Pengaruh Penambahan Buah Malaka (Phyllanthus Emblica) dan Lama Penyimpanan terhadap Mutu Minuman Infused Water Bunga Telang (Clitoria Ternatea L.)

Abstract

This study was conducted with the aim to determine the effect of the addition of malacca fruit and the length of storage on the quality of telang flower infused water. The method used in this study was a completely randomized design (CRD) with two factors, namely the addition of malacca fruit (0%, 5%, 10%, 15%, and 20%) and the length of storage (0 days, 2 days, 4 days, 6 days). The parameters observed were total flavonoids, antioxidant activity, total microbes, acidity (pH), color index, total soluble solids, and hedonic organoleptic in terms of taste, aroma, color and general acceptance. The results of the research that had been done were the addition of malacca fruit gives a highly significant effect (P <0.01) on total flavonoid levels, antioxidant activity, total microbes, acidity (pH), color index (0Hue), total soluble solids, color hedonic value, taste hedonic value, and general acceptance hedonic value. Length of storage had a significant effect (P<0.01) on total flavonoid content, antioxidant activity, total microbes, acidity (pH), color index (0Hue), total soluble solids, color hedonic value, aroma hedonic value, taste hedonic value, and general acceptance hedonic value. The interaction of the addition of malacca fruit and storage duration gave a highly significant effect (P<0.01) on total flavonoid content, antioxidant activity and total microbes. The results showed that the M5P1 treatment with the addition of 20% malacca fruit and 0 days storage time was the best treatment with the highest total flavonoid content and antioxidant activity.