Pengaruh Penambahan Ekstrak Kunyit pada Minuman Herbal Jahe dan Asam

Abstrak

The study aims to analyze polyphenol content and activity antioxidant ginger and tamarind herbal drink with the addition of turmeric extract and evaluating the effect of adding turmeric extract to herbal drinks ginger and tamarind on consumer acceptance. Add the turmeric extract intended to add antioxidant properties and polyphenols to drinks ginger and tamarind herbs and improve their organoleptic properties considering the amount the current demand for healthy drinks is through herbal drinks. This type of research experimental in nature using a Randomized Group Design (RGD) pattern. The treatment consist of three different formulation, namely by addition turmeric extract as much as 5%, 25%, and 45% in ginger and tamarind herbal drinks. Observation variabels consist of analysis of polyphenol levels, antioxidant activity and organoleptic tests (color, aroma and taste). The research results show that the addition of different turmeric extract had a significant effect on polyphenol levels, antioxidant activity, and consumer acceptance of ginger and tamarind herbal drink. The best concentratiom of adding turmeric extract namely the addition of 25% turmeric extract. Research is recommended nexr, develop this herbal processed product by adding ingredients to create more attractive colors and flavors in herbal drinks ginger and tamarind