Background: Karika (Carica pubescens) is one of the fruits that contain vitamin
C which easily decreases in concentration during the processing process.
Pasteurization is a fruit processing process to maintain the quality of processed
fruit products. However, the use of pasteurization temperatures that are too high
affects the levels of vitamin C in the fruit. The purpose of this study was to
determine the effect of pasteurization temperature on vitamin C levels in candied
karika fruit. Method: UV-Vis spectrophotometry with the addition of 2,4
dinitrophenylhydrazine reagent, used to analyze vitamin C levels in candied carica
fruit with pasteurization temperature intervention of 70, 80, and 90 °C. Results:
The maximum wavelength of 523 nm was obtained, and the vitamin C content for
candied karika without pasteurization treatment was 36,38 mg/100 gram and
candied carica with pasteurized temperatures of 70, 80, and 90 °C respectively
was. 23,72; 14,49; and 11,62 mg/100 gram At pasteurization at 70 ° C, the highest
level of vitamin C content was obtained. This shows that different pasteurization
temperatures affect the vitamin C levels of candied carika. Conclusion: Based on
the results of One Way ANOVA statistical test showed a significant difference
between treatment groups.