Pengaruh Perbandingan Air Kelapa Tua (Cocos nucifera L.) Dengan Ekstrak Bunga Rosela (Hibiscus sabdariffa) Dan Persentase Gula Stevia Terhadap Karakteristik Mutu Minuman Isotonik

Abstract

This study was held to determine the effect of the ratio of matured coconut water with roselle flower extract and the percentage of stevia sugar on the quality characteristics of isotonic drinks. This study used a 2-factor factorial completely randomized design (CRD), with the factor the ratio of matured coconut water to roselle flower extract (P): (15 : 85; 50 : 50; 85 : 15) and the percentage of stevia sugar (S): (0,02%, 0,04%, 0,06%). The results showed that the ratio of matured coconut water with roselle flower extract had a significant effect on pH, total soluble solids, antioxidant activity, total anthocyanins, total acid, and organoleptic testing of color, aroma, taste and general acceptance. The percentage of stevia sugar had a significant effect on pH, total soluble solids, antioxidant activity, organoleptic taste, and general acceptance. Furthermore, the interaction between the two factors had a significant effect on pH, total soluble solids, antioxidant activity, organoleptic taste, and general acceptance and conversely had a non- significant effect on total anthocyanins, total acid, organoleptic color, and organoleptic aroma. The isotonic drink with the best quality characteristics based on organoleptic parameters (color, taste, aroma, and general acceptance) was the ratio of matured coconut water to roselle flower extract (15: 85) and stevia sugar percentage of 0.06% which resulted in antioxidant activity value of 37.4049 µg/ml, total acid value of 0.1192%, and potassium content of 400 mg/kg.