Pengaruh Perbandingan Kurma dan Lemon serta Lama Perendaman terhadap Mutu Infused Water

Abstract

The study was aimed to get infused water formula with the ratio of dates and lemons and the effect of soaking time which had the best panelists and quality recipients. The method used is a completely randomized design (CRD) using 2 factors, namely the ratio of dates and lemons (K); (100% : 0% ; 75% : 725% ; 50% : 50% ; 25% : 75% ; 0% : 100%) and the effect of immersion time (P) ; (4 hours, 8 hours, 12 hours). The comparison of dates and lemons gave a very significant difference in the total soluble solids, total acid, vitamin C content, total microbes, total sugar, organoleptic taste, organoleptic aroma, and organoleptic color. The effect of soaking time has a very significant difference in total sugar, total microbes, vitamin C levels, and total acid. The composition of the best infused water product is the ratio of dates and lemons 75%: 25% with a soaking time of 12 hours.

Penelitian ini dilaksanakan guna memperoleh formula infused water dengan perbandingan kurma dan lemon serta pengaruh lama perendaman yang mempunyai penerima panelis dan mutu terbaik. Metode yang dipergunakan yaitu rancangan acak lengkap (RAL) mempergunakan 2 faktor, yakni perbandingan kurma dan lemon (K) ; (100% : 0% ; 75% : 725% ; 50% : 50% ; 25% : 75% ; 0% : 100%) serta pengaruh lama perendaman (P) ; (4 jam, 8 jam, 12 jam). Perbandingan kurma dan lemon memberi dampak berbeda sangatlah nyata pada total padatan terlarut, total asam, kadar vitamin C, total mikroba, total gula, organoleptik rasa, organoleptik aroma, serta organoleptik warna. Pengaruh lama perendaman memberikan dampak berbeda sangatlah nyata pada total gula, total mikroba, kadar vitamin C, serta total asam. Komposisi produk infused water terbaik adalah perbandingan kurma dan lemon 75% : 25% dengan lama perendaman selama 12 jam.