Formulasi Sari Batang Kecombrang (Etlingera elatior), Sari Batang Tebu (Saccharum officinarum), dan Sari Kulit Buah Naga terhadap Karakteristik Mutu Minuman Fungsional

Abstract

This research was conducted to determine the effect of the ratio between torch ginger stem juice and sugarcane stem juice, along with the addition of dragon fruit peel juice, on the quality characteristics of a functional beverage. The study was carried out using a Completely Randomized Design (CRD) in a factorial pattern with two factors: the ratio of torch ginger stem juice to sugarcane stem juice (K) (30:70, 40:60, 50:50, and 60:40), and the addition of dragon fruit peel juice (N) (5%, 10%, 15%, and 20%). The parameters that were tested included pH value, total soluble solids, total acidity, antioxidant activity, flavonoid content, and descriptive organoleptic tests covering color, aroma, taste, and overall acceptability. The results showed that the ratio of torch ginger stem juice to sugarcane stem juice had a highly significant effect (P<0.01) on pH, total soluble solids, total acidity, antioxidant activity, flavonoid content, descriptive organoleptic properties for aroma and taste, and overall acceptability. It had no significant effect (P>0.05) on the descriptive organoleptic property of color. The addition of dragon fruit peel juice had a highly significant effect (P<0.01) on total soluble solids, antioxidant activity, flavonoid content, descriptive organoleptic properties of color and taste, and overall acceptability, as well as a significant effect (P<0.05) on pH. However, it had no significant effect (P>0.05) on total acidity, descriptive organoleptic aroma, and taste. The best quality functional beverage was K3N3, which referred to a 50:50 ratio of torch ginger stem juice to sugarcane stem juice with the addition of 15% dragon fruit peel juice.