Making Rosella Flower Syrup (Hibiscus sabdariffa L.) with Cinnamon (Cinnamomum burmannii)

This study aimed to determine the exact cinnamon concentration in manufacture of rosella flower petal syrup based on its physical and chemical properties. A completely randomized experimental design with six levels concentration, i.e., 0, 1, 3, 5, 7, 9 g, respectively, replicated four times was applied this research. Analyses were performed both concentrated diluted forms syrup. Parameters observed sensory tests (aroma, taste, color), viscosity, (sugar content, pH, vitamin C). Observation parameters include organoleptic (color, aroma) by untrained panelists, viscosity using a digital viscometer, sugar content refractometer, pH meter, C an iodometric method. Observational data analyzed analysis variance. If value F-table is significant then followed Duncan's New multiple range test (α = 0.05) Friedman for tests. The addition making g (K6) (taste) mean rank 17,84, viscosity/thickness 46,325 cP, results De Garmo effectiveness index test, 3,350 3,625; 66,75°brix.