scholarly journals The effect of temperature and H2SO4 concentration and soaking time on breaking dormancy of sengon seed (Falcataria moluccana (Miq.) Barneby & J.W. Grimes)

Jurnal Galam ◽  
2021 ◽  
Vol 2 (1) ◽  
pp. 41-53
Author(s):  
Olivia Anafarida ◽  
◽  
Ika Oksi Susilawati ◽  
Rusmana Rusmana ◽  
◽  
...  
Keyword(s):  
Temperature Treatment ◽  
Effect Of Temperature ◽  
Paraserianthes Falcataria ◽  
Soaking Time ◽  
H2so4 Concentration ◽  
Randomized Design ◽  
Breaking Dormancy ◽  
Two Factors ◽  
Temperature Water ◽  
Key Words Temperature

Sengon (Falcataria moluccana (Miq.) Barneby & J.W. Grimes) is a Leguminoceae plant that is useful as material for making panel wood, furniture wood and trees that can rehabilitate critical land. Sengon seeds experience a period of dormancy and need to be managed. The purpose of this study is to determine the effect of temperature 600C and 50% H2SO4 concentration and soaking time on sengon seed germination. A complete randomized design (CRD) with two factors were used as research design. The first factor was the air temperature treatment of kontrol (A1), 60o C (A2), 50% H2SO4 (A3) and which consisted of 3 levels of treatment. The second factor was soaking time (T); T1: 35 minutes, T2: 8 hours. The results showed that the best combination of treatment and immersion time for all germination parameters of sengon seed is soaking seed at 60o C water for 8 hours Key words: Temperature water, H2SO4, Paraserianthes falcataria, germination

scholarly journals Pengaruh Suhu dan Waktu Pengeringan terhadap Mutu Organoleptik Buah Naga Merah (Hylocereus polyrhizus) Semi Kering.

2021 ◽  
Vol 9 (2) ◽  
pp. 252
Author(s):  
Indri Novia Santi ◽  
I Made Supartha Utama ◽  
Ida Ayu Gede Bintang Madrini
Keyword(s):  
Visual Quality ◽  
Temperature Treatment ◽  
Treatment Temperature ◽  
Effect Of Temperature ◽  
Drying Time ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Two Factors ◽  
C 50 ◽  
Hylocereus Polyrhizus

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap mutu organoleptik buah naga merah (Hylocereus polyrhizus) semi kering, serta menemukan kombinasi terbaik dari kedua perlakuan tersebut. Penelitian dirancang dengan Rancangan Acak Lengkap dengan dua faktor yaitu suhu (40°C, 50°C dan 60°C) dan waktu (15 jam, 20 jam dan 25 jam) dengan tiga ulangan. Hasil penelitian menunjukkan bahwa perlakuan suhu dan waktu pengeringan berinteraksi dan secara sangat nyata berpengaruh terhadap mutu visual, tekstur, aroma, rasa dan penerimaan secara keseluruhan. Kombinasi terbaik adalah perlakuan suhu 60°C dan waktu pengeringan 20 jam dengan nilai organoleptik yaitu mutu visual 3.84 (suka), tekstur 3.96 (suka), aroma 3.69 (suka), rasa 4.04 (suka) dan penerimaan secara keseluruhan 4.24 (suka). ABSTRACT This study aims to determine the effect of temperature and drying time on the organoleptic quality of semi-dry red dragon fruit (Hylocereus polyrhizus) and to find the best combination of the two treatments. The study was designed with a completely randomized design with two factors, namely temperature (40°C, 50°C, and 60°C) and time (15, 20, and 25 hours) with three replications. The results showed that the treatment temperature and drying time interacted and significantly affected the visual quality, texture, aroma, taste, and overall acceptance. The best combination is a temperature treatment of 60°C and drying time of 20 hours with organoleptic values ??such as the visual quality value of 3.84 (favorable), texture value of 3.96 (favorable), aroma value of 3.69 (favorable), taste value of 4.04 (favorable) and overall acceptance of 4.24 (favorable).

scholarly journals PENGGUNAAN Trichoderma Koningii PADA PERKECAMBAHAN SIRSAK (Annona muricata linn)

