Pengaruh Lama Perebusan serta Perbandingan Ekstrak Daun Asam Jawa (Tamarindus indica) dan Ekstrak Wortel (Daucus carota L.) terhadap Mutu Minuman Fungsional

Abstract

This study aimed to determine the effects of boiling duration and the ratio of tamarind leaf extract and carrot extract on the quality of functional beverages. The research used a factorial Completely Randomized Design (CRD) method with two factors: boiling time (boiled from boiling for 1 minute, boiled from boiling for 2.5 minutes, boiled from the beginning to boiling for 1 minute, boiled from the beginning to boiling for 2.5 minutes) and the ratio of tamarind leaf extract and carrot extract (90%:10%, 70%:30%, 50%:50%, 30%:70%, and 10%:90%). The results showed that boiling time had a highly significant effect (P<0.01) on antioxidant activity, total acidity, pH, total soluble solids, and color index, but had no significant effect (P>0.05) on sensory organoleptic characteristics such as aroma, taste, color, and overall acceptance. The ratio of tamarind leaf extract and carrot extract had a highly significant effect (P<0.01) on antioxidant activity, total acidity, pH, color index, sensory organoleptic characteristics including aroma, taste, color, and overall acceptance, but had no significant effect (P>0.05) on total soluble solids. The interaction between boiling time and the ratio of tamarind leaf extract and carrot extract had a highly significant effect (P<0.01) on antioxidant activity and pH, but had no significant effect (P>0.05) on acidity, total soluble solids, color index, and sensory organoleptic characteristics including aroma, taste, color, and overall acceptance. The functional beverage with the best quality was achieved with a boiling duration of 1 minute boiled from boiling and a tamarind leaf extract to carrot extract ratio of 90% and 10%, respectively.