THEOLA, NATHANIA JANICA (2018) THE STABILITY OF VITAMIN C AND ANTIOXIDANTS ACTIVITY ON STRAWBERRY INFUSED WATER USE GLASS AND PLASTIC PACKAGING ON 0-12 HOURS OF IMMERSION. Other thesis, Unika Soegijapranata Semarang.
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Abstract
Infused water becomes a means for people to consume fruits and vegetables in a more varied way. People want the same content and benefits from the original fruit and vegetables when consuming infused water. The concentration of vitamin C and antioxidant activity of infused water hasn’t been known. Some things to know is whether the substance or content present in the infused water exists and exactly matches the original fruit or may be reduced as a result of prescription, manufacturing and storage techniques. Infused water contain many elements of food that can be extracted out like vitamins, antioxidants. The element may be lost if not handled properly and correctly. So the purpose of this research is to know the influence of soaking time and the influence of different types of packaging on the stability of vitamin C content, antioxidant activity, color change and pH of infused water strawberries with soaking for 0-12 hours. This study also aims to determine the level of panelists' preference for infused water based on different soaking hours. In this study used strawberries because rich vitamin C, anthocyanins and antioxidants. The tests performed were iodine titration test for vitamin C, DPPH test for antioxidant, pH meter for pH testing, chromameter for color testing and hedonic twig test to find out panelist preferences level. The results of the study showed that vitamin C levels reached maximum value at 5 hours immersion on plastic and glass packaging, then decreased at 6-12 due to oxidation. Antioxidant activity on high strawberry infused water and not too different from the antioxidants in strawberries, this is the effect of synergism betwen vitamin C and anthocyanins so that antioxidant activity tends to be stable. The use of glass packaging produces vitamin C levels and antioxidant activity is more stable and high than the use of plastic packaging due to the permeability of glass better than plastic. In the sensory test, panelists prefer the taste at 5 and 12 hours. However, in terms of flavor, taste and color there is no significant difference
| 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 06:12 |
| Last Modified: | 19 Nov 2018 06:12 |
| URI: | http://repository.unika.ac.id/id/eprint/17410 |
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