Formulasi Minuman Berbahan Jahe dan Kayu Manis sebagai Sumber Flavonoid

Neneng Munifah Sholihah; Khoirul Anwar; Adi Iskandar

doi:10.25182/jigd.2023.2.2.96-102

Neneng Munifah Sholihah Program Studi Gizi, Fakultas Teknologi Pangan dan Kesehatan, Universitas Sahid, Jakarta12870, Indonesia
Khoirul Anwar Program Studi Gizi, Fakultas Teknologi Pangan dan Kesehatan, Universitas Sahid Jakarta, Indonesia
Adi Iskandar Program Studi Gizi, Fakultas Teknologi Pangan dan Kesehatan, Universitas Sahid, Jakarta12870, Indonesia

DOI: https://doi.org/10.25182/jigd.2023.2.2.96-102

Keywords: cinnamon, flavonoids, functional drinks, ginger

Abstract

This research aims to develop a functional drink made from ginger and cinnamon which is high in flavonoids. This study was an experimental study using a completely randomized design (CRD) with three repetitions. The research consisted of making ginger and cinnamon powder, then the selected powders used in the manufacture of beverage formulations with 3 ratios of ginger and cinnamon (g), namely F1, F2, and F3 respectively 1:1, 1:2, and 2:1. The chemical test used in this study was the qualitative and quantitative test for flavonoids. Data analysis uses the ANOVA test, if there is a significant difference then proceed with the test Duncan Multiple Range Test (DMRT). The data tested are flavonoids. The results showed that each beverage formulation (1:1, 1:2, 2:1) was positive for flavonoids based on the qualitative test, while the quantitative test showed that each beverage formulation had a significant effect on the total flavonoid test results with a p-value<0.05. Total flavonoids in F1, F2 and F3 respectively were 70.88%, 57.86% and 82.96%. The selected functional drink formulation obtained from this study was F3 with the highest total flavonoid value.