<![CDATA[Dehidrasi akibat aktivitas fisik intensitas tinggi menjadi masalah umum pada atlet yang perlu ditangani melalui konsumsi sport drink yang efektif. Namun, ketidaksukaan terhadap rasa dan bahan sintetis yang digunakan masih menjadi kendala utama penerimaannya. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan ekstrak daun tempuyung (Sonchus arvensis L.) terhadap daya terima dan kandungan gizi formula prototipe sport drink berbahan dasar air kelapa dan sari kurma. Penelitian ini merupakan eksperimen menggunakan desain Rancangan Acak Lengkap (RAL), dengan tiga taraf konsentrasi ekstrak daun tempuyung, dilaksanakan di Fakultas Ilmu Keolahragaan dan Kesehatan, Universitas Negeri Surabaya. Sebanyak 30 panelis semi terlatih dilibatkan sebagai subjek penelitian. Uji statistik menggunakan uji Friedman dengan uji lanjutan Wilcoxon. Uji kandungan gizi menggunakan Luff-Schoorl, Spektrofotometri Serapan Atom (SSA), dan Ph meter. Hasil penelitian menunjukkan bahwa penambahan ekstrak daun tempuyung tidak berpengaruh nyata (p > 0,05) terhadap daya terima warna, aroma, maupun rasa. Formula prototipe sport drink terbaik adalah F1 (7,5%) dengan kandungan gizi per 100 ml: karbohidrat 27,13%, natrium 25 mg, kalium 509 mg, sukrosa 21,81%, dan pH 4,82. Parameter natrium dan sukrosa memenuhi SNI 01-4452-1998, sementara natrium, sukrosa, dan pH memenuhi BPOM RI Nomor 24 Tahun 2019, namun karbohidrat dan kalium masih melebihi batas standar keduanya. Daya terima prototipe sport drink ekstrak daun tempuyung terbaik didapatkan pada F1, Namun masih memerlukan reformulasi lanjutan, agar layak dikembangkan ke tahap produksi dan distribusi. ABSTRACT Dehydration caused by high-intensity physical activity is a common problem among athletes that needs to be addressed through the consumption of an effective sport drink. However, taste dislike and the use of synthetic ingredients remain the main barriers to its acceptance. This study aims to analyze the effect of adding tempuyung leaf extract (Sonchus arvensis L.) on the acceptability and nutritional content of a sport drink prototype formula made from coconut water and khalas date juice. This study was an experiment using a Completely Randomized Design (CRD) with three concentration levels of tempuyung leaf extract, conducted at the Faculty of Sport and Health Sciences, State University of Surabaya. A total of 30 semi-trained panelists were involved as research subjects. Statistical analysis was performed using the Friedman test with Wilcoxon post-hoc test. Nutritional content was analyzed using the Luff-Schoorl method, Atomic Absorption Spectrophotometry (AAS), and a pH meter. The results showed that the addition of tempuyung leaf extract had no significant effect (p > 0.05) on the acceptability of color, aroma, or taste. The best sport drink prototype formula was F1 (7.5%), with a nutritional content per 100 ml of 27.13% carbohydrate, 25 mg sodium, 509 mg potassium, 21.81% sucrose, and a pH of 4.82. The sodium and sucrose parameters met SNI 01-4452-1998, while sodium, sucrose, and pH met BPOM RI Regulation No. 24 of 2019; however, carbohydrate and potassium still exceeded the limits set by both standards. The best acceptability of the tempuyung leaf extract sport drink prototype was obtained in F1; however, further reformulation is still required before it is suitable to be developed toward the production and distribution stage.]]>
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