Formulation of Indonesian traditional functional drink wedang empon based on Zingiberaceae rhizomes mixed with fruits

Abstract Wedang empon is a rhizome-based drink, one of the most popular functional drinks in Indonesia. This drink is consumed as a drink that is believed to increase the body's immunity and maintain a healthy body. This is due to the potential content of secondary metabolites contained in it. The purpose of this study was to combine empon-based drinks with several types of fruit and flower extracts. The development of this empon-based drink was carried out to provide variations in taste, aroma, and color as well as its nutritional content. Therefore, in this study, wedang empon drink which has been combined with several fruits and flowers was analyzed for product quality with several parameters such as phenol content, vitamin C, and product hedonic tests to find out how consumers respond to the resulting product. In this study, an analysis of the moisture content of the dried product was also carried out to ensure that the water content was within the permissible limits. The research started from material preparation, formulation, characterization and product analysis. Based on the results of the analysis, it was found that in general the yield value of the water content was less than 10%. Overall, the total phenol content of all treatments ranged from 14.75-43.32 mg GAE 100 g-1 and the highest total phenol content was detected in the combination of rosella with wedang empon ingredients. The amount of vitamin C ranged from 42.1013-107 mg/100 g and samples of wedang empon mixed with lakum were the highest. Hedonic test results ranged from 63.556 to 90.667, taste ranged from 63.556 to 90.667, aroma number ranged from 67.11 to 79.556, then color ranged from 70.222 to 84,889. This means that there are differences in the effect of adding different ingredients to the taste of wedang empon. By mixing the rhizome drink with fruit and flower extract will help improve the sensory properties of the drink so that this drink can be more accepted by many consumers of all ages or for those who don't even like the unpleasant smell of wedang empon drinks.

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Sensory and antioxidant evaluation of functional drinks based on Cardamom rhizomes (Amomum cardamomum willd.)

Food Research ◽

10.26656/fr.2017.4(6).265 ◽

2020 ◽

Vol 4 (6) ◽

pp. 2169-2175

Author(s):

H. Winarsi ◽

I. Nuraeni ◽

A. Roselina ◽

Andreas A.

Keyword(s):

Vitamin C ◽

Total Phenol ◽

Total Phenol Content ◽

Phenol Content ◽

C Protein ◽

Antioxidant Evaluation ◽

Warm Sensation ◽

Hedonic Scale ◽

Functional Drink ◽

Sensory Tests

The study aimed to obtain a functional drink formula from the cardamom rhizomes (FdCarrhi) in terms of total phenol content and its vitamin C. A total of five formulations of drinks containing cardamom rhizomes and other spices have been made by boiling all ingredients and leaving excess liquid reaching 30-35%. Sensory tests performed include color, taste, flavor, spiciness, aftertaste, and warm sensation. The panelists consisted of 55 people who were not trained, on a 1-5 hedonic scale; dislike extremely to like extremely. The total phenol, vitamin C, protein, fat, ash, water and carbohydrates of the preferred formula have been determined. The selected formula drink composed of 2.12% cardamom rhizomes, various spices, and water. The color, taste, flavor, spiciness, and aftertaste ranged from like-moderately to like-extremely, while warm-sensation ranged from neutral to like-moderately. The content of total phenols was 498.8 ppm and vitamin C is 36 mg/100 g. Fd-Carrhi rich in antioxidants.

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Aktivitas Antioksidan dan Evaluasi Sensoris Teh Herbal Bunga Gumitir (Tagetes erecta L.)

