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Deny Budi Legowo Pengarang Nanda Bella Putri Ajis Pengarang

Vitamin C or ascorbic acid is one of the vitamins that are soluble in water, easily oxidized, and sensitive to light stimuli. One fruit that contains vitamin C is chili fruit. Chili fruit has a varying degree of spiciness. Measurement of vitamin C levels was carried out by measurement using the UV-Vis spectrophotometry method. Objective:TodeterminevitaminClevelsincurlychili,cayennepepper,katokkonchili. Method: This type of descriptive descriptive study using UV-vis spectrophotometry at awavelengthof265.5nm.Thesamplesofthisstudywerecurlychili,cayennepepper, chilikatokkonwhichweredeterminedbyrandomsampling.Results:VitaminClevels obtained by curly chili 28.58 mg / 5 g, cayenne pepper 22.00 mg / 5 g, and chili katokkon10.57mg/5g.Conclusionsandsuggestions:Theresultsshowthatthere are differences in vitamin C levels in some types of chili based on Anova data. The levelofspicinessdoesnotaffectthehighlevelsofvitaminCcontainedinthechilifruit. It is necessary to test vitamin C in other types of chili and have a differentlevel of spiciness compared to the largest content of vitaminC.