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One of the efforts that can be made to prevent the spread of Covid-19 is to increase the body's immunity, especially for residents who are affected. The purpose of this study was to determine the results of the starfruit syrup made with the addition of the herbal ingredients of turmeric (Curcuma longa) and temulawak (Curcuma xanthorhiza Roxb). The experiment was carried out with four treatments, namely: starfruit syrup (A); starfruit syrup with the addition of turmeric (B); starfruit syrup with the addition of temulawak (C); and starfruit syrup with the addition of temulawak and turmeric (D). This study aims to determine the effect of variations in the addition of the two herbal ingredients on the hedonic quality of syrup. The data collection technique used the hedonic test with 30 respondents. The hedonic test was performed using the nonparametric test by SPSS 26 method to see the viscosity, color, taste, and aroma values and if they were significantly different then continued with Duncan's continued test. The results showed that there was an effect of variations in the addition of herbal ingredients on the hedonic quality of the syrup. The best product for processing starfruit syrup was treatment C with the addition of temulawak with color quality specifications (very liked), taste quality (very liked), viscosity level (very liked), and aroma quality (liked).

The Effect of the Addition of Turmeric and Temulawak on the Hedonic Value of Starfruit Syrup