Pengaruh Penambahan Kayu Manis dan Gula Sorgum terhadap Karakteristik Mutu Minuman Herbal Lidah Buaya

Abstract

This study was conducted to determine the effect of the addition of cinnamon and sorghum sugar on the quality characteristics of herbal drinks. This study used a factorial completely randomized design method with two factors, namely the addition of cinnamon (K): (2%; 4%; 6%; and 8%) and the addition of sorghum sugar (G): (3%; 6%; 9%; 12%). The parameters analyzed were antioxidant activity (IC50), total sugar, total soluble solids, total acid, and organoleptic. The results showed that the addition of cinnamon gave a significant effect on antioxidant activity (IC50), organoleptic (color, aroma, taste, and general acceptance) and children organoleptic. The addition of sorghum sugar gave a significant effect on antioxidant activity (IC50), total sugar, total soluble solids, and organoleptic (color, taste, and general acceptance). The interaction of cinnamon and sorghum sugar addition gave a significant effect on antioxidant activity (IC50), organoleptic (color, taste, and general acceptance). The results of this study also conducted hedonic organoleptic to children. The results showed that K4G4 or addition of cinnamon as much as 8% and addition of sorghum sugar as much as 12% was the best treatment.