Pengaruh Lama Perendaman Terhadap Karakteristik Infused Water Jeruk Limau (Citrus amblycarpa (Hassk.) Ochse)
نویسندگان
چکیده

 This study aimed to determine the effect of immersion time on characteristics lime infused water and appropriate produce with best characteristics. The method used in this was a completely randomized design treatment that consistsed 5 levels: 3 hours, 6 9 12 hours 15 hours. experiment repeated three replications obtain experimental units. data were analyzed using Analysis Variance (ANOVA) if there significant observed variables, Duncan Multiple Range Test (DMRT) performed. results showed had turbidity level, degree acidity (pH), total phenol, flavonoid, vitamin C, antioxidant activity, aroma, color, taste overall acceptance. 0.11 (OD600) 4.29 68.70 mg GAE/100 ml 22.70 QE/100 flavonoids, 8.10 mg/100 82.34% activity 11793.46 mg/L IC50, aroma liked, color liked acceptance liked.
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ژورنال
عنوان ژورنال: ITEPA : Jurnal Ilmu dan Teknologi Pangan
سال: 2022
ISSN: ['2527-8010']
DOI: https://doi.org/10.24843/itepa.2022.v11.i03.p05