PENTAKSIRAN KEMAHIRAN SAINTIFIK KANDUNGAN VITAMIN C

BAB 6: NUTRISI

Citrus fruit usually contain high content of vitamin C. Vitamin C or ascorbic acid is needed for
healthy cells. Vitamin C is easily oxidised when exposed to air for long period of times.

Buah-buahan sitrus biasanya mengandungi vitamin C yang tinggi. Vitamin C atau asid askorbik
diperlukan untuk kesihatan sel. Vitamin C mudah dioksidakan apabila terdedah kepada udara
dalam jangka masa yang panjang.
A group of students carried out an experiment to investigate the percentage of vitamin C in
different type of fruit juices by using dichlorophenolindophenol (DCPIP) solution. The
experiment was carried out by using the samples of fruit juice such as lime juice, lemon juice
and orange juice.
Sekumpulan pelajar telah menjalankan satu eksperimen untuk menyiasat peratus vitamin C
di dalam jenis sampel jus buah yang berbeza dengan menggunakan larutan DCPIP.
Eksperimen ini telah dijalankan dengan menggunakan sampel jus buah seperti jus limau
nipis, jus lemon dan jus oren.

You are required to determine the percentage of vitamin C in different type of fruit juices
provided and write a practical reports. Your report should contain the following aspects:
Anda dikehendaki menyiasat peratus vitamin C di dalam jenis sampel jus buah yang berbeza
yang diberikan dan menyediakan laporan amali tersebut. Laporan anda haruslah
mengandungi aspek-aspek berikut :

 Title/ Tajuk
 Objective/ Tujuan
 Problem statement/ Pernyataan masalah
 Hypothesis/ Hipotesis
 Variables/ Pembolehubah
 List of apparatus / Senarai radas
 List of materials/ Senarai bahan
 Experimental procedure or method / Kaedah atau prosedur eksperimen
 Presentation of data/ Cara data dipersembahkan
 Discussion/ Perbincangan
1. Plot a bar graph of vitamin C concentration in fruit juices against type of fruit
Plotkan graf bar kepekatan vitamin C dalam jus buah-buahan melawan jenis jus
buah
2. Explain why the specimen tube containing the DCPIP solution should not be
shaken when the ascorbic acid solution and the fruit juices are being added?
Terangkan mengapa tiub specimen mengandungi larutan DCPIP tidak boleh
digoncang apabila larutan asid askorbik dan jus buah-buahan ditambahkan?
3. Predict what will happen to the vitamin C content in the fruit juices if they are
exposed to air for a day? Explain.
Ramalkan apa yang akan terjadi pada kepekatan vitamin C dalam jus buah-
buahan sekiranya jus itu yerdedah kepada udara selama sehari. Terangkan.

 Conclusion/ Kesimpulan

SMKMTM SZT 1
PENTAKSIRAN KEMAHIRAN SAINTIFIK KANDUNGAN VITAMIN C

BAB 6: NUTRISI

Citrus fruit usually contain high content of vitamin C. Vitamin C or ascorbic acid is needed for
healthy cells. Vitamin C is easily oxidised when exposed to air for long period of times.

Buah-buahan sitrus biasanya mengandungi vitamin C yang tinggi. Vitamin C atau asid askorbik
diperlukan untuk kesihatan sel. Vitamin C mudah dioksidakan apabila terdedah kepada udara
dalam jangka masa yang panjang.
A group of students carried out an experiment to investigate the percentage of vitamin C in
different type of fruit juices by using dichlorophenolindophenol (DCPIP) solution. The
experiment was carried out by using the samples of fruit juice such as lime juice, lemon juice
and orange juice.
Sekumpulan pelajar telah menjalankan satu eksperimen untuk menyiasat peratus vitamin C
di dalam jenis sampel jus buah yang berbeza dengan menggunakan larutan DCPIP.
Eksperimen ini telah dijalankan dengan menggunakan sampel jus buah seperti jus limau
nipis, jus lemon dan jus oren.

