SIFAT FISIKOKIMIA DAN ORGANOLEPTIK DARI WEDANG UWUH, MINUMAN SARI MAWAR, DAN TEH TELANG

Functional drinks are popular among the public because they have many benefits in helping treat a disease, as a body refresher, and are efficacious for improving health. Antioxidants are one of the ingredients that are good for consumption to prevent free radicals in the body. Free radicals are molecules in the outer shell that are not paired with unstable, reactive properties, and seek other electrons to bind with other substances, thus forming free radicals that are harmful to humans. This literature study was conducted with the aim of determining the effect of food ingredients used in the manufacture of functional drinks on the value of antioxidant activity. All three samples had an acidic pH value with the best treatment in the wedang uwuh sample. Vitamin C levels in Wedang Uwuh and Sari Mawar Drink were the best treatments with Vitamin C levels of 10.82% and 11.41%, respectively. The results of Total Dissolved Solids (TPT) in wedang uwuh had a high value or were easily dissolved in a solution. Functional beverages made from ginger in Wedang Uwuh, Rose Extract Drink, and Telang Tea are among the drinks with the best antioxidant activity, and the best treatment is found in Telang Tea with an antioxidant content of 15.934. Antioxidants can ward off free radicals in the body, but the antioxidant content can decrease or weaken due to heating at high temperatures and for long periods. In addition, Organoleptic values showed that the panelists really liked the color, aroma, and taste of Wedang Uwuh.