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This document summarizes a study on the organoleptic properties and total phenol content of traditional Indonesian secang drinks with varying spice formulations. Seven secang drink formulations were tested that varied the combination of spices included, which contain different phenolic compounds. Sensory evaluation found the color, aroma, flavor and overall appearance varied between formulations. Total phenol content also differed between drinks, ranging from 117.989 to 186.055 mg/L. The study aimed to dete

Author

AnwarJanuarsyah92

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