2019 ◽  
Vol 15 (3) ◽  
pp. 563
Author(s):  
Erida Derita Dalame ◽  
Bertje Richard Albert Sumayku ◽  
Jeany Polii - Mandang
Keyword(s):  
Seed Germination ◽  
Plant Protection ◽  
Germination Rate ◽  
Soaking Time ◽  
The North ◽  
North Sulawesi ◽  
Trichoderma Koningii ◽  
Randomized Design ◽  
Vigor Index ◽  
Two Factors

This study aims to determine the dose of Trichoderma koningii which can induce soursop germination; know the best soaking time that can affect the induction of soursop germination; to know the interaction between soaking time and Trichoderma koningii dose on soursop germination. This research was conducted in April - June 2019 at the Green House of Plant Sciences, Faculty of Agriculture, Sam Ratulangi University, Manado. The material used in this study was soursop seed obtained from Lota Village, Pineleng Tomohon Subdistrict, Trichoderma koningii with 106 solids obtained from the North Sulawesi Province Plant Protection Center Collection, Aquadest, 70% Alcohol, 80% Acetone, sandalready sifter and sterilized. This research was arranged in factorial with a Completely Randomized Design (CRD) consisting of two factors, namely 5 treatments of Trichoderma koningii dose and 4 immersion treatments repeated three times (3x) so that a total of 60 treatment units. Each treatment unituses 10 seeds. The results of this study indicated that the dose of Trichoderma koninggi 200 g without soaking can increase the germination power by 86.67% and the vigor index by 32.96%; Immersion with Koninggi Trichoderma suspension has not been able to induce soursop seed germination rate; Theinteraction between Trichoderma koningii dose and soaking time did not affect the speed of soursop seed germination.*eprm*

scholarly journals Pengaruh Konsentrasi Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dan Lama Perendaman Terhadap Kesegaran Pisang Cavendish (Musa Acuminata)

2021 ◽  
Vol 9 (1) ◽  
pp. 45
Author(s):  
K Justikha Natalia Praja ◽  
Pande Ketut Diah Kencana ◽  
I Gusti Ketut Arya Arthawan
Keyword(s):  
Weight Loss ◽  
Storage Temperature ◽  
Storage Period ◽  
Soaking Time ◽  
Average Value ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Two Factors ◽  
Four Levels ◽  
Natural Preservatives

ABSTRAK Buah pisang Cavendish merupakan salah satu produk hortikultura yang rentan mengalami kemunduran fisiologis dan sangat rentan terhadap kerusakan fisik setelah panen. Penggunaan berbagai konsentrasi asap cair bambu tabah dengan lama perendaman yang berbeda dapat digunakan sebagai pengawet alami. Buah pisang yang digunakan adalah pisang Cavendish yang berasal dari Kabupaten Buleleng, dalam satu sisir berisi paling sedikit10 buah dengan panjang rata-rata 18.89 cm dan berat rata-rata 125  gram (g). Tujuan penelitian ini adalah menemukan kombinasi perlakuan terbaik dari perlakuan konsentrasi asap cair dan lama perendaman untuk menjaga kesegaran dan masa simpan pada buah pisang Cavendish selama penyimpanan. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu faktor pertama adalah konsentrasi asap cair bambu tabah dan faktor kedua adalah lama perendaman. Faktor pertama terdiri dari empat taraf konsentrasi yaitu 1%, 3%, 5%, dan 7%. Faktor kedua terdiri dari tiga taraf lama perendaman yaitu 10 menit, 20 menit dan 30 menit dengan suhu penyimpanan menggunakan suhu ruang (28±2oC).  Parameter yang diamati dalam penelitian ini adalah laju respirasi, susut bobot, kekerasan, TPT, tingkat kerusakan, dan organoleptik. Hasil interaksi terbaik ditunjukkan pada perlakuan 7% konsentrasi asap cair bambu tabah dan perendaman 10 menit, dengan nilai rata-rata parameter laju respirasi 51.18 ml CO2/kg.jam, nilai rata-rata susut bobot dengan nilai 17.61%, nilai rata-rata kekerasan 3.82 kg, nilai rata-rata TPT 15.65 %Brix, nilai tingkat kerusakan 2.40, nilai rata-rata organoleptik rasa sebesar 4.67, aroma sebesar 4.54 dan warna sebesar 3.87. Disimpulkan bahwa kombinasi perlakuan A4B1 (konsentrasi asap cair bambu tabah 7% dengan perendaman selama 10 menit) adalah kombinasi terbaik untuk menjaga kesegaran dan memperlambat penurunan kualitas buah pisang Cavendish hingga akhir periode penyimpanan hari ke-15. ABSTRACT Cavendish banana one of the horticultural products that are prone to physiological setbacks and very vulnerable to physical damages after harvest. Various concentrations of tabah bamboo liquid smoke with different soaking times can use as natural preservatives. The bananas used in this study were Cavendish bananas from Buleleng, every bunch consists of at least ten banana with a length of 18.59 cm and a weight of 125 ± 5 g. This study aims to find the best treatment combination of the treatmentoof liquid smoke concentration and soaking time to maintain freshness and shelf life of Cavendish bananas during storage. The experimental design used in this study was a Completely Randomized Design (CRD) with two factors, the first factor was the concentration of tabah bamboo liquid smoke, and the second factor was the soaking time. The first factor consists of four levels of concentration namely 1%, 3%, 5%, and 7%. The second factor consists of three levels of soaking time, namely 10 minutes, 20 minutes and 30 minutes with storage temperature using room temperature (28 ± 2oC).  The parameters observed in this study are: repiration rate, weight loss, hardness, level of damages, TPT and organoleptics. The best interaction results are shown in the treatment of 7% concentration of tabah bamboo liquid smoke with 10 minutes of soaking with an average value of respiration rate parameters of 51.18 ml CO2 / kg.hour, an average value of weight loss with a value of 17.61%, an average value of hardness of 3.82 kg, the average value of TPT was 15.65% Brix, the value of the level of damage was 2.40, the average organoleptic value of taste was 4.67, aroma was 4.54 and color was 3.87. The conclus of this study indicates that the combination of A4B1 (7% tabah bamboo liquid smoke concentration with soaking for 10 minutes) is the best combination to keep freshness and the quality of green bananas until the storage period of the 15th day.

