Pengaruh Jumlah Daun Kemangi (Ocimum basilicum) dan Berat Buah Nanas (Ananas comosus) terhadap Karakteristik Mutu Infused Water

Abstract

This study was conducted to determine the effect of the amount of basil leaves (Ocimum basilicum) and the weight of pineapple (Ananas comosus) on the quality characteristics of infused water. This research used a factorial completely randomized de sign with two factors, namely the amount of basil leave s (K): (3 leave a; 6 leaves; 9 leaves; and 12 leave s) and the weight of pineapple (N): (200 grams; 225 grams; and 250 grams). The parameters analyzed were total soluble solids, pH, vitamin C conte nt, total acid, and organoleptic properties, as well as an antioxidant activity te st on the best treatment sample . The results showed that addition of basil leaves gave a significant effect on pH. The addition of pineapple gave a significant effect on total soluble solids, pH, vitamin C levels, and total acid. There sult showed that K4N3 or addition of basil leaves as much as 12 leaves and pineapple as much as 250 grams was the best treatment. The K4N3 sample was antioxidant activity (IC50) of 94,75 ppm