Formula Optimization and Physicochemical Characteristics of Functional Instant Beverage from Beetroot (Beta vulgaris L.) and Cinnamon (Cinnamomum spp.)

Ainul Haqqi Robbaniyyah; Widya Dwi Rukmi Putri; Endrika Widyastuti; Inges Manggar Gading

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Ainul Haqqi Robbaniyyah
Brawijaya University
Indonesia

Agricultural Products Technology Study Program, Faculty of Agro-industrial and Biosystems Technology

Widya Dwi Rukmi Putri
Brawijaya University
Indonesia

Departement of Food Science and Biotechnology, Faculty of Agro-industrial and Biosystems Technology

Endrika Widyastuti
Brawijaya University
Indonesia

Departement of Food Science and Biotechnology, Faculty of Agro-industrial and Biosystems Technology

Inges Manggar Gading
Brawijaya University

Agricultural Products Technology Study Program, Faculty of Agro-industrial and Biosystems Technology

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Biology, Medicine, & Natural Product Chemistry
ISSN 2089-6514 (paper) - ISSN 2540-9328 (online)
Published by Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity.

This work is licensed under a CC BY-NC

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