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Jurnal Riset Kesehatan, 8 (2), 2019, 11 - 16
DOI: 10.31983/jrk.v8i2.5367
Copyright © 2019, Jurnal Riset Kesehatan, e-ISSN 2461-1026
Jurnal Riset Kesehatan
http://ejournal.poltekkes-smg.ac.id/ojs/index.php/jrk
_________________________________________________________________
LEVELS OF MINERALS, VITAMIN AND POWER RECEIVED IN DRINK
INFUSED WATER WITH DIVERSIFICATION
Suratia*; SY. Didik Widiyantob; Nurul Qomariyahc; Ririh Jatmi Wikandarid
a,b,c,d Departement of Health Analyst ; Poltekkes Kemenkes Semarang ;
Woltermonginsidi 115 ; Semarang 50192 ; Indonesia
Abstract
Infused water is drinking water that has been given additional pieces of fruit so that the
water gives a certain sensation of water. Infused water are consumed by the community
because the manufacturing process is easy and use local fruits. To determine the vitamin
content (A and C), mineral content (K, Ca, Mg) and acceptability of infused water with
sample codes (A, B and C). The benefits of this study are to be able to add to the list of
healthy and nutritious drinks that are beneficial for health because infused water
contains vitamins and minerals. Experiments with Complete Random Design (CRD),
Sample code A, B and C in the analysis of vitamin levels, mineral content and
acceptability. Acceptance analysis was carried out Friedman test and Wilcoxon test.
Vitamin and mineral levels were analyzed by ANOVA and LSD statistics. Infused water
contains mineral potassium, calcium and magnesium and contains vitamins A and C,
there are significant differences between the sample code A, B and C. Infused water
containing minerals, vitamins, and accepted by the community.
Keywords:
infused water ; minerals ; vitamins and acceptability
1. Introduction
Based on the regulation of the Minister of
Health of the Republic of Indonesia Number
(Anonim, 2010), what is meant by drinking water
is water through processing or processing that
meets health requirements and can be drunk
directly. As for drinking water supervision
requirements include: Bacteriology, Chemistry,
active radio and physics (Apriliana, 2014). The
definition of drinking water can also be seen in
the Decree of the Minister of Industry and Trade
of the Republic of Indonesia (Anonim, 2004)
concerning: Technical Requirements for its Water
and Trade Water Depots. In the decision it was
stated that drinking water is raw water that has
been processed and processed for drinking. Ideal
drinking water is raw water that has been
processed and processed for drinking. Ideal
drinking water should be clear, colorless,
tasteless and odorless, and not contain
pathogenic germs and chemicals that can
interfere with bodily functions (Apriliana, 2014).
Drinking water is one of the main needs for
humans. Drinking water is water that goes
through a process of processing or without
processing that meets health requirements and
can be drunk directly. Good drinking water is
water that meets requirements such as being free
from contamination of microorganisms and
dangerous chemicals that are tasteless, colorless
and odorless (Apriliana, 2014).
Clean water must have high quality,
including three conditions, namely physical,
chemical and biological to prevent disease, we
drink with water every time, the water we
consume must meet the water quality standard
requirements in accordance with the Indonesian
national standard (SNI). Physical requirements
include water that must be clear or not cloudy,
*) Corresponding Author (Surati)
E-mail: analis_surati@yahoo.com
Jurnal Riset Kesehatan, 8 (2), 2019, 12 - 16
DOI: 10.31983/jrk.v8i2.5367
Copyright © 2019, Jurnal Riset Kesehatan, e-ISSN 2461-1026
colorless water, tasteless water or tasteless, water
odorless, normal temperature and no solid
matter. Chemical conditions include neutral pH,
does not contain toxic chemicals, does not
contain salts or metal ions, low hardness and
does not contain organic matter. Bacteriological
requirements include water that does not contain
pathogenic bacteria, for example e. coli bacteria,
salmonella typhi and water should not contain
non-pathogenic bacteria such as coliform.
