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Abstract:
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Corn is one of the food crops that can be developed and has a strategic role
and is economically feasible. Corn as the main source of carbohydrates utilizes as
a staple food substitute for rice. One alternative that can be developed from corn is
beverage products. Corn contains anthocyanins which act as antioxidants in the
body to prevent atherosclerosis. Ginger is one type of spice that has many health
benefits. Antioxidants are compounds that can inhibit oxidation reactions by
binding to free radicals and highly reactive molecules. The benefits of food can
reduce the oxidation process of fats and oils, free radical oxidation, reduce the
occurrence of food spoilage processes, prolong the service life in the food
industry, increase the storage of fat contained in food and prevent sensor and
nutritional quality degradation. This study used the DPPH method (1,1-diphenyl-
2,-picrylhydrazyl) which is a purple compound that will turn yellow when reacted
with antioxidant activity and used a completely randomized design (CRD) method
in the form of a single factor ratio of corn: ginger extract ( 100 g : 2 g, 3 g, 4 g,
and 5 g) using 5 treatments and 3 replications. The organoleptic test used is the
hedonic test, namely the level of preference test for the taste, texture, color, color
of the purple corn extract drink. The score used is 1 – 5 (very dislike, dislike,
somewhat like, like, and like very much). The data obtained were then analyzed
and processed using SPSS with one way ANOVA. The purpose of this study was
to determine the antioxidant activity and the panelists' preference level of purple
corn extract drink. |