collected is recorded in a table.

Persembahan Data / Larutan Isipadu Isipadu Isipadu Peratus Kepekatan

Solution awal akhir yang vitamin C Vitamin C
Data presentation Initial Final digunakan Percentage Concentratio
Volume Volume Volume Of Vitamin n Of Vitamin
(ml) (ml) used (ml) C (%) C (mg ml)
Asid
askorbik
5.0 4.0 1.0 - -
Ascorbic
Acid
Jus limau
1/2.5 x
Lime 5.0 2.5 2.5 0.4
0.1=0.04
juice
Jus Nenas
1/3.6 x
Pineapple 5.0 1.4 3.6 0.3
0.1=0.03
juice

Pengiraan / Calculation
(a) Percentage of vitamin C in lime juice = 1/2.5 x 0.1=0.04

Concentration of Vitamin C In lime juice = 1/2.5 = 0.4 mg /ml

(b) Percentage of vitamin C in pineapple juice = 1/3.6 x 0.1=0.03

Concentration of Vitamin C in pineapple juice = 1/3.6 = 0.3mg /ml

Perbincangan/ :
Discussion 1. Semakin bertambah larutan jus buah yang digunakan
untuk melunturkan 1 ml larutan DCPIP, semakin rendah
 kandungan vitamin C dalam jus buah.
The greater the volume of fruit juice needed to
decolorize 1ml DCPIP solution, the lower the content of
vitamin C in the fruit juice
2. Isipadu jus limau yang diperlukan untuk melunturkan 1
ml larutan DCPIP ialah 2.5 ml manakala jus nenas pula
ialan 3.6 ml.
The volume of lime juice used to decolorize 1ml DCPIP
solution is 2.5 ml whereas the volume of pineapple
juice used is 3.6 ml.

Kesimpulan/ : Jus limau mengandungi lebih banyak vitamin C

Conclusion berbanding jus nenas. Hipotesis diterima.
Lime juice contain more vitamin C than pineapple juice.
The hypothesis is accepted