Humans need water to drink, various kinds of
beverages, for example mineral water which is
packed in various forms and various brands,
mineral water is not enough so that flavored
beverage products such as tea, coffee, juice, soda
and infused water drinks appear (Bambang,
2014).
Infused Water or also known as spa water is
water that is given additional pieces of fruit and
then allowed to stand a few hours until the juice
comes out, can be left in the refrigerator for 4-12
hours, then ready to be consumed, thus
providing flavor and health benefits. In this way,
the water consumed becomes more flavorful and
fresh (Haitami et all, 2017).
Infused water is water that has been given
additional pieces of fruit or herbs (ginger,
cinnamon, etc.) so that the water gives a certain
sensation of water and is beneficial for health.
The basic ingredient in making infused water is
water so that the water used must be considered
quality. Fruits before use are washed clean of
various impurities, skin and fruit directly used in
the process of making infused water, the fruits
are sliced transversely then put in one liter of
water placed in a bottle and stored in the
refrigerator at least 2 hours so that the fruit - the
substance secretes vitamins and minerals and
creates a different sensation. Infused water
drinks are becoming known and consumed by
some Indonesians because the manufacturing
process is very easy, easy to obtain fruits and
infused water are beneficial for health because
infused water drinks contain vitamins and
minerals. Vitamins and minerals in infused
water come from these fruits (Haitami et all,
2017).
Infused water is one of the drinks that tastes
and is very easy in the process of making it
necessary to know the vitamin content (A, C, E),
mineral content (K, Ca, Mg) and the acceptance
of infused water so that the drink is said to be a
drink nutritious (Mohammad Arif Ali, 2018).
Based on the description above, the researchers
wanted to examine the levels of vitamins and
minerals in the infused water with different
diversification of storage.
2. Method
This type of research includes the type of
experimental research used to test existing
hypotheses so that the influence between
variables is known. The experimental design
used in this study was a completely randomized
design (CRD) with an independent variable
namely infused water while the dependent
variable was an infused water nutrient (vitamins,
minerals and receptivity). So repetition is used in
each sample treatment 4 times, so the sample
will be made 12 units of sample.
3. Result and Discussion
This research was conducted for three
months starting from September to November
2017. The manufacture of infused water products
(code samples A, B and C) and organoleptic tests
were carried out in the food technology
laboratory at the Department of Nutrition,
Poltekkes Kemenkes Semarang. Calcium and
magnesium tests on infused water drinks were
carried out at the Health Laboratory and Testing
Medical Devices while the potassium and
vitamin C tests were carried out at the Center for
Industrial Pollution Prevention Technology at
the Ministry of Industry.
Table 1. Recapitulation of Organoleptic Test
Results.
Aroma
Flavour
Color
A
B
C
A
B
C
A
B
C
1
0
0
1
1
6
1
1
7
0
2
2
8
11
4
12
6
4
13
0
3
3
12
12
9
5
15
14
5
0
4
13
3
1
10
2
3
5
0
0
5
7
2
0
1
0
0
1
0
0
Remarks: really like (1), like (2), rather like (3),
dislike (4), really dislike (5)
Based on table 1. Shows that the most
preferred product with a sequence of sample B
code, sample code A and sample code C. Taste
with the category very like is product B is the
highest that is 24% (6/25x100) compared to
products A and C which is 4% (1/25x100), the
taste with the likes category is 48% while for the
parameters it is very dislike 0% this shows that
the sample code B is the most preferred.
Color with very like category is product B
which is the highest, which is 28% compared to
products A and C which is 4%, Color with
Jurnal Riset Kesehatan, 8 (2), 2019, 13 - 16
DOI: 10.31983/jrk.v8i2.5367
Copyright © 2019, Jurnal Riset Kesehatan, e-ISSN 2461-1026
category likes 52%, while for parameters it
doesn't like 0% this shows that sample code B is
the most preferred color. Aroma with the likes
category is the highest product B, which is 32%,
while for the parameter it is very dislike 8%, this
shows that the aroma code B sample is the most
preferred.
