VITAMIN C STABILITY AND ANTIOXIDANT ACTIVITY IN INFUSED WATER OF LEMON USING GLASS AND PLASTIC PACKAGING

SIDAURUK, IVO (2018) VITAMIN C STABILITY AND ANTIOXIDANT ACTIVITY IN INFUSED WATER OF LEMON USING GLASS AND PLASTIC PACKAGING. Other thesis, Unika Soegijapranata Semarang.

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Abstract

Infused water is a type of drink consisting of water with fruits that are soaked during a certain time interval. Infused water become a trend among adult age because this drink can give good effect for body. Type of fruit used in making infused water such as lemons, strawberries, kiwi, starfruit, lemon, and so forth. This research is done by using lemon (Citrus limon (L) Osbeck) which is kind of oval shaped fruit, there is bulge at end surface of fruit skin, bright yellow fruit skin color, and have a sour taste and slightly sepat. Sour taste contained in lemon shows that the vitamin C content is high enough, and the yellow color of lemon rind contains beta carotene, both compounds can be used as an antioxidant that has an important role in maintaining healthy body. This study aims to determine the stability of vitamin C levels and antioxidant activity in terms of physical characteristics, chemistry and know the level of consumer acceptance of infused water products lemon fruit based on organoleptic test. Chemical analyzes performed in this study included the test of vitamin C content using iodimetric titration, and the antioxidant activity content was tested using DPPH (1,1-diphenyl-2-picrylhydrazyl). In addition, physical analysis was performed on pH and color in infused water using pH meters and chromameter. The results showed that the content of vitamin C and antioxidant activity found in infused water increased along with the increase in the duration of immersion time. While the treatment of plastic and glass packaging did not show any significant difference with the chemical and physical characteristics of infused water.

Item Type:	Thesis (Other)
Subjects:	600 Technology (Applied sciences) > 640 Home & family management > Food and Drink
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Mr Lucius Oentoeng
Date Deposited:	19 Nov 2018 06:14
Last Modified:	15 Jun 2021 08:18
URI:	http://repository.unika.ac.id/id/eprint/17415

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