MINUMAN FUNGSIONAL TINGGI ANTIOKSIDAN BERBASIS FERMENTASI BUAH GAC (Momordica Cochinchinensis Spreng) ASAL SUMATRA UTARA - Maulidina, Amelia; Titin Supriyanti, Frorentina Maria; Musthapa, Iqbal (Jurnal Teknologi Pangan, 2025)
Buah GAC (Momordica cochinchinensis Spreng) kaya karotenoid dan fenolik yang berpotensi sebagai bahan baku minuman fungsional tinggi antioksidan. Penelitian ini bertujuan mengetahui pengaruh tingkat kematangan buah GAC asal Sumatra Utara terhadap fermentasi, formulasi, dan karakteristik minuman fungsional. Buah GAC digunakan pada tiga tingkat kematangan, mentah (60 hari), matang sebagian (75 hari), dan matang sempurna (90 hari). Produk diformulasikan dengan konsentrasi buah 5%, 10%, dan 20%, tanpa dan dengan fermentasi. Analisis meliputi aktivitas antioksidan (DPPH), total serat pangan (AOAC 985.29), pH, total BAL (TPC), dan uji hedonik. Buah matang sempurna menunjukkan aktivitas antioksidan 79,34%; kapasitas antioksidan 1,397 mg AAE/100 mL; dan total serat pangan 46,45 g/100 g. Formula terbaik diperoleh pada minuman fermentasi dengan konsentrasi 20% dengan aktivitas antioksidan 92,89%; kapasitas antioksidan 1,741 mg AAE/100 mL; total serat pangan 5,01 g/100 g; pH 3,745; dan BAL 7,06 log CFU/mL. Uji hedonik menunjukkan penerimaan baik panelis. Dengan demikian, buah GAC matang sempurna berpotensi sebagai bahan baku minuman fungsional tinggi antioksidan, sumber serat, mengandung probiotik, dan disukai konsumen. Kata kunci: Antioksidan, Buah GAC, Fermentasi, Minuman fungsional GAC fruit (Momordica cochinchinensis Spreng) is rich in carotenoids and phenolics, which have the potential as a raw material for antioxidant-rich functional beverages. This study aimed to determine the effect of GAC fruit maturity levels from North Sumatra on fermentation, formulation, and functional beverage characteristics. GAC fruit was used at three maturity levels, unripe (60 days), partially ripe (75 days), and fully ripe (90 days). The products were formulated with fruit concentrations of 5%, 10%, and 20%, without and with fermentation. Analyses included antioxidant activity (DPPH), total dietary fiber (AOAC 985.29), pH, total lactic acid bacteria (TPC), and hedonic test. Fully ripe fruit showed antioxidant activity of 79.34%; antioxidant capacity of 1.397 mg AAE/100 mL; and total dietary fiber of 46.45 g/100 g. The best formula was obtained in fermented beverages with 20% GAC fruit concentration, showing antioxidant activity of 92.89%; antioxidant capacity of 1.741 mg AAE/100 mL; total dietary fiber of 5.01 g/100 g; pH 3.745; and lactic acid bacteria count of 7.06 log CFU/mL. The hedonic test showed good acceptance by panelists. Thus, fully ripe GAC fruit has potential as a raw material for antioxidant-rich functional beverages, as it is high in antioxidants, a source of dietary fiber, contains probiotics, and is well accepted by consumers. Keyword: Antioxidants, GAC Fruit, Fermentation, Functional Beverage