FORMULATION AND DETERMINATION OF VITAMIN C CONTENT IN INSTANT POWDER NUTRACEUTICAL FROM BEETROOT EXTRACT (Beta vulgaris L.)

Abstract

Anaemia is a condition where the haemoglobin (Hb) level in the blood is lower than the normal value. The rate of anaemia in Indonesia increased from 37.1% to 48.9%. One way to prevent anaemia is by consuming iron-rich foods. Beetroot is also rich in nutrients such as vitamin C, which helps in the absorption of iron and the formation of red blood cells. To maximise its health benefits, beetroot can be developed into an instant powder nutraceutical preparation. The aim of this research is to determine the physical quality characteristics and vitamin C content of the instant powder nutraceutical preparation of beetroot juice. The beetroot juice was obtained using a juicer and then made into a powder preparation through crystallisation with sugar. The instant powder was then analysed for its physical quality characteristics, including organoleptic properties, pH, dissolution time test, flow time test, and angle of repose test. The determination of vitamin C content was carried out using a spectrophotometer. The research results show that the instant powder nutraceutical preparation of beetroot juice meets the physical quality requirements, with a pH value of 6, a dissolution time of 30 seconds, a flow rate of 10 g/second, an angle of repose of 14.65°, and a vitamin C content of 0.034 mg/mL.