<![CDATA[Functional beverage is a kind of beverage obtained from the edible part of fruit through process of washing, crushing, and purifying (if required), pasteurizing, fermenting, and packaging to be consumed immediately. Functional drinks of pumpkin can be used as a satisfying taste and have special function to increase the certain vitamins and minerals intake, inceasing stamina, and reducing the risk of certain diseases (such as antioxidants to reduce the risk of cancer). The purpose of this study was to determine the optimum concentration of pumpkin juice and sugar concentration in making functional drinks of pumpkin. The results showed that the treatment variation of pumpkin juice and water ratio 1:1 and the addition of sugar 20% (A1B3) provided the best results for pH, sugar content, total acid, total dissolved solid, metal contamination, and the amount of lactic acid bacteria. For all treatments, the results of microbial contamination were good, both coliforms <2 APM/100 ml (negative) and salmonella (negative), and had storage resistance at a temperature of 4oC (refrigerator) for three (3) weeks.ABSTRAKMinuman fungsional dihasilkan dari pengolahan buah untuk dikonsumsi secara langsung. Minuman ini diperoleh melalui proses pencucian, penghancuran, penjernihan (jika dibutuhkan), pasteurisasi, fermentasi, dan pengemasan. Minuman fungsional labu kuning bisa digunakan sebagai pemuas rasa dan berfungsi khusus untuk menambah asupan vitamin dan mineral tertentu, meningkatkan stamina tubuh, dan mengurangi resiko penyakit tertentu (seperti antioksidan untuk mengurangi resiko kanker). Tujuan penelitian ini adalah menentukan konsentrasi juice labu kuning dan konsentrasi gula yang optimal dalam pembuatan minuman fungsional labu kuning. Hasil penelitian menunjukkan bahwa perlakuan rasio sari labu kuning dengan air 1:1 dan penambahan gula pasir 20% (A1B3) memberikan hasil terbaik terhadap nilai pH, kadar gula, total asam, total padatan terlarut, cemaran logam dan jumlah bakteri asam laktat. Untuk semua perlakuan, cemaran mikroba hasilnya bagus, baik bakteri koliform <2 APM/100 ml (negatif) maupun salmonella (negatif) serta memiliki ketahanan simpan pada suhu 40C (refrigerator) selama 3 (tiga) minggu.]]>
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