KARAKTERISTIK KIMIA-SENSORI DAN STABILITAS POLIFENOL MINUMAN COKELAT-REMPAH
Abstract: Cacao bean and cocoa
products contained flavonoid polyphenol compounds. Monomeric flavanols
(catechin and epicatechin) are the major flavonoids in cocoa products that have
high antioxidative properties. High antioxidant activity of cocoa made it
potential to be developed into healthy drink by adding extract of spicy. The
aims of this research were to characterize chemical-functional (polyphenol
content and antioxidant activity), and sensory (hedonic) properties, and also
polyphenol stability of spicy-chocolate beverage during storage.
Spicy-chocolate beverage was made from ingredients of cocoa extract, spices
extract (ginger, lemongrass, and sappanwood), and sugar. The results showed
that the total polyphenol content and antioxidant activity of spicy-chocolate
beverage decreased as the lower addition of cocoa extract and greater addition
of the spicy extracts in beverage formulations. The sensory test showed that
panelists preferred spicy-chocolate beverage formula P5 (75% of cocoa extract;
9% of sappanwood extract; 3% of lemongrass extract and 13% of ginger extract),
containing the total polyphenol content of 80,77 mg/100 mL, antioxidant
activity (percent inhibition) of 72,66%, and sensory (hedonic) scores of the
color, aroma, taste, and overall attributes were 2,08; 1,92; 2,14 and 2,08,
respectively. Spicy-chocolate beverages were stored at refrigeration
temperature had polyphenol stability higher than beverage stored at room
temperature.
Penulis: Puspita Sari, Eksi
Utari, Yhulia Praptiningsih, Maryanto
Kode Jurnal: jppertaniandd150782
