Detail Cantuman

Pletok beer is a spice drink originating from the Betawi tribe. Spices used
in pletok brewing include ginger, cloves, lemongrass, cinnamon, secang.
This research aims to formulate Bir Pletok which produces high
antioxidant activity and high acceptance from panelists.

Bir Pletok formulated in the form of a variety sugar concentration, that is 4%, 8%, 12%. This research will be examined the antioxidant activity and the
sensory analysis of Bir Pletok to find out the panelists’ acceptance of its
color, smell, and taste. This research will be conducted at STIKes Mitra
Keluarga with 30 panelists.

This research uses the experimental Descriptive method. The independent variable in this research is the sugar concentration, while the dependent variable is the antioxidant activity.

Measurement of the antioxidant activity will use the DPPH test and the
hedonic (preference) test using questionnaires. The results showed that
the combination treatment of the addition of sugar equal to 4% is the best
results: Antioxidant Capacity 610,278 ppm and a panelist as well as the
colors 3,83 (like), odor 3,86 (Like); and sense at 2,86 (Neutral). Overall, the
Bir pletok had high antioxidant activity that is the potential to prevent noncommunicable diseases. important factors in the pletok brewing process
are heating time and temperature.

Keywords: Antioxidant activity, bir pletok, sugar