Optimation and Sensory Profile of Functional Drink from Cinnamon and Cardamom

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...

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Autores principales:	Mardiana Mardiana, Novriza Sativa, Hari Hariadi, Nanda Triandita, Nela Eska Putri
Formato:	article
Lenguaje:	EN ID
Publicado:	Green Engineering Society 2020
Materias:	cardamom cinnamon functional drinks herbal drinks Agriculture (General) S1-972
Acceso en línea:	https://doaj.org/article/e91387ab17bc49b88dfebecc2a60b009
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spelling	oai:doaj.org-article:e91387ab17bc49b88dfebecc2a60b0092021-12-02T15:05:21ZOptimation and Sensory Profile of Functional Drink from Cinnamon and Cardamom2621-47092621-252810.32530/jaast.v4i2.138https://doaj.org/article/e91387ab17bc49b88dfebecc2a60b0092020-08-01T00:00:00Zhttps://kinfopolitani.com/index.php/JAAST/article/view/138https://doaj.org/toc/2621-4709https://doaj.org/toc/2621-2528Functional 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 %.Mardiana MardianaNovriza SativaHari HariadiNanda TrianditaNela Eska PutriGreen Engineering Societyarticlecardamomcinnamonfunctional drinksherbal drinksAgriculture (General)S1-972ENIDJournal of Applied Agricultural Science and Technology, Vol 4, Iss 2, Pp 189-195 (2020)
institution	DOAJ
collection	DOAJ
language	EN ID
topic	cardamom cinnamon functional drinks herbal drinks Agriculture (General) S1-972
spellingShingle	cardamom cinnamon functional drinks herbal drinks Agriculture (General) S1-972 Mardiana Mardiana Novriza Sativa Hari Hariadi Nanda Triandita Nela Eska Putri Optimation and Sensory Profile of Functional Drink from Cinnamon and Cardamom
description	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 %.
format	article
author	Mardiana Mardiana Novriza Sativa Hari Hariadi Nanda Triandita Nela Eska Putri
author_facet	Mardiana Mardiana Novriza Sativa Hari Hariadi Nanda Triandita Nela Eska Putri
author_sort	Mardiana Mardiana
title	Optimation and Sensory Profile of Functional Drink from Cinnamon and Cardamom
title_short	Optimation and Sensory Profile of Functional Drink from Cinnamon and Cardamom
title_full	Optimation and Sensory Profile of Functional Drink from Cinnamon and Cardamom
title_fullStr	Optimation and Sensory Profile of Functional Drink from Cinnamon and Cardamom
title_full_unstemmed	Optimation and Sensory Profile of Functional Drink from Cinnamon and Cardamom
title_sort	optimation and sensory profile of functional drink from cinnamon and cardamom
publisher	Green Engineering Society
publishDate	2020
url	https://doaj.org/article/e91387ab17bc49b88dfebecc2a60b009
work_keys_str_mv	AT mardianamardiana optimationandsensoryprofileoffunctionaldrinkfromcinnamonandcardamom AT novrizasativa optimationandsensoryprofileoffunctionaldrinkfromcinnamonandcardamom AT harihariadi optimationandsensoryprofileoffunctionaldrinkfromcinnamonandcardamom AT nandatriandita optimationandsensoryprofileoffunctionaldrinkfromcinnamonandcardamom AT nelaeskaputri optimationandsensoryprofileoffunctionaldrinkfromcinnamonandcardamom
_version_	1718388864435879936

Optimation and Sensory Profile of Functional Drink from Cinnamon and Cardamom

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