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M. Ali Nasikin
Politeknik Kesehatan Kementerian Kesehatan Surakarta, Indonesia
Religion Humanities Economics, Econometrics & Finance Education Social Sciences

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Physicochemical Characteristics and Antioxidant Activities of Functional Beverages with Phaleria macrocarpa (Scheff.) Boerl Fruit M. Ali Nasikin; Regia Desty Rakhmayanti
ULIL ALBAB : Jurnal Ilmiah Multidisiplin Vol. 5 No. 10: September 2026
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jim.v5i10.20954

Abstract

Phaleria macrocarpa (Scheff.) Boerl or mahkota dewa fruit contains flavonoids that can be beneficial as antioxidant, it can be processed to functional beverages. The brewing process is an important stage, it can influence the antioxidant activity. This study aims to analyze the physicochemical characteristic and antioxidant activity of mahkota dewa fruit functional beverage with variation in brewing temperature. Dried mahkota dewa fuit was measured the water and ash content, then functional beverage was made with variation of brewing temperature of 60, 80, and 100 °C. The functional beverages were subjected to physicochemical test (organoleptic and pH) and antioxidant activity with DPPH method. The result of water content of dried mahkota dewa was 7,159% and ash content was 0,048%. The physicochemical characteristic of mahkota dewa fruit functional beverage was light brown color, distinctive aromatic smell of mahkota dewa, sour and bitter taste, and pH 6,298-6,301. The antioxidant activity interpreted in IC50. The IC50 in temperature 60 °C was 129,67 ppm (medium category), temperature 80°C was 99,23 ppm (strong category) and temperature 100°C was 94,84 ppm (strong category). The result showed that the antioxidant activity of mahkota dewa fruit functional beverages increased with increasing brewing temperature. The strongest activity at temperature 100°C.
Co-Authors Regia Desty Rakhmayanti