scholarly journals Pengaruh Suhu dan Waktu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ.)

2019 ◽  
Vol 8 (2) ◽  
pp. 249
Author(s):  
I Kadek Wirawan ◽  
Pande Ketut Diah Kencana ◽  
I Made Supartha Utama
Keyword(s):  
Water Content ◽  
Total Phenol ◽  
Effect Of Temperature ◽  
Tea Leaves ◽  
Total Acid ◽  
Drying Time ◽  
Drying Temperature ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia dan sensorik teh daun bambu Tabah. Penelitian ini dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor, yaitu faktor suhu pengeringan (50o C dan 60o C) dan faktor waktu pengeringan (1 jam, 2 jam, dan 3 jam). Perlakuan diulang tiga kali untuk mendapatkan 18 unit percobaan. Parameter yang diamati adalah kadar air, pH, total asam, total fenol, dan organoleptik. Hasil penelitian menunjukkan bahwa interaksi suhu dan lama pengeringan daun teh bambu Tabah memiliki pengaruh berbeda nyata terhadap kadar air, pH, total asam, total fenol, warna, penerimaan keseluruhan, tetapi tidak memiliki pengaruh yang berbeda nyata terhadap aroma dan rasa, dengan perlakuan terbaik ini, kadar air, pH, asam total, fenol total, warna, aroma, rasa dan penerimaan keseluruhan ditemukan kadar air 6,881%, pH 6,6, total asam 0, 73%, total fenol 84,01mg / 100g, warna 4,33, aroma 4,40, rasa 3,93, dan penerimaan keseluruhan 4,07.   This study aimd to determine the effect of temperature and drying time on the chemical and sensory characteristics of Tabah bamboo leaf tea. This study was designed using a Completely Randomized Design (CRD) with two factors, namely the drying temperature factor (50oC and 60oC) and the drying time factor (1 hour, 2 hours, and 3 hours). The treatment was repeated three times to obtain 18 experimental units. The parameters observed were water content, pH, total acid, total phenol, color, aroma, taste, and overall acceptance tested organoleptically. The results showed that the interaction of temperature and duration of drying of Tabah bamboo tea leaves had significantly different effects on water content, pH, total acid, total phenol, color, overall reception, but did not have a significantly different effect on aroma and taste. with this combained best treatment, the water content, pH, total acid, total phenol, color, aroma, taste and overall acceptance were found water content 6,881 %, pH 6,6, total acid 0, 73%, total phenol 84,01mg / 100g,color 4,33, aroma 4.40, taste 3,93, and overall acceptance 4,07.

