Formulasi Minuman Berbahan Jahe dan Kayu Manis sebagai Sumber Flavonoid Formulation of Beverages Made of Ginger and Cinnamon as Sources of Flavonoids

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.