The Effect of Lemon (Citrus Limon [L.] Osbeck) and Cinnamon (Cinnamomum Spp.) Addition towards Antioxidant Activity and Physicochemical Properties of Honey Wine
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The characteristics of honey wine can be improved by the addition of fruits and herbs. Lemon and cinnamon contain phenolic and flavonoid compounds as antioxidant activities. This research aims to determine the effect of adding lemon and cinnamon towards the antioxidant activity and physicochemical properties of honey wine. The lemons used in this research are local and imported lemon juice, with citric acid as control. The cinnamon used in this research are cassia and ceylon cinnamon. The honey wine is analyzed based on its antioxidant activities (IC50, phenolic and flavonoids) and physicochemical properties (alcohol content, density, acidity (pH), total dissolved solids and color). Imported lemon juice and cassia cinnamon are chosen as the best formulation due to the highest antioxidant activity and physicochemical properties of the honey wine as a result. This formulation has alcohol content 13.93%, antioxidant activity (IC50 1.81%, total phenolic 794.61 mg GAE/L, total flavonoid 23.45 mg QE/L), density 0.98 g/mL, pH 3.28, total dissolved solids 9.42 ºBrix, color lightness 53.83 and ºHue 86.26º. In conclusion, the addition of imported lemon juice and cassia cinnamon in making honey wine increases the IC50, total phenolic, total flavonoids, alcohol content, pH, while decreases the ºHue color of wine.
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