KARAKTER FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN SARI DARI FORMULASI BUNGA KECOMBRANG (Etlingera elatior Jack.) DAN ROSELLA (Hibiscus sabdariffa Linn.) DENGAN SUHU EKSTRAKSI BERBEDA

This research studied the interaction and effects between the treatments of formulation kecombrang (Etlingera elatior Jack.) and rosella (Hibiscus sabdariffa Linn.) flowers with different extraction temperatures on physicochemical and organoleptic characters of drink extract products as well as to find out the best treatment. This research using Randomized Complete Block Design (RCBD) factorial arranged which consisted of two factors, the first factor was formulation of kecombrang and rosella flowers (100%, 95% : 5%, 90% : 10%, and 85% : 15%) and the second factor was different extraction temperatures (50, 75, and 100°C), so it is obtained 12 treatments. The test parameter was total acid, pH, total dissolved solid, vitamin C, antioxidant activity, anthocyanin total, color intensity (L, a, and b), and organoleptic test (taste, flavor, and appearance) toward the drink ekstract products. Based on analysis of variance in this research, showed the interaction and effects between formulation kecombrang and rosella flowers with different extraction temperatures treatment toward all of the parameters tested from drink extract products. The best treatment based on duncan’s multiple range test was P4T3’s treatment with 85% kecombrang : 15% rosella flowers formulation and at 100°C extraction temperature, by having total acid 0,15%; pH 2,31; total dissolved solid 9,0°Brix; vitamin C 63,36 mg/100g; antioxidant activity 80,97%; anthocyanin 7,51 mg/L; lightness (L) 23,90; redness (a+) 2,60; yellowness (b+) 2,70; then for the organoleptic score of taste preference is 4,40; flavor 5,13; and appearance 5,77