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Journal : Journal of Functional Food and Nutraceutical

Sensory and Bioactive Properties Response to Reformulation and Processing of Java-Tea-Based Functional Drink: a Review A’yuni, Qurrata; Wijaya, Christofora Hanny; Mastuti, Titri S.; Sukarno
Journal Akademik Universitas Swiss German Vol. 4 No. 1 (Aug 2022)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v4i1.99

Abstract

Java-tea-based (Orthosiphon aristatus B. Miq) functional drink is reported to have privileges, mainly its physiological functions and bioactive properties such as antioxidant activity and antihyperglycemic ability. Java-tea-based functional drinks contain bioactive compounds from natural materials, including java-tea leaves, ginger, sappan-wood, curcuma, lime, and kaffir lime. Several innovations and challenges have been carried out during its development, affecting the drinks' quality and stability. The stability of the beverage, especially in the aspects of sensory and bioactive properties, is still considered inferior. This review focuses on the formulation and processing technology conducted from 2007 to 2019. In the case of the reformulation, it showed that the addition of kaffir lime extract, lime extract, and flavor enhancer could improve the sensory properties in terms of aroma and taste. Furthermore, the changes in the specific java-tea plants' variety as the main ingredient and replacing the sucrose with non-sucrose sweeteners increased the bioactive properties. Recently, the formula has been enriched with a red fruit oil emulsion to improve the drink's appearance due to contains abundant carotenoid pigments. However, the addition also created another hurdle, particularly in the flavor sensory aspect and emulsion stability. In the case of processing, applying microencapsulation and nanoencapsulation in java-tea drinks has increased the bioactive properties, especially antioxidant activity, and antihyperglycemic, and also improved the product's stability which prolonged the shelf life. The development of java-tea-based functional drinks might become a milestone to reference other similar product development.
Co-Authors Abdul Kodir Al-Baekani Adam Sugiharto Ahmad Rifai Aina Khoirida Ainuddin Alfian Alim, Aprilia Helmiyati Alvina Beti Maulia Andriyanto Annis Rahmawaty Anwar Ardityasmiyati, Siska Arif, Dara Nabila Asri Wijayanti Atuzahra, Arvanilla Fitri Azizi, M. Riza A’yuni, Qurrata Budi Susilo C Hanny Wijaya Cindi Syaharani Deliza, Annisa Dewi Kusumaningsih Dwiyani Pratiwi Elih Sutisna Yanto Elvi Damayanti Erlizah Erwin Setyo Kriswanto Evi Karlina Fitriana Fortuna, Avika Dara Franata Sitorus, Heri Fransiska Faberta Kencana Sari Gendis Purno Yudanti Gilang Huzzatul Akmam Gipta Galih Widodo Gusti Ayu Ratih Damayanti Herlangga, Ogie Yudha Hidayani, Masrifa Hikmah Hilmansyah Saefullah Ikhsan Kamil, Muhammad Indah Purnama Dewi Irma Istihara Zain Isma Azis Riu JAMILAH Kadar Ismah Khairul Aswadi Kusumaningrum, Aprilia Dwi Wahyu Laili, Faiqotul Lalu Muhamad Isnaeni Laylatul Sifa, Nurul Hidayah Luthfiana Nurulin Nafi’ah Luthfiyah, Endah M. Zamroni Maman Suryaman Mansyur Srisudarso Mas’ud Maya Rahmawati Melly Latifah Minta Harsana Mobit, Mobit Muhlis Fajar Wicaksana Nadhifah, Fitriatin Naimah, Myatun Nanang Qosim Al Masquri Ni Nyoman Aprianti Nia Reviani Nur Khasanah, Dwi Faradylla Nur, Indrayansyah Nurmawati, Fulusia Nurul anisa Nurul Widyawati Islami Rahayu Okta Handika Pardyatmoko PUJI LESTARI Rafitri, Desvia Cinta Rauzi, Fathur Riyadini, Maria Vineki Roemintoyo Sari , Nala Sasmita Sari, Nurratri Kurnia Septa Hardini Sri Wahono Saptomo Sridadi Suyud Tiana, Melly Titri S. Mastuti Totoh Tauhidin Abas Tri Murwaningsih Umi Setyoningrum Vivi Irzalinda Wawan Setiawan Widatin, Tri Wulan Guritno Yanulia Handayani Yousef Bani Ahmad Yulisetiani, Septi Yunita Galih Yudanari