PENGARUH SUHU DAN LAMA PERENDAMAN TERHADAP KANDUNGAN ZAT GIZI DAN AKTIVITAS ANTIOKSIDAN INFUSED WATER NANAS (Ananas comosus)

SITINJAK, EVANGELINA and Syaiful, Friska (2022) PENGARUH SUHU DAN LAMA PERENDAMAN TERHADAP KANDUNGAN ZAT GIZI DAN AKTIVITAS ANTIOKSIDAN INFUSED WATER NANAS (Ananas comosus). Undergraduate thesis, Sriwijaya University.

	Text RAMA_41231_05031281722049.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_41231_05031281722049_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (4MB) | Request a copy
Preview	Text RAMA_41231_05031281722049_0006027501_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (596kB) | Preview
	Text RAMA_41231_05031281722049_0006027501_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (501kB) | Request a copy
	Text RAMA_41231_05031281722049_0006027501_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (472kB) | Request a copy
	Text RAMA_41231_05031281722049_0006027501_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (479kB) | Request a copy
	Text RAMA_41231_05031281722049_0006027501_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (7kB) | Request a copy
	Text RAMA_41231_05031281722049_0006027501_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (323kB) | Request a copy
	Text RAMA_41231_05031281722049_0006027501_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (996kB) | Request a copy

Abstract

Infused water is a drink that is made by soaking some fruits or vegetables in the water for several hours with no added sugar which is rich in vitamin C and antioxidant. This study aimed to know the effect of temperature and soaking time on nutrition contents and antioxidant activities of pineapple infused water. This research was conducted in a laboratory scale using Factorial Completely Randomized Design consisting of 2 factors. The first factor was A (temperature) which consisted of 2 level, namely A1 or cold temperature (4°-5°C) and A2 or room temperature (26°-28°C). The second factor was soaking time which consisted of 4 level, namely B1 (2 hours), B2 (4 hours), B3 (6 hours), and B4 (8 hours). The results showed that temperature and soaking time had significant effect on pH, vitamin C level, total dissolved solids, total titratable acidity of pineapple infused water, meanwhile the interaction of both factor had significant effect on pH, total titratable acidity, and organoleptic characteristics of pineapple infused water. The highest level of vitamin C was found in A2B4 treatment (pineapple infused water that was soaked for 8 hours in room temperature).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Infused water, nanas, vitamin C
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Evangelina Sitinjak
Date Deposited:	27 Jan 2023 03:12
Last Modified:	27 Jan 2023 03:12
URI:	http://repository.unsri.ac.id/id/eprint/87924

Actions (login required)

View Item