Comparison of Vitamin C Levels in Roasted Green Coconut Water and Green Coconut Water (Cocos nucifera) Using the UV-Vis Spectrophotometry Method: Perbandingan Kadar Vitamin C pada Air Kelapa Hijau Bakar dan Air Kelapa Hijau (Cocos nucifera) menggunakan Metode Spektrofotometri UV-Vis

Tridoso Sapto Agus Priyono (Universitas Kadiri)
Lintang Bismantara (Universitas Kadiri)
Carmia Dewi Salmaa (Universitas Kadiri)

Journal Pharmasci (Journal of Pharmacy and Science)
Vol. 11 No. 1 (2026): Journal Pharmasci (Journal of Pharmacy and Science)

The coconut (Cocos nucifera) is a plant known as the Tree of Life. One of the chemicals found in coconut water is vitamin C, which functions as an antioxidant. Now, a new innovation has emerged: a method of serving coconut water by burning it. The benefits of coconut water include preventing angina, muscle aches, and cholesterol. This study aimed to compare the vitamin C levels produced by roasted green coconut water and green coconut water. The method used in this study was to roast green coconuts for four hours, then analyze the vitamin C content of the coconut water using UV-Vis spectrophotometry at a wavelength of 266 nm. The method used in this study is that green coconut is burned for four hours then the coconut water is analyzed for vitamin C content using UV-Vis Spectrophotometry with a wavelength of 266 nm. The results showed that there was a significant difference between grilled green coconut water and coconut water. The highest vitamin C concentration was found in roasted green coconut water with a value of 20,784 ± 0,34 ppm. While the content of green coconut water with a value of 7,359 ± 0,04 ppm. The conclusion of this study is that vitamin C in roasted green coconut water has higher levels than green coconut water.