| dc.description.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. | en_US |
