The effect of adding curcuma powder on the quality of the active components in instant cocoa drinks
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 determi...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2022-01-01
|
| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/28/e3sconf_iconard2022_04015.pdf |
| _version_ | 1811186282392453120 |
|---|---|
| author | Nurhafsah Laboko Asriani I H Rahmi Andriani Ida Fitriawaty |
| author_facet | Nurhafsah Laboko Asriani I H Rahmi Andriani Ida Fitriawaty |
| author_sort | Nurhafsah |
| collection | DOAJ |
| description | 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%. |
| first_indexed | 2024-04-11T13:42:51Z |
| format | Article |
| id | doaj.art-53ead5c45a024a5cb687670fe80e1b57 |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-04-11T13:42:51Z |
| publishDate | 2022-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-53ead5c45a024a5cb687670fe80e1b572022-12-22T04:21:10ZengEDP SciencesE3S Web of Conferences2267-12422022-01-013610401510.1051/e3sconf/202236104015e3sconf_iconard2022_04015The effect of adding curcuma powder on the quality of the active components in instant cocoa drinksNurhafsah0Laboko Asriani I1H Rahmi2Andriani Ida3Fitriawaty4Research Center for Agroindustry, Research Organization for Agriculture and Food, National Research and Innovation Agency of The Republic of Indonesia (BRIN)Agricultural Products Technology Study Program, Faculty of Agriculture. University of Ichsan GorontaloResearch 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 CenterResearch 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 SelatanResearch Center for Animal Husbandry, Research Organization for Agriculture and Food, National Research and Innovation Agency of The Republic of Indonesia (BRIN), Cibinong Sciences CenterInstant 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%.https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/28/e3sconf_iconard2022_04015.pdf |
| spellingShingle | Nurhafsah Laboko Asriani I H Rahmi Andriani Ida Fitriawaty The effect of adding curcuma powder on the quality of the active components in instant cocoa drinks E3S Web of Conferences |
| title | The effect of adding curcuma powder on the quality of the active components in instant cocoa drinks |
| title_full | The effect of adding curcuma powder on the quality of the active components in instant cocoa drinks |
| title_fullStr | The effect of adding curcuma powder on the quality of the active components in instant cocoa drinks |
| title_full_unstemmed | The effect of adding curcuma powder on the quality of the active components in instant cocoa drinks |
| title_short | The effect of adding curcuma powder on the quality of the active components in instant cocoa drinks |
| title_sort | effect of adding curcuma powder on the quality of the active components in instant cocoa drinks |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/28/e3sconf_iconard2022_04015.pdf |
| work_keys_str_mv | AT nurhafsah theeffectofaddingcurcumapowderonthequalityoftheactivecomponentsininstantcocoadrinks AT labokoasrianii theeffectofaddingcurcumapowderonthequalityoftheactivecomponentsininstantcocoadrinks AT hrahmi theeffectofaddingcurcumapowderonthequalityoftheactivecomponentsininstantcocoadrinks AT andrianiida theeffectofaddingcurcumapowderonthequalityoftheactivecomponentsininstantcocoadrinks AT fitriawaty theeffectofaddingcurcumapowderonthequalityoftheactivecomponentsininstantcocoadrinks AT nurhafsah effectofaddingcurcumapowderonthequalityoftheactivecomponentsininstantcocoadrinks AT labokoasrianii effectofaddingcurcumapowderonthequalityoftheactivecomponentsininstantcocoadrinks AT hrahmi effectofaddingcurcumapowderonthequalityoftheactivecomponentsininstantcocoadrinks AT andrianiida effectofaddingcurcumapowderonthequalityoftheactivecomponentsininstantcocoadrinks AT fitriawaty effectofaddingcurcumapowderonthequalityoftheactivecomponentsininstantcocoadrinks |