EFFECT OF THERMOSONICATION ON FERRIC REDUCING ANTIOXIDANT POWER AND THE COLOR OF BERAS KENCUR DRINK

Beras kencur drink is an Indonesia’s traditional beverage containing several antioxidant compounds that are good for human health. Thermosonication technology was chosen to process the beras drink. This research aimed evaluate activity and color of thermosonication with compared control untreated pasteurization treatment. The treatment used a probe at frequency 22 kHz, while conventional conditions were 100oC 2 min. study employed Completely randomised design (CRD) two factorials; temperatures (30, 45 60 oC) times (5, 10, 15 min). data analyzed by ANOVA followed DMRT p-value greater than 0.05. results showed effects on activities more retention value treated ranged from 1164.80 – 1323.86 mgAA/L, values 58.16 62.58 lightness (L*), 0.42 1.30 redness (a*), 20.70 22.53 yellowness (b*) 0.50 5.29 total difference.