Pengaruh Lama Perendaman Kulit Buah Kakao dan Penambahan Sari Serai Wangi (Cymbopogon nardus) terhadap Karakteristik Mutu Infused Water

Abstract

This research was conducted to investigate the impact of soaking duration of cocoa fruit peel and the concentration of lemongrass extract on the characteristics of cocoa fruit peel infused water. This study used a factorial Completely Randomized Design method with two factors, namely the soaking time of cocoa fruit peel (P): (2 hours; 4 hours; 6 hours) and the concentration of citronella grass extract (S): (5%; 10%, 15%). Parameters analyzed were colour index (°Hue), total dissolved solids (°Brix), acidity (pH), antioxidant activity (IC50), vitamin C levels, total microbial, and organoleptic test. “The results showed that the soaking time of cacao fruit peel had a highly significant effect on colour index (°Hue), acidity (pH), antioxidant activity (IC50), vitamin C levels, total microbial, colour hedonic, taste hedonic, aroma hedonic, viscosity hedonic, and general acceptance hedonic. The addition of citronella grass extract had a highly significant effect on colour index (°Hue), acidity (pH), antioxidant activity (IC50), vitamin C levels, total microbial, colour hedonic, taste hedonic, aroma hedonic, and general acceptance hedonic. The interaction between the soaking time of cacao fruit peel and the addition citronella grass extract had a highly significant effect on colour index (°Hue), antioxidant activity (IC50), vitamin C levels, total microbial with the results showed that P3S3 treatment was the best treatment