Physicochemical quality of “Jamu” syrup with different ratios of amomum compactum and Syzygium aromaticum L

Spices are indigenous plants flourishing well in Indonesia contain lots of bioactive compounds. It is potential to be developed as functional food products. The aims of this study are to examine the physicochemical properties of spice syrups composed of different ratios of cardamom and clove. This study employed an experimental design by identifying the effects of different ratios of cardamom and clove in spice syrup colored by teleng flowers (Clitoria ternatea). The collected data were then analyzed using the Independent Sample T-Test. Results showed that syrup with a higher ratio of cloves had a higher a- value (redness). Meanwhile, the L and b+ values were not different. The higher ratio of cloves used was also affected in accordance with chemical analysis results of beta-carotene, gallic acid, kaempferol, and quercetin that showed a higher value of syrup parameter. It can be summarized that using the ratio of cardamom and cloves has a significant effect on the physicochemical properties of spice syrup.