KARAKTERISTIK MINUMAN HERBAL DARI KOMBINASI RAMBUT JAGUNG UNGU (Zea mays L. var. ceratina Khulesh) DENGAN VARIASI SUHU PENGERINGAN DAN BUBUK KAYU MANIS

Herbal drink are one type of drink that can provide positive effects on health. The use purple corn silk in herbal drink processing is because it contains bioactive compounds that provide positive effect. The addition of cinnamon powder to herbal tea aims to improve the quality and sensory characteristics of the herbal drinks. This study aims to determine the effect of variations in drying temperature and the concentration of purple corn silk and cinnamon powder on the physical, chemical, and organoleptic characteristics of herbal drinks. The study used a Randomized Block Design (RBD) with 2 replications involving two factors, namely drying temperature (45ºC, 55ºC, and 65ºC) and the concentration of purple corn silk and cinnamon powder (100:0, 85:15, and 72:25). The best treatment was obtained in sample S2K2 (drying temperature of 55ºC with 75% purple corn silk and 25% cinnamon powder) and in sample S3K2 (drying temperature of 65ºC with the same consentration). Based on the research results, it is known that there is a very real interaction between drying temperature and cinnamon powder concentration on total phenol, color intensity, color attributes and aroma attributes.