ANALISIS KANDUNGAN ANTIOKSIDAN DAN KUALITAS SENSORI TEH KULIT BIJI KAKAO (Theobroma cacao) DENGAN PENAMBAHAN KAYU MANIS (Cinnamomum burmannii)

Processing cocoa beans into chocolate products has a by-product in the form of cocoa husk. Cocoa husk has the potential to be processed into herbal tea. Cocoa husk herbal tea has a bland taste and a astringent mouthfeel. The addition of cinnamon is done to improve the sensory of herbal tea. The purpose of this study was to determine the effect of cinnamon addition on antioxidant content and sensory in cocoa bean skin tea. This study used a completely randomized design with one factor, namely the ratio of cocoa bean skin and cinnamon. The percentage of cinnamon addition in herbal tea is 0%, 5%, 10%, 15%, and 20%. The data were analyzed using analysis of variance and then continued with DMRT (Duncan Multiple Range Test) test at ɑ=5% level. Antioxidant testing was conducted with antioxidant activity test (DPPH), total phenol test (Folin Ciaocalteu), and total flavonoid test (AlCl3 colorimetry), and sensory testing was conducted with quantitative descriptive
analysis (KDA) method. The sample with the largest cinnamon addition (20%) had the lowest antioxidant activity of 45.70%, but contained the highest total phenols of 16.98 mg GAE/g and the highest total flavonoids of 80.43 mg QE/g (ɑ=5%). The addition of
cinnamon increased the intensity of brown color, aroma and spice flavor, and reduced sourness, bitterness and astringency.