The results of the aroma of infused water
test have significant differences (p= 0.000), the
results of the Wilcoxon taste difference between
the three sample codes are taste (code sample A)
with taste (sample code B) there is a difference
(0.025), Taste (sample code A) with taste (code
sample C) there is a difference in taste (0.001)
and taste (code sample B) with taste (code
sample C) also there is a difference in taste
(0.001).
The results of the friedman aroma of the
infused water drink have significant differences
(p= 0.001), the results of the Wilcoxon different
aroma (code sample A) with aroma (code sample
B) there are differences (0.072), aroma (sample
code A) with aroma (code sample C) there is a
difference in aroma (0.006) and aroma (code
sample B) with aroma (code sample C) also there
is a difference in taste (0.001). The results of the
friedman color test for infused water have
significant differences (p= 0.000), the results of
the Wilcoxon test are different colors (code
sample A) with colors (sample code B) there are
differences (0.000), colors (sample code A) with
color (code sample C) there are different colors
(0.084) and colors (code sample B) with colors
(sample code C) also have different colors
(0.000).
Based on the recapitulation of the hedonic
test forms on 3 infused water products, a number
of 25 rather trained panelists about taste, aroma
and color, from the three parameters there was a
significant difference between taste and aroma,
taste with color and between taste and aroma.
Code samples A, B and C have significant
differences between the taste, aroma and color of
the three sample codes. the most preferred
product with the code sequence sample B (5
pieces of lemon, 3 strawberries and 5 mint
leaves), code sample A (10 pieces of lemon) and
code sample C (5 pieces of lemon, 5 pieces of
cucumber and 5 pieces mint leaves).
Sample codes A, B, and C have a significant
difference between the taste, aroma and color of
the three sample codes. Taste of drinks
infused
water
in sample code A= 16%, B= 48% and C=
24%. The aroma of
infused water
in sample code
A= 8%, B= 32% and C= 44%. And the color of
infused water
in sample code A= 16%, B= 52%
and C= 4%.
The sample code B (5 pieces of lemon, 3
strawberry and 5 mint leaves) is the sample code
most favored by 25 rather trained panelists
because it is pink from strawberry fruit, a
slightly sour taste of lemon and there is a
sensation of the taste of leaves mint.
Table 2. Result of analysis calcium levels in
infused water drinks.
Group
N
Mean
±SD
Min
Max
A
4
163.81
1.65
162.00
166.00
B
4
120.37
0.86
119.20
121.20
C
4
140.12
0.82
139.20
141.20
Based on table 2. showed that the mean
calcium content was highest in group A which
was 163.81 (±SD = 1.65) and the lowest in group
B was 120.37 (±SD = 0.86).
Table 3. Result of ANOVA test.
Variable
Sig.
Calcium levels between groups
0.00
Magnesium levels between groups
0.00
Potassium levels between groups
0.00
Based on table 3. showed that there were
significant differences between the sample code
A, B and C. ANOVA test results showed that
there were differences in calcium levels between
groups (p = 0.000).
Calcium levels in infused water with
sample code A, B and C with a value of p> 0.05
so that the data is normally distributed. Based on
table 3. Calcium levels in infused water drinks
with code samples A, B and C in the previous
chapter. The highest calcium content in the
sample code A (600 ml of water (aqua) added
with 2 lemons cut thinly) then code sample C
(600 ml of water (aqua) plus 5 pieces of lemon
and 5 pieces of cucumber) and the lowest
calcium level in the sample code B (600 ml of
water (aqua) plus 3 strawberries, 5 pieces of
lemon and 5 mint leaves).
The highest calcium content in the sample
code A (600 ml of water (aqua) plus 2 thinly
sliced lemons) is supported because the lemon
contains calcium content before the infused
water is made in the literature review chapter.