scholarly journals Perbaikan Pembungaan Pamelo melalui Aplikasi Strangulasi dan Zat Pemecah Dormansi

2017 ◽  
Vol 7 (3) ◽  
pp. 139
Author(s):  
Slamet Susanto ◽  
Maya Melati ◽  
Herik Sugeru
Keyword(s):  
Carbohydrate Content ◽  
Research Station ◽  
Dormancy Breaking ◽  
Randomized Design ◽  
Breaking Dormancy ◽  
Two Factors ◽  
The Wire ◽  
Research Experiment ◽  
Agriculture Research Institute ◽  
And Control

<p>ABSTRACT<br />Pummelo productivity is still low, therefore efforts should be made to increase its flowering and production. The objective of study was to determine the effectiveness of strangulation combined with the application of breaking dormancy substances to improve flowering of pummelo. The experiment was conducted in January to November 2015, at the Cikabayan Experimental Research Station, IPB. The carbohydrate and nitrogen analysis was done in laboratory of Postharvest Agriculture Research Institute, Bogor. Three-year-old pummelo grown in field was subjected for this research. Experiment used a completely randomized design (CRD) with two factors. The first factor was treatment to stimulate flowering, consisted of 3 levels i.e. single strangulation, double strangulation and control, and the second factor was the use of dormancy breaking substances, consisted of 3 types i.e. KNO3, Ethepon and BAP. Strangulation was performed by pressing the wire with a diameter of 2.0 mm into stem as deep as the diameter of the wire. Strangulation was done simultaneously and then released after 3 months. Dormancy breaking substance was applied immediately after releasing the wire for strangulation with the concentration of 200 ppm KNO3, 100 ppm Ethepon or 100 ppm BA. Treatments were replicated 4 times. The results showed that single and double strangulation treatments for 3 months were an effective way to induce flowering of young pummelo trees. Double strangulation produced more flowers as compared to single strangulation.<br />Increased carbohydrate content and C/N ratio in leaves were observed on flower induced trees. Strangulation treatment for 3 months can increase flowering of young pummelo trees. Application of dormancy breaking substances did not have any effect on flowering induction in pummelo.</p><p>Keywords: carbohydrate content, dormancy breaking substance, flower induction, pummelo, strangulation</p><p>ABSTRAK<br />Produktivitas pamelo masih rendah sehingga perlu upaya peningkatan pembungaan dan produksinya. Penelitian ini bertujuan untuk mengetahui efektivitas strangulasi yang dikombinasikan dengan aplikasi zat pemecah dormansi dalam meningkatkan pembungaan jeruk pamelo. Penelitian dilaksanakan pada bulan Januari sampai Nopember 2015, bertempat di Kebun Percobaan IPB Cikabayan. Analisis karbohidrat dan nitrogen dilakukan di laboratorium BB Pasca Panen, Bogor. Percobaan menggunakan tanaman jeruk pamelo “Nambangan’ berumur 3 tahun dengan Rancangan Acak Lengkap (RAL) dua faktor. Sebagai faktor pertama yaitu perlakuan untuk menstimulasi pembungaan, terdiri atas 3 taraf perlakuan yaitu perlakuan strangulasi tunggal, strangulasi ganda dan kontrol, dan sebagai faktor kedua adalah penggunaan zat pemecah dormansi terdiri atas 3 jenis yaitu KNO3, Ethepon dan BAP. Masing-masing perlakuan diulang 4 kali sehingga terdapat 36 unit percobaan. Strangulasi dilaksanakan dengan melilitkan kawat dengan diameter 2.0 mm pada batang dengan menekan kawat ke batang sedalam diameter kawat tersebut. Strangulasi dilakukan serentak pada batang, strangulasi dilepas setelah 3 bulan kemudian. Zat pemecah dormansi diaplikasikan segera setelah pelepasan kawat strangulasi dengan konsentrasi masing-masing 200 ppm untuk KNO3, 100 ppm untuk Ethepon atau 100 ppm untuk BAP. Hasil penelitian menunjukkan perlakuan strangulasi selama 3 bulan merupakan cara efektif menginduksi pembungaan tanaman jeruk pamelo. Perlakuan strangulasi ganda menghasilkan bunga lebih banyak dibandingkan dengan strangulasi tunggal. Tanaman yang telah terinduksi menunjukkan tingginya kandungan karbohidrat pada tajuk tanaman sehingga meningkatkan rasio C/N. Perlakuan zat pemecah dormansi tidak memberikan pengaruh yang nyata terhadap pembungaan jeruk pamelo.<br />Kata kunci: kandungan karbohidrat, pamelo, pembungaan, strangulasi, zat pemecah dormansi</p>

scholarly journals Potential Changes in Watermelon (Citrullus lannatus) Ploidy Treated By Colchicine

