| Issue |
E3S Web Conf.
Volume 361, 2022
3rd International Conference on Agribusiness and Rural Development (IConARD 2022)
|
|
|---|---|---|
| Article Number | 04015 | |
| Number of page(s) | 10 | |
| Section | Agricultural Technology and Smart Farming | |
| DOI | https://doi.org/10.1051/e3sconf/202236104015 | |
| Published online | 29 November 2022 | |
The effect of adding curcuma powder on the quality of the active components in instant cocoa drinks
1 Research Center for Agroindustry, Research Organization for Agriculture and Food, National Research and Innovation Agency of The Republic of Indonesia (BRIN), Tangerang Selatan, Banten, Indonesia.
2 Agricultural Products Technology Study Program, Faculty of Agriculture. University of Ichsan Gorontalo. Jl. Drs. Achmad Najamuddin, No. 17. Zip Code 96115. Gorontalo – Indonesia.
3 Research Center for Horticultural and Estate Crops, Research Organization for Agriculture and Food, National Research and Innovation Agency of The Republic of Indonesia (BRIN), Cibinong Sciences Center, Bogor, Indonesia.
4 Research Center for Behavioral and Circular Economics, Research Organization for Governance, Economy and Comunity Welfare, National Research and Innovation Agency of The Republic of Indonesia (BRIN), Jakarta Selatan, DKI Jakarta, Indonesia
5 Research Center for Animal Husbandry, Research Organization for Agriculture and Food, National Research and Innovation Agency of The Republic of Indonesia (BRIN), Cibinong Sciences Center, Bogor, Indonesia
* Corresponding author: nurhafsah_tiro@yahoo.com
Instant drinks in powder-shaped drinks are made from foodstuffs such as fruits, spices, grains, and leaves. The instant cocoa drink is made from cocoa powder with Curcuma powder which has a functional effect due to the content of polyphenols and curcumin in the ingredient. This study aims to determine the scope of polyphenols, curcumin, and antioxidant activity associated with the quality of cocoa instant drinks as functional drinks. The study was conducted using an experimental method, using a complete randomized design (CRD) of 1 factor with three-time repetitions. The results showed that the treatment with ginger as much as 18 grams had polyphenol levels of 13.11 ppm and curcumin levels of 3 ppm. The statistical tests showed an unreal influence on polyphenol levels and very noticeable differences in curcumin levels. The highest antioxidant activity was found in instant drinks without the addition of Curcuma at 11.42 ppm. Likewise, the acceptance rate of panelists for scent and taste has a score of 5 and 4, respectively. The three studies differ markedly at the 5% level. The highest water content is found in the addition of 12% ginger, with a moisture content of 4.65%.
© The Authors, published by EDP Sciences, 2022
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