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What is Antioxidant Activity of Wedang Secang about?

This study analyzed the antioxidant activity of various processed forms of wedang secang drink, including original, instant, dip, and syrup variations. Processing time affected antioxidant and phenol levels, with longer heating reducing these. The syrup variation (WS3) had the highest antioxidant activity at 40.61% and phenol level at 33.11 mg/g, a pH of 6, and a purplish red color that panelists somewhat favored despite not being bitter. Processing wedang secang significantly impacted antioxidant activity

Author

Neta Mustika

Language

EN