Kajian Pembuatan Infused Water dari Buah Kurma (Phoenix dactylifera) dengan Penambahan Jeruk Nipis (Citrus aurantiifolia)

• Main Authors: Murna Muzaifa, Yanti Meldasari Lubis, M. Arifullah
• Format: Article
• Language: English
• Published: Syiah Kuala University 2019-10-01
• Series: Jurnal Teknologi dan Industri Pertanian Indonesia
• Online Access: http://jurnal.unsyiah.ac.id/TIPI/article/view/14656

Research has been conducted to analyze the effect of soaking time and addition of lime slices on the characteristics of infused water dates. This research was conducted in a laboratory scale using Completely Randomized Design consisting of 2 factors, namely soaking time (P) and number of lime slices (J). The first factor, soaking time consists of 3 levels, namely P1 = 1 day, P2 = 3 days, P3 = 5 days. The second factor is the number of pieces of lime (J) consisting of 3 levels, namely J1 = 1 piece, J2 = 2 pieces and J3 = 3 pieces. There were 9 treatment combinations with 3 replications, so that as a whole 27 unit experiments were obtained. The parameters analyzed were the ethanol content, Vitamin C content and hedonic test on color, aroma and taste. Ethanol content, hedonic color and aroma of infused water dates are influenced by soaking time, while the levels of Vitamin C and hedonic taste are influenced by the addition of lime. The interaction between soaking time and addition of lime influence the levels of Vitamin C of infused water. The longer soaking and the more dates used, the higher the ethanol content produced. The highest ethanol was obtained at 5 days treatment (0.98% w / v). The more the amount of lime used, the higher the levels of vitamin C in the infused water produced. The level of preference for panelists tends to decrease with increasing immersion time and addition of lime slices.   Keywords :  etanol, infosed water, lime, date, Vitamin C