According to (Florencia, 2014) research that
refill water used as the base material for making
infused water drinks contains calcium ±0.2868
mg/liter and magnesium ±0.1143 mg/liter. This
research made three infused water products with
research codes A, B and C. All infused beverage
Jurnal Riset Kesehatan, 8 (2), 2019, 14 - 16
DOI: 10.31983/jrk.v8i2.5367
Copyright © 2019, Jurnal Riset Kesehatan, e-ISSN 2461-1026
products contain calcium content which is
beneficial to the health of the body. The basic
ingredients of making infused water drinks from
drinking water and fruit (lemon, cucumber, mint
leaves and strawberry) used contain levels of
calcium
According to (Widjaja, 2014) that bottled
drinking water (AMDK) used as a base for
making drinks
infused water
contains calcium
±0.2868 mg/liter and magnesium ±0.1143
mg/liter. This study made three products
infused water
with research codes A, B and C.
All infused beverage products contain levels of
calcium which are beneficial to body health. The
basic ingredients of making drinks
infused water
both from drinking water and fruits (lemons,
cucumbers, mint leaves, and strawberries) that
are used contain calcium levels, this is supported
by research (Sriwijaya, 2013) which states that
cucumbers contain calcium levels 19 mg/100
grams of raw cucumber.
Table 4. Results of analysis of magnesium levels
in infused water drinks.
Group
N
Mean
±SD
Min
Max
A
4
20.32
0.74
20.24
20.42
B
4
20.91
0.19
20.68
21.16
C
4
21.96
0.14
21.83
22.12
Based on table 4 showed that the highest
magnesium level was highest in group C which
was 21.96 (±SD = 0.14)) and the lowest in group
A was 20.32 (±SD = 0.74).
Based on table 3. showed that there were
significant differences between the sample codes
A, B and C. The ANOVA test results showed that
magnesium levels differed between groups (p=
0,000).
Magnesium content in infused water with
sample code A, B and C with a value of p> 0.05
so that the data is normally distributed. Based on
graph 5.3. Magnesium levels in infused water
drinks with code samples A, B and C in the
previous chapter. The highest magnesium levels
in the sample code C, B and the lowest
magnesium levels in the sample code A.
The highest magnesium content in the
sample code C (600 ml of water (aqua) plus 5
pieces of lemon, 5 pieces of cucumber and five
mint leaves) is supported because the lemon
contains magnesium content before the infused
water is made in chapter literature review.
According to (Florencia, 2014) research that
refill water used as the base material for making
infused water drinks contains calcium ±0.2868
mg/liter and magnesium ±0.1143 mg/liter. This
study made three infused water products with
research codes A, B and C. All infused beverage
products contain magnesium levels which are
beneficial to the health of the body. The basic
ingredients of making drinking water and fruit
infused water drinks (lemon, cucumber and mint
leaves) used contain magnesium levels. In
accordance with the theoretical basis that lemon
contains magnesium ±8.0 mg and mint leaves
contain magnesium ±16.0 mg.
According to (Haryo, 2015) research that
giving an infused water combination of
cucumber with red wine can reduce blood
pressure in adult men.
Table 5. Results of analysis of potassium levels in
infused water drink.
Group
N
Mean
±SD
Min
Max
A
4
143.43
28.95
124.15
176.72
B
4
143.73
29.33
124.22
177.47
C
4
143.58
29.14
124.19
177.10
Based on table 5 showed that the highest
average potassium level in group B was 143.73 (±
SD = 29.33) and the lowest in group B was 143.43
(±SD = 28.95). Based on table 3 showed that there
were significant differences between the sample
code A, B and C. The ANOVA test results
showed that potassium levels differed between
groups (p = 0,000). Different tests between
sample codes AB, AC and BC have significant
differences (p = 0.000).
Potassium content in infused water with
sample code A, B and C with a value of p> 0.05
so that the data is normally distributed. Based on
table 5. Potassium levels in infused water with
sample code A, B and C in the previous chapter.
