Pengaruh Penambahan Mentimun dan Lama Perendaman terhadap Karakteristik Mutu dan Aktivitas Antioksidan Infused Water Lemon – Kayu Manis

Abstract

Infused water is a type of drink that is rich in nutrients and is more efficient and economical. Lemon has the benefit of being a rich source of nutrients such as vitamins, minerals and high antioxidants. Cinnamon and lemon are used in making infused water because they contain cinnamaldehyde compounds which are rich in antioxidants. The soaking process is a fairly important process in the manufacture of infused water. The purpose of this study was to determine the effect of adding cucumber and soaking time on the quality characteristics of lemon-cinnamon infused water. This study used the factorial CRD method with 2 factors, namely 0%, 5%, 1 and 15% cucumber addition and soaking time of 2, 6, 10 and 14 hours. The results showed that the addition of cucumber had a highly significant (P <0.01) effect on antioxidant activity (ppm). pH of vitamin C (mg 100g), total dissolved solids (Brix), total acid (6), organoleptic aroma, taste and general acceptance Soaking time had highly significant (P <0.01) effect on antioxidant activity (ppm), pH, vitamin C (mg 100g), total dissolved solids (Brix), total acid (o), organoleptic color, aroma, taste and general acceptance. The best treatment was found in the P4T4 treatment.