<![CDATA[Functional beverages contain bioactive compounds such as vitamin C and antioxidants that provide health benefits. The levels of these compounds are influenced by the processing method. This study aimed to determine the vitamin C content and antioxidant activity of functional beverages prepared using three extraction methods: slow juicer, blender, and grating. The beverage consisted of pineapple, lime, ginger, turmeric, and tomato. Vitamin C content was determined using UV-Vis spectrophotometry at a maximum wavelength of 264.50 nm, while antioxidant activity was evaluated using the DPPH method and expressed as percentage inhibition. The results showed that the blender method produced the highest vitamin C content (208.4 mg/500 mL), followed by the grating method (62.1 mg/500 mL) and slow juicer (3.6 mg/500 mL). The highest antioxidant activity was obtained using the grating method (86.20%), followed by slow juicer (83.44%) and blender (78.96%). Statistical analysis indicated significant differences among processing methods. The blender method was more effective in extracting vitamin C, whereas the grating method better preserved antioxidant activity.]]>
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