<![CDATA[Instant seroja drink, formulated from lemongrass, roselle, and ginger, represents a practical herbal beverage. This study evaluated the impact of sugar type variation on organoleptic characteristics and determined the physicochemical properties of the selected instant seroja drink infusion. A completely randomized design was implemented using three sugar formulations: 100% granulated sugar, a 75% to 25% ratio of granulated sugar to palm sugar, and a 50% to 50% ratio. Organoleptic characteristics were assessed using the Kruskal–Wallis test, and the selected formulation was further analyzed for physicochemical properties. Sugar type variation did not significantly influence panelists’ preferences regarding taste, color, aroma, or overall acceptance. The 100% granulated sugar formulation was selected based on product quality and raw material efficiency. The selected infusion exhibited moisture, ash, pH, and total soluble solids of 2.763%, 1.012%, 3.29, and 6.33 °Brix, respectively. Color values were L* 26.71, a* 4.06, and b* 2.24. The infusion contained total phenolic compounds of 15.54 ± 0.08 mg GAE/mL, total flavonoids of 3,347.59 ± 743.00 µg/g, tannins of 26.41 ± 0.21 mg tannic acid/mL, vitamin C of 1.13 ± 0.00 mg/100 mL, anthocyanins of 0.30 ± 0.00 mg/100 g, reducing sugars of 0.14 ± 0.00%, and total sugars of 12.96 ± 0.02%. The IC50 value was 13.147 ± 2.28 mg/mL. FTIR analysis identified C–H group (bend), alkane C–H, and amide III groups. These results support the potential of instant seroja drink infusion as a local functional beverage.]]>
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