Jurnal Ilmiah Teknologi Pertanian Agrotechno ◽

10.24843/jitpa.2020.v05.i02.p01 ◽

2020 ◽

Vol 5 (2) ◽

pp. 39

Author(s):

I Gusti Ngurah Bagus Pranantha Bistara Kusuma ◽

Ni Komang Ayu Nila Ratna ◽

Auriel Gabriella Kalalinggi ◽

I Wayan Rai Widarta

Keyword(s):

Water Content ◽

Total Phenol ◽

Total Flavonoid ◽

Total Phenol Content ◽

Total Flavonoid Content ◽

Phenol Content ◽

Bioactive Components ◽

Flavonoid Content ◽

Herbal Tea ◽

Tagetes Erecta L

Bunga gumitir memiliki manfaat yang baik bagi kesehatan karena mengandung komponen bioaktif berupa flavonoid, fenol, dan karotenoid berupa lutein sehingga sangat berpotensi digunakan sebagai teh herbal. Penelitian ini bertujuan untuk mendapatkan teknik pengeringan teh herbal bunga gumitir yang tepat sehingga menghasilkan karakteristik teh herbal bunga gumitir dengan komponen bioaktif dan antioksidan yang tinggi serta sensoris yang baik. Pengeringan dilakukan dengan 5 teknik yang berbeda yaitu pengeringan matahari, pengeringan oven, pengeringan dingin, pengeringan udara, dan pengeringan sangrai. Parameter yang diamati meliputi kadar air, total fenol, total flavonoid, aktivitas antioksidan (IC50) serta pengujian sensoris air seduhan teh herbal bunga gumitir (warna, aroma, rasa, dan penerimaan keseluruhan). Hasil penelitian menunjukkan bahwa pengeringan dingin mampu menghasilkan teh herbal dengan karakteristik terbaik yaitu kadar air sebesar 6,86%, total fenol sebesar 83,88 mg GAE/g ekstrak, total flavonoid sebesar 373,06 mg QE/g ekstrak, nilai IC50 sebesar 257,65 mg/L, karakteristik sensoris paling disukai dengan rasa agak khas bunga gumitir, rasa tidak asam, dan berwarna merah kekuningan. Gumitir flower had good benefits for health because their bioactive components contain flavonoids, phenols, and carotenoids like lutein so that gumitir flower were potentially used as herbal tea. The research was conducted to obtain the appropriate gumitir flower tea drying technique to produced the characteristics of gumitir herbal tea with high bioactive and antioxidant components and good sensory. Drying were carried out with 5 different techniques, namely sun drying, oven drying, cold drying, air drying, and roasting drying. Parameters observed included water content, total phenol content, total flavonoid content, antioxidant activity (IC50), and sensory testing of gumitir flower herbal tea (color, aroma, taste, and overall reception). The results showed that cold drying was able to produced herbal tea with the best characteristics with water content was 6.86%, total phenol content was 83.88 mg GAE/g extract, total flavonoid content was 373.06 mg QE/g extract, IC50 was 257.65 mg/L, sensory characteristics were most preferred with a rather typical taste of gumitir flower, not sour and yellowish red.

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Antioxidant Activity of Ketapang Leaf Tea (Terminalia catappa)

Jurnal Ilmu Pangan dan Hasil Pertanian ◽

10.26877/jiphp.v4i2.7468 ◽

2021 ◽

Vol 4 (2) ◽

pp. 220-227

Author(s):

Retno Widyastuti ◽

Agustina Intan Niken Tari ◽

Novian Wely Asmoro

Keyword(s):

Antioxidant Activity ◽

Water Content ◽

Leaf Age ◽

Black Tea ◽

Total Phenol ◽

Total Phenol Content ◽

Phenol Content ◽

Terminalia Catappa ◽

Young Leaves

The purpose of this study was to determine the antioxidant activity of fermented tea (black tea) with Ketapang leaves (Terminalia catappa) using two variations of leaf age, namely leaflets 1-3 and 4-5. The parameters observed were water content, pH, antioxidant activity (IC 50) and total phenol content of tea. Results showed that the antioxidant activity of young leaves (shoots 1-3) significantly higher than old leaves (shoots 4-5) but had lower total phenol and pH. In general, the character of Ketapang leaf tea products at shoots 1-5 has water content ranging from 5.55-5.58%, total phenol content of 22.63-28.97 mg / g EAG, and antioxidant activity (IC 50) of 6.27-6 .71 µg/ml and the pH of steeping water from 5.9 to 6.1.

