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Optimation and Sensory Profile of Functional Drink from Cinnamon and Cardamom

Mardiana Mardiana, Novriza Sativa, Hari Hariadi, Nanda Triandita, Nela Eska Putri
Journal of Applied Agricultural Science and Technology , Volume 4, pp 189-195; doi:10.32530/jaast.v4i2.138

Abstract: Functional drinks can be made from local herbal ingredients that are often used for spices such as cinnamon (Cinnamomum burmanni) and cardamom (Amomum compactum). The purpose of this study is to determine the best formulation of cinnamon and cardamon as a herbal drink based on moisture content, ash content , and sensory evaluation. Raw materials were dried at 50 °C until reached a maximum moisture content 10% and were reduced in size. The formulations were made of comparison between cinnamon and cardamom which were A (100: 0)%; B (80:20)%; C (60:40)%; D (50:50)%; E (40:60)%; F (20:80)%; and G (0: 100)%. The moisture content of all formulas is between 7.12-7.33% (
Keywords: sensory / Raw / Made / Functional Drinks / Optimation / cinnamon and cardamom

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