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All Journal Journal Pharmasci (Journal of Pharmacy and Science)
Rachma Nurhayati
Institut Ilmu Kesehatan Bhakti Wiyata Kediri
Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology

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Effect of Storage Time and Temperature of Vitamin C on Watermelon (Citrullus lanatus) using UV-Vis Spectrophotometry Method: Pengaruh Waktu Simpan dan Suhu Vitamin C pada Buah Semangka (Citrullus lanatus) menggunakan Metode Spektrofotometri UV-Vis Asih imulda Hari Purwani; Rachma Nurhayati; Rosa Juwita
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 10 No. 2 (2025): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v10i2.529

Abstract

Background: Watermelon (Citrullus lanatus) is a fruit rich in water and vitamins. One of the ingredients of watermelon is vitamin C which is a water-soluble vitamin that acts as an antioxidant that is able to fight free radicals in the body. Objective: This study aims to determine the effect of shelf life and temperature of vitamin C in watermelon using the UV-Vis spectrophotometry method. Methods: The study was conducted using qualitative and quantitative analysis methods with UV-Vis spectrophotometry at a wavelength of 262 nm. The vitamin C stability test was carried out by analyzing standard solutions of 2 ppm, 4 ppm, 6 ppm, 8 ppm, and 10 ppm at 0, 15, 30, 45, and 60 minutes at room temperature and refrigerator temperature. Results: Based on the results of qualitative analysis, the positive sample contained vitamin C and there was a decrease in the absorbance value of vitamin C at room temperature. Conclusion: Vitamin C is unstable at storage time and temperature so the raw solution is made fresh when.
Co-Authors Asih Imulda Hari Purwani Rosa Juwita