Characteristics of lemon-infused water added by turmeric and red ginger with different immersion storage temperature

Abstract

Infused water is drinking water containing pieces of fruit or spices immersed for several hours before consumption. Lemon is commonly used in the production of infused water. In this study, turmeric and red ginger were added to increase the functionality of lemon-infused water. This research aimed to determine the effect of the ratio of lemon-turmeric, immersion time, and immersion storage temperature to produce infused water made by a mix of lemon, turmeric, and red ginger, with the best characteristics. In the first stage, infused water was prepared with lemon-turmeric ratios (1:2, 1:1, 2:1), with 5 hours of immersion in storage temperatures of 4°C and 25°C. The amount of red ginger remained the same. In the second stage, infused water was prepared with different immersion times of 1 hour, 3 hours, 5 hours, 7 hours, and 9 hours. The result was that infused water with a 1:1 ratio of lemon and turmeric, stored at 4°C for 3 hours, had the best characteristics. The selected infused water has antioxidant activity with 73.24% RSA, total phenolics of 0.13 mg GAE/ml, total flavonoids of 0.13 mg QE/ml, 1.74 mg / 100 ml vitamin C, a yellow color, and pH 4.05. It could accepted by consumers based on the hedonic test.