abstract

Reynaldi Tandi, 2021. Analysis of Vitamin A, C and E Levels in Biscuits from Siamese Pumpkin
Flour Formulation (Sechium Edule)and Green Bean Flour (Vigna Radiata L. ). Thesis,
Chemical Education Study Program, Department of Mathematics and Natural Sciences
Education, Faculty of Teacher Training and Education, Tadulako University, Palu. Advisor
Dra. Sri Hastuti Virgianti P., M.Si.

Siamese pumpkins and green beans are classified as plants containing a variety of vitamins.
Vitamins in the human body can serve as antioxidants and metabolic regulators. The
management of siamese pumpkin and green beans into flour is still underapplied. This study
aims to determine the levels of vitamins A, C and E contained in biscuits from the
formulation of siamese pumpkin flour and green bean flour. Determination of vitamin A, C
and E levels in biscuits using uv-vis spectrophotometry method. The results showed that
biscuits with a ratio of 0:100% (0:200 grams) contained vitamin A of 0.0063 mg/100g,
vitamin C 12,740 mg/100g and vitamin E of 0.0026 mg/100g; a ratio of 25:75% (50:150
grams) contains vitamin A of 0.0044 mg/100g, vitamin C 13,406 mg/100g and vitamin E of
0.0019 mg/100g; a ratio of 50:50% (100:100 grams) contains vitamin A of 0.0038 mg/100g,
vitamin C 14,826 mg/100g and vitamin E of 0.0033 mg/100g; a ratio of 75:25% (150:50
grams) contains vitamin A of 0.0071 mg/100g, vitamin C 15,397 mg/100g and vitamin E of
0.0040 mg/100g; a ratio of 100:0% (200:0 grams) contains vitamin A of 0.0046 mg/100g,
vitamin C 14,258 mg/100g and vitamin E of 0.0039 mg/100g. The results of this study are
expected to help the community in cultivating and processing siamese pumpkins and green
beans into biscuit flour rich in vitamin content.

Keywords: Siamese Pumpkin Flour, Green Bean Flour, Vitamins (A, C and E) and UV-Vis
Spectrophotometry.