2018 ◽  
Vol 1 (1) ◽  
pp. 10
Author(s):  
Rd. Selvy Handayani ◽  
Muhamad Yusuf ◽  
Ajmir Akmal
Keyword(s):  
Soaking Time ◽  
Growth Point ◽  
Seed Soaking ◽  
Watermelon Seed ◽  
Randomized Design ◽  
Two Factors ◽  
Colchicine Solution ◽  
Number Of Leaves ◽  
Completely Randomized Design ◽  
Sprout Growth

The purpose of this study was to determine the effect of colchicine on changes in ploidy watermelon. The research was conducted in Agroecotechnology laboratory Universitas Malikussaleh, Microtechnique laboratory Agronomy and Horticulture Departement, Bogor Agricultural University, and Beuringen, Murah Mulia subdistrict, North Aceh. This research used Completely Randomized Design (CRD) two factors. The first factor was watermelon seed soaking time in colchicines 0,02% ie.0, 24,36, and 48 hours. The second factor was the concentration of the colchicine solution on the sprout growth point i.e. 0, 0,1, and 0,2 %. The results showed that plants were given colchicine became to shorter and fewer number of leaves than plants without any treatment. Colchicine could increase the size of the stomata, but it did not change the shape of stomata. Plants that were given colchicine had the potential to ploidy multiplication.

scholarly journals The Application of Rhizobium and Urea on Paraserianthes falcataria Seedling Growth

2018 ◽  
Vol 6 (1) ◽  
pp. 1
Author(s):  
Dingin Prayoga ◽  
Melya Riniarti ◽  
Duyat Duryat
Keyword(s):  
Research Design ◽  
Seedling Growth ◽  
Dry Weight ◽  
Nitrogen Fixing ◽  
Nitrogen Fixing Bacteria ◽  
Paraserianthes Falcataria ◽  
Rhizobium Inoculation ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Paraserianthes falcataria is naturally had symbiosis with nitrogen-fixing bacteria (Rhizobium). Urea is fertilizer with high content of nitrogen (46%). The research aimed to study the effect of Rhizobium inoculation on P. falcataria seedling growth; the influence of various concentrations of urea on P. falcataria seedling growth and the interaction of Rhizobium and urea at Rhizobium colonization and seedling growth. The research design was factorial completely randomized design, consisting of two factors, the first factor was the Rhizobium inoculation and the second factor was the doses of urea wich were 0, 2, 4 and 8 grams. The results showed that Rhizobium inoculation could increase the high, diameter, formation of effective nodule, and dry weight of P. falcataria seedling; added 4 grams urea produced the best growth; while Rhizobium inoculation without fertilization produced the highest Rhizobium colonization and the best growth.Keywords: Nitrogen, Paraserianthes falcataria, Rhizobium, Urea

scholarly journals Pengaruh Suhu dan Lama Pelayuan Terhadap Karakteristik Teh Herbal Daun Kenikir (Cosmos caudatus Kunth.)

2020 ◽  
Vol 9 (2) ◽  
pp. 136
Author(s):  
Maria Aprilia ◽  
Ni Wayan Wisaniyasa ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Total Phenolics ◽  
Effect Of Temperature ◽  
Total Flavonoids ◽  
Herbal Tea ◽  
Cosmos Caudatus ◽  
Randomized Design ◽  
Two Factors ◽  
The Right

