FORMULATION OF SEREH (Cymbopogon Nardus) AND CITRIC ACID ON THE CHARACTERISTICS OF TELANG FLOWER DRINK (Clitoria Ternatea) AS A READY TO SERVE FUNCTIONAL DRINK
DOI:
https://doi.org/10.30742/8a9ec233Abstract
This research explores the formulation of a ready-to-serve (RTS) beverage utilizing butterfly pea flower (Clitoria ternatea) combined with lemongrass (Cymbopogon nardus) and citric acid to enhance both sensory qualities and antioxidant properties. The study aims to identify the optimal concentrations of lemongrass and citric acid that yield the best sensory attributes and health benefits. A randomized complete block design was employed, featuring two factors: the first factor being the lemongrass concentration (15, 20, and 25 grams) and the second factor the citric acid concentration (0.2, 0.4, and 0.6 grams), resulting in a total of 27 experimental combinations. The researchers utilized two-way ANOVA to analyze the chemical data, followed by Tukey's test to identify significant differences among treatments. Additionally, sensory evaluations were conducted using Friedman's method. The optimal formulation, identified as S3F3, exhibited an antioxidant activity of 5.80 ppm, a pH of 3.5, a color a* value of 3.5, and a color rating of 4.38 (liked). Furthermore, it received a taste score of 4.26 (liked) and an aroma score of 4.26 (liked). These findings indicate that the S3A3 formulation not only aligns with consumer preferences but also provides substantial health benefits, positioning it as a competitive option in the functional beverage market.
References
Benyathiar, P., Kumar, P., Carpenter, G., Brace, J., & Mishra, D. K. (2022). Polyethylene terephthalate (PET) bottle-to-bottle recycling for the beverage industry: a review. Polymers, 14(12), 2366. https://doi.org/10.3390/polym14122366
Budiasih, K. S. (2017, October). Kajian potensi farmakologis bunga telang (Clitoria ternatea). In Prosiding Seminar Nasional Kimia UNY (Vol. 21, No. 4, pp. 183-188).
Evangelista, P., & Surya, R. (2024, April). Nutritional profile, antioxidant activities and organoleptic properties of tempeh fermented with additional butterfly pea flower petals. In IOP Conference Series: Earth and Environmental Science (Vol. 1324, No. 1, p. 012118). IOP Publishing.
Giri, N. A., Sakhale, B. K., & Nirmal, N. P. (2023). Functional beverages: an emerging trend in beverage world. Recent Frontiers of Phytochemicals, 123-142. https://doi.org/10.1016/B978-0-443-19143-5.00002-5
Gosavi, P. P., & Swami, S. B. (2024). New insights of blending in tea industry and its health benefits: A review. International Journal of Food and Fermentation Technology, 14(1), 401-421. https://doi.org/10.30954/2277-9396.01.2024.10
Gunawan, M. I. F., Lubis, M. I. A., Salfiana, S., Prayudi, A., Wihansah, R. R. A. S. B., Utami, C. R., & Lubis, M. (2024). Teknologi pengolahan bahan pangan. Yayasan Kita Menulis.
Handayani, L., Aprilia, S., Arahman, N., & Bilad, M. R. (2024). Identification of the anthocyanin profile from butterfly pea (Clitoria ternatea L.) flowers under varying extraction conditions: Evaluating its potential as a natural blue food colorant and its application as a colorimetric indicator. South African Journal of Chemical Engineering, 49, 151-161. https://doi.org/10.1016/j.sajce.2024.04.008
Helilusiatiningsih, N., Patriasih, R., Tartillah, B.A., Mujianto, Santosa, T.B., Utami, C.R., Pangerang, F., Mayasari, Y.E., Sari, S.P., Hermansyah, M. (2024). Pengantar teknologi pangan. Lingkar Edukasi.
