AKTIVITAS ANTIOKSIDAN HERBS INFUSED WATER DENGAN VARIASI LAMA PERENDAMAN DAN VARIETAS JAHE (Zingiber officinale) EMPRIT, GAJAH, DAN MERAH

Abstract

Infused water could be an alternative to drink in a different way. Infused water made by soaking sliced of fruits or herbals in the water then settled in the refrigerator for several hours until the juice comes out and the water ready to drink. Ginger, sweet root, and lemon could produce herbs infused water withtypical flavour and smell. This study aimed to determine antioxidant activity (DPPH and FRAP method), vitamin C, pH value, total phenolic, sugar content, and sensory of herbs infused water. This study used a completly randomized design (CRD) with two factors. The first factor was the soaking time (6, 9, and 12 hours) and the second factor was the varieties of ginger (emprit ginger, gajah ginger, red ginger). The results showed that herbs infused water with the combined treatment of soaking 12 hours and varieties of red ginger has the highest antioxidant activity. The characteristics of that herbs infused water was: antioxidant activity 88,26% RSA DPPH and FRAP value 92,83%; vitamin C 158,69 mg/100 g; pH value 2,90; total phenolic 40,22 mg gallic acid/100  ml; sugar content 3,78%; acid (sensoric test) 2,53: sweet 1,46; spicy 1,86; flavour 1,93; and most  preference level 1,53.

Keywords: Herbsinfused water, antioxidant, soaking time, ginger variety