| dc.description.abstract | The purpose of this study was to determine the effect of the addition of cascara and stevia sweetener and the interaction between the two on the physicochemical and sensory characteristics of carbonated cascara tea. This research was conducted by using a factorial complete randomized design (CRD) with 2 factors namely, the addition of cascara (C): C1 (2,5%), C2 (5%), C3 (7,5%), C4 (10%) and the addition of stevia sweetener (S): S1 (0,25%), S2 (0,5%), S3 (0,75%), S4 (1%). The paramaters tested in this research were water content, pH, total acid, total soluble solids, color value, caffeine, antioxidant, and organoleptic by hedonic value of color, aroma, taste, and general acceptance.
The results showed that the addition of cascara gave a highly significant (P<0,01) effect on pH, total acid, total soluble solids (TSS), color value, and organoleptic by hedonic which includes color, aroma, taste, and general acceptance. Meanwhile, the addition of stevia sweetener gave a highly significant (P<0,01) effect on total soluble solids (TSS), color value, and organoleptic by hedonic which includes color, aroma, taste, and general acceptance; the effect was not significantly different (P>0,05) on pH and total acid. The interaction of the addition of cascara and stevia sweetener gave a highly significant (P<0,01) against color value and organoleptic by hedonic which includes color, aroma, taste, and general acceptance; the effect was not significantly different (P>0,05) on pH, total acid, and total soluble solids (TSS). The best treatment was determined by the de Garmo method and obtained in the C2S2 treatment, namely the addition of cascara as much as 5% and the addition of stevia sweetener as much as 0,5%. The best treatment was then tested for antioxidant activity and given the result by 71,1534 µg/mL and caffeine testing and given the result by 3,194 mg/mL, and caffeine testing was carried out on raw materials and given the result by 3,839 mg/mL. | en_US |