Joshua, V. A., Sanusi, M. S., Abiodun, O. A., Kayode, B. I., Olabanji, S. O., Egwumah, O. R., & Kayode, R. M. O. (2023). Quality and sensory attributes of composite herbal tea from parquetina nigrescens (parquetina) and cymbopogon citratus (lemongrass). Journal of Food Measurement and Characterization, 17(3), 2730-2740. https://doi.org/10.1007/s11694-023-01830-x
Laia, S., Widyasaputra, R., & Oktavianty, H. (2023). Karakteristik antioksidan dan organoleptik minuman teh telang dengan penambahan sari buah markisa. Agroforetech, 1(2), 1097-1106. Diambil dari https://jurnal.instiperjogja.ac.id/index.php/JOM/article/view/632
Laura, G. A., Pujimulyani, D., & Tamaroh, S. (2024). Jahe emprit instan dengan variasi waktu blanching dan penambahan ekstrak serai: instant ginger emprit with variation of blanching time and lemongrass extract addition. Journal of Food and Agricultural Technology, 1(2), 82-92. https://doi.org/10.26486/jfat.v1i2.3777
Morrin, M., & Tepper, B. J. (2021). Multisensory marketing: effects of environmental aroma cues on perception, appetite, and consumption of foods and drinks. Current Opinion in Food Science, 40, 204-210. https://doi.org/10.1016/j.cofs.2021.04.008
Oboh, F. O., & Imafidon, J. (2018). Antioxidant and sensory properties of new beverage formulations composed of palm sugar, Aframomum melegueta, and citric acid. Beverages, 4(3), 59. https://doi.org/10.3390/beverages4030059
Paudel, P. (2022). Preparation of beetroot-ginger ready to serve (rts) juice and study of storage stability at different storage condition (Doctoral dissertation, Department of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal 2022).
Pinto, T., & Vilela, A. (2021). Healthy drinks with lovely colors: Phenolic compounds as constituents of functional beverages. Beverages, 7(1), 12. https://doi.org/10.3390/beverages7010012
Sasongko, R. W., Briliana, V., Utami, C. R., Masduki, D., & Utomo, B. (2024). Digital marketing course: strategy for creating entrepreneurial skilled students in indonesia. Journal Of Human And Education (JAHE), 4(4), 1067-1073. https://doi.org/10.31004/jh.v4i4.1435
Shi, Y., Pu, D., Zhou, X., & Zhang, Y. (2022). Recent progress in the study of taste characteristics and the nutrition and health properties of organic acids in foods. Foods, 11(21), 3408. https://doi.org/10.3390/foods11213408
Singh, S. K., Kaldate, R., & Bisht, A. (2022). Citric acid, antioxidant effects in health. In Antioxidants Effects in Health (pp. 309-322). Elsevier. https://doi.org/10.1016/B978-0-12-819096-8.00045-8
Sucitra, V. I., & Rahmawati, R. (2022). Pengaruh formulasi ekstrak sereh (cymbopogon citratus) dan lemon (lemon citrus) terhadap mutu “minuman semon” sumber antioksidan. Jurnal Teknologi
Pangan dan Kesehatan (The Journal of Food Technology and Health), 4(2), 111-119. https://doi.org/10.36441/jtepakes.v4i2.2672
Tazi, A., Zinedine, A., Rocha, J. M., & Errachidi, F. (2024). Review on the pharmacological properties of lemongrass (cymbopogon citratus) as a promising source of bioactive compounds. Pharmacological Research-Natural Products, 100046. https://doi.org/10.1016/j.prenap.2024.100046
Utami, C. R., & Fauziah, S. H. (2024). Pengaruh penambahan ekstrak lemon (citrus limon) terhadap karakteristik minuman bunga telang (clitoria ternatea). INSOLOGI: Jurnal Sains dan Teknologi, 3(5), 553-566. https://doi.org/10.55123/insologi.v3i5.4209
Vilas-Boas, A. A., Magalhães, D., Campos, D. A., Porretta, S., Dellapina, G., Poli, G., Istanbullu, Y., Demir, S., Martin, A.M.S., Garcia-Gomes, P., Mohammed, S., Ibrahim, F.M., Habasya, E.S.E. & Pintado, M. (2022). Innovative processing technologies to develop a new segment of functional citrus-based beverages: current and future trends. Foods, 11(23), 3859. https://doi.org/10.3390/foods11233859