ABSTRACT

Maulana, Qonik. 2017. Effect of Ratio of Clove and Secang Antioxidant Capacity
and Organoleptic Propertiesof Functional DrinkSa-Ceng-YuCang.
Undergraduated Thesis. Department of Industrial Technology, Faculty
ofEngineering, Universitas Negeri Malang. Advisors (I) Dr. Ir. Soenar
Soekopitojo, M.Si. (II) Dr. Dra. Mazarina Devi, M.Si.

Keywords: sapodilla fruit, functional drink sa-ceng-yucang, antioxidant capacity,

organoleptic properties

Sapodilla fruit can be processed into a functional drink with added cloves
and secang wood. The addition of cloves and secang wood on the sapodilla juice
purpose to cover the sense of splinting of sapodilla fruit and provide an interesting
color. This research aims to know capacity antioxidant, physical feature color,
thickness, and hedonic test of functional drink sa-ceng-yucang with ratio of cloves
and secang wood 1:1, 1:2, and 2:1.
This research is experiment research using complete random plan. Each
treatment was repeated twice. The data of the analysis result is examined using
ANOVA test and proceed using Duncans test.
The finding showed that functional drinksa-ceng-yucangwith different
ratio of cloves and secang wood influential toward antioxidant capacity, physical
feature color, thickness, and hedonic test of color and aroma. The best of
antioxidant capacity finding from functional drink sa-ceng-yucangwith ratio of
cloves and secang wood 1:2. The brightest of physical feature color finding from
functional drink sa-ceng-yucangwith ratio of cloves and secang wood 1:1. The
best of physical feature thickness finding from functional drink sa-ceng-
yucangwith ratio of cloves and secang wood 1:1. The highest of hedonic test of
color finding from functional drink sa-ceng-yucangwith ratio of cloves and
secang wood 1:2. The highest of hedonic test of aroma finding from functional
drink sa-ceng-yucangwith ratio of cloves and secang wood 1:2.