Aktivitas Antioksidan dan Karakteristik Sensoris Minuman Berbasis Ekstrak Mengkudu (Morinda citrifolia) dengan Penambahan Ekstrak Kayu Manis

Abstract

Noni (Morinda citrifolia L.) is a herb rich in antioxidants and other bioactive substances that can be used in making functional drinks but has an unpleasant aroma and taste caused by caproic acid. Cinnamon contains cinnamaldehyde and other bioactive compounds that are aromatic in nature so they can cover the uncomfortable smell and taste of noni. In this research, a beverage formulation based on noni extract with the addition of cinnamon is being researched. The aim of this research is to determine the effect of different concentrations of noni and the addition of cinnamon on antioxidant activity, polyphenol content, flavonoid content, vitamin C content, and sensory characteristics of drinks, as well as determining the best and most preferred formulation. Data analysis used ANOVA at the p≤0.05 level. The research results showed that differences in noni concentration and the addition of cinnamon had a significant effect on increasing antioxidant activity, polyphenol levels, flavonoid levels, vitamin C levels, as well as differences in the sensory characteristics of drinks including color, aroma, taste, aftertaste, and overall. The best formulation was treated with 10% noni extract and 15% cinnamon with effectivity values is 1,36 and has the following analysis results: 74,12% antioxidant activity; 0,225 mgGAE/ml of total polyphenol content; 0,524 mgQE/ml of flavonoid content; 1,85 mg/ml of vitamin C content; color value 3,40 (neutral); aroma value 3,67 (neutral to likeable); flavor value 4,00 (likeable); aftertaste value 3,80 (almost likeable); overall value 3,83 (almost likeable).