Optimation and Sensory Profile of Functional Drink from Cinnamon and Cardamom

  • Mardiana Mardiana Garut University
  • Novriza Sativa Garut University
  • Hari Hariadi Garut University
  • Nanda Triandita Teuku Umar University
  • Nela Eska Putri Politeknik Pertanian Negeri Payakumbuh
Keywords: cardamom, cinnamon, functional drinks, herbal drinks

Abstract

Functional drinks can be made from local herbal ingredients that are often used for spices such as cinnamon (Cinnamomum burmanni) and cardamom (Amomum compactum). The purpose of this study is to determine the best formulation of cinnamon and cardamon as a herbal drink based on moisture content, ash content , and sensory evaluation. Raw materials were dried at 50 °C until reached a maximum moisture content 10% and were reduced in size. The formulations were made of comparison between cinnamon and cardamom which were A (100: 0)%; B (80:20)%; C (60:40)%; D (50:50)%; E (40:60)%; F (20:80)%; and G (0: 100)%. The moisture content of all formulas is between 7.12-7.33% (<10%) and the ash content of all formulas is between 4.83-5.06%. The results of sensory analysis showed that formula B had the best acceptance for color (3.03) and aroma (3.17). Thisproducthad moisture 7.23 % and ash content 4.83 %.

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Author Biographies

Mardiana Mardiana, Garut University

Department of Food Science and Technology

Novriza Sativa, Garut University

Department of Agrotechnology

Hari Hariadi, Garut University

Department of Agricultural Products Technology

Nanda Triandita, Teuku Umar University

Department of Agricultural Products Technology

Nela Eska Putri, Politeknik Pertanian Negeri Payakumbuh

Department of Food Technology

Published
2020-08-31
How to Cite
Mardiana, M., Sativa, N., Hariadi, H., Triandita, N., & Putri, N. (2020). Optimation and Sensory Profile of Functional Drink from Cinnamon and Cardamom. Journal of Applied Agricultural Science and Technology, 4(2), 189-195. https://doi.org/10.32530/jaast.v4i2.138
Section
Articles