The effect of adding curcuma powder on the quality of the active components in instant cocoa drinks

Abstract

Instant drinks in powder-shaped drinks are made from foodstuffs such as fruits, spices, grains, and leaves. The instant cocoa drink is made from cocoa powder with Curcuma powder which has a functional effect due to the content of polyphenols and curcumin in the ingredient. This study aims to determine the scope of polyphenols, curcumin, and antioxidant activity associated with the quality of cocoa instant drinks as functional drinks. The study was conducted using an experimental method, using a complete randomized design (CRD) of 1 factor with three-time repetitions. The results showed that the treatment with ginger as much as 18 grams had polyphenol levels of 13.11 ppm and curcumin levels of 3 ppm. The statistical tests showed an unreal influence on polyphenol levels and very noticeable differences in curcumin levels. The highest antioxidant activity was found in instant drinks without the addition of Curcuma at 11.42 ppm. Likewise, the acceptance rate of panelists for scent and taste has a score of 5 and 4, respectively. The three studies differ markedly at the 5% level. The highest water content is found in the addition of 12% ginger, with a moisture content of 4.65%.