PRODUK INOVASI BARU WEDANG UWUH INSTAN KHAS YOGYAKARTA DENGAN SUBSTITUSI EKSTRAK BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP NILAI ANTIOKSIDAN (IC50%), KADAR AIR, WARNA DAN ORGANOLEPTIK
Keywords:Functional Drink, Instan Wedang Uwuh, Red Dragon Fruit, Antioxidant, Organoleptic
Wedang Uwuh is a part of functional drink that plays role in protection, prevention of disease makeover improvily the performance of body functions. The aim of this study was to determine the effect of the addition of red dragon fruit extract (Hylocereus polyrhizus) on antioxidant activity, water content, colour value and organoleptik qualities of instant wedang uwuh. In this study, analysis was using a CRD (completely randomized design ) method with a single factors namely the concentration of red dragon fruit extract (P1=0% P2=5% P3=10% P5= 15%), then data was analyzed by ANOVA (? < 5%). Analysis of antioxidant activity used DPPH method, the oven method to test the water content, the colour value used colour analysis application version 7.00 and the hedonic method to organoleptik test. Based on the results, the higher and lower water content were 0.87% of P4 and 0.42% of P1, respectively. The higher and lower antioxidant activity value based on IC50% were 3,314.87 ppm of P4 (and 4,549.74 ppm of P1, respectively. The higher and lower the value of colour brightness (L*) were 33 of P1 and 29,2 of P4, respectively. The difference in concentration of red dragon fruit extract significantly affected the value of colour brightness (L*) but did not significantly effect on organoleptic for color, aroma, and tast. In summary, product with lower L* value has lower IC50% while the product of P4 has a higher organoleptik value in each categories.