Pengaruh Penambahan Ekstrak Kayu Secang (Caesalpinia sappan) dan Sari Belimbing Wuluh (Averrhoa bilimbi) terhadap Karakteristik Mutu Minuman Fungsional Belimbing Wuluh

Abstract

This research was aimed to determine the effect of adding secang wood extract and bilimbi juice and their interaction on the quality of bilimbi functional drinks. This research was conducted using a factorial completely randomized design (CRD) method with 2 factors, namely the addition of secang wood extract (K): K1 (3%), K2 (6%), K3 (9%), K4 (12%) and the addition of bilimbi juice (B): B1 (5%), B2 (10%), B3 (15%), B4 (20%). The parameters tested in this study were total dissolved solids, antioxidant activity, pH, vitamin C content, total acid, color index, viscosity, and organoleptic tests (color, aroma, taste, and hedonic general acceptance). The results showed that the addition of secang wood extract to functional drinks had a highly significant effect (P<0.01) on the parameters of total dissolved solids, antioxidant activity, vitamin C content, color index, viscosity, aroma sensory, and general acceptance, and the effect was not significant (P>0.05) on pH, total acid, viscosity, and sensory aroma. The percentage of bilimbi juice had a highly significant effect (P<0.01) on total dissolved solids, antioxidant activity, pH, vitamin C content, total acid, viscosity, aroma sensory, taste sensory, and hedonic general acceptance and was not significant ( P>0.05) on color index and color sensory.