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All Journal AGRITEKNO, Jurnal Teknologi Pertanian
Dewi, Yohana S K
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Agriculture, Biological Sciences & Forestry

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Effect of Formulations and Sweetener Type to Characteristic of Coconut-Pineapple Isotonic Drink Aprilia, Ayu; Maherawati, Maherawati; Dewi, Yohana S K
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 1 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.1.40

Abstract

Isotonic drinks can replace body fluids quickly because they contain electrolytes needed by the body. This study uses young coconut water as the primary raw material with the addition of pineapple juice to improve the taste and nutritional value of isotonic drinks. This study aimed to determine the characteristics of coconut water isotonic drinks by adding pineapple juice with different formulations and sweeteners. This study used a factorial block randomized experimental design consisting of two factors; the concentration of fruit juice and variations in the type of sweetener. The total of coconut water and pineapple juice was 20 mL with the ratio of coconut water: pineapple juice (14:6); (10:10); and (6:14). The sweeteners used were sucrose (6 g), honey (0.4 g), and stevia (0.03 g). The results showed that the different formulations of coconut-pineapple water affected the antioxidant activity, total dissolved solids, and potassium content of the coconut-pineapple water isotonic drink. Different sweeteners affected the antioxidant activity and total soluble solids of pineapple coconut water isotonic drink. The interaction of formulation and type of sweetener affected antioxidant activity and potassium content. The coconut-pineapple water isotonic drink in this study has met the SNI for isotonic drinks in pH values, sodium content, and total soluble solids for sucrose and stevia sweeteners, but the potassium content still exceeds the standards set by the SNI.
Liang Teh Pontianak Kaya Antioksidan Pada Berbagai Formulasi Substitusi Massa Rasio Jahe Gamprit Ramadhani, Amoria S; Dewi, Yohana S K; Saputri, Nur E
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.92

Abstract

Liang Tea Pontianak (LTP) is a rich antioxidant herbal tea composed of a mixture of several plant ingredients, including muje leaves (Dicliptera chinensis), oregano leaves (Origanum vulgare), pineapple shell leaves (Tradescantia spathacea), pandan leaves (Pandanus amaryllifolius), and aloe vera (Aloe vera chinensis). Adding ginger to Liang Tea Pontianak has not been explored, but the ginger mixture has an innovative, antioxidant-rich flavor in LTP. This research aimed to obtain the mass ratio of ginger substitution in the formulation that produces the best sensory and physicochemical characteristics of antioxidant-rich LTP. This study employed a Randomized Group Design with a single factor, comprising five treatment levels of ginger mass ratio substitution in LTP ((2:0), (1.9:0.1), (1.8:0.2), (1.7:0.3), and (1.6:0.4)) with five replications. The results showed that the best sensory and physicochemical characteristics of Liang Tea Pontianak with ginger substitution were obtained in the treatment of 1.8:0.2, which exhibited the best sensory test values for color 4,24 ± 0,83 (more liked), aroma 3.76 ± 0,97 (liked), and taste 3.56 ± 0,92 (liked). The physicochemical analysis yielded the following values: L* color (31.90 ± 2,08), a* color (3.20 ± 0,81), b* color (5.70 ± 0,53), total flavonoids 82.71 ± 6,16 mg QE/g, and antioxidant activity 78.90 ± 4,40%.
Co-Authors Aprilia, Ayu Maherawati, Maherawati Ramadhani, Amoria S Saputri, Nur E