This research aimed was to determine the effect of temperature and duration of withering on the characteristics of herbal tea of kenikir leaves (Cosmos caudatus Kunth.) and to know the right temperature and duration of withering time to get the best characteristics of herbal tea. The experimental design used was Completely Randomized Design with two factors which were withering temperature (70oC, 80OC, and 90oC) and withering duration (1, 2, and 3 minutes). All of the treatment was repeated two times to obtain 18 units of experiments. The data obtained were analyzed by variance and if the treatment had a significant effect followed by The Duncan Multiple Range Test. The results showed that interaction of temperature and withering time had a very significant effect on moisture content, total phenolics, total flavonoids, antioxidant activity, and color (scoring test). The results showed that interaction 90oC of withering temperature during 2 minutes was the best treatment to produce kenikir leaves herbal tea with the moisture content 6,76% b/b, extract content 32,89%, vitamin C 3,35 mg /g total phenolics 79,26 mg GAE/g, total flavonoids 161,01 mg QE/g and antioxidant activity 74,29% with IC50 valued 24,409 ppm. The brew of kenikir leaves herbal tea had a rather typical aroma of kenikir leaf and liked, yellow greenness color and liked, rather bitter taste and usual as well as with overall acceptance. Keywords : characteristics of herbal tea, kenikir leaves, withering temperature, withering duration.

scholarly journals Effect of Temperature Regimes on Seed Germination Asafoetida (Ferula Assafoetida L.)

2014 ◽  
Vol 69 (1) ◽  
pp. 59-67
Author(s):  
M. Zangoie ◽  
S. Parsa ◽  
M. Mahmoodi ◽  
M. Jami Al-Ahmadi ◽  
G. Sanjari
Keyword(s):  
Seed Germination ◽  
Agricultural Development ◽  
Effect Of Temperature ◽  
Development Programs ◽  
Natural Habitats ◽  
Fluctuating Temperature ◽  
Randomized Design ◽  
Temperature Regimes ◽  
Two Factors ◽  
Ferula Assafoetida

ABSTRACT Asafoetida is a medicinal plant belonging to the Apiaceae family. Gum obtained from the lower part of the stem and roots of this plant has many industrial and pharmaceutical applications. This plant is subject to extinction in its natural habitats due to over-utilization. Understanding the biology of seed germination can help to restore such degradation by implementing agricultural development programs. The present study is an attempt to determine the germination responses to two temperature regimes (constant and fluctuating) during the course of the study. The experiment was planned based on a factorial-completely randomized design with two factors (constant and fluctuating temperature regimes) at 3 levels each (15, 20 and 25°C) with 4 replications. The results showed that the characteristics of germination in asafoetida were significantly improved under the fluctuating temperature as compared with the constant regime. It showed a mean germination time of 1.88 days for the fluctuating regime, while it was 4.88 days for the constant regime. The same results were found on germination rates in favor of fluctuating (0.62 per day) in comparison with constant regime (0.33 per day). Under the fluctuating regime, the lowest level of imposed temperature (daily application of 10 and 20 degree during the first and the second 12 hours, respectively) was the best for seed germination in this experiment.

scholarly journals Tingkat Kekeruhan Kadar Vitamin C dan Aktivitas Antioksidan Infused Water Lemon Dengan Variasi Suhu Dan Lama Perendaman

2019 ◽  
Vol 9 (1) ◽  
pp. 27
Author(s):  
Indah Trisnawati ◽  
Wikanastri Hersoelistyorini ◽  
Nurhidajah Nurhidajah
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Room Temperature ◽  
Observation Data ◽  
Soaking Time ◽  
Randomized Design ◽  
Two Factors ◽  
Turbidity Level ◽  
Refrigerator Temperature ◽  
Physical And Chemical

Lemon is a fruit that is rich in vitamin C. The processing of lemon as an infused water is one way to get optimal benefits from lemon. Lemon infused water is treated by soaking it in water for several hours. The temperature and soaking time are thought to influence the physical and chemical characteristics of lemon infused water. This study aims to determine the level of turbidity, vitamin C and antioxidant activity of lemon infused water. This study used a completely randomized design of two factors, with two differences in temperature (refrigerator temperature and room temperature) and five differences in soaking time (1, 2, 3, 4, 5 hours) and then analyzed turbidity levels, vitamin C levels and antioxidant activity. Observation data were analyzed using Two Way Anova. The results showed turbidity, vitamin C, and antioxidant activity at room temperature were higher than the refrigerator temperature and the longer soaking the turbidity level, vitamin C, and antioxidant activity were also as high as possible. The results of the analysis of variance showed that there were effects of temperature and soaking time on the level of turbidity and vitamin C of lemon infused water but there was no effect of soaking time on antioxidant activity. Soaking time at room temperature for 1 hour or at refrigerator temperature for 4 hours is the best time to get optimum vitamin C and antioxidant activity.

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