The highest potassium level in the sample code B,
C, and the lowest potassium level in the sample
code A. The highest potassium level in the
sample code B (600 ml of water (aqua) plus 5
pieces of lemon, 3 strawberries and five leaves
mint) this is supported because lemon and mint
leaves already contain potassium levels before
infused water is made in the literature review
chapter.
All infused beverage products contain
potassium levels that are beneficial to the health
of the body. The basic ingredients of drinking
water infused water and fruit (lemon and mint
leaves) used contain potassium levels. In
accordance with the theoretical basis that lemon
contains ±138 mg of potassium and mint leaves
containing magnesium ±13 mg.
Based on the number of nutritional
adequacy (RDA) for all age groups requires
Jurnal Riset Kesehatan, 8 (2), 2019, 15 - 16
DOI: 10.31983/jrk.v8i2.5367
Copyright © 2019, Jurnal Riset Kesehatan, e-ISSN 2461-1026
mineral levels of potassium, calcium and
magnesium. Infused water drinks contain
mineral levels of potassium, calcium and
magnesium so that people can make and
consume infused water drinks that are useful for
health. The content of mineral content of
potassium, calcium and magnesium in infused
water is still below the requirements of AKG.
Table 6. Results of analysis of vitamin A levels in
infused water drinks.
Group
N
Mean
±SD
Min
Max
A
4
0.50
0.008
0.49
0.51
B
4
0.61
0.016
0.59
0.63
C
4
0.37
0.008
0.36
0.38
Based on table 6 showed that the highest
vitamin A level was highest in group B which
was 0.61 (±SD= 0.016) and the lowest in group C
was 0.37 (±SD= 0.008). Based on table 3 showed
that there were significant differences between
the sample code A, B and C. The ANOVA test
results of vitamin A levels differed between
groups (p= 0.000). Different tests between
sample codes AB, AC and BC have significant
differences (p= 0.000).
Vitamin A levels in infused water with
sample code A, B and C with a value of p> 0.05
so that the data is normally distributed. Based on
table 6 vitamin A levels in infused water with
sample code A, B and C in the previous chapter.
The highest vitamin A level in the sample code B,
A and the lowest level of vitamin A in the
sample code C.
The highest vitamin A level in the sample
code B (600 ml of water (aqua) plus 5 pieces of
lemon, 3 strawberries and five mint leaves) is
supported because lemon, strawberry and mint
leaves contain vitamin levels A before making an
infused water in the literature review chapter.
Vitamin A in food has 4 structural
compounds, namely retinol (Vitamin A1 alcohol),
retinal (vitamin A aldehyde), retinoic acid
(vitamin A acid), and retinil retinil palmitate
ester (vitamin A ester/palmitate). Infused water
is included in vitamin A acid or retinoic acid.
Vitamin and provitamin A compounds are
limpophilic because of their nonpolar structure.
Vitamin A is easily oxidized, rather stable when
heated in a vacuum and not exposed to light,
unstable with ultraviolet, quite stable in alkaline
conditions, and the presence of metals can
accelerate the oxidation of vitamin A. Vitamin A
is unstable in various applications and requires
antioxidants to prolong the life save it.
All infused water products contain vitamin
A levels that are beneficial to the health of the
body. The basic ingredients for making infused
water drinks from drinking water and fruit
(lemon, strawberry fruit and mint leaves) used
contain levels of vitamin A (Indriani, 2015). In
accordance with the basic theory that lemon
contains vitamin A±22 UI, strawberry fruit ±0.03
UI and mint leaves contain vitamin A±26 UI
Table 7. Results of analysis of vitamin C levels in
infused water drinks.
Group
N
Mean
±SD
Min
Max
A
4
0.10
0.005
0.10
0.11
B
4
0.18
0.000
0.18
0.18
C
4
0.08
0.020
0.07
0.11
Based on table 6 showed that the highest
average vitamin C level in group A was 0.10 ( ±
SD= 0.005) and the lowest in group C was 0.008
(±SD= 0.020).
