THE EFFECT OF IMMERSION OF CUCUMBER IN INFUSED WATER USING GLASS AND PLASTIC PACKAGING ON THE ANTIOXIDANT ACTIVITY, FLAVONOID CONTENT AND TURBIDITY

HARRIJANTO, RAISSA TIFFANI (2018) THE EFFECT OF IMMERSION OF CUCUMBER IN INFUSED WATER USING GLASS AND PLASTIC PACKAGING ON THE ANTIOXIDANT ACTIVITY, FLAVONOID CONTENT AND TURBIDITY. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Infused water or also known as spa water or sassy water is water with pieces of fresh fruit, fresh vegetables or tea soaked for some time. The ingredients that are often added in making infused water are oranges, blueberries, strawberries, pineapples, pomegranates, cucumbers, grapes, mint leaves, green tea and kiwi. In this study, the ingredients used to make infused water are cucumbers. Cucumber is a cucurbitaceae group whose shape is round or oval and has a light green to dark green color. Cucumbers contain antioxidants and flavonoids that can prevent free radicals in the body. The community has only been following the trends without knowing how to make the right infused water. Infused water must be stored in the right time frame and the right container so that antioxidant and flavonoid compounds in cucumber infused water are not lost. Therefore, this study aims to determine the leaching of bioactive compounds from cucumber in infused water (Cucumis sativus L.) and evaluation of organoleptic properties in infused water and to know the effect of using glass and plastic packaging in making infused water. The immersion process was carried out at 0, 1, 2, 4, 6, 8, 12, 18, and 24 hours. The analysis carried out in this study consisted of analyzing antioxidant activity using DPPH (1,1-diphenyl-2 picrylhydrazyl), flavonoid content analysis using Follin-Ciocalteau, turbidity analysis using turbidimeters and sensory analysis of cucumber infused water in glass packaging at the 2nd, 6th and 12th hours using a hedonic rating test. Based on the results of the study, antioxidant activity in infused water increased until the 6th hour and decreased in the 8th to 24th hour. Flavonoid levels and turbidity of infused water increased until the 24th hour. In sensory analysis, panelists prefer infused water soaked for 12 hours. The use of glass packaging is more effective and precise in soaking infused water because it can maintain antioxidants and flavonoids in 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: 16 Apr 2019 09:56
Last Modified: 05 Feb 2021 04:33
URI: http://repository.unika.ac.id/id/eprint/18889

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