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

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Penilaian

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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.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507000225	T164431	T1644312024	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1644312024

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian., 2024

Collation

xii, 56 hlm., ilus., tab.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

633.207

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

kayu manis
Prodi Teknologi Hasil Perikanan,

Specific Detail Info

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Statement of Responsibility

TUTI

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