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PERBANDINGAN AKTIVITAS ANTIOKSIDAN JAHE EMPRIT (Zingiber officinale var Amarum) DAN JAHE MERAH (Zingiber officinale var Rubrum) DALAM SEDIAAN CAIR BERBASIS BAWANG PUTIH DAN KORELASINYA DENGAN KADAR FENOL DAN VITAMIN C

Jurnal Fitofarmaka Indonesia ◽

10.33096/jffi.v6i1.464 ◽

2019 ◽

Vol 6 (1) ◽

pp. 315-324

Author(s):

Ike Yulia Wiendarlina ◽

Runi Sukaesih

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Allium Sativum ◽

Antioxidant Properties ◽

Zingiber Officinale ◽

Total Phenol ◽

Total Phenol Content ◽

Phenol Content ◽

Red Ginger ◽

Gallic Acid Equivalent

Garlic (Allium sativum L.), ginger emprit (Zingiber officinale var Amarum) and red ginger (Zingiber officinale var Rubrum) contain active compounds from the phenol group which have antioxidant properties. This study aims to determine the ratio of antioxidant activity of red ginger and ginger in garlic-based liquid preparations using DPPH reagent (1.1 diphenyl-2 picrylhydrazyl) and determine its correlation with total phenol and vitamin C levels contained in both liquid preparations. Total phenol content was determined by reacting folin-ciocalteu and vitamin C levels were determined by titrimetric method. Total phenol levels are expressed as mg GAE (Gallic Acid Equivalent) per gram of preparation, antioxidant activity is expressed as IC50 (µg / mL), and vitamin C is expressed as percent (%). The results show that total phenol content of emprit and red ginger in garlic-based preparation were 80,296 mgGAE / g preparations and 159,164 mgGAE / g preparations respectively, antioxidant activity (IC50) for each preparation were 3,310 µg / mL and 2,075 µg / mL respectively and the vitamin C level were 4.338% and 6.372%. Correlation test showed the very strong and significant correlation existed between antioxidant activity and the total phenol levels in both emprit and red ginger-garlic preparation but no significant correlation detected between antioxidant activity and vitamin C levels of both preparations.

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ANALISIS TOTAL FENOL PADA BERBAGAI FORMULASI REBUSAN KULIT SALAK BALI SIBETAN KARANGASEM SEBAGAI MINUMAN FUNGSIONAL

Meditory : The Journal of Medical Laboratory ◽

10.33992/m.v4i2.42 ◽

2016 ◽

Vol 4 (2) ◽

Author(s):

Wayan Merta

Keyword(s):

Content Analysis ◽

Phenolic Compounds ◽

Water Content ◽

Spectrophotometric Method ◽

Natural Antioxidants ◽

Total Phenol ◽

Total Phenol Content ◽

Phenol Content ◽

Average Water ◽

Phenol Reagent

Abstract Background: Snakefruit’s bark that only so far as waste, can be processed into a functional beverage is good for health. Snakefruit’s bark contains phenolic compounds which are natural antioxidants in fruits. Objective: The purpose of this study is to determine the total phenol levels and sensory value of stew salak bali sibetan karangasem’s bark in various formulations as functional beverage. Methods: Analysis of total used spectrophotometric method with Folin-Ciocalteu phenol reagent and gallic acid standard. It also performed the water content analysis used thermogravimetry method. Result: Salak Bali Sibetan’s bark have average water content 24.1872±0.036%wb. The results of total phenol analysis showed that 2, 10, 20, 30, 40 gram of Salak Bali’s bark with 200 ml water are: 10,84±0,587; 13,79±0,756; 12,19±0,205; 12,02±0,268; 10,57±0,389 mg/L GAE respectirely. Conclusions: The highest total phenol content is (10g/200ml) formulation, and also supported by a sensory test showed that a majority of panelist also prefer that formulation because has good colour, flavor and smell. Keywords : Salak Bali’s Sibetan bark, total phenol, Folin-Ciocalteu.

