Pengaruh Perbandingan Ekstrak Daun Pandan dengan Ekstrak Jintan Hitam dan Penambahan Gula Pasir terhadap Karakteristik Mutu Minuman Herbal

Abstract

The purpose of this research was to know the effect of ratio of pandan leaf extract with black cumin extract and addition of sugar on the quality characteristics of herbal drinks. This research used a factorial completely randomized design with two factors, namely the ratio of pandan leaf extract with black cumin extract (P) in 4 levels (70:30, 60:40, 40:60, and 30:70) and addition of sugar (G) in 4 levels (3%, 6%, 9%, and 12%). The analyzed parameters were pH value, total soluble solids, total flavonoids, vitamin C content, total sugars, total microbes, antioxidant activity, color of hedonic test, taste of hedonic test, aroma of hedonic test, and general acceptance of hedonic test. The results showed that the ratio between pandan leaf extract and black cumin extract had a highly significant effect on pH value, total flavonoids, vitamin C content, total microbes, antioxidant activity, color of hedonic test, taste of hedonic test, aroma of hedonic test, and general acceptance of hedonic test, and had a significant effect on total soluble solids and had no significant effect on total sugars. While the addition of sugar had a highly significant effect on total soluble solids, total flavonoids, vitamin C content, total sugars, total microbes, antioxidant activity, taste of hedonic test, and general acceptance of hedonic test, and had a significant effect on pH value, and had no significant effect on color of hedonic test, and aroma of hedonic test. The interaction between the two factors had a highly significant effect on total flavonoids, vitamin C, and antioxidant activity.