Pengaruh Lama Perendaman dan Penambahan Daun Mint terhadap Karakteristik Mutu Minuman Cascara Seduh Dingin

Abstract

This research was conducted to determine the effect of soaking time and the addition of mint leaves on the quality characteristics of cold brewed cascara drinks. This research used a completely randomized factorial design with 2 factors, namely the length of cascara soaking time (P): (6 hours; 12 hours; 18 hours) and addition of mint leaves (U): (1 gram, 2 grams, 3 grams). The analyzed parameters in this research were degree of acidity (pH), color index, total dissolved solids, total phenols, antioxidant activity (IC50), caffeine content, and organoleptic (hedonic) test. The results of this study showed that soaking time had a highly significant effect on degree of acidity (pH), color index, total phenols, antioxidant activity (IC50), caffeine content, color hedonic, aroma hedonic, and taste hedonic, and had significant effect in the general acceptance. The addition of mint leaves had a highly significant effect on degree of acidity (pH), color index, total phenols, antioxidant activity (IC50), and aroma hedonic, and had a significant effect on color hedonic, taste hedonic, and general acceptance. The interaction of soaking time and the addition of mint leaves had a highly significant effect on color index and antioxidant activity (IC50). The results of the research show that treatment with a soaking period of 18 hours and the addition of 3 grams of mint leaves (P3U3) was a cold brewed cascara drink with the best quality characteristics.