FORMULASI BUBUK EFFERVESCENT SARANG SEMUT YANG DIPERKAYA JAHE, KAYU MANIS, DAN SECANG SEBAGAI MINUMAN FUNGSIONAL
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.
Penulis: Marga Neo Pratama
Kode Jurnal: jppertaniandd151044
