Pengaruh Penambahan Ekstrak Kayu Manis dan Persentase Gula Aren terhadap Karakteristik Mutu Minuman Fungsional Lime (Citrus aurantifolia S.) Isotonic Drink

Abstract

This study was conducted to determine the effect of the addition of cinnamon extract and the percentage of palm sugar on the quality characteristics of lime isotonic drink. This study used a 2-factor factorial complete randomized design, namely cinnamon extract (M): (5%; 10%; 15%) and percentage of palm sugar (G): (5%; 10%; 15%). The research parameters analyzed were ash content, total soluble solids, total acid, antioxidant activity (IC50), total flavonoids, acidity (pH) and organoleptic testing of color, taste, aroma, viscosity, and general appearance. The results showed that cinnamon extract gave a highly significant effect on ash content, pH value, antioxidant activity, color index, total flavonoids, organoleptic aroma, color, and taste. The percentage of palm sugar gave a highly significant effect on ash content, pH value, total soluble solids, total flavonoids, antioxidant activity, color index, total acid, organoleptic aroma, taste, color, and general appearance. The interaction between the two factors gave a significantly different effect on ash content, antioxidant activity, organoleptic color, taste and aroma and gave a highly significant effect on total soluble solids, pH value, total flavonoids, total acids, organoleptic viscosity and general appearance. The results of the research show treatment with a addition of 15% cinnamon extract and 15% palm sugar percentage (M3G3) was a lime isotonic drink with the best quality characteristics