Issutarti, Mazarina Devi, Anggi Martiningtyas, Aghniya Millati
Kecombrang drink is created using coriander powder, lemon juice, sugar, salt, and water to improve the taste of the kecombrang drink, which has a unique smell of kecombrang flowers. The purpose of this study was to look at the chemical and physical features of kecombrang drinks with different boiling times of 15 minutes, 20 minutes, and 25 minutes. This research method is an experimental study using RAL, three treatments, and two repetitions. One-way ANOVA was used to examine the data, using the Duncan Multiple Range Test (DMRT) as a follow-up test. The highest score of physical properties in kecombrang drink with color is brightness (L) 15 minutes, redness (a+) 25 minutes, and yellowness (b+) 15 minutes. The kecombrang drink's chemical qualities (antioxidant activity, flavonoid content, tannin content, saponin content) and physical properties are affected by the variation in boiling time (color). The impact is that the longer the kecombrang flower is boiled, the more the chemicals in the kecombrang flower are dissolved into the solvent. © Published under licence by IOP Publishing Ltd.
Universitas Negeri Malang, Malang, Indonesia
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