STUDI KARAKTERISTIK KIMIA MINUMAN SERBUK RAMBUT JAGUNG DENGAN PENAMBAHAN MADU

The by-product of corn, known as corn silk, can be processed into powdered beverages. Honey is added due to its lower sugar content compared to palm sugar. This study employed a simple Randomized Block Design (RBD) with three replications and three honey formulations. The percentage of honey used in the corn silk powdered beverage includes 3% Kapok Flower Honey, 3% Red Calliandra Honey, and 3% Longan Flower Honey. The objective of this research is to explore the chemical composition of corn silk powdered beverages, each of which was supplemented with different types of honey. Based on the ANOVA test, the addition of honey had no significant effect on the water content of the powdered beverages. However, the addition of honey had a significant effect on ash content, reducing sugars, and antioxidant activity. Moreover, the honey addition had a highly significant effect on the total sugar content.