| dc.description.abstract | The aim of this research was to determine the effect of the ratio of corn silk extract with red ginger extract and the amount of sugar on the sensory and chemical characteristics of corn silk and red ginger functional drinks. This research was conducted at the Food Technology Laboratory and Food Chemical Analysis Laboratory, Faculty of Agriculture, University of North Sumatra. This research used a factorial Completely Randomized Design (CRD) with two factors: ratio of corn silk extract to red ginger (E) (100%:0%, 95%:5%, 90%:10%, 85%:15%) and amount of sugar (G) ( 4%, 8%, 12%, 16%). The parameters analyzed were flavonoid content (%), total dissolved solids (°Brix), total sugar (%), pH, color (°Hue), organoleptic values of aroma, taste, color and general acceptance. The best product quality was determined by using the De Garmo methods, which was then tested for antioxidants activity.
The results showed that the ratio of corn silk extract with red ginger extract had highly significant effect on pH value, total dissolved solids, total sugar, color, general acceptance, and flavonoid content and had significant effect on organoleptic value colour and value taste. The amount of sugar had significant effect on pH, total dissolved solid, total sugar, and flavonoid content and had significant effect on color and organoleptic value taste. The best functional drink was obtained from corn silk extract (85%), red ginger extract (15%), and the amount of sugar (16%). The best functional drink has a high antioxidant content (IC50 value) of 40.6380 μg/ml. | en_US |
