Abstract
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
Highlights
Research has been conducted to analyze the effect of soaking time and addition of lime slices
This research was conducted in a laboratory scale using
Completely Randomized Design consisting of 2 factors
Summary
Dalam dunia kesehatan Islam, infused water telah lama dikenal. Nabi Muhammad SAW biasa merendam buah kurma dan meminum air rendamannya yang disebut dengan air “nabeez” (Naheeda, 2013; Omar dan Omar, 2018). Air rendaman kurma ini merupakan air tonik alkalin yang bermanfaat untuk membantu metabolisme tubuh, mengurangi kadar keasaman lambung, meningkatkan fungsi pencernaan, dan menambah daya ingat. Mengkonsumsi air “nabeez” juga salah satu alternatif terapi untuk kesehatan penderita rematik dan asam urat (Fahmi, 2018). Penambahan buahah-buahan tertentu khususnya yang mengandung vitamin C diduga dapat meningkatkan kesegarannya. Jeruk nipis (Citrus aurantiifolia) adalah salah satu buah-buahan yang kaya akan vitamin C dengan kandungan mencapai 27 mg/100g. Penambahan jeruk nipis ini diduga dapat meningkatkan kadar vitamin C dan dapat menambah kesegaran infused water kurma. Namun demikian belum diketahui lama perendaman terbaik terhadap karakteristik fisikokimia dan sensori untuk infused water dari kurma dengan penambahan jeruk nipis. Perlu dilakukan penelitian untuk mengetahui pengaruh lama perendaman kurma dan penambahan jeruk nipis terhadap karakteristik kimia dan sensoris infused water kurma yang dihasilkan
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