PENGARUH PENAMBAHAN KAYU MANIS (CINNAMOMUM BURMANII) DAN WAKTU PERENDAMAN TERHADAP KARAKTERISTIK INFUSED WATER BUAH NANAS (ANANAS COMOSUS L.MERR)

NUGRAHA, MAULANA ARIF and Syaiful, Friska (2024) PENGARUH PENAMBAHAN KAYU MANIS (CINNAMOMUM BURMANII) DAN WAKTU PERENDAMAN TERHADAP KARAKTERISTIK INFUSED WATER BUAH NANAS (ANANAS COMOSUS L.MERR). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of cinnamon addition and soaking time on the chemical and microbiological characteristics of pineapple infused water. This study used statistical analysis of Completely Randomized Design Factorial (CRDF) mode with two treatment factors, namely cinnamon concentration and soaking time with each treatment combination repeated 3 times. The parameters observed in this study include chemical characteristics (total soluble solids, pH, vitamin C, and antioxidant activity) and microbiological characteristics (total microbes). The results of this study showed that the addition of cinnamon and the length of soaking had a significant effect on the value of total soluble solids, pH, vitamin C, antioxidant activity, and total microbes. The best treatment in this study was A3B1 (2% cinnamon, 12 hours soaking time) which was the best treatment based on the analysis of total microbes. Keywords: Infused water, Cinnamon, Functional Beverage.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Infused water, Cinnamon, Functional Beverage.
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Maulana Arif Nugraha
Date Deposited:	14 Jan 2025 08:01
Last Modified:	14 Jan 2025 08:01
URI:	http://repository.unsri.ac.id/id/eprint/164431

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