You are required to determine the percentage of vitamin C in different type of fruit juices
provided and write a practical reports. Your report should contain the following aspects:
Anda dikehendaki menyiasat peratus vitamin C di dalam jenis sampel jus buah yang berbeza
yang diberikan dan menyediakan laporan amali tersebut. Laporan anda haruslah
mengandungi aspek-aspek berikut :

 Title/ Tajuk
 Objective/ Tujuan
 Problem statement/ Pernyataan masalah
 Hypothesis/ Hipotesis
 Variables/ Pembolehubah
 List of apparatus / Senarai radas
 List of materials/ Senarai bahan
 Experimental procedure or method / Kaedah atau prosedur eksperimen
 Presentation of data/ Cara data dipersembahkan
 Discussion/ Perbincangan
4. Plot a bar graph of vitamin C concentration in fruit juices against type of fruit
Plotkan graf bar kepekatan vitamin C dalam jus buah-buahan melawan jenis jus
buah
5. Explain why the specimen tube containing the DCPIP solution should not be
shaken when the ascorbic acid solution and the fruit juices are being added?
Terangkan mengapa tiub specimen mengandungi larutan DCPIP tidak boleh
digoncang apabila larutan asid askorbik dan jus buah-buahan ditambahkan?
6. Predict what will happen to the vitamin C content in the fruit juices if they are
exposed to air for a day? Explain.
Ramalkan apa yang akan terjadi pada kepekatan vitamin C dalam jus buah-
buahan sekiranya jus itu yerdedah kepada udara selama sehari. Terangkan.

 Conclusion/ Kesimpulan

SMKMTM SZT 2
 PENTAKSIRAN KEMAHIRAN SAINTIFIK KANDUNGAN VITAMIN C

CONTOH LAPORAN

Aim/ : To determine the vitamin C content in different fruit juice √

Objective
Problem : Does lime juice contain more vitamin C than pineapple juice?
statement
Hypothesis : Lime juice contain more vitamin C than pineapple juice. √
Manipulated : Types of fruit juice √
Variable
Responding : Volume of fruit juice needed to decolorize the 1 ml DCPIP solution √
Variable / % of vitamin C
Fixed : Volume of DCPIP solution √
Variable
Material : 0.1% ascorbic acid solution, DCPIP solution, freshly prepared fruit
juice and pineapple juice
Apparatus : Specimen tubes, a syringe (1 ml), syringes (5ml) with needles, √
beakers (50ml), gauze cloth, knife and mortar.
Procedure 1. Three specimen tubes are labeled as ascorbic acid, lime juice and MV √
pineapple juice.
2. 1 ml of DCPIP solution is placed in each specimen tube.
3. A syringe is filled with 5 ml of ascorbic acid solution.
4. The needle of the syringe is immersed in the DCPIP solution.
5. The ascorbic solution is added drop by drop to the DCPIP solution Precaution
and the tube is shaken slowly. √
6. The amount of ascorbic acid solution use to decolorize the DCPIP RV √
solution is recorded.
7. Steps 2 to 6 are repeated using lime and pineapple juices. MV R √
8. The percentage and concentration of vitamin C in the in the fruit
juices are calculated. using the following

9. The data collected is recorded in a table.

syringe

√
Specimen
tube

: Solution Initial Final Volume Percentage Of Concentration

Volume Volume used Vitamin C Of Vitamin C
Results (ml) (ml) (ml) (%) (mg ml) √
Ascorbic
5.0 4.0 1.0 - -
Acid
Lime
juice 5.0 2.5 2.5
1/2.5 x
0.4 √
0.1=0.04
Pineapple 1/3.6 x
5.0 1.4 3.6 0.3
juice 0.1=0.03

SMKMTM SZT 3
 PENTAKSIRAN KEMAHIRAN SAINTIFIK KANDUNGAN VITAMIN C

Calculation:

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

(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

Discussion :
Vitamin C concentration (mgcm-3)
A√
S √
0.6
C √
0.5

0.4
0.3
0.2
0.1

Lemon Pineapple Lime Type of fruit juices

1. Explain why the specimen tube containing the DCPIP

solution should not be shaken when the ascorbic acid
solution and the fruit juices are being added?
Oxygen from atmosphere will oxidises the reduced DCPIP
and turns it blue again. More fruit juice is required to
decolourise DCPIP. Hence, the actual vitamin C content of a
fruit juice cannot be determined accurately.
2. Predict what will happen to the vitamin C content in the fruit √
juices if they are exposed to air for a day? Explain.
Vitamin C content in the fruit juice will be reduced as it is
destroyed by oxidation.

Conclusion : Lime juice contain more vitamin C than pineapple juice. The
hypothesis is accepted

SMKMTM SZT 4