Profil Mutu dan Aktivitas Antioksidan Minuman Serbuk Instan Berbahan Dasar Daun Sirih Merah dan Jahe Merah

Abstract

Red betel leaves and red ginger are one of the herbal plants that are high in antioxidant content. But red betel leaves have a weakness in their sensory. The addition of red ginger is carried out to disguise this weakness. The study was conducted to determine the quality profile of instant powder drinks based on red betel and red ginger with certain concentration variations that are preferred by consumers and beneficial antioxidants. The experimental design used a single factor Completely Randomized Design (CRD). Physical, chemical, and organoleptic properties testing data were analyzed using one-way ANOVA and if F counted greater than or equal to F tables, it was followed by Duncan's New Multiple Range Test (DNMRT) test at a level of 5%, while the effectiveness test was carried out by weighting values on each parameter to determine the best treatment. The results showed the instant powder drinks based on the formulation (F) of red betel leaves: red ginger; (F1) 1g: 10g; (F2) 3g: 10g; (F3) 5g: 10g; (F4) 1g: 30g; (F5) 3g: 30g; (F6) 5g: 30g; (F7) 1g: 50g; (F8) 3g: 50g; (F9) 5g: 50g, significant effect on color (L, a, and b), solubility, ash content, total dissolved solids, antioxidant activity, and its organoleptics (color, aroma, taste, and overall), and have no significant effect on the water content. The best formulation of instant drinks is found in the F7 formulation which has characteristics including a ˚Hue 81,92; green-red color 6.59; blue-yellow color 15.46; solubility 93.41%; total dissolved solids 20.83°Brix; ash content 0.3211%; water content 1.1528%; antioxidant activity 50.5%; organoleptic color preference 5.24 which means it's rather like to like; aroma preference 4.48 which means neutral to rather like; taste preference 5.12 which means rather like to like; and an overall preference of 5.32 which means it's rather like to like.