Based on table 3 showed that there were
significant differences between the sample code
A, B and C. The ANOVA test results showed that
vitamin C levels differed between groups (p=
0.000). Different tests between sample codes AB,
AC and BC have significant differences (p=
0.000).
Vitamin C levels in infused water with
sample code A, B and C with a value of p> 0.05
so that the data is normally distributed. Based on
table 7 vitamin C levels in infused water with
sample code A, B and C in the previous chapter.
The highest vitamin C level in the sample code B,
A and the lowest level of vitamin C in the sample
code C.
The highest vitamin C level in the sample
code B (600 ml of water (aqua) plus 5 pieces of
lemon, 3 strawberries and five mint leaves) is
supported because lemon, strawberry and mint
leaves contain vitamin levels. C before making
an infused water in the literature review chapter.
All infused beverage products contain
vitamin C levels that are beneficial to the health
of the body. The basic ingredients of drinking
water and fruit infused water drinks (lemon,
strawberry fruit and mint leaves) used contain
vitamin C. In accordance with the theoretical
basis that lemon contains vitamin C±53, mg and
mint leaves contain vitamin C±22 mg.
Of all types of vitamins, vitamin C is the
most easily damaged type of vitamin. Vitamin C
is a type of vitamin that is most easily soluble in
water and can take the form of ascorbic acid and
dehydroascorbic acid. Both of these forms have
activity as vitamin C. The chemical structure of
vitamin C consists of a chain of 6 C atoms and is
Jurnal Riset Kesehatan, 8 (2), 2019, 16 - 16
DOI: 10.31983/jrk.v8i2.5367
Copyright © 2019, Jurnal Riset Kesehatan, e-ISSN 2461-1026
unstable (C6H8O6), because it easily reacts with
O2 in the air to dehydroascorbic acid. Vitamin C
is easily damaged by oxidation by oxygen from
the air. This process is accelerated by heat, light,
alkali, enzym, the oxidizer is also an iron and
copper catalyst. Oxidation will be slow if vitamin
C is in an acidic or low temperature state.
The low level of vitamin C in the sample C
code is caused by the amount of free oxygen
contained in the juice so that it causes high
oxidation that can reduce vitamin C. The
stability of ascorbic acid will increase with
decreasing pH value. Vitamin C is stable in
acidic media, but in neutral and alkaline media it
is very easily degraded by heat (Farikha I, 2013).
Based on the number of nutritional
adequacy (RDA) for all age groups requires
vitamin A and vitamin C. Infused water drinks
contain vitamin A and vitamin C so that people
can make and consume infused water drinks that
are useful for health. The content of vitamin A
and vitamin C in infused water is still below the
requirements of AKG.
4. Conclusion and Suggestion
Vitamin A levels in infused water drinks
were 0.61 mcg (sample code B); 0.50 mcg (sample
code A) and 0.37 mcg (sample code C). Vitamin
C levels in infused water drinks are 0.18% v/v
(sample code B); 0.10% v/v (code sample A) and
0.08% v/v (sample code C). Potassium levels in
infused water drinks were 143.73 mg/l (sample
code B); 143.58 mg/l (code sample C) and 143.43
mg/l (sample code A). Calcium content in
infused water drinks is 155.26 mg/l (sample
code A); 140.07 mg/l (sample code C) and 120.37
mg/l (sample code B). Magnesium levels in
infused water drinks are 21.96 mg/l (sample
code C); 20.94 mg/l (sample code B) and 20.33
mg/l (sample code A). The most preferred
power for infused water is sample code B, A and
C. Infused water drinks all samples contain
minerals and vitamins which are still below the
nutritional adequacy rate (AKG).
5. Acknowledgements
I would give an appreciate to Director of
Poltekkes Kemenkes Semarang. Mr. SY. Didik
Widiyanto, SKM, M.Kes as chairman of the
Department of Health Analyst of Poltekkes
Kemenkes Semarang and the Chief of The
Research and Community Service.
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