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 (Institut Ilmu Kesehatan Bhakti Wiyata Kediri)
Rachma Nurhayati (Institut Ilmu Kesehatan Bhakti Wiyata Kediri)
Rosa Juwita (Institut Ilmu Kesehatan Bhakti Wiyata Kediri)

Journal Pharmasci (Journal of Pharmacy and Science)
Vol. 10 No. 2 (2025): Journal Pharmasci (Journal of Pharmacy and Science)

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.