EVALUASI SENSORI DAN KARAKTERISASI SIFAT FISIKOKIMIA MINUMAN INSTAN KAYA POLIFENOL DARI BIJI KAKAO PILIHAN

Abstract

Theobroma cacao L. is a food plant rich in phytochemicals compounds, such as polyphenols that are beneficialfor health. The main objective of this research is to make functional drink and to determine the total polyphenol contentof products, color value (L*,a*,b*), in vitro antioxidant activity (free radical DPPH), antidiabetic effect (pancreaticamylase inhibitory), and sensory evaluation. Cocoa instant drink formula with the highest acceptability based on tasteand aroma are the formula A1, B2, B1 and E1. Instant drink of cocoa inhibits DPPH (49.38% - 88.89%) and α-amylase(28.06% - 67.43%). In conclusion, the formula of instant drink of selected cocoa have potential developed to healthfood for preventive of diabetic diseases.