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AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS TEH CELUP CAMPURAN BUNGA KECOMBRANG, DAUN MINT DAN DAUN STEVIA.

Jurnal Pangan dan Gizi ◽

10.26714/jpg.9.2.2019.79-93 ◽

2019 ◽

Vol 9 (2) ◽

pp. 79

Author(s):

Katrien Arumsari ◽

Siti Aminah ◽

Nurrahman Nurrahman

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Total Phenol ◽

Total Phenol Content ◽

Phenol Content ◽

Sensory Testing ◽

Sensory Characteristic ◽

Alternative Ingredients ◽

Functional Drink

Tea is a functional drink that widely used and developed for health purposes. The alternative ingredients for tea making are from plants such as flowers, leaves, skin, fruit, and roots. Teabags,which made from kecombrang flower, mint leaves, and stevia leaves, potentially used as functional drinks,considering the total phenol content and antioxidant activity in each ingredients. The aims of this research is to obtain tea products which contain high total phenol and antioxidant activity with optimum acceptability from kecombrang flower and mint leaves formulations. This study uses a randomized 1:1 ratio design of kecombrang flower : mint leaves, with 5 formulation:(0.4: 1.6), (0.7: 1.3), (1: 1), (1.3: 0.7) and (1.6: 0.4), to obtain the datas of Total Phenol Levels, Antioxidant Activities and Sensory characteristic of the tea. The results shows that there is significant effect on total phenol content and antioxidant activity. It results that F1 formulation has the highest amount of total phenol which is 13.907 mg as.galat / 100 mL as well as the highest antioxidant activity which is 68.84% RSA. Sensory testing produces teas with a similar color, while the taste and scent are significantly different

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Genetic divergence among 22 strawberry (Fragaria x Ananassa Duch.) genotypes for bioactive compounds grown in northwest Himalayas

SAARC Journal of Agriculture ◽

10.3329/sja.v14i1.29578 ◽

2016 ◽

Vol 14 (1) ◽

pp. 81-91 ◽

Cited By ~ 1

Author(s):

S Lal ◽

DB Singh

Keyword(s):

Vitamin C ◽

Direct Effect ◽

Genetic Divergence ◽

Fragaria X Ananassa ◽

Total Phenol ◽

Total Phenol Content ◽

Total Phenols ◽

Phenol Content ◽

Total Anthocyanin ◽

Titrable Acidity

To analyze genetic divergence 22 strawberry genotypes (Fragaria x ananassa Duch.) were studied for six bioactive compounds traits at Central Institute of Temperate Horticulture (CITH), Srinagar, India. The maximum PCV and GCV were estimated for the total phenol content (23.78 and 23.87) followed by vitamin C (22.39 and 22.48). The heritability was highest for total phenols (99.61%) and DDPH (99.18). Genotypic correlation was of higher magnitude to the corresponding phenotypic ones. Titrable acidity exhibited highly negative association with vitamin C whereas total phenol content was showed significantly negative correlation with vitamin C but positive association with titrable acidity and total anthocyanin contents. DPPH and vitamin C negatively correlated, however DPPH exhibited highly positive and significant association with titrable acidity, total anthocyanin and total phenol contents. In path analysis, highest positive direct effect was exhibited by total phenol content (0.937) the highest negative direct effect by total flavonols (-0.055). The selection based on higher total phenols, titrable acidity and total anthocyanin contents will be beneficial for enhancing the total antioxidant potential attributes of strawberry germplam for commercial utilization and processing. The information also could be utilized to increase the nutritional value of different foods and diets in the prevention of chronic human diseases using strawberry genotypes having higher bioactive compounds.SAARC J. Agri., 14(1): 81-91 (2016)

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