| dc.description.abstract | In research will made functional beverage products from anthill effervescent powder with
additions of ginger, cinnamon and red dye. The aim of this study was to determine the characteristics of
the chemical, physical, and sensory anthill effervescent powder drink enriched with ginger, cinnamon,
and red dye. This research was conducted in two phases, the first phase was extract powder anthill,
ginger, cinnamon and red dye. The second stage was the formulation and production of functional
anthill effervescent powder drink with the addition of ginger, cinnamon, red dye. The observed
characteristics of the product is the analysis of sensory, chemical, and physical effervescent powder
produced anthill. Based on sensort test, the results show that the most preferred colors was in formula
F4, flavour in formula F5 and the most unpreferred taste in formula F1. The most preferred product
was formula F5 was an effervescent powder formula which has the fastest soluble time is around 50
seconds, the lowest moisture content around 8%, and has the color parameters L = 73.88 , C = 26.63 as
well as °hue = 89.58. Formula F5 which consisr of anthill 50%, 20% ginger, cinnamon 15%, and 15%
secang have the ability to scavenging free radical DPPH around 86%, polyphenol content of 3.00 mg/g
dry weight and quarcetin flavonoid content of 9.1466 mg/100g dry weight, so it has the potential to
serve as a functional beverage. | en_US |
