SIFAT ORGANOLEPTIK DAN KANDUNGAN TOTAL FENOL MINUMAN REMPAH TRADISONAL (MINUMAN SECANG)
ABSTRACT: Secang drink is an
Indonesian traditional drink, especially from Yogyakarta and Central Jawa, that
is made from secang wood (Caesalpinia sappan L) which gives red color like
wine. Except secang wood in secang
drink, there are also other spices, such as ginger, clove, lemongras, cinnamon
bark, cardamon, and nutmeg. The active
component of spices mostly from phenolic compound, including brazilin dan
brazilein (secang wood), zingiberen, gingerol, dan shogaol (ginger), eugenol
(clove), geraniol, citronellal, citronellol, lemonene (lemongrass), sineol dan
sinamaldehida (cinnamon bark), cineol dan pinen (kapulaga), myristicin dan
safrol (nutmeg). This research
objectives were to investigate the effect of various types of phenols in the
spices of the organoleptic properties and phenol total content of secang drink.
The treatments were the formulation of secang drink, secang wood (F1), secang
wood and red ginger (F2), secang wood, red ginger, lemongrass (F3), secang
wood, red ginger, lemongrass, clove (F4), secang wood, red ginger, lemongress, clove,
cinnamon bark (F5), secang wood, red ginger, lemongrass, clove, cinnamon bark,
cardamon (F6), secang wood, red ginger, lemongrass, clove, cinnamon bark,
cardamon, nutmeg (F7). The formulation
of secang drink were 1 liter water, 5 stalk secang wood (1 cm), 100 gram red
ginger, 2 clove, 2 lemongrass, 2 stalk cinnamon bark (1 cm), 2 cardamon, 1/3
nutmeg, 100 gram sugar, 1 tablespoon.
Based on the average value of the panelist's favorite degree on color,
aroma, flavor, and overall appearance of the most high secang drinks in a row
is the formulation 1 (3,4), formulation 2 (3.0), formulation 2 (2.8 ), and the
formulation of 2, 4, 5, and 6 (2.8). There were differences between the
treatment of color and aroma, but nots between the treatment of taste and overall
appearance. The formulation 1 of secang
drinks contained the lowest total phenol (117.989 mg/L) and the formulation 7 of secang drinks contained the
highest total phenol (186.055 mg/L). There was not any difference between the
treatment of total phenol content of secang drinks.
Key words: Secang drink,
phenol total content, organoleptic properties
Penulis: Dwi Eva Nirmagustina,
Zulfahmi, Oktafrina Oktafrina
Kode Jurnal: jppertaniandd110030
