Potency of Cassiavera pigment in Ginger drink instant as a functional drink

Abstract

Cassiavera (Cinnamomum burmannii) contains reddish brown to dark brown pigment that can be used as additives in instant ginger drink. The pigment was generated by maceration method in water at initial temperature 25-27{º}C and 85-100{º}C with maceration time of 24, 48 and 72 hours. Cassiavera filtrate with optimal color intensity was then added to the ginger powder in the ratio w/v (10:1), (10:2) and (10:3). The potency of cassiavera pigment in the instant ginger was seen from the color intensity by using a spectrophotometer, test of total phenols and panelist preference level of aroma, color, and flavor generated. Results of the research showed that the treatment time of maceration significantly affected the color intensity of the product. The best treatment of cassiavera pigment generating was found on maceration with water at temperature 85-100{º}C for 48 hours and comparison of ginger powder and cassiavera filtrate 10:3 (w/v) with the highest color intensity 0, 3813 and the color preferred by the panelists. Total phenol was 26.51 ppm, with average values of organoleptic test of taste, color, and aroma were 3.20, 3.40, and 3.40 respectively. The Color intensity was measured by using a spectrophotometer at a wavelength of 556 nm indicated the intensity of color between 0.0345 - 0.3813, and total phenols between 20.47 and 26.51 ppm.