Pengaruh Penambahan Jahe Merah (Zingiber officinale var rubrum) dan Lama Penyimpanan terhadap Kandungan Antioksidan Minuman Infused Water Kurma (Phoenix dactylifera)

Abstract

Currently, there are many types of drinks that are processed into various shapes and flavors including natural juices, soft drinks, coffee, tea and other packaged drinks that are more attractive than plain water. Lately there is a healthy alternative scented drink, namely infused water. Infused water is water that is added after adding and soaking fresh fruit for a certain period of time. Infused water drinks contain the main nutrients in the form of vitamins, minerals and fiber which are obtained from fruit juice which are good for the health of the body. This research was conducted to determine the effect of the addition of red ginger and the length of time of storage of dates infused water. This study used a factorial completely randomized design (CRD) with two factors, namely red ginger concentration (0%, 5%, 10%, and 15%) and storage time (0 day, 2 days, 4 days, and 6 days). The parameters analyzed were total flavonoids, antioxidant activity (IC50), degree of acidity (pH), total dissolved solids (oBrix), total microbes, as well as hedonic organoleptic observations of color, aroma, taste, and general acceptance. The results showed that the addition of red ginger had a highly significant (P<0.01) effect on antioxidant activity, total flavonoids, total dissolved solids, pH, total microbes, hedonic aroma values, hedonic taste values, and general hedonic acceptance values. Meanwhile, storage time had a highly significant (P<0.01) effect on the parameters of antioxidant activity, total flavonoids, pH, total microbes, hedonic value of aroma, hedonic value of taste, and hedonic value of general acceptance. The interaction between the addition of red ginger and storage time had a highly significant (P<0.01) effect on the parameters of antioxidant activity, total flavonoids, pH, total microbes, and general acceptance. The results showed that the J4P1 treatment with the addition of 15% red ginger and a storage time of 0 days was the best treatment with the highest total flavonoids and antioxidant activity.