Vitamin C is very important for the body, namely in the formation of
intracellular collagen. Collagen is a protein compound that is widely found in
cartilage, skin, the inside of bone, dentin, and vascular endothelium. Maintaining
good function is influenced by whether or not the content of vitamin C in the body
is sufficient. Dragon fruit is one of the fruits that contain vitamin C. Every 100
grams of dragon fruit contains 85.70% water, 0.71 mg fiber, 8.6 mg calcium, 9.4
mg phosphorus, 0.28 mg vitamin B1, and vitamin B2. 0.043 mg, carotene 0.005-
0.012 mg, thiamine 0.28-0.43 mg, riboflavin 0.043-0.045 mg, ascorbic acid 8-9
mg, niacin 1.297-1,300 mg. which is no less useful.
The purpose of this study was to examine the content of vitamin C in
several types of dragon fruit, namely white dragon fruit, red dragon fruit and
super red dragon fruit qualitatively and quantitatively.
The method used in the qualitative analysis of vitamin C is the reaction
using Fehling's reagent and reagent KMnO4 0.1%. Quantitative analysis of
vitamin C using the Uv-Vis Spectrophotometry method.
Keywords: Dragon fruit, Vitamin C, Uv-Vis Spectrophotometry