Vitamin C in different in citrus juice samples was investigated; Citrus Limon, Citrus reticulate, Citrus paradise, Citrus sinensis. Iodine titration was utilized for determination of vitamin C in the different samples. Highest amount of vitamin C concentration was observed in Citrus sinensis was 95 mg / 100 ml whereas Citrus reticulate showed low levels 82 mg / 100 ml. The effect of temperature was highest in fresh lemon. In packed juices the same tendency was observed, though the content of vitamin C was found to be less than in fresh juices. Results revealed that; there is a loss of vitamin C content in citrus juice samples as much as the boiled juice Table1. The rate at which vitamin C is lost and depends on the temperature and time methods employed. It has been found out that the hot environment provides the conditions for fast decay of vitamin C content and room environment provides the conditions for slow decay of vitamin C content. In present analyzed samples values are different because of the fact that the composition of content vitamin c depends upon the environmental factors.

Ginger (Zingiber officinale) is one of the spice plants found in Indonesia that is useful as a drug, containing secondary metabolite compounds flavonoids, alkaloids, terpenoids, and essential oils that are antibacterial. The purpose of this study was to find out the comparison of the effectiveness of red ginger extract and ginger emprit against the growth of Staphylococcus aureus bacteria. This study is an Experimental Laboratories study using true experimental design with the design of Post Test Only Control Group Design. Where extracts of red ginger and ginger emprit are obtained by the maceration method which is then varied into several concentration treatments namely 20%, 40%, 60%, 80%, and 100% as well as positive control of ciprofloxacin and dmso negative control, followed by disc diffusion methods to test antibacterial activity, analyzed statistically using the One Way Anova test. The results showed that red ginger extract and ginger emprit were able to inhibit the growth of Staphylococcus aureus bacteria with weak to moderate activity. The final results showed a value of p<001 so that at least there was a meaningful average between the data groups of red ginger extract and ginger emprit. The conclusion of this study was that at a concentration of 100% red ginger extract was more effective in inhibiting the growth of Staphylococcus aureus bacteria with a bland zone of 17.83 mm compared to emprit ginger extract with a bland zone large of 17.16 mm. The advice we give that red ginger more quickly inhibits bacteria so it is very well consumed and becomes an alternative non-pharmacological treatment.