Pengaruh Perbandingan Jahe Merah (Zingiber officinale R.) dengan Jeruk Nipis (Citrus aurantiifolia) dan Lama Penyimpanan terhadap Karakteristik Mutu Infused Water

Abstract

Water (H2O) was the main component in the human body. There was an alternative to drink called infused water. Infused water was made by soaking fruit in the cooled water for about a night in the refrigerator. This study was aimed to study of vitamin C content, sugar content, total microbes, pH value, total acid, total dissolved solids, and organoleptic of the infused water. This study used a Completly Randomized Design (CRD), with two factors. The first factor was the ratio of red ginger with lime (80:20, 60:40, 40:60, 20:80) and the second factor was the length of storage (0 days, 2 days, 4 days, and 6 days,). The results showed that the combination of red ginger treatment with lime with a ratio of 80:20 for 0 days had the best quality. The characteristics of this infused water were; pH 4,4463, vitamin C levels 3,7005 mg/g, microbial total of 5,7625 CFU/g, total acid 3,2007%, total dissolved solids 15,9427 0Brix, hedonic color 6,3388, hedonic aroma 6,0663, hedonic taste 6,1713, hedonic viscosity 5,9125, hedonik commonreception 6,3725. The length of storage and ratio of red ginger with lime had a very significant effect on pH values, vitamin C levels, microbial total, total acid,total dissolved solids, hedonic color, hedonic aroma, hedonik taste, hedonic viscosity, and hedonic common reception.