Pengaruh Suhu Dan Lama Penyimpanan Terhadap Kadar Vitamin C Buah Stroberi (Fragaria xananassa) Asal Loka Kabupaten Bantaeng

This study aims to determine the effect of temperature and storage time on vitamin C levels of strawberries (Fragaria x ananassa) from Loka Bantaeng Regency. This type of research is observational research which is a laboratory study with qualitative tests using specific reagents and quantitative tests by UV-Visible Spectrophotometry. Based on the results of the study it can be concluded that the effect of temperature with duration of storage on vitamin C levels in strawberries (Fragaria x ananassa) from Loka Bantaeng Regency results in storage for 1 day with (%) decreased levels at 50C temperature by 0.36% (49,3375 mg/100 g), 100C temperature of 0.51% (49.2653 mg/100g) and room temperature of 1.22% (48.9113 mg/100g) and on storage for 3 days with (%) reduction content at 50C at 0.58% (49.2306 mg/100g), at 100C at 0.87% (49.0861 mg/100 g) and room temperature at 1.80% (48.6256 mg/100 g). Temperature of 50C with a storage duration of 1 day and 3 days resulted in a decrease in vitamin C levels of the lowest strawberries. There is an interaction between temperature and storage time to decrease vitamin C levels in strawberries (Fragaria x ananassa). Keywords : Temperature, Storage Time, Vitamin C, Fragaria x ananassa, UV-Visible Spectrophotometry