| dc.description.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. | en_US |
