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All Journal Agrointek Majalah Kulit, Karet, dan Plastik Animal Production : Indonesian Journal of Animal Production JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) JMES: The International Journal of Mechanical Engineering and Sciences JURNAL ABDIKARYASAKTI Indonesian Journal of Food Technology
Rumpoko Wicaksono
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Veterinary

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Development of Functional Dawet Ayu with High Antioxidant Activity through the Addition of Torch Ginger Flower Powder with Foam Mat Srying Method Naufalin, Rifda; Wicaksono, Rumpoko; Bawono, Icuk Rangga; Cahyani, Dwi Ari; Latifasari, Nurul; Hapsari, Rahajeng Tri; Saputri, Intan Ayu Andini Ganis
Indonesian Journal of Food Technology Vol 4 No 2 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.2.18237

Abstract

Background: The development of functional foods has encouraged innovation in traditional Indonesian products so that they provide not only nutritional value but also physiological health benefits. Dawet ayu, a starch-based traditional beverage, has potential to be developed into a functional drink by incorporating natural antioxidant sources, one of which is torch ginger (Etlingera elatior). Aim: This study aimed to develop dawet ayu as a traditional functional beverage with high antioxidant activity through the addition of torch ginger flower powder. Methods: The powder was produced using the foam-mat drying method to preserve bioactive compounds and was then applied in dawet formulations at various concentrations. The analyzed parameters included pH, color (L*, a*, b*), and antioxidant activity using the DPPH method. Results: The results showed that the addition of torch ginger powder had no significant effect on the color and pH of dawet ayu, but significantly increased antioxidant activity, with the IC₅₀ value decreasing from 739.3 ppm to 100.2 ppm at the highest concentration. The increase in antioxidant activity was attributed to the phenolic, flavonoid, and anthocyanin compounds present in torch ginger. These findings indicate that dawet ayu enriched with torch ginger powder has strong potential as a locally sourced functional beverage with both health and economic benefits. This product can be further developed as a natural-based functional drink.
Co-Authors ARDIANSYAH ARDIANSYAH Ayuningtyas, Laksmi Putri Budi Sustriawan Cahyani, Dwi Ari Condro Kartiko Dian Novitasari Eka Safitri Hapsari, Rahajeng Tri Herminiwati Herminiwati Herminiwati Herminiwati, Herminiwati Hidayah Dwiyanti Icuk Rangga Bawono Icuk Rangga Bawono, Icuk Rangga Islami, Laila Sausan El Isti Handayani Muhammad Syaiful Aliim Muhammad Yusuf Nugroho Mustaufik Nadiya, Ienas Nur Aini Nurhopipah, Popi Nurul Latifasari Popi Nurhopipah Poppy Arsil Ramadani, Nurista Riski Retno Supriyanti Rifda Naufalin Rifda Naufalin Santi Dwi Astuti Saputri, Intan Ayu Andini Ganis Sugeng Waluyo Sutardi Sutardi Sutardi Sutardi Wijayanti, Nur Wuryatmo, Erminawati