The Effect of Lemon (Citrus Limon [L.] Osbeck) and Cinnamon (Cinnamomum Spp.) Addition towards Antioxidant Activity and Physicochemical Properties of Honey Wine

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