| dc.description.abstract | MARTA LENA ROMAULI SIMANJUNTAK. The Effect of Addition of Red Ginger and Lemongrass and Boiling Time on the Quality of Myrmecodia Functional Drink (Myrmecodia pendans), (Under the supervision of TERIP KARO-KARO as Chair of the Advisory Committee and ELISA JULIANTI as Member of the Advisory Committee).
This study was aimsed to determine the effect of adding red ginger and lemongrass, boiling time, and the interaction of both on the quality of myrmecodia functional drink. The research design used was a factorial Completely Randomized Design method with two factors, namely the addition of red ginger and lemongrass (K): (1% and 1%, 1% and 2%, 2% and 1%, 2% and 2%) and boiling time (L): (4 minutes, 6 minutes, 8 minutes, 10 minutes).
The results showed that the addition of red ginger and lemongrass had a highly significant effect (P<0,01) on the parameters of total dissolved solids, pH, IC50 antioxidants activity, total phenols content, total tannin content, color hedonic, taste hedonic, aroma hedonic, and general acceptance. The boiling time had a highly significant effect (P<0,01) on the parameters of total dissolved solids, pH, IC50 antioxidants activity, total phenols content, total tannin content, color hedonic, taste hedonic, aroma hedonic, and gave an insignificant effect (P>0,05) on general acceptance. The interaction of the addition of red ginger and lemongrass and the duration of boiling gave a highly significant effect (P<0.01) on the parameters of pH, total tannin content, hedonic aroma, and gave a significant effect (P<0,05) on the parameters of total dissolved solids. The addition of red ginger and lemongrass (2% and 2%) and boiling time (10 minutes) produced functional drinks with the best quality based on IC50 antioxidant activity content, total phenol content and total tannin content | en_US |
