| dc.description.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. | en_US |
