Pengaruh Perbandingan Irisan Lemon Dengan Bunga Telang (Clitoria ternatea) dan Lama Penyimpanan terhadap Mutu Infused Water

Abstract

This research was conducted to determine the effect of the ratio of sliced lemon to butterfly pea (Clitoria ternatea) and storage time on the quality of infused water. This study used a factorial completely randomized design (CRD) with two factors, namely the ratio of lemon slices to butterfly pea flowers (clitoria ternatea) and storage time (0, 3 and 6 days). Parameters observed were total dissolved solids, total acids, total microbes, total flavonoids, levels of vitamin C, degree of acidity (pH), antioxidant activity, and organoleptic hedonic terms of color, aroma, taste and general acceptance. The results of this study showed that the ratio of lemon slices with butterfly pea flowers (clitoria ternatae) showed a highly significant (P<0.01) effect on total acid, flavonioid, vitamin C levels, degree of acidity (pH), and antioxidant activity of infused water. Storage time had a highly significantly effect (P<0.01) on total acid, flavonioids, vitamin C levels, degree of acidity (pH), and on the antioxidant activity of infused water. The interaction between the ratio of sliced lemon and butterfly pea (Clitoria ternatae) and storage time showed significant results (P<0.05) on the degree of acidity (pH) and antioxidant activity of infused water. The results showed that the L3T1 treatment with a ratio of lemon slices to butterfly pea flowers (Clitoria ternatae) 30:70 and 0 day of storage was the best treatment.