Effect of additional balance of temulawak extract (Curcuma xanthorrhiza Roxb) on organoleptic characteristics and antioxidant content, of clove (Eugenia aromaticum), and Cinnamon (Cinanomum burmanni) extracts as functional drinks

DOI

10.2991/978-94-6463-086-2_30How to use a DOI?

Keywords

Temulawak Extract; Organoleptic Test; Antioxidants; Functional Drinks

Abstract

Temulawak has tremendous potential for its benefits to be developed, in fact, the temulawak plant has advantages equivalent to Korean ginseng so that many people consider temulawak as "Indonesian ginseng". Besides being used as traditional medicine, ginger can be used as a drink, Health drinks are anything that can quench thirst and thirst and also have a beneficial effect on health, This research aims to determine the effect of temulawak enhancers on clove and cinnamon funsional drinks. The reseach was conducted using the Randomized Block Design (RAK) method with 3 treatments (F1 = 9.25 mg / 100grams, F2 = 8.75 mg / 100grams, F3 = 7.75 mg / 100grams) and 3 repetitions. The result on the hedonic test did not have a significantly different effect on the but had a significantly different influence on the content of antioxidants and flavonoids. Based on the results of the hedonic test analysis, antioxidant activity and flavonoid content, it was found that the addition of temulawak 9.25 to the funsional drink with the best treatment, for the hedonic test the value of favorability towards color was 3.38, liking for flavor was 3.50, favorability for flavor, 4.03, favorability for texture 3.10 which indicated that the panelists liked functional drinks with the addition of temulawak as much as 9.25mg / 100grams, the analysis of the highest antioxidant activity was 93, 30 and flavonoid content of 2.59mg/100gr.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

TY  - CONF
AU  - Hari Hariadi
AU  - Diang Sagita
AU  - Asri
AU  - Hidayat
AU  - Laila Rahmawati
AU  - RCecep E A
AU  - Saepurahman
PY  - 2022
DA  - 2022/12/28
TI  - Effect of additional balance of temulawak extract (Curcuma xanthorrhiza Roxb) on organoleptic characteristics and antioxidant content, of clove (Eugenia aromaticum), and Cinnamon (Cinanomum burmanni) extracts as functional drinks
BT  - Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)
PB  - Atlantis Press
SP  - 231
EP  - 236
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-086-2_30
DO  - 10.2991/978-94-6463-086-2_30
ID  - Hariadi2022
ER  -