SHELVIA, ONNY (2019) THE EFFECT OF IMMERSION TIME ON MAKING CELERY LEAVES INFUSED WATER USING TWO DIFFERENT PACKAGINGS ON THE ANTIOXIDANT ACTIVITY, FLAVONOID, AND TURBIDITY LEVELS. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Water is a major component that is very important for the body to helping metabolism process. Infused water become a new trend of healthy product which is beneficial for prevent many diseases and alternatives in consuming fruits and vegetables. Making Infused water is done by soaking vegetables or fruit for some time until the decay of bioactive compounds from fruit or vegetables into the water by diffussion. Nowadays, the community does not know certainly the presence of antioxidants and flavonoids in infused water using celery leaves. The purpose of this study was to determine the effect of soaking time and the different type of packaging on antioxidant activity, flavonoid levels and turbidity levels infused water celery leaves. This study also aims to determine the sensory acceptance of consumers based on different immersion times. Test methods include DPPH test for antioxidant activity, Total Phenolic Content test (TPC) for flavonoid levels, Turbidity test for turbidity and Hedonic Rating for sensory testing. Based on the results of the study, obtained antioxidant activity and flavonoid levels experienced a increase and then decreased during soaking, the maximum value of antioxidant activity occurred at 6 hours immersion using glass packaging and 12 hours soaking using plastic packaging. The maximum value of flavonoid levels obtained at 12 hours soaking using different types of packaging this is because the ideal time of making infused water ranges from 4 to 12 hours of immersion time. Turbidity indicates antioxidant activity and levels of flavonoids during soaking time. The use of plastic packaging results in higher flavonoid levels compared to glass packaging because the size of the plastic packaging used is smaller so that the headspace size is also lower which can minimize oxidation potential, but no significant difference in antioxidant activity was found. In the sensory test results of 2 hours, 6 hours and 12 hours soaking time using glass packaging, the panelist gives a value ranging from 1 means dislike and 2 means neutral so the sample tested is less acceptable. However, no significant differences were found between the four attributes.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology > Packaging |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 09 Jul 2019 07:39 |
| Last Modified: | 10 Nov 2020 08:22 |
| URI: | http://repository.unika.ac.id/id/eprint/19592 |
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