Abstract
This study aimed to determine the addition of red ginger extract to rosella flower extract on the chemical, physical and organoleptic characteristics of the functional drink produced. The design used in this study was the Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatment on this research is addition of ginger red extract on rosella flower extract by mixing of rosella flowers extract and ginger red extract at level A (100% : 0%), B (95%: 5%), C (90%: 10%), D (85%: 15%), E (80%: 20%). The research data were statistically analyzed by Analysis of Variance (ANOVA) and continued with Duncans’s New Multiple Range Test (DNMRT) analysis at level real 5%. The results showed that the addition of ginger red extracts had a significant effect on color, total dissolved solids content, vitamin C content, pH value, antioxidant activity, anthocyanins content and organoleptic test on aroma and taste of functional drink of rosella flower extract. But no significant